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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 2 cups Plain 2% Greek Yogurt
- 3/4 cups Powdered Sugar, Sifted
- 3/4 cups Evaporated Milk
- 1/4 cups Cocoa Powder, Sifted
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
Method
- Whisk together all ingredients and churn the mixture in an ice cream maker according to manufacturer's instructions. Mine has a freezable insert and I only needed to churn for about 15-20 minutes.
- Pour the frozen yogurt into a freezer safe container with a lid and let it freeze for about 1 hour-this is the ideal time to serve it since it will be the creamiest at this point. Freeze any leftovers you have for later!
- Makes about 1 quart.
