Mint Chocolate Chip Frozen Yogurt

I’ve made a lot of frozen desserts over the years, but this mint chocolate chip frozen yogurt stays on repeat for a reason.

The texture is thick and creamy without feeling heavy, and the mint hits just the right note—cool but not too sharp. It gets that nostalgic ice cream shop feel from the little chocolate bits that stay snappy even after freezing.

The idea started with a batch of plain yogurt I didn’t want to waste. I added whole milk for richness, gave it a chill, churned it slow, folded in chocolate at the end—and it turned out better than expected.

The yogurt gives it a clean, tangy base that balances the sweetness and mint beautifully. Once it sets in the freezer, it scoops like a dream.

This is the frozen yogurt I make when I want something cool, clean, and actually worth the freezer space. You don’t need toppings, cones, or drizzle. Just a bowl, a spoon, and a bit of quiet to enjoy it.

Mint Chocolate Chip Frozen Yogurt Recipe

Ingredients

2 cups full-fat Greek yogurt (unsweetened, plain)
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon sea salt
1 teaspoon pure peppermint extract
A few drops of natural green food coloring (optional, for classic mint color)
3/4 cup mini semi-sweet chocolate chips or finely chopped chocolate
1 tablespoon cornstarch (optional, for creamier texture)

Instructions

In a mixing bowl, whisk together the Greek yogurt, whole milk, sugar, and sea salt until the sugar is completely dissolved and the mixture is smooth. This may take about 2-3 minutes of continuous whisking.
Stir in the peppermint extract and add food coloring one drop at a time, mixing after each drop, until your desired minty green shade is achieved. Be gentle here—too much food coloring can overpower the look.
If you’re using cornstarch for a thicker and smoother frozen yogurt, dissolve it in 2 tablespoons of warm milk first, then whisk it into the base mixture until fully incorporated.
Chill the entire mixture in the refrigerator for at least 2-3 hours, or until it’s thoroughly cold. This step is crucial to achieve the smoothest churned consistency.
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes around 20–25 minutes, depending on the machine.
When the yogurt begins to reach a soft-serve consistency, sprinkle in the mini chocolate chips and let them mix through during the last 2 minutes of churning.
Transfer the churned frozen yogurt to an airtight, freezer-safe container. Smooth the top with a spatula, then press a piece of parchment paper directly onto the surface to prevent ice crystals.
Freeze for at least 4 hours or until firm. For a scoopable, creamy texture like traditional ice cream, let it sit at room temperature for 5 minutes before scooping.

Can I Use Regular Yogurt Instead Of Greek Yogurt?

Yes, but the texture won’t be the same. Greek yogurt is thicker and creamier, which helps the frozen yogurt stay smooth instead of icy. If you only have regular yogurt:

Strain the yogurt: Line a sieve with a clean kitchen towel and let it sit in the fridge for 4–6 hours to remove excess liquid.
Expect a tangier flavor: Regular yogurt has a sharper taste, which might affect the overall balance.
Texture will be lighter: The frozen yogurt may melt faster and feel slightly less rich.

Why Is My Frozen Yogurt Too Hard?

Homemade frozen yogurt can get very firm because it has less fat and more water than traditional ice cream.

Use full-fat ingredients: Low-fat dairy will freeze rock-solid.
Don’t reduce sugar too much: Sugar keeps the mixture soft and scoopable.
Let it sit before serving: Leave the container at room temperature for 5–10 minutes before scooping.
Cover the surface with parchment: Press it directly on the yogurt before sealing the lid to avoid ice crystals.

How Do I Make It Without An Ice Cream Maker?

It’s possible to get good results without a machine, but it requires some manual work to avoid icy texture.

Chill the mixture first: Make sure the yogurt base is very cold before freezing.
Use a shallow dish: This helps it freeze faster and more evenly.
Stir every 30–45 minutes: Use a fork or hand mixer to break up ice crystals as it freezes.
Add chocolate near the end: Stir it in when the mix looks like soft-serve.

Can I Use Fresh Mint Leaves?

Yes, but it takes more time and gives a milder flavor than extract. To use fresh mint:

Steep in warm milk: Heat the milk, add mint leaves, then turn off the heat and let it rest for 30 minutes.
Strain well: Remove all leaves before mixing with yogurt.
Taste and adjust: You may need a bit more sweetener to balance the herbal tone.

What Type Of Chocolate Works Best?

Mini chocolate chips are ideal because they freeze well and stay crunchy. But you can use others too:

Chopped dark chocolate: Rich and slightly bitter—great for contrast.
Milk chocolate chips: Creamier and sweeter, but melt more quickly.
Shaved or grated chocolate: Softer texture with less crunch.
Vegan chips: Use firm, quality ones that won’t melt into the yogurt.

Avoid large chunks—they get too hard in the freezer and ruin the texture.

Why Should I Chill The Mixture Before Churning?

This step improves texture and flavor.

Faster freezing: A cold base churns faster, which prevents ice from forming.
Creamier texture: Less churning time means fewer ice crystals.
Stronger flavor: Resting time helps everything blend together nicely.

Always chill the mixture for 2–3 hours before churning. Overnight works even better.

How Should I Store Frozen Yogurt?

Homemade frozen yogurt can last up to 2 weeks with the right storage.

Use an airtight container: Keeps out air and freezer smells.
Cover the surface: Press parchment or wax paper on top before sealing to prevent freezer burn.
Label and date it: Helps you keep track of freshness.
Avoid thawing and refreezing: It ruins texture—scoop only what you need.

Let it soften a few minutes at room temperature before serving for the creamiest result.

Can I Use A Different Sweetener?

Yes, but the sweetener you choose affects both taste and texture.

Maple syrup: Warm flavor but may darken the color—use slightly less than the sugar amount.
Honey: Adds floral notes—too much can make it overly thick.
Agave syrup: Mild, blends easily.
Stevia or monk fruit: Work for low-calorie options, but they need help from thickeners like cornstarch to keep the texture right.

Choose based on your taste preference, but remember: sugar isn’t just for sweetness—it keeps the yogurt soft and scoopable.