Recipe: Rocky Road Frozen Yogurt

This “recipe” is technically cheating, I know. It’s like – hey, I mixed Thing One into Thing Two! Behold my skills! But give me a break for a second: I’ve been totally exhausted this week, we’re trying to still get settled into the new house while packing for our big annual camping trip, and what’s wrong with making something delicious even yummier?

So, here it is. In all it’s elementary glory.

I took what was left of my rocky road chocolate bark (not much, someone has been putting it away all week) and chopped it all up.


Churned up about two cups of low fat vanilla yogurt (next time, I’m using a full fat or greek yogurt) in my KitchenAid Ice Cream Attachment.


Stirred Thing One into Thing Two…


…put it in a freezer-safe container…


…and called it a recipe.


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

8 thoughts

  1. It’s not cheating because you enlighten us to yet another good idea. I love rocky road, but I don;t have anything like an ice cream maker so alas I can’t make this without spending time I haven’t got over it. But it looks really really wonderful.

  2. Ooh, if you’re looking for a richer yogurt, the other thing you can do is drain it. Put a cheesecloth (an old pillow case works too) in a colander over a bowl, plop the yogurt in, and let it sit overnight. A lot of the liquid will drain out, and what’s left will be creamier yogurt. It works with plain; I imagine it would work with vanilla as well.

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