Chocolate frozen yogurt bark is the easiest way to turn Greek yogurt into a cold, creamy chocolate snack. This version is extra rich because the yogurt is mixed with cocoa powder and a little heavy cream, then swirled with melted chocolate before freezing. Break it into pieces and keep it in the freezer for whenever you want something sweet, cold, and chocolatey. It is lighter than ice cream, but still tastes like dessert.
The Trick to Creamier Yogurt Bark
I’ve made a lot of frozen yogurt bark, and the biggest thing I’ve learned is that texture matters. Yogurt on its own can freeze very hard, especially if it is spread too thin.
For this chocolate version, I add a little heavy cream to the Greek yogurt. It softens the frozen bite and makes the bark taste closer to a creamy frozen dessert. I also spread the mixture about ⅓ to ½ inch thick so the pieces break cleanly without turning brittle or icy.
Prefer a fruitier version? Try my berry and pistachio yogurt bark next, it has the same easy freezer-snack idea with a brighter, crunchier topping mix.
What Makes This Chocolate Yogurt Bark So Good
- It has a creamier frozen texture. Greek yogurt gives the bark body, while a little heavy cream keeps it from freezing too hard.
- It is double chocolate. Cocoa powder flavors the yogurt base, and melted chocolate is swirled on top for a thin chocolate snap.
- It is quick to prep. Mix, spread, swirl, and freeze. The hands-on time is only about 10 minutes.
- It is easy to change up. Toffee bits are delicious here, but chopped nuts, berries, coconut, granola, mini chocolate chips, or peanut butter drizzle all work.
I made this today for my husband! Unbelievable. I had a bit of Greek yogurt leftover from the giant container you get from Costco. I never would have believed it could be so decadent. For anyone sitting on the fence, this is a must try!
Mary
A Few Ingredient Notes Before You Start
Complete list of ingredients and amounts can be found in the recipe card below.
- Use thick Greek yogurt. Vanilla Greek yogurt works well here because it is already sweetened and flavored. If you use plain Greek yogurt, add vanilla extract and sweeten the mixture to taste before freezing. Once frozen, the bark will taste a little less sweet than it does in the bowl.
- Don’t skip the heavy cream if you want a creamier texture. Yogurt bark can freeze hard and icy when it is made with yogurt alone. A little heavy cream softens the bite and makes the pieces taste closer to frozen yogurt or ice cream.
- Choose a cocoa powder you like. Unsweetened cocoa powder gives the yogurt base its chocolate flavor. Hershey’s Special Dark works especially well if you want a deeper, darker chocolate flavor, but regular unsweetened cocoa powder is fine too.
- Sweeten the yogurt base before spreading it. Cocoa powder and Greek yogurt both need sweetness to taste balanced. Granulated sugar works well because it dissolves into the yogurt mixture, but you can use another sweetener if you prefer.
- Melt the chocolate with a little coconut oil. The coconut oil makes the chocolate easier to drizzle and helps it set into a thinner, snappier layer instead of a thick hard shell.
- Add crunch on top. Toffee bits are great with the chocolate yogurt base, but chopped nuts, mini chocolate chips, crushed cookies, granola, coconut, or freeze-dried strawberries would also work.
How To Make Chocolate Frozen Yogurt Bark
Tip!
Don’t swirl too much! You want to avoid mixing the chocolate into the yogurt entirely. Just make swirls so that it looks pretty and the chocolate is evenly distributed.
Recipe Tips
- Use parchment paper. It helps the bark lift cleanly from the pan after freezing.
- Check your freezer space first. The baking sheet needs to fit flat in the freezer. Use two smaller trays if needed.
- Avoid a paper-thin layer. If the yogurt is spread too thin, the pieces can turn brittle and melt quickly.
- Freeze it completely. The bark should be solid all the way through before you break it apart.
- Move quickly after breaking. Frozen yogurt bark softens fast, so transfer the pieces to a freezer-safe container and return them to the freezer right away.
- Make it lower in sugar. Use plain unsweetened Greek yogurt and sweeten the mixture to taste with a sugar-free sweetener. For a fully sugar-free version, use sugar-free chocolate chips and choose toppings like chopped nuts, coconut, or cacao nibs instead of toffee bits.
Storing Tips
Once the bark is frozen solid, break it into pieces and transfer them to an airtight freezer-safe container or zip-top bag. I like to place parchment between layers so the pieces do not stick together.
Chocolate frozen yogurt bark is best enjoyed within 1 month. It will still be safe to eat after that if stored properly, but the texture can become icier over time.
Variations and Substitutions
- Use plain Greek yogurt. If you do not have vanilla Greek yogurt, use plain Greek yogurt and add vanilla extract. Taste the mixture before freezing and sweeten it as needed.
- Make it dairy-free. Use a thick dairy-free Greek-style yogurt, such as coconut or almond yogurt. Replace the heavy cream with canned coconut cream or the thick part of canned coconut milk.
- Change the sweetener. Granulated sugar works well, but coconut sugar, honey, or maple syrup can also be used. Keep in mind that liquid sweeteners may make the yogurt mixture slightly softer.
- Swap the toffee bits. Try chopped pecans, walnuts, crushed pretzels, cookie crumbs, mini chocolate chips, granola, shredded coconut, or freeze-dried strawberries.
- Add nut butter. Peanut butter or almond butter is great with chocolate yogurt bark. Swirl a spoonful into the yogurt base, or warm it slightly and drizzle it over the top with the melted chocolate.
- Add fruit. Strawberries, raspberries, blueberries, blackberries, and banana slices all pair well with the chocolate yogurt base. For the cleanest texture, use small pieces and avoid adding too much juicy fruit.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Frozen Yogurt Bark
Equipment
- Hand mixer
Ingredients
- 10 oz (280 g) vanilla Greek yogurt
- 3 tablespoons (45 ml) heavy cream
- 3 tablespoons (22 g) cocoa powder
- 3 tablespoons (37 g) granulated sugar
- ¼ cup (43 g) dark or semisweet chocolate chips
- 1 teaspoon (5 ml) coconut oil
- ¼ cup (40 g) toffee bits or chopped nuts
Instructions
- Prepare a small cookie sheet by lining it with parchment or a silicone mat, set aside.
- Combine the Greek yogurt, cream, cocoa powder, and sugar, and mix until smooth.
- Pour the yogurt mixture onto the prepared cookie sheet and spread to approximately ⅓” – ½” thick.
- In a small microwave-safe bowl, melt together the chocolate chips and coconut oil, in 30-second increments, stirring in between until fully melted.
- Drizzle the melted chocolate over the top of the yogurt. Gently create swoops and swirls by using the end of a spoon or other utensil to drag through the chocolate and yogurt mixture just a bit.
- Sprinkle the top of the bark with the toffee bits or chopped nuts.
- Freeze for at least 2 hours, or overnight. Cut or break into various shapes. Enjoy right away or store in an airtight container in the freezer.
Notes:
- Use a thick style of yogurt. Full-fat Greek yogurt is my go-to for making yogurt based frozen treats, but you can substitute with low-fat yogurt if you like.
- Parchment paper is your friend. You do not want to be chiseling frozen yogurt bark off of your sheet tray. A single piece of parchment paper will make the bark super easy to remove.
- Be sure that your pan fits in your freezer. If needed, use two smaller trays.
- Be patient. Let the bark freeze for at least 2 hours (longer is better) so that it is completely solid before you try to break it into pieces.
- Storing: Keep in the freezer in an airtight container. Enjoy within 1 month.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Recipe FAQs
Should yogurt bark be cut or broken?
Either works. Break it with your hands for rustic pieces, or use a sharp knife to cut it into squares. If the bark is very firm, let it sit for a minute or two before cutting.
Can I make chocolate frozen yogurt bark without heavy cream?
Yes. You can leave it out, but the bark will freeze a little firmer and may taste icier. For the best texture without heavy cream, use full-fat Greek yogurt or add a spoonful of peanut butter or almond butter.
Why is my yogurt bark icy?
It may have been made with thin yogurt, spread too thin, or stored too long in the freezer. Use thick Greek yogurt, keep the bark in an airtight container, and enjoy it within a month for the best texture.
Patricia A ReyesVisencio says
Can I use Cacao powder. And does half and half work okay?
Diana says
Yes, cacao powder will work, and half and half is fine in place of the heavy cream. It may be a little less rich, but it should still work well.
Mary says
I made this today for my husband! Unbelievable. I had a bit of Greek yogurt leftover from the giant container you get from Costco. I never would have believed it could be so decadent. For anyone sitting on the fence, this is a must try!
Little Sunny Kitchen says
Thank you so much, Mary! It’s such a simple and delicious dessert, I make it all the time with leftover yogurt too!
Solange says
I would love to try this out, looks great. Cho lat is my favorite . Thanks.
Diana says
I hope that you love this recipe, Solange!