If you ask me, frozen yogurt treats are a genius way to beat the heat.
This creamy white chocolate mousse frozen yogurt hits all the right notes – smooth, rich, and just sweet enough. The combination of tangy yogurt and mellow white chocolate creates the perfect balance of flavors.
It’s made with real white chocolate melted slowly and folded into Greek yogurt, then churned until it’s perfectly creamy. A touch of vanilla and a pinch of salt help bring all the flavors together.
It’s a cooling dessert that feels light and refreshing, perfect for those warm summer afternoons when you want something special.
Why You’ll Love This White Chocolate Mousse Frozen Yogurt
- No ice cream maker needed – This creamy frozen treat comes together without any special equipment – just your regular kitchen tools and a freezer.
- Perfect balance of flavors – The tangy Greek yogurt pairs beautifully with sweet white chocolate, while fresh berries add a bright, fruity note that cuts through the richness.
- Make-ahead dessert – You can prepare this frozen yogurt days in advance, making it perfect for entertaining or when you want a ready-to-serve sweet treat.
- Lighter than ice cream – Using Greek yogurt instead of heavy cream base makes this dessert lighter than traditional ice cream while still maintaining a luxuriously smooth texture.
What Kind of White Chocolate Should I Use?
For this frozen yogurt recipe, the quality of your white chocolate really matters since it’s one of the main flavors. Look for white chocolate that lists cocoa butter as one of its first ingredients – avoid those made primarily with vegetable oils, as they won’t melt as smoothly or taste as good. Good brands like Ghirardelli, Lindt, or Callebaut are solid choices for this dessert. When melting your white chocolate, break it into small, even pieces to help it melt more evenly and prevent overheating. If you can only find white chocolate chips, those will work too, but they often contain stabilizers that can make them a bit trickier to melt smoothly.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this frozen yogurt recipe:
- Gelatin: If you’re vegetarian, you can use agar-agar powder instead of gelatin – use the same amount, but be sure to boil it first to activate it. For a more natural option, you could try 2 tablespoons of cornstarch, though the texture won’t be quite as firm.
- White chocolate: This is a key ingredient that gives the dessert its signature taste, but if needed, you can use milk chocolate. Keep in mind this will change the color and flavor profile of your frozen yogurt.
- Greek yogurt: Regular full-fat plain yogurt can work, but strain it first through a cheesecloth for 2-3 hours to remove excess water. Non-dairy yogurt isn’t recommended as it might affect the texture.
- Vanilla paste: Easy swap here – use vanilla extract (same amount) or scrape one vanilla bean pod if you have it.
- Fresh berries: Fresh or frozen berries both work great. If using frozen, no need to thaw them first. You can mix and match any berries you like, or try other fruits like peaches or mangoes.
- Superfine sugar: Regular granulated sugar works too – just blend it in a food processor for a few seconds to make it finer. You could also try honey or maple syrup (use 1/3 cup instead).
Watch Out for These Mistakes While Making
The biggest challenge when making white chocolate mousse frozen yogurt is temperature control – if your white chocolate gets too hot during melting, it can become grainy or seize up, so always melt it slowly using a double boiler or in 30-second microwave intervals at 50% power. Another common mistake is not properly dissolving the gelatin – make sure to let it bloom in cold water for at least 5 minutes before heating it gently, or you might end up with unpleasant rubbery bits in your smooth dessert. When incorporating the melted chocolate into the yogurt mixture, ensure both components are at similar temperatures (slightly warm or room temperature) to prevent the chocolate from solidifying into small pieces, and always fold gently rather than vigorously stirring to maintain the light, airy texture. For the creamiest results, don’t rush the freezing process – allow at least 6 hours or preferably overnight in the freezer, and remember to take it out 10-15 minutes before serving to achieve the perfect scoopable consistency.
What to Serve With White Chocolate Mousse Frozen Yogurt?
This creamy frozen treat pairs wonderfully with warm dessert sauces – try a dark chocolate sauce or raspberry coulis for a nice temperature and flavor contrast. Fresh berries are always a good choice, especially during summer when they’re perfectly ripe and sweet. If you’re feeling fancy, add some crushed cookies, toasted nuts, or a sprinkle of sea salt on top to give it some crunch. For a cozy winter twist, serve it alongside a warm brownie or slice of pound cake – the combination of warm and cold is simply amazing!
Storage Instructions
Keep Frozen: This white chocolate mousse frozen yogurt needs to stay in the freezer to maintain its creamy texture. Keep it in an airtight, freezer-safe container and it’ll stay good for up to 2 weeks. Pro tip: press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming.
Soften: When you’re ready to serve, take the frozen yogurt out of the freezer and let it sit at room temperature for about 5-10 minutes. This will help it reach the perfect scoopable consistency. If it’s too hard, just be patient – it’ll soften up nicely!
Berry Storage: If you’re planning to use the berries as a topping later, keep them separate from the frozen yogurt. Fresh berries will stay good in the fridge for 3-4 days. Add them just before serving for the best taste and texture.
| Preparation Time | 20-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 240-300 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 35-45 g
- Fat: 100-110 g
- Carbohydrates: 240-260 g
Ingredients
- 1 tablespoon gelatin
- 3 tablespoons water
- 200g high-quality white chocolate
- 500ml full-fat greek yogurt
- 1 teaspoon vanilla paste
- 1 cup fresh cream (250ml)
- 250g assorted berries (such as strawberries, blueberries, raspberries, blackberries, youngberries)
- 1/2 cup superfine sugar
Step 1: Prepare Gelatine and Melt Chocolate
Sprinkle the gelatine over a small amount of water in a small heatproof bowl and leave it to soak until it becomes spongy.
Meanwhile, break the white chocolate into pieces and place them in a metal or glass bowl over a saucepan of simmering water.
Stir occasionally until the chocolate has completely melted.
Step 2: Dissolve Gelatine and Combine Ingredients
Remove the bowl of melted chocolate from the heat.
Then, place the bowl of gelatine into the same pan of hot water to dissolve it completely.
Once dissolved, stir the Greek yoghurt and vanilla paste into the melted chocolate until smooth.
Add the dissolved gelatine and mix thoroughly.
Step 3: Whip Cream and Assemble Mousse
Whisk the fresh cream until it forms soft peaks.
Gently fold the whipped cream into the chocolate and yogurt mixture, being careful not to deflate the cream.
Pour the mousse mixture into beautiful glasses, cover them with cling film, and chill in the fridge for at least 4 hours or until set.
Step 4: Prepare Berry Coulis
To make the berry coulis, place the mixed berries and caster sugar in a saucepan.
Gently heat until the berries begin to release their juices and the sugar dissolves completely.
Be careful not to overcook the berries; you want them to remain juicy and fresh.
Set the berry coulis aside to cool.
Step 5: Serve the Mousse with Coulis
Once the mousse is set, take it out of the fridge.
Top each serving with the cooled berry coulis and garnish with a sprig of mint for a fresh, decorative touch.
If you’re preparing this dessert for a picnic, you can spoon the chilled coulis on top of the mousse in small preserve jars for easy transport and serving.