- 2 cups milk
- 6 ounces cane sugar
- 2 ounces white chocolate, finely chopped
- 16 ounces yogurt
- 1 teaspoon peppermint extract
- 2 ounces dark chocolate, chopped
Place the bowl of your ice cream maker and a 9 x 5-inch loaf pan in the freezer. In a medium pot, add the milk, cane sugar, and white chocolate. Put over high heat, and stir until it reaches 140°F on a thermometer. The sugar and white chocolate will be completely dissolved. Place the pot in the fridge and let it sit overnight.
Remove the pot from the fridge, add in the yogurt and peppermint flavor and whisk until combined.
Remove the ice cream maker from the freezer, and turn it on low. Slowly pour the yogurt mixture into the ice cream maker. Churn for about 20 minutes (or follow the instructions on your ice cream maker).
Remove the loaf pan from the freezer. Once the fro yo is done churning, add the dark chocolate and mix with a spatula to combine. Pour into the loaf pan and spread evenly. Place back in the freezer overnight.