So I made some. With chocolate and coffee. Because that's how I roll.
This made enough of the base mix for about 2 batches of ice cream in my ice cream maker. Or maybe 1 1/2 batches, considering I ended up with a bit less than two quarts, but you're better off making two batches than overfilling the freezer bowl and making a mess or under-churning..
Vanilla butternut extract is one of my favorite extract. I use it mostly in vanilla ice cream, but it's great it other things - like this chocolate frozen yogurt.
The bourbon makes this an adult ice cream, but you can certainly leave it out, if you prefer.
Chocolate and Coffee Frozen Yogurt
1 quart Greek-style yogurt (store-bought or homemade)
3/4 cup sugar
1/2 teaspoon salt
1/4 cup chocolate syrup
1/4 cup cold-brew coffee concentrate
2 teaspoons vanilla extract
1/2 teaspoon vanilla butternut extract (optional)
Up to 1/4 cup bourbon (optional)
Combine all of the ingredients in a large bowl. whisk well to combine. Refrigerate for a few hours or overnight before churning in your ice cream maker according to manufacturer's instructions (dividing into multiple batches, if necessary).
Transfer to containers and freeze until firm.