1cupwhole, heavy or whipping cream (at least 30% fat content)
1teaspoonvanilla extract
2½tablespoonspowdered sugar
1cupGreek yogurt (whole fat)*
¼-⅓cupsemi-sweet chocolate chips (regular or mini chocolate chips)or more if you wish if you are using plain yogurt
*Easily change the flavor of the cake by using a flavored Greek yogurt. My daughter swears they sell chocolate Greek yogurt, so if you can find it, that would be delicious as would a strawberry, vanilla or even peanut butter frozen yogurt cake.
Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of an 8 inch (20 cm) springform cake pan (or line a regular cake pan with plastic wrap or parchment paper). Place in the refrigerator while you make the yogurt mixture.
YOGURT CAKE
In a large bowl beat the cream and vanilla until soft peaks form, sift in the powdered sugar and beat until stiff peaks form, fold in the yogurt and mini chocolate chips.
If you want a firmer frozen cake then see notes below for adding the gelatine.
Remove the cookie base from the fridge, spoon the yogurt mixture onto base, cover with plastic and freeze for approximately 4-5 hours or overnight or until firm. Let sit 10 minutes if very firm, sprinkle with chocolate chips or chocolate curls before serving, cut and enjoy!
Notes
If you want a firmer cake then adding gelatine will be needed - In a small pot add two tablespoons of milk and sprinkle one tablespoon of gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.Add a heaping tablespoon of the yogurt mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining mixture, mix until combined.This cake should last up to one month from when it was made. Store it in a freezer safe container to prevent freezer burn and let thaw 5-10 minutes before serving.