1 1/2cupsgraham cracker or Digestive cookie crumbs180 grams
1/4cupbutter melted55 grams
1cupplain or chocolate chip Greek yogurt250 grams
2 1/2tablespoonssugar32 grams
1cupwhole or whipping cream200 ml
1/4cupmini dark chocolate chipsor more if you wish if you are using plain yogurt
Place a glass bowl and beaters in the freezer for approximately 20 minutes before beating the cream.
Mix graham cracker / cookie crumbs and melted butter, press down on the bottom of a 7 - 8 inch (17 - 20 centimeter) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator.
Beat cream and sugar until stiff, fold in yogurt and mini chocolate chips, remove cookie base from the fridge, spoon yogurt mixture onto base, cover with plastic and freeze for approximately 3 - 4 hours until firm. Let sit 10 minutes if very firm, sprinkle with chocolate chips or chocolate curls, cut and enjoy!