Mix in a non-stick saucepan evaporated milk to cornflour without any lumps.

Keep it on low flame and cook till the chocolate chips are melted and the mixture becomes slightly thick.

Cool slightly, then add in the yogurt and vanilla essence and mix well.

Pour into your container and freeze for two hours.

Take it out from the freezer and beat vigorously to break all the ice.

Return back to the freezer.

After another two hours, beat again and return back till completely frozen.

To serve, leave it on your kitchen top for fifteen minutes, scoop out and devour!