The words ‘create what makes you happy’ are illuminated in neon behind the counter at Yo-Chi Frozen Yogurt in Broadbeach. It’s both a mantra to live by and a helpful guide for your first Yo-Chi experience. If you’re an avid dessert enthusiast and have spent time in the southern states of Victoria, New South Wales and South Australia, it’s entirely likely you’ve already happened upon Yo-Chi and possess a penchant for its customisable creations. For those who haven’t, here’s the scoop – Yo-Chi was born in Melbourne’s Balaclava in September of 2012 with the bold vision to bring people together to ‘share the chi’ and inspire creativity by encouraging customers to handcraft their own bespoke bowl of deliciousness. After almost a decade spent nailing the fundamentals, the Yo-Chi team has embarked on a rapid expansion phase that will see a number of new outposts dotted along the east coast, including its first Gold Coast location along Surf Parade in Broadbeach and a soon-to-open dispensary on Brisbane’s Albert Street.

Here, it’s not a fro-yo, it’s a Yo-Chi. The concept starts off simple enough with the choice between a cone or cup. Then, in the immortal words of Meghan Trainor, it’s all about that base. Yo-Chi’s range of natural-tasting 98-percent fat-free probiotic yoghurts are made fresh daily and are available in a mouth-watering array of flavours. There are a handful of core flavours that are available all year round, including its Signature Tart, chocolate, vanilla, strawberry and salted butterscotch. There’s also a scattering of seasonal selections – such as the overwhelmingly popular mango – that utilise fresh, in-season fruit for its natural flavour. Vegan and dairy-free friends, you aren’t left out in the cold – there’s also a coconut base that’s made with organic coconut cream. From there, it’s a choose-your-own-adventure. The array of toppings meanders from mini M&M’s, Biscoff spread, fudge brownie and Nutella through to fresh fruit, strawberry fruit pearls and zesty passionfruit and lemon curd. But wait, that’s not all – at Yo-Chi, there’s also a limited-edition chef collaboration topping. This month, it’s Darren Purchese’s red velvet cake with cream-cheese frosting and chocolate glaze. Finish your fro-yo with a squeeze of sauce, or don’t, it’s entirely up to you. Before you get too carried away with all of the toppings, you should know that it’s pay-by-weight.

Yo-Chi is now open! Roll over to our Stumble Guide for opening times.