Peanut butter cookie frozen yogurt

Ingredients

• 2 cups plain 0% fat Greek yogurt, such as Chobani
• 1 cup plain 2% fat Greek yogurt, such as Chobani
• 1/2 cup room temperature natural peanut butter, creamy or crunchy
• 1/2 cup evaporated cane juice (or granulated sugar)
• 1 teaspoon pure vanilla extract
• 8 peanut butter sandwich cookies, such as Back to Nature, roughly chopped

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Preparation

• In a large bowl, combine yogurts, peanut butter, evaporated cane juice, and vanilla extract.
• Stir until the evaporated cane juice is completely dissolved and the peanut butter and yogurt are well-mixed.
• Two options:
  a) Freeze according to ice cream machine manufacturer’s instructions, folding in the chopped cookies after churning. Serve immediately as soft-serve, or transfer to an air-tight container in the freeze until “ripened” (hardened).
  b) Fold in the chopped cookies. Spoon mixture into an air-tight container and place in the freezer. For soft-serve consistency, serve the frozen yogurt after about 2 hours of freezing. Otherwise, let the fro yo sit in the freezer until firm (at least 5 hours). If you are having trouble scooping the fully-frozen yogurt, let it sit at room temperature for 10 minutes before serving.