Petitchef

Peanut butter cookie frozen yogurt

Dessert
4 servings
15 min
Very Easy

Ingredients

Number of serving: 4
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

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.

Photos

Peanut Butter Cookie Frozen Yogurt, photo 1Peanut Butter Cookie Frozen Yogurt, photo 2Peanut Butter Cookie Frozen Yogurt, photo 3




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