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

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