With summer coming frozen yogurt season is here! Do you prefer ice cream or frozen yogurt? I’m a frozen yogurt girl all the way, and knowing how easy it is to make at home is daaaangerrrrous. Take some yogurt, add some mix-ins, and freeze it. Doesn’t get any easier than that, does it?!
Healthier versions are just as easy, and raspberry frozen yogurt is one of my favourite things, but sometimes you just want a bowl of cold cookie dough. The tang of yogurt keeps it from being too sweet, and also lends it a bit of redeeming health factor, right? :)
The thing I’ve learned with this is you want to use melted butter and reaaaallly make sure your sugar is dissolved if you want the best creamy texture – grittiness kills the whole experience, trust me. You could mix this by hand, but a high power mixer will give an extra level of creaminess. Also, stirring in some hot fudge sauce gently, so it’s not fully incorporated, brings the flavour up to the best level. If chocolate chips get too crunchy for your liking when frozen, brownie chunks work amazingly well, or chunks of under-baked chocolate chip cookies. I have made this with vanilla yogurt and found the vanilla flavour gets a bit overpowering – I prefer the tang of the yogurt coming through, along with the brown sugar and butter flavour typical of all that is good about cookie dough.
Change it up however suits your tastes in fro yo, but either way, with hot weather upon us, this is too easy and tasty not to try :) Just make sure you leave adequate time to freeze the yogurt – make it the night before or morning before you want to enjoy it. Have a great weekend!
- 1 cup all purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup butter, melted
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla
- 1 cup chocolate chunks, brownie chunks, or under-baked chocolate chip cookies
- 1¼ cup plain yogurt
- ¼ cup chocolate fudge sauce (optional)
- Combine flour, salt, and baking soda in a small bowl.
- Beat melted butter, sugars, and vanilla for 3-4 minutes, until pale and smooth.
- Add flour mixture and mix until well combined. Beat in yogurt until smooth. Taste and add salt and vanilla to taste, if necessary.
- Stir in chocolate chunks, then quickly stir in fudge sauce, not fully incorporating it so some streaks remain.
- Freeze in an airtight container for 6 hours or overnight before serving. Let soften at room temperature for 5-10 minutes before scooping as it will get quite hard.
*Recipe adapted from another Anna at Crunchy Creamy Sweet.