For a lot of you living in arctic temperatures, I’m sure the idea of frozen yogurt may not be the most appealing. While it has been fairly cold here in Bellingham, this week’s temperatures are going to be in the mid 40’s. For many of you in the midwest, I know that sounds downright balmy! Time to bust out the frozen yogurt if you ask me 🙂
I have fond memories of getting chocolate chip cookie dough blizzards with my grandma. She lived on Whidbey Island, and there was a Dairy Queen on the way to her house from the ferry terminal. I would get a dilly bar or a cookie dough blizzard (hopefully with extra cookie dough). While this recipe tastes quite different from a cookie dough blizzard, it definitely brings back those memories.
This recipe does require an ice cream machine. I have tried to make frozen yogurt without it, and it turned out really icy. Using an ice cream maker ensures that creamy, smooth texture. If you don’t have one, I highly recommend getting one! While the possibility to make ice cream is dangerous, the ability to make frozen yogurt is really, really awesome.
Cookie Butter and Chocolate Chip Frozen Yogurt
2 cups vanilla yogurt
5 tbs. cookie butter
1/4 tsp. cinnamon
1 tsp. vanilla extract
1. In a bowl, whisk together yogurt and cookie butter until smooth. Add cinnamon, vanilla extract and chocolate chips (feel free to add more if you like!)
2. Place the mixture in your ice cream maker and churn until the consistency of soft serve. If you like a firmer texture, place the yogurt in an airtight container and place in the freezer for several hours, or until hard. Enjoy!