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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.4
  • Total Fat: 15.5 g
  • Cholesterol: 25.1 mg
  • Sodium: 125.5 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 10.5 g

View full nutritional breakdown of Chocolate Peanut Butter Frozen Yogurt calories by ingredient
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Chocolate Peanut Butter Frozen Yogurt

Submitted by: BERRYMAC
Chocolate Peanut Butter Frozen Yogurt

Introduction

This frozen yogurt is better than the premium stuff you buy at the store-and much less expensive. A little time consuming, but really easy to make, this frozen yogurt treat is delicious and perfect for those special occasions.

You can make this a lower-fat version by using low-fat or fat-free yogurt and low-fat evaporated milk. I wouldn't recommend it because it affects the texture.
This frozen yogurt is better than the premium stuff you buy at the store-and much less expensive. A little time consuming, but really easy to make, this frozen yogurt treat is delicious and perfect for those special occasions.

You can make this a lower-fat version by using low-fat or fat-free yogurt and low-fat evaporated milk. I wouldn't recommend it because it affects the texture.

Number of Servings: 6

Ingredients

    1/3 c peanut butter (I use freshly ground natural pb)
    3 tbsp Fry's Cocoa
    1 tbsp butter, melted
    1 can evaporated milk
    1/2 cup sugar
    1 cup yogurt
    1 tsp vanilla extract

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Directions

Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa. Set aside.

Place evaporated milk, sugar, vanilla, chocolate mixture, and peanut butter in medium sized mixing bowl and use hand mixer or immersion blender. Add in yogurt and continue blending until smooth.

Pour into shallow baking dish and place into freezer. Check after 45 minutes and whisk/scrape down the sides as they freeze. The idea is to continue adding air into the mix so the it doesn't freeze into a solid mass, but a smooth, creamy blend.

Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). Transfer to storage container with lid and keep frozen for up to a week (I guarantee this won't last that long). Enjoy.

This recipe will make at least 6 half-cup servings.






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Member Ratings For This Recipe

  • Can't wait to try this recipe, but I would use powdered peanut butter instead. Cuts calories and fat way down...only 45 cal. and 1g of fat. - 2/27/13

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  • I used your recipe to make pops and they were great. - 7/24/12

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  • Sounds absolutely wonderful. Will give it a try. Update, tried it and it's rich and delicious! - 7/24/12

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  • MY OH MY THIS SOUNDS DELISH..... - 7/24/12

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  • 0 of 1 people found this review helpful
    Unfortunately, dairy fat isn't really healthy fat... - 7/24/12

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  • Really good...used splenda instead and only half the amt since i find splenda sweeter than sugar...love the peanutty taste and texture.... - 7/23/12

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  • This is super yummy!!! My chocolate wasn't runny when I added it so it didn't mix in very well....got chunks of the unsweetened chocolate in the bites...next time i'll add more butter to make it runny...not like a paste. I used greek yogurt and coconut palm sugar instead of orig. ingredients - 8/1/11

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