Chocolate Peanut Butter Frozen Yogurt

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Chocolate Peanut Butter Frozen Yogurt

4.5 of 5 (4)
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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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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

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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