Thursday, March 20, 2014

Chocolate Peanut Butter Chunk Frozen Yogurt

Share Share to Facebook Share to Twitter Email This Pin This

Is it spring yet?

I bet you never thought you'd hear me ask that. See, I hate warm weather. Hate it. Unless I'm on a lake. In fact, it's perpetually fall in our house -- I typically stock up on Mulled Cider candles and burn them year-round.

The one good thing about warm weather are the frozen treats. Yes, you can have ice cream in cold weather, but it's harder to justify. So, now that it's hitting the mid-60's, I figured it's time for us to get moving on this. And chocolate peanut butter chunk is my favorite.



I want to be clear -- this is not chocolate peanut butter frozen yogurt. It's chocolate frozen yogurt with peanut butter chunks in it, which is clearly the best kind to ever be created. I know it can sound weird to some people, but please try it.



Ingredients:
  • 2 cups plain Greek yogurt {keep the container!}
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup Hershey’s Special Dark cocoa powder
  • 1/2 cup natural creamy peanut butter
  • 1 cup dark chocolate chunks {optional}



Directions:


First, toss your Greek yogurt into a large mixing bowl. I used metal because it tends to keep the ingredients colder longer, which is important later in the process.




Add the sugar.





Then the vanilla and the cocoa powder.

For some reason I didn't take a picture of the cocoa powder. Totally delirious.




Mix well.





Meet my ice cream maker!

I got it at my wedding, and it was admittedly something I didn't register for. At first, I wasn't sure if I'd use it, but I held onto it.

Consensus: if you're even slightly interested in ice cream or frozen yogurt, get an ice cream maker. Or register for one. Or beg for one. Or call your grandma and ask for one. That's what grandmas do, right?




Pour your mixture into the frozen inner bowl {for those of you who are unfamiliar with how ice cream makers work, there's typically a bowl-piece that has to be in the freezer for a day or so before using it}.




Turn it on and let it churn. Here's a sneak peak.

Mine churned for about 15 minutes straight.




Once it's reached the consistency you'd like, transfer ice cream back into the metal bowl we used earlier {I just rinsed mine out}.




Gently fold in the peanut butter and {if you're using them} chocolate chips.




Transfer ice cream back into the Greek yogurt container and freeze for a few hours or until hardened.


That's it! There are no words for how much I love this.

Love and frozen yogurt,


-->
--> --> -->

No comments:

Post a Comment

Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy.