Weather: 64 degrees, sunny
What I’m listening to: road work, lots of road work
My five-year-old daughter’s favorite word at the moment is infinity. As in, “I’m infinity tired, Mom. I need infinity sleep,” or “This ice cream is infinity yum!” She takes hyperboles and exaggeration to a whole new level, this one. It’s pretty hilarious.
This recipe is hands-down my favorite frozen Greek yogurt recipe I’ve tried so far. Chocolate. Peanut butter. Creamy, rich frozen goodness. It’s also incredibly simple to make. Big win. Oh, and there’s also an impressive amount of protein in each serving due to the peanut butter and the Greek yogurt together. Another big win.
If you recall from my Greek Vanilla Bean Frozen Yogurt recipe, the trick to making it soft-serve style at home is to serve it straight from the ice cream maker. Once placed into the freezer, homemade frozen yogurt typically firms up and becomes quite hard. You want it smooth and creamy – so directly from the machine is best. Of course, freeze any leftovers, just be sure allow time for it to soften up again on the countertop prior to eating. Personally, I love the fact that there’s no freezer time required for homemade frozen yogurt because that means I can spend a few minutes mixing it up, then put in into my KitchenAid ice cream maker attachment to churn away for about 20 minutes and, voila, dessert is ready! Quick, low-maintenance, and infinity yum.