Chocolate Peanut Butter Frozen Yogurt {Soft-Serve Style}

July 10, 2013 • Desserts, Ice Cream & Popsicles, Recipes, Seasons, Summer

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.

Chocolate Peanut Butter Frozen Yogurt {Soft-Serve Style}

Simple and delicious chocolate peanut butter frozen Greek yogurt, soft-serve style. Ready in 30 minutes or less and packed full of protein. Adapted from [Martha Stewart|].

Yields: 4-5 cups

  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup creamy peanut butter
  • 1 tablespoon vanilla
  • 1/4 teaspoon salt
  • 2 cups plain Greek yogurt (I used nonfat)
  • 1 cup milk (I used 1%)
  • 1/2 cup unsweetened cocoa powder, sifted (I used Dutch processed)

In the bowl of a stand-mixer, fitted with the whisk attachment, mix together the condensed milk, peanut butter, vanilla and salt until smooth. With mixer on low speed, add in the yogurt, milk, and cocoa powder until completely combined, scraping the sides of the bowl as needed. Transfer the mixture into your ice cream maker and churn, per manufacturers instructions (I churned mine 15-20 minutes). Serve promptly. Freeze leftovers in a covered container. Allow frozen yogurt to soften on the countertop a bit after it has been frozen.