Homemade Peanut Butter Greek Frozen Yogurt
This Peanut Butter Greek Frozen Yogurt is exactly that. It’s the kind of recipe I pull out when the kids are clamoring for something sweet after soccer practice, or when I want a late-night indulgence that actually feels good to eat. The texture is velvety, with that unmistakable nutty depth that only real peanut butter can provide.
Ingredients
- 2 cups Full-fat Greek yogurt plain
- ¾ cup Creamy peanut butter
- ½ cup Honey or pure maple syrup
- 1 ½ teaspoons Vanilla extract
- ⅓ cup Roasted peanuts roughly chopped (for topping)
- Optional: ¼ cup Mini chocolate chips
Instructions
- In a large mixing bowl or blender, combine the Greek yogurt, peanut butter, honey, and vanilla extract.
- Whisk or blend until the mixture is completely smooth and no streaks of yogurt remain.
- With an Ice Cream Maker: Pour the mixture into the chilled canister of your ice cream maker. Churn for 20–25 minutes or until it reaches a soft-serve consistency.
- Without an Ice Cream Maker: Pour the mixture into a metal loaf pan. Place in the freezer. Every 30 minutes, remove and stir briskly with a fork to break up ice crystals. Repeat 4 times.
- During the last few minutes of churning (or the final stir), fold in half of the chopped peanuts.
- Transfer to a freezer-safe container or serve immediately.
- Top with the remaining chopped peanuts before serving.