While Mom usually bought mint chocolate chip, my brother and I always begged for cookie dough ice cream. She tried to serve us some vanilla with chocolate chips on top, or ice cream cookie sandwiches (if we kept the pleading to a minimum), but those just weren’t the same. Not even close.
On the rare occasion that she gave it, we snuck into the kitchen, scooped ourselves “Daddy-sized” bowls, and tiptoed up to our rooms with the spoons dangling out of our mouths. We slurped up all of the plain ice cream first and left the bits of cookie dough for the end. After popping a few in our mouths, we pressed the others into a round cookie-like shape and fantasized about baking it in the oven, all while nibbling off small bites and listening for Mom’s footsteps.
When the entire half-gallon disappeared in two days, she stopped buying us ice cream for a month.
As ad adult, I still can’t buy cookie dough ice cream at the store. I tried once. And treated the whole carton as my “bowl,” sticking my spoon straight in and pushing all of the cookie dough off to the side to save for later. Oops.
But… I thought last week that if I made my own, and used healthier Greek yogurt as the base, maybe I wouldn’t go quite so cookie-dough-crazy. (And tossed in extra cookie dough, just in case.)
I’m sure my 7-year-old self would’ve saved the best bites for last, but I ate this bowl like an adult, combining the froyo and cookie dough in the same spoonful. Then scooped out a second serving. For old times’ sake!
This frozen yogurt is chock full of cookie dough, so you never have to fight over who got the most!
- In a large bowl, stir together the yogurt, sugar, vanilla extract, and vodka (if using). Spread across the bottom of a metal 8”-square baking sheet, and place in the freezer for 45 minutes.
- Remove the baking sheet from the freezer, and vigorously stir the semi-frozen mixture with a spatula. Spread the yogurt back over the bottom of the pan, and place back in the freezer. Repeat 3-4 more times, waiting 30 minutes in between each.
- During the last 30-minute mixing interval, cut each cookie dough bite into sixths or eighths. After aerating the yogurt with the spatula, stir in the cookie dough pieces. Transfer to a freezer-safe container with a lid and place back in the freezer for another 30 minutes before serving.
Notes: This frozen yogurt is on the tart side, so add more sugar for a sweeter flavor. (Or use your favorite sugar substitute to keep the Nutrition Information the same!)
The vodka helps make the frozen yogurt soft and easier to scoop once it’s frozen. With only ¼ teaspoon in each serving, it’s barely noticeable (there are 9 teaspoons per shot!), but you can omit it. The frozen yogurt will be harder and may require more thawing before scooping to serve.
This looks super delish….. can I put it my ice cream maker???
Yes, that would work just fine Dana! I hope you enjoy the frozen yogurt! 🙂
Hi Amy,
This recipe looks absolutely delicious! I have one question, though. I don’t eat dairy, are there any substitutes that I can use? Thanks!
As the Ingredients list includes, soy-based yogurt will work! Almond- or coconut-based yogurts will work as well. 🙂 I can’t wait to hear what you think of the recipe Angelina!