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 that if I made my own, and used healthier Greek yogurt as the base, maybe I wouldn’t go quite so cookie-dough-crazy. (But I still 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!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthier cookie dough frozen yogurt!
Cookie Dough Frozen Yogurt
- 2 cups (480g) plain nonfat Greek yogurt (or regular, soy, etc)
- 3 tbsp (36g) 1-to-1 monkfruit sweetener or granulated sugar (very important — see Notes!!)
- 1 tsp vanilla extract
- 1 tsp vanilla-flavored vodka (optional — see Notes!)
- 8 chocolate chip cookie dough bites (see Notes!)
- 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.
- The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
- Stir the Greek yogurt, sweetener, vanilla extract, and vodka (if using) together in a large bowl. Cut each cookie dough bite into sixths or eighths, and set aside.
- Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the Greek yogurt mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. Then sprinkle the cookie dough pieces into the ice cream maker, and gently press them down into the ice cream with a spatula if necessary. Let the ice cream maker churn for another minute until they're fully incorporated. For the best texture and taste, serve immediately.