Cookie Dough Frozen Yogurt
Yields: 4 servings
This frozen yogurt is chock full of cookie dough, so you never have to fight over who got the most!
  • 2 cups (480g)plain nonfat Greek yogurt (or regular, soy, etc.)
  • 3 tbsp (36g) granulated sugar (or more, to taste)
  • 1 tsp vanilla extract
  • 1 tsp vanilla-flavored vodka (optional, see Note)
  • 8 bites (2 servings) chocolate chip cookie dough bites
  1. 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.
  2. 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.
  3. 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 no-calorie 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.

{egg-free, low fat}
Recipe by Amy's Healthy Baking at