This frozen yogurt is chock full of cookie dough, so you never have to fight over who got the most! It's a healthy summer treat that's really easy to make. This frozen yogurt is best if eaten as soon as it's made, but it'll keep for up to 3 months if stored in an airtight container in the freezer. (After storing in the freezer, let it thaw for 10+ minutes at room temperature before trying to scoop it out for a better consistency!)
3tbsp (36g)1-to-1 monk fruit sweetener or granulated sugar(very important — see Notes!!)
1tspvanilla-flavored vodka(optional — see Notes!)
8chocolate 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.
GREEK YOGURT TIP: The brand of Greek yogurt can make a big difference on the taste and texture of your frozen yogurt! I prefer Fage (this kind!) because it's thicker, creamier, and has less of a yogurt "tang" to its flavor.IMPORTANT SWEETENER NOTE: As written, this frozen yogurt is on the tart side. You can easily add more sweetener for a sweeter flavor! Use up to ⅔ cup (128g) of 1-to-1 monk fruit sweetener or granulated sugar. (If you use the 1-to-1 monk fruit sweetener, it's a no-calorie sweetener, so the Nutrition Information will remain the same!)STEVIA SUBSTITUTION: Use ½ teaspoon of this liquid stevia in place of the monk fruit sweetener or granulate sugar (for the same tart-ish taste) or 1 to 1 ½ teaspoons (for a sweetener taste!).VODKA NOTE: 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, but you can omit it. The frozen yogurt will be harder and may require more thawing before scooping to serve.COOKIE DOUGH BITES: I have two cookie dough bites recipes that will work in this frozen yogurt! These cookie dough bites are made with unsweetened applesauce and light brown sugar. These cookie dough bites are sugar-free and made with milk instead of applesauce. Both have gluten-free options too!ICE CREAM MAKER METHOD:
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.