Let Me Tell You About My Peanut Butter Frozen Yogurt Habit
So, you know those days when it’s way too hot to even think about turning on the oven? That’s usually when my brain goes: “Peanut butter. Frozen yogurt. Now.” I stumbled on this combo after an especially sweltering July walk, craving something sweet but not the sticky, store-bought stuff. Fast forward: now my freezer basically always has a half-eaten tub tucked behind, uh, some peas (which have definitely seen better days). Oh, and my little cousin once called it "ice cream that went to college"—I’ll never forget that one. Anyway, if you like the whole creamy-tangy-nutty thing, pull up a spoon!
Why I Keep Coming Back to This
I make this whenever I need a sweet treat but don’t fancy the faff of a baking project. Honestly, my family goes a little wild for it—my dad tried to scoop it straight from the tub once (didn’t even wait for bowls). It’s perfect for those times when you just want something cold and homemade, but don't want more dirty dishes or to break a sweat. Sometimes I mess up and add too much peanut butter, but, hey, is there really such a thing?
What You'll Need (and What I Actually Use)
- 2 cups plain Greek yogurt (full-fat is best for creaminess, but nobody complained when I used low-fat—my aunt swears by non-dairy coconut yogurt for her version)
- ½ cup creamy peanut butter (natural or supermarket brand—I sometimes just grab whatever’s nearly empty at the back of the cupboard!)
- ⅓ cup honey (I've swapped in maple syrup for a different twist or even agave in a pinch)
- ½ teaspoon vanilla extract (sometimes I skip this if I’m out, doesn’t ruin anything)
- A pinch of salt (don’t forget this; weirdly crucial)
- Optional: A handful of chocolate chips, crushed pretzels, or chopped roasted peanuts (my little brother once dumped in M&Ms—not bad, actually)
How I Actually Make Peanut Butter Frozen Yogurt (No Judgment!)
- In a big-ish bowl, dump in the Greek yogurt, peanut butter, honey, vanilla, and that important little pinch of salt. Stir it up with a whisk or a fork until it’s all smooth. This is where I usually sneak a spoonful—quality control, right?
- If you’re adding any extras (like those chocolate chips), stir them in now. Or don’t; it’s your yogurt.
- Pour the mixture into a freezer-safe container (I use an old loaf pan—works a treat). Pop on a lid, or just cover with foil if you’re out of lids, which, judging by my Tupperware drawer, is always.
- Freeze for about 2–3 hours, giving it a good stir every 45 minutes or so. Don’t worry if it looks a bit weird at the start—mine always does.
- When it’s scoopable but still soft (like soft serve), it’s ready! If you forgot about it and it’s rock hard, just let it sit on the counter for a few minutes. Actually, I find it works better if you don’t rush it.
Notes I Wish I Knew Earlier
- If you use non-dairy yogurt, it might freeze up harder—just let it thaw a smidge longer.
- Don’t overwhisk; it won’t get fluffier, promise. Ask me how I know!
- No ice cream maker needed here, but if you have one, use it—though honestly, I don't bother dragging mine out anymore.
What Else Have I Tried? (And What Flopped)
- Swapping some of the peanut butter for almond butter—calmer flavor, still nice.
- I added mashed banana once; it got a bit weird and icy… wouldn't recommend unless you freeze the bananas first or don’t mind a strange texture.
- Chopped pretzels = chef’s kiss. But I tried dried cranberries and, yeah, something about the tang didn’t really play well with the peanut butter. Live and learn.
Do You Need Special Equipment?
Look, I usually just use a mixing bowl, a whisk, and an old loaf tin. If you’re fancy and have an ice cream maker, you can use it to churn for extra creaminess, but it’s not a dealbreaker. Once I used a plastic takeaway tub and, you know what, it worked just fine. No need to buy anything new.
Where to Stash It (If There’s Any Left)
Just keep it in a sealed container in your freezer; should last up to a week. Though honestly, in my house it never lasts more than a day. If it gets too firm, leaving it out for 10 minutes solves everything. Or longer if, like me, you get distracted and forget what you’re doing—but then you get peanut butter yogurt soup, which is also strangely good!
When I Like to Serve This (and How)
Straight out of the tub with a spoon—classic. Or if you want to be fancy, scoop into bowls, top with a drizzle of honey and a little flaky salt. For birthdays, my cousin crumbles cookies on top. Family tradition: my mom likes hers with sliced bananas, so yeah—personalize away.
If I Could Go Back in Time, I’d Remind Myself
- Seriously, don’t skip the stirs during the first few hours—it keeps everything creamy. I tried skipping these and ended up chiseling out icy bits.
- Letting it thaw just the right amount before scooping. Once, I tried to hurry it with the microwave and melted half the tub. Wouldn’t do that again.
Your Peanut Butter Frozen Yogurt FAQs (Straight From My Inbox...Or My Aunt)
- Can I use regular yogurt? Oh, for sure—you’ll just get a more tangy, less creamy texture. I’ve done it when Greek was out or unreasonably expensive.
- Is crunchy peanut butter okay? Absolutely! Nice little crunch bits, honestly makes it feel more rustic. Or just lazier. Take your pick.
- Can I skip the honey? You can, but it won’t be very sweet—maybe add a little sugar or your favorite sweetener instead. I’ve used maple syrup and it’s fab.
- Does this actually taste like ice cream? Well, it’s not a dead ringer for the real deal—tangier, less sweet. But it’s delicious in its own little lane.
- What’s the best way to make it super creamy? Full-fat yogurt and peanut butter, no skimping. And the more frequently you stir it, the smoother it’ll turn out. Skip that step and it can get a bit icy, which isn’t the end of the world, but you’ll see what I mean!
And if you try it with something weird (I’m looking at you, pickle lovers), let me know how it goes. Good luck — may your freezer be ever well-stocked!
Ingredients
- 2 cups plain Greek yogurt (full-fat is best for creaminess, but nobody complained when I used low-fat—my aunt swears by non-dairy coconut yogurt for her version)
- ½ cup creamy peanut butter (natural or supermarket brand—I sometimes just grab whatever’s nearly empty at the back of the cupboard!)
- ⅓ cup honey (I've swapped in maple syrup for a different twist or even agave in a pinch)
- ½ teaspoon vanilla extract (sometimes I skip this if I’m out, doesn’t ruin anything)
- A pinch of salt (don’t forget this; weirdly crucial)
- Optional: A handful of chocolate chips, crushed pretzels, or chopped roasted peanuts (my little brother once dumped in M&Ms—not bad, actually)
Instructions
-
1In a big-ish bowl, dump in the Greek yogurt, peanut butter, honey, vanilla, and that important little pinch of salt. Stir it up with a whisk or a fork until it’s all smooth. This is where I usually sneak a spoonful—quality control, right?
-
2If you’re adding any extras (like those chocolate chips), stir them in now. Or don’t; it’s your yogurt.
-
3Pour the mixture into a freezer-safe container (I use an old loaf pan—works a treat). Pop on a lid, or just cover with foil if you’re out of lids, which, judging by my Tupperware drawer, is always.
-
4Freeze for about 2–3 hours, giving it a good stir every 45 minutes or so. Don’t worry if it looks a bit weird at the start—mine always does.
-
5When it’s scoopable but still soft (like soft serve), it’s ready! If you forgot about it and it’s rock hard, just let it sit on the counter for a few minutes. Actually, I find it works better if you don’t rush it.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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