Peanut Butter Greek Frozen Yogurt Recipe
A creamy, protein-packed frozen dessert that combines tangy Greek yogurt with rich, nutty peanut butter. This healthier alternative to ice cream is easy to make, customizable, and perfect for guilt-free indulgence or a refreshing post-workout snack.
Equipment
- Mixing bowls
- Spatula or whisk
- Measuring Cups and Spoons
- Ice cream maker (optional) or freezer-safe container
- Blender or hand whisk (for smooth blending)
Ingredients
- 2 cups full-fat Greek yogurt (can substitute low-fat if preferred)
- 1/2 cup natural peanut butter (creamy or crunchy)
- 1/4 cup honey or maple syrup (adjust sweetness to taste)
- 1 tsp vanilla extract
- Pinch of sea salt
- Optional mix-ins: dark chocolate chips, chopped peanuts, banana slices, or cinnamon (about 1/4 cup)
Instructions
- In a large mixing bowl, combine the Greek yogurt, peanut butter, honey (or maple syrup), vanilla extract, and sea salt.
- Use a whisk or blender to mix thoroughly until smooth and creamy. Warming peanut butter slightly can help it blend easier.
- If using an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- For no-churn method, pour the mixture into a freezer-safe container, cover, and freeze. Every 30 minutes, stir vigorously with a spatula to break up ice crystals, repeating 3-4 times.
- Freeze for at least 4-6 hours or until firm. Before serving, let sit at room temperature for 5-10 minutes to soften slightly.
- Serve as is or with optional mix-ins or toppings.
Notes
- For creamier texture, use full-fat Greek yogurt.
- Adjust sweetness based on your preference or dietary needs.
- Substitute sweeteners with agave, maple syrup, or sugar-free alternatives as desired.
- Vegan option: use plant-based Greek-style yogurt and natural peanut butter.
- Adding a pinch of sea salt helps balance and enhance flavors.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.