(Note: This recipe was originally published in November 2012 but was updated in January 2016 with new photos!)
Buying an ice cream maker has been an easy way for me to cut down on eating ice cream. Ummmmm. Yeah. Let me explain.
It turns out that ice cream really is pure cream, egg yolks and sugar. I know you know that, but seeing it made is another matter, and it no longer feels right to eat it morning, noon and night (which was of course the whole idea behind buying the machine in the first place).
Enter frozen yogurt. It may not be guilt-free (there is plenty of sugar in there) but it fares pretty well in comparison. And while it has a different flavor profile, and shouldn’t be judged against a fine ice cream, it is delicious in its own way – and generally hits the same spot.
Some frozen yogurts I come across are trying to be replicas of ice cream- adding enough sugar to disguise the sourness of the yogurt, and making it into ice cream-like flavors. I think this is a shame- yogurt and cream are obviously nothing alike and different things will suit them, so its much better to play to yogurt’s strengths than try to use it as a poor substitute for something else.
So, now you know where I stand on this crucial matter.
This peanut butter frozen yogurt strikes the balance perfectly. A natural peanut butter is used, and its relatively light on the additional sugar- just enough for it to be sweet, but without trying to disguise the yogurt’s tang. A bitter dark chocolate complements it well, grated into the mixture in small flecks (with some extra on top if you fancy!).
peanut butter frozen yogurt
- 2 cups or 1 500g carton plain natural yogurt (whole, low fat or fat free- all works fine)
- 1 tsp vanilla extract
- 1/2 cup / 100g smooth natural peanut butter
- 1/2 cup / 100g light brown sugar
- 1/4 cup of water
- Appx 25g / a little under 1oz dark chocolate (I use Greens and Black 85% cocoa), grated on a fine setting using a box grater
- Heat the peanut butter, sugar and water in a small saucepan on a low heat. Stir constantly until the sugar has melted and a smooth paste is formed. Remove from the heat and stir in the vanilla.
- Transfer into a mixing bowl and allow the mixture to cool for a couple of hours in the fridge. It will become very thick.
- Stir the yogurt through the peanut butter mixture until smooth, and then add the grated chocolate.
- Run through the ice cream maker according to machine instructions.
- Serve! You can eat some immediately (it has a great soft serve texture straight from the machine), or freeze for a few hours to get a more scoopable texture. (If your freezer temp is high, you may need to let it sit for a while before you an scoop it.)
Source: This recipe is adapted from one on Bay Area Bites.