*Fingers Crossed* I hope I haven’t missed the boat on frozen yogurt. It’s still popular, right?
You never know with food trends. Remember when cupcakes were all the rage? And then we spent years speculating about what would be “the next cupcake”? Whoopie pies, macarons, doughnuts… what could possibly be as outrageously popular as cupcakes?
Nothing, apparently… or so it would seem.
If you ask me, frozen yogurt – or froyo, or frogurt, or whatever you call it – became the “new cupcake”. Sure, frozen yogurt may appear to be completely different to those adorable baked goods, but doesn’t anyone else see the resemblance?
You can’t tell me that frozen yogurt doesn’t look like a swirl of frosting. Ok, technically you can tell me that – but I won’t believe you.
I could probably write a ten-thousand word essay on why frozen yogurt is the new cupcake, but I won’t bore you with that. So let’s just talk about this fun-filled, super-duper easy homemade ‘frogurt’.
Oh, and did I mention it involves cookie dough!?
Over the past few years I’ve drooled over photos of amazing frozen yogurt, only to look at the recipes and be disappointed. Or disgruntled. Nearly every recipe calls for an ice cream maker! I may have a million baking pans, a stand mixer, hand-held beaters, a Yonanas machine, a mini food processor, a regular food processor, an immersion blender, a melon baller and a cherry pitter – but I don’t have an ice cream maker.
To be completely honest, I used to have an ice cream maker but sold it in a garage sale a few years ago. The problem was that I only make ice cream once in a blue moon, due to the extreme amount of effort involved (and the high fat and sugar content).
Luckily for me (and you, of course), this frozen yogurt is as easy as frozen banana ice cream. Everyone’s on board with frozen banana ice cream by now, right?
And even better, this is actually healthy too!
Of course, this isn’t just any frozen yogurt – it involves funfetti cookie dough! The funfetti cookie dough balls can be made days in advance (and they’re quite easy to make). Then some of the cookie dough balls are whirled around with the frozen yogurt, while others are added at the end. In a way, it’s like a much, much healthier McFlurry.
Truth time: I used to have an intense love for McFlurry’s – both the M&M and Oreo varieties.
One final thing: It’s hard to believe, but I’ve finally come around and now enjoy Greek yogurt. More about that next week!
*Note from a few days in the future: I’ve got something else (something seriously exciting) planned for next week, so Greek yogurt will have to wait until the week after.
- ⅔ cup vanilla-flavored yogurt*
- 1 - 2 frozen bananas, chopped into chunks
- ¼ teaspoon vanilla extract (optional)
- 8 Confetti Cookie Dough Balls (recipe follows)
- 2 teaspoons sprinkles
- Extra sprinkles, extra Confetti Cookie Dough Balls, chocolate chips, chopped nuts, or toppings of choice
- Freeze the yogurt in an ice cube tray for several hours or overnight.
- Thaw the banana chunks and frozen yogurt cubes for 5 - 10 minutes.
- In a food processor, process the banana chunks and frozen yogurt cubes until it starts to clump together. Add the vanilla extract and four of the Confetti Cookie Dough Balls, and process until the mixture forms a soft-serve ice cream consistency. Add the remaining four Cookie Dough Balls, and pulse a few times, or until they’re roughly mixed in but still in tact.
- Ideally, re-freeze the frozen yogurt for 5 - 10 minutes, and then serve with your choice of toppings. Leftovers can be transferred to an airtight container and placed in the freezer (allow to thaw for a few minutes before serving). Enjoy!
Vegans (and other dairy-free people) can use non-dairy yogurt. Soy, almond, and coconut yogurts are all good substitutes. If using soy yogurt, I highly recommend using a flavored version (I've found that plain soy yogurt has an overwhelming 'soy' taste).
- 1 cup rolled oats (divided)
- ¼ cup plus 2 tablespoons unsweetened applesauce
- ½ cup slivered almonds
- 2 tablespoons brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- Pinch of salt
- 1 tablespoon sprinkles
- Optional: Chocolate chips, chopped nuts, or other mix-ins
- Line a large container (or two smaller ones) with non-stick paper.
- Use a coffee grinder or blender to ground ¼ cup of rolled oats into a flour. Transfer to a bowl, along with the remaining ¾ cup of rolled oats
- In a mini food processor (or the smallest bowl of a regular processor), process the applesauce and slivered almonds until well combined. Add the brown sugar, vanilla extract, molasses and salt, and process until it forms a relatively smooth mixture. It’s fine if the almonds don’t completely blend in.
- Transfer the applesauce mixture to the bowl with the oats. Mix until completely combined. Add the sprinkles, and mix well.
- Roll the cookie dough into balls (approximately 1 ½ - 2 tablespoons of dough per ball). Place the balls in the prepared container. Freeze for at least an hour, or overnight. Store in the freezer.