Description
Indulge in a protein-packed, tangy-sweet frozen treat that balances luscious peanut butter flavor with the bright creaminess of Greek yogurt. Ready in under an hour (plus freeze time), it’s perfect for hot afternoons or a healthier dessert alternative!
Ingredients
For the Frozen Yogurt Base
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2 cups (480 g) full-fat Greek yogurt
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½ cup (120 g) creamy peanut butter (natural or your favorite brand)
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⅓ cup (80 ml) honey or pure maple syrup
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1 tsp pure vanilla extract
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Pinch of fine sea salt
For the Peanut Butter Swirl
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¼ cup (60 g) creamy peanut butter
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1 tbsp warm water (to thin, if needed)
Instructions
1️⃣ Prepare the base mixture
: In a medium bowl, whisk together the Greek yogurt, ½ cup peanut butter, honey (or maple syrup), vanilla extract, and a pinch of salt until completely smooth and homogenous.
2️⃣ Chill (optional but recommended)
: Cover and refrigerate the yogurt mixture for 20–30 minutes. This helps it freeze faster and develop a smoother texture.
3️⃣ Churn the frozen yogurt
: Pour the chilled mixture into your ice-cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
4️⃣ Make the swirl
: While the yogurt churns, stir together ¼ cup peanut butter and warm water in a small bowl until smooth but still thick—just fluid enough to dollop.
5️⃣ Layer and swirl
: Transfer half of the churned yogurt to a freezer-safe container. Spoon half of the swirl mixture in dollops over the yogurt, then gently drag a knife or skewer through to create marbled ribbons. Top with the remaining yogurt and repeat with the rest of the swirl.
6️⃣ Freeze to set
: Smooth the surface, cover the container tightly, and freeze for at least 2 hours (or up to overnight) until firm.
7️⃣ Serve
: Let sit at room temperature for 5 minutes before scooping. Garnish with chopped peanuts or a light drizzle of extra peanut butter, if desired.
Notes
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No ice-cream maker? Freeze the base mixture in a shallow, airtight container. Every 30 minutes for the first 2 hours, stir vigorously with a fork to break up ice crystals until mostly set, then let firm overnight.
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Sweetness adjust: Taste the base before churning—add more honey/maple if you like it sweeter, or a squeeze of lemon juice for extra tang.
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Peanut variations: Swirl in chocolate-peanut butter for a Reese’s twist, or use chunky peanut butter for texture.
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Lightened-up option: Swap half the Greek yogurt for low-fat, and reduce peanut butter to ⅓ cup.
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Make-ahead: Keeps well up to 1 week in the freezer. Press a piece of parchment directly on the surface to prevent ice crystals.
- Prep Time: 10 minutes (+ 30 minutes chilling)
- Cook Time: minimum 2½ hours