Perhaps I’m a day late and a dollar short?
Because we’re edging our way towards the middle of September, which means that we’re edging our way toward the end of September, which means we’re truly edging our way into fall and what the heck am I doing making frozen yogurt NOW, of all times?
See, I’ve got this awesome ice cream maker with a built-in compressor, which means that, in theory, I could spend my days and nights churning away batch after batch of ice cream. But the darned thing is so big and heavy that the mere idea of forklifting it out of storage keeps me running to the store, instead, for Ben and Jerry’s. The ice cream maker continues to collect dust and dog fur in the pantry.
(On a side note, why is there dog hair in my pantry? What are those little rats doing when I’m not home? I’m not buying that malarky about their lack of opposable thumbs.)
In fact, I haven’t made ice cream in a few years. It’s almost as shameful as the enormous clumps of dog fur accumulated in every corner of my home.
(Seriously, WHAT are these dogs doing when I’m not home?)
My change of heart came with the tub of vanilla chocolate chunk Chobani yogurt I had in my refrigerator, getting ready to expire. I had thrown it into my grocery cart weeks ago, a little bit on impulse, a lot on foolishness – I don’t even like flavored yogurts.
So, there the Chobani sat and sat. I pointed it out to Mr. Hausfrau a few times, hoping he’d take a dip into it but still it just sat. The container had a recipe for a custard on it, which didn’t get my engines revved. But my engines made the natural jump from custard to ice cream – or in this case frozen yogurt.
Naturally, I had to add peanut butter, because when there are chocolate chips present HOW CAN YOU NOT?
Sorry about the screaming. I’m passionate about the nutter butters.
Luckily, this frozen yogurt is impossible easy, with a thankfully short list of ingredients. It’s a no-brainer. You stir, pour, and churn. And, most importantly, eat
I guess it makes hauling that 20-something pound ice cream maker out of the pantry more palatable.
Though I’m not sure about the resulting hernia.
Chocolate Chip Peanut Butter Frozen Yogurt
(Inspired by The Wannabe Chef’s Chobani Frozen Yogurt)
1/2 cup peanut butter
1 can light coconut milk
1 tub vanilla chocolate chunk Chobani yogurt
1 cup powdered sugar
2 teaspoon vanilla extract
pinch of salt
In a large mixing bowl, whisk the coconut milk into the peanut butter, a small amount at a time to ensure no peanut butter clumps remain. Once all the coconut milk is incorporated, add the remaining ingredients and stir until blended. Chill the mixture at least 1 hour. Churn in your ice cream maker according to the manufacturers instructions. Store tightly covered in your freezer. This frozen yogurt does freeze pretty hard, though not solid. Allow it to sit out 10-15 minutes for better scoopability.