Healthy frozen yogurt
This healthy cookie dough frozen yogurt is super creamy, packed with high protein cookie dough bits, and makes a great swap for ice cream!
Ingredients
Ice cream/frozen yogurt
- 1 can full-fat coconut milk *I like Trader Joes brand
- 1/3 cup THICK coconut yogurt or greek yogurt
- 1/4 cup maple syrup or honey
- 1/4 cup cashew butter or almond butter *can use peanut butter for peanut butter ice cream. See notes.
- 1 1/2 tsp vanilla extract
- good pinch sea salt
Cookie dough bits
- 1/3 cup of your favorite protein powder *or 1/2 cup almond flour
- 1/2 cup almond flour
- 2 1/2 tbsp runny cashew butter or almond butter **See notes
- 1 tbsp melted coconut oil
- 2 tbsp monk fruit or coconut sugar
- 1 tbsp maple syrup
- 2-3 tsp milk, of choice
- good pinch sea salt
- small handful of cacao nibs or mini chocolate chips
Instructions
Ice cream (with an ice cream maker)
- The night before you want to make the ice cream (or early morning), place the bowl of your ice cream maker in the freezer.
- When you're ready to make the ice cream and your bowl is frozen, combine all of the ice cream ingredients in a blender. Blend a minute or so until completely smooth.
- Turn your ice cream maker on according to it's instructions. Pour the ice cream mixture into the machine and let it work it's magic! Mine takes awhile to get thick and creamy (about 25-30 mins).
Cookie dough
- While the ice cream maker is running, make the cookie dough.
- Combine all of the ingredients in a bowl until cookie dough forms. I use plant-based protein, so if you use whey or another kind, the texture of your dough may be different. If it's too wet, add a few tbsp more almond flour or an extra tbsp or two of protein. If it's too dry, add a little extra maple syrup or a splash of milk.
- Roll the dough into small balls (you can also leave it in crumbles and add it to the ice cream maker while it's spinning your ice cream). I like to throw half the balls into the ice cream maker and save some for topping!
- Once the ice cream maker is done and it's thick to your liking, turn it off. Serve straight away with some extra cookie dough on top and store the rest in an air-tight container in the freezer (I linked my favorite reusable ice cream containers in the blog post!).
- When eating leftovers, let the ice cream thaw for 30 minutes before scooping and enjoying for the best texture.
To make without an ice cream maker
- After blending all of the ingredients together, instead of pouring into the ice cream maker, you'll pour the mixture into a glass container with a lid (or saranwrap). You can stir in the ice cream chunks or store them in the fridge until you're ready to eat and just sprinkle them on top later.
- Place the container in the freezer and stir every 30 minutes until it starts to get thick (I like to stir it every 30 mins for the first 2ish hours). It won't turn out as great as the ice cream maker but will still taste delicous!
Notes
*I recommend using cashew butter or almond butter as this will create the most neutral ice cream flavor. You can use peanut butter but it will have a stronger peanut butter flavor!
**You'll want to use drippy/runny nut butter, meaning it's not super thick. This helps create the best textured cookie dough.