Yes, I know it’s winter.
But here we are. With yet another greek yogurt ice cream recipe.
You have to understand, a lot of effort has gone into making this ice cream. You see, I’ve attempted to make this ice cream four times. Four. Freaking. Times.
The first attempt involved me making the cookie dough. Rolling the dough into 35 tiny balls and then on the way to putting them in the freezer, I ate them. All of them. I spent like 20 years of my life thinking that cookie dough was always unhealthy and now that I can have cookie dough as a healthy snack…there is no stopping me. The creation of healthy cookie dough is just proof (yet again) that life gets far better after high school.
Okay moving on. So a couple days later I attempted to make this ice cream for a second time, I made the cookie dough bites, put them in the freezer and then decided to taste test one. It was necessary. But then that one turned into ten. And then within the hour…BOOM. Gone. The frozen cookie dough was better than the non frozen cookie dough.
So that brings us to the third attempt. I made the cookie dough bites, froze them, mixed up my ice cream ingredients, poured the creamy mix into my ice cream maker, added the cute, little cookie dough balls, tasted the ice cream…ohhhh yum greek yogurty perfection.
And then it rained for the next two days. If you think this ice cream lasted more than two days in my house while it was raining and dreary and depressing outside…you’re overestimating my self control. And for that I love you…all believing in me and whatnot. But do you see what I’m saying? Rainy days equals less than ideal conditions for photo taking. So all the ice cream disappeared before I got the chance to take a photo that would make you actually want to eat this.
So here we are. Attempt number 4.
Fourth times the charm, right? Right.
It’s the number of times I had to take the GRE before I finally got the score I needed. Getting that score was a ho fo’ sho’. I’m not sure how that applies but I’ve really been wanting to say ho fo’ sho’. So there it is.
So you might have seen that the other day I made Mint Chocolate Chip Greek Yogurt Ice Cream…with umm spinach to give it the pretty green color. It was good, but in my book it can’t compare to this. Cookie dough ice cream has always, always, always been my number one. A love/hate relationship for sure since my body has never been a fan of dairy. Kinda like how I love/hate spinning classes. Anyways, through the wonder of greek yogurt, that love/hate relationship has turned into a purely love relationship. So thanks Chobani, thanks for taking the hate out of my life.
Oatmeal Cookie Dough Greek Yogurt Ice Cream
serves 5-6 people (about a 3/4 cup serving each)
Ice Cream Ingredients
1 frozen banana, ripe (mine was speckled with brown spots)
1 1/2 cup almond milk, orginial
1/3 cup oats, ground into a flour
1/2 tsp + 1/4 tsp cinnamon
1 container (16 ounces) Chobani Vanilla Chocolate Chunk Greek Yogurt
3 Tbsp dark chocolate chips, roughly chopped (optional, I didn’t add)
Frozen Oatmeal Cookie Dough Bites Ingredients
2/3 cup oats, ground into flour (use a coffee grinder)
1 tsp cinnamon
1/8 tsp salt
4 Tbsp applesauce
2 Tbsp peanut butter
1 Tbsp honey
Frozen Cookie Dough Recipe
Mix together oat flour, oats, cinnamon, and salt. To these dry ingredients add applesauce, peanut butter and honey. Stir together until it resembles a cookie dough. Roll into 35(ish) small balls and place in the freezer while you mix together the ice cream ingredients.
Ice Cream Recipe
In a blender, combine frozen banana, almond milk, oat flour, and cinnamon. Pour this mixture into a large bowl. Add in Chobani Greek yogurt and chocolate chips (if using). Mix until everything is well combined. Pour mixture into an ice cream maker and churn until thick and creamy, about 10 minutes. Add in your frozen cookie dough bites, one at a time, while your ice cream is still churning. Serve immediately or scoop mixture into a container and freeze until ice cream consistency is reached, approximately 1 hour. If freezing longer, allow ice cream to thaw at room temperature for 30 minutes to 1 hour before scooping.
NOTE: Because this frozen dessert is low in fat, it is not as creamy as ice cream is. My suggestion is to NOT freeze the frozen yogurt overnight because it will get too icy. Churn the frozen yogurt, put it into a container, freeze for 1 hour and then serve! This will give you the best possible creamy consistency.