This chocolate chip cookie dough frozen yogurt is creamy and loaded with mini chocolate chips and chunks of edible cookie dough. Easy to make and the perfect warm-weather treat right at home.
Equipment
- Mixing Bowls
- Spatulas
- Fine Mesh Sieve
- Measuring Cups
- Measuring Spoons
- Whisk
- Ice cream maker
Ingredients
COOKIE DOUGH BITES
- ¾ cup all-purpose flour
- 5 tbsp unsalted butter softened
- 3 tbsp brown sugar
- 2 tsp granulated sugar
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tbsp mini chocolate chips
FROYO BASE
- 2 cups full-fat plain Greek yogurt
- ¾ cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ tsps vanilla extract
- ¼ tsp salt
- 2 tbsp mini chocolate chips
Instructions
- If using an ice cream maker that needs to be frozen before using, pop that base into the freezer before making this recipe!
- Pour your flour into a bowl and microwave for 45 seconds. Set aside to cool for 5 minutes
- In a separate bowl, cream together your butter and both sugars. Stir in the vanilla and salt
- Sift your flour into your mixture – it will get a little clumpy from the heat treatment – and stir until combined. Fold in your chocolate chips
- Roll your cookie dough into ⅛ tsp-sized balls, place on a plate, and pop in the fridge while you prep your froyo base
- Make the base for your vanilla froyo by whisking together the yogurt, sugar, milk, vanilla, and salt until smooth. Cover and chill in the freezer for 30 minutes
- Add your chilled vanilla base to your ice cream maker and churn on low speed
- About 8 minutes in, add in two-thirds of your chilled cookie dough bites and extra chocolate chips until you reach a soft-serve consistency. About another 5-10 minutes
- Transfer to a freezer-safe container, press the remaining cookie dough bites across the top, and cover
- Store in the freezer until it firms to a scoopable consistency (up to four hours)
