in Peanut Butter Frozen Yogurt Chunks There are the frozen desserts of your dreams! With only 4 ingredients – peanut butter, yogurt, maple syrup, and topped with mini chocolate chips – these frozen yogurt scones are a fun sweet treat. I love making batches and keeping them in a bag in my freezer to have delicious frozen yogurt at my fingertips any time ❤️.
- No bake! That’s right, all you need is a loaf pan and your freezer for these amazing frozen yogurt scones.
- Rich in Protein: Thanks to the delicious combination of Greek yogurt (or skyr yogurt!) and peanut butter, these bars pack 6 grams of protein per bite.
- Easily Customizable: I topped these with mini chocolate chips and flaky sea salt, but honestly these would really taste amazing with any of your favorite ice cream toppings 😋😋.
Materials you need
- Curd: I’ve tested this recipe with 5% plain Greek yogurt as well as skyr yogurt, so either will work. I would avoid fat-free Greek yogurt, as it has a higher water content which gives these pieces a more “icy” texture rather than a creamy texture when frozen.
- peanut butter: Creamy peanut butter works best, unless you like a little crunch in your frozen yogurt pieces. If yes, go for it!
- Maple syrup: A natural sweetener that enhances all the other great flavors.
- Toppings: I went with a simple topping of mini chocolate chips and a few pinches of flaky sea salt, but honestly, any ice cream topping would taste absolutely incredible. Mini M&Ms, chopped nuts or a drizzle of peanut butter are some of my favorite things.
How to Make Frozen Yogurt Chunks
- Put all the ingredients in a bowl: Mix yogurt, peanut butter and maple syrup until smooth and fluffy.
- Transfer mixture to a lined loaf pan: Top with chocolate chips and flaky salt, and any other toppings you’d like.
- freeze: Make sure you let it set for at least 3 hours.
- Cut and enjoy! Remove from the freezer and cut the curd into pieces.
Top Tips for Success
- Curd: I like to use full-fat skyr or Greek yogurt for this recipe. Why? Low-fat yogurt contains more water, which can create an “icy” texture when frozen.
- nut butter: You can use any nut butter in this recipe! Cashew butter will be absolutely creamy and delicious, and so will almond butter.
- Don’t forget to line your loaf pan with parchment paper: Otherwise it will be incredibly difficult to get your frozen yogurt out of the pan. If you’re outside you can use wax paper or aluminum foil. This way, you can easily remove the frozen yogurt from the tray after it has set, and cut it into pieces after it comes out of the pan.
Place your frozen yogurt cubes in an airtight container and keep it in the freezer for up to 3 months. This way, whenever you want something sweet, you can easily grab a slice from the freezer ❤️.
More Frozen Dishes
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Add yogurt, peanut butter and maple syrup to a bowl and mix until smooth and fluffy.
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Transfer the mixture to a lined loaf pan. Top with chocolate chips and flaky salt.
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Freeze for at least 3 hours.
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Remove from the freezer and cut into small pieces.
- Greek yogurt can be used in place of skyr yogurt.
- Opt to omit the maple syrup to make this a true 2-ingredient base. Maple syrup adds a little sweetness.
Calories: 136 kilo calorie, Carbohydrates: 12 Yes, Protein: 6 Yes, thick: 8 Yes, Fiber: 1 Yes, Sugar: 9 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography by: wooden pan
