This frozen peanut butter dessert is exactly what I need right now.
Here is some advice I wish I’d taken: If you ever get braces, and if they ever give you that permanent metal bar behind your front teeth after the braces come off, and if that metal bar ever happens to break sometime in the next eight years…
Get it fixed immediately. Otherwise, you’ll be out hundreds of extra dollars and one very sore mouth.
I’m learning this the hard way. When I finally did drag myself to the orthodontist, it was a much bigger issue than simply fixing a broken metal bar.
The orthodontist gave me an Invisalign-like guard to wear 24/7 for the next two months. It’s completely unnoticeable, but it is painful as it shifts the teeth back into place. And when the teeth shift back? Then I will still have to pay for a new metal bar.
So it’s not been a fun past few days… except for all the frozen-yogurt eating! 
The retainer is not unbearably painful, but it’s uncomfortable enough that frozen yogurt is very welcome.
Frozen yogurt, and smoothies, Chocolate Protein Milkshakes, and oatmeal… how I miss crunchy apples, or even chocolate bars.
I am going to eat them with a vengeance when this soreness subsides.
Really, though, what I hate most about the retainer isn’t the discomfort; it’s the fact I don’t have free rein to snack whenever I want. I’m accustomed to grabbing something to eat every time I walk through the kitchen or while I’m cooking, but the retainer inhibits that.
It’s also apparently made me a very grouchy person. I’ve sure complained a lot in this post! Time for more frozen yogurt to shut me up.
PB Froyo
- 2 cups plain or vanilla yogurt (such as So Delicious) (440g)
- 1/2 cup milk of choice (120g)
- 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (120g)
- 1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
- 1/4 tsp salt
- pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
- optional: homemade peanut butter chips
Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes. Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)
And to everyone who asked earlier this week about the bangs… here is a picture of me with bangs and braces:
Then and now. See? I told you I still look crazy similar to how I looked back then. I kind of miss the bangs.
But definitely NOT the braces!!
Sarah Burns says
I just made this and threw in a banana. It’s awesome!
Lauren says
Hi! I tried this recipe, and it was just ok. It tasted really like the sour yogurt taste and not enough like the peanut butter frozen yogurt like you would get at a frozen yogurt place (what I was hoping for). Is there any way to fix this? Better to use vanilla yogurt? Better to use plain? (I used half and half of both). Add more sugar? (I added more PB than recipe called for to try to address this.) Not sure what these frozen yogurt places do to make the flavors you add come out more in the frozen yogurt and cover up more of the sour breakfasty yogurt taste you get with regular yogurt. Any tips?? Thanks!!!
Unofficial CCK Helper says
Sounds like you used a bad brand of yogurt. The one Katie says she uses and the one I also use and love above all others is Wholesoy. Try this!
kathleen mchale says
8/4/2014 where are the recipes on katie’s website? a few have nutritional information,i’m intested in food,and that includes recipes[fudge,cheesballs ,holiday recipe’s]I hardley ever get the chance to try new foods or recipe’s,but I collect cookbooks and copy recipe’s anyway.kathy mchale geneva ny
Unofficial CCK Helper says
You can buy Chocolate Covered Katie’s cookbook here 🙂
http://www.barnesandnoble.com/w/chocolate-covered-katie-katie-higgins/1119439699?ean=9781455599707
Jessica says
if you don’t have an ice cream machine, could it work in a food processor? like with banana ice cream
Ryan says
thanks for recipe! Assuming this will work with Greek yogurt as well…
Based on what you said with how you snack I was a lite suprised by your picture, did not think you’d be so cute! Lol
Beth says
I have the metal bar on my bottom teeth! I’ve always wondered what it’d be like if it detached or broke. Now I know! You poor thing! Oh, and that frozen yogurt sounds so yummy. 🙂 Thanks for the advice and the recipe!
Cassie says
Love peanut butter and yogurt! Yum!!
Sophie says
How many stevia tablets did you use
jeremiah says
oh my stars!!!! i am so trying this i love soft serve and peanut butter is the BOMB. Wow i think you look way different in the pictures, i think u look great without the bangs.
Diana says
This was delicious! I used whole milk and white sugar. Do you know if this would work with Splenda or Truvia packets?
Anna says
Just a quick question! When you use peanut butter in your recipes, is it all natural peanut butter that’s only ingredient is peanuts? Or does it also have salt, etc.
Julie Dove says
You can use either, unless specifically stated otherwise in a recipe. Hope that helps!
Marilyn says
Thanks, Katie, for including the Nutrition facts… much appreciated.