This smooth, rich, and creamy peanut butter frozen yogurt is the perfect healthy treat to cool off on a hot day – and it can be made with just 5 ingredients!
Yes, 5 ingredient creamy homemade frozen yogurt.
The surprisingly healthy dessert can be egg free, gluten free, paleo, keto, dairy free, and vegan, with no banana required.
Add a few mini chocolate chips or some chocolate syrup to the top, and it tastes like eating a frozen chocolate Reese’s peanut butter cup!
Also try this Coconut Milk Ice Cream
And feel free to sub your favorite nut butter of choice.
So far, I’ve tried almond butter, cashew butter, sunflower butter, cinnamon peanut butter, and chocolate peanut butter.
You can make the frozen yogurt three different ways – either in an ice cream maker, or with a high speed blender like a vitamix, or simply by freezing the mixture in a large bowl and then stirring every twenty minutes or so.
I used the blender method for the peanut butter froyo in the photos and the freeze-and-stir method for the one in the video below.
Trending now: Baked Oats – single serving
Above, watch the peanut butter frozen yogurt recipe video
The recipe was adapted from this Homemade Frozen Yogurt Recipe and my Keto Ice Cream.
Peanut Butter Frozen Yogurt
Ingredients
- 2 cups plain or vanilla yogurt of choice
- 1/2 cup milk of choice
- 1/2 cup peanut butter, or allergy friendly sub
- 1/4 tsp salt
- 1/2 cup sweetener of choice (see note below)
- if using plain yogurt, add 1 tsp pure vanilla extract
Instructions
- *Feel free to use your favorite sweetener, such as pure maple syrup, regular sugar or coconut sugar, or erythritol for sugar free. Or skip the sweetener and blend in an overripe banana or dates as desired. If using a liquid sweetener, omit the milk of choice.Whisk ingredients until completely smooth. If you have an ice cream maker, churn according to machine directions. If you don’t, you can either freeze in an ice cube tray and later blend the frozen ice cubes in a vitamix or high-quality food processor until completely smooth OR you can freeze the mixture in a container, taking it out to stir every twenty minutes (being sure to scrape the sides of the container as you stir) until it is thick and smooth. The third way won’t get quite as smooth as the first two methods, but all three of the methods yield delicious results! Because of the lack of preservatives or gums, the frozen yogurt has the best smooth and creamy texture the day it’s made. However, you can technically freeze leftovers for a few weeks in an airtight container, thawing at least ten minutes before eating. View Nutrition Facts
Notes
Have you made this recipe?
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More Peanut Butter Dessert Ideas
Cindy says
This sounds great! Do you think you could use a powdered peanut butter such as PB2 in this recipe?
CCK Media Team says
Hmm we don’t see why not. It would taste different – maybe not as rich because you are using less fat, but if you use a high fat yogurt (or vegan yogurt like pure coconut yogurt) then that should be fine. Be sure to report back if you experiment with amounts 🙂
Crista M says
Delicious!! Already made this recipe twice. Works well with honey or maple syrup, and almond milk or regular milk. This will be a summer staple 🙂
Janet says
What brand of ice cream/yogurt maker do you recommend?
Janet
CCK Media Team says
Hi! Katie just has this basic Cuisinart and has been using it for years: https://amzn.to/3rvFSZa
Janet Skotnicki says
Ok. Thanks!
Janet Skotnicki says
Are you talking about a Cuisinart ice cream maker? I saw a couple of those listed on Amazon. Janet
Bunny Kesner says
Could something else be subbed for nut butter? I just want to make peach or banana ice cream, using oat milk & maple syrup, in my Pampered Chef ice cream maker.
CCK Media Team says
Hi! It sounds like maybe something like this would work better for you? https://chocolatecoveredkatie.com/oat-milk-ice-cream-recipe/
Joy says
I tried this and it was really good! I cut the recipe in half, and i still had 3 decent sized servings which was enough for me. I used Greek yogurt and it tasted good in it! I didn’t have an ice cream maker, so i just used an ice cube tray and a blender and it worked perfectly! Its a little too sweet in my opinion. Next time i make it, ill probably cut the sweetener in half or maybe use a quarter less. But overall great recipe! I’m a HUGE peanut butter lover, so if you love peanut butter id recommend adding just a little bit more. I’d make it again though! Would recommend it!
Wendy says
Been trying to find a creamy yogurt ice cream. This one has accomplished that! Very good. Thank you for sharing!
CCK Media Team says
Thank you so much for trying it!
Teeda says
Do you use full fat yogurt or can you use fat free yogurt?
Chocolate Covered Katie says
Either works!
Michelle says
Hi, This sounds awesome, I will be using thick homemade greek yogurt do I still need the half a cup of milk ?
Can I add chocolate chips into the mix before churning so they are well incorporated instead of sprinkling on top?
If I use the banana instead of sweetener do I omit the sweetener all together (honey or maple syrup) ?
TY so much
(this will be my first frozen yogurt , just purchased a basic cuisinart 21:)
Anne says
I just used a food processor, put a serving in the freezer for an hour, stirring every 20 minutes, and it was fabulous! Thank you for this recipe. I am forwarding to friends and family
CCK Media Team says
Thank you so much for making it!