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!!
I am totally diggin’ this recipe. Peanut butter and fro-yo-like consistency and I’m thereeeeee.
Hi, Katie, I love all of your recipes! One problem I’ve run into though when making your ice creams and frozen yogurts is that a hard icy layer ends up coating the bottom and sides of the ice cream machine, probably because there is no alcohol in the recipes. I was wondering if you have the same problem and how you fix it? Thanks!
This is completely unorthodox, but what I often do is hold a dull-blade knife along the edge of the machine as it churns (only in the last 4 minutes or so). It’s like pottery, if you’ve ever made your own pottery. It scrapes the extra off the sides.
Thanks!
Do you use greek yogurt or regular?
Would love to try the PB frozen yogurt. Question about the nutritional facts. Is the 130g serving size the entire recipe? If not, how many servings does it make?
Thanks – Susan
I too want to know how many servings this recipe makes…
Just add up all the grams in the recipe to know how much something makes, and divide by the number of grams on the nutrition label. In this case divide by 130.
Katie I found this amazing idea on Pinterest – Nutella chips! http://www.butterbaking.com/2012/06/12/homemade-nutella-chips/
These look like they will probably be really melty because of the butter though, do you think you could come up with a recipe for firmer chips that can be used in cookies, brownies, etc?
Ok, I feel your pain. I got my braces off ummm, about 27 years ago and have to get them again in 2 weeks…ouch! My bar didn’t break and my teeth still moved and now I keep chipping them on each other so time for more metal mouth. I am looking forward to trying out this recipe when my mouth gets sore too. I am hoping that I stop wanting to snack too and it becomes a sort of diet for me 😉
I have used many of your recipes, and love them all. Thank you.
Just made it and topped it with Strawberries. It was SO good 🙂
I just made this. I sweetened it with 5 dates instead of the sugar and it turned out great. My 4 and 5 year old loved it. Thanks.
This looks super delicious!