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Chocolate Peanut Butter Greek Yogurt Frozen Yogurt

A creamy cocoa-peanut butter Greek yogurt frozen dessert with both Ninja Creami and freezer bark options.
Print Recipe
Prep Time 5 minutes
Freeze Time 1 day
Total Time 5 minutes
Servings: 2 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups plain Greek yogurt 2%
  • 1/4 cup milk plus 1 tbsp more if needed for re-spin
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp peanut butter
  • 2 tbsp honey or maple syrup
  • 1 pinch salt

Method
 

  1. Ninja Creami method
  2. Whisk all ingredients together until smooth and no cocoa streaks remain.
  3. Pour into a Ninja Creami pint container and freeze flat for 24 hours.
  4. Run the “Lite Ice Cream” cycle.
  5. If the texture looks powdery, re-spin once. Add 1 tbsp milk first if it looks dry.
  6. Serve right away.
  7. No-machine method — Freezer Fudge Bark
  8. Whisk the same mixture together.
  9. Pour onto a parchment-lined small pan and spread to about 1/2 inch thick.
  10. Freeze uncovered for 3 hours, until firm.
  11. Break into pieces and store in an airtight container in the freezer.

Notes

No-machine version: prep 5 minutes, freeze 3 hours, yield 8 pieces.