Today was one of those days that I needed chocolate. If it was socially acceptable, I would have substituted dinner with chocolate too. Alas, I decided to make an ‘adult’ choice and have chicken for dinner. I’m pretty sure one of the perks of getting older means you can have chocolate at any time of the day and nobody can judge you. Okay, they’ll judge you, but they can’t make you stop! To satisfy my perpetually needy sweet tooth, I concocted this simple and delicious chocolate chip cookie dough frozen yogurt. Although it took some time to freeze to its final consistency, I may or may not have taste tested a few scoops (okay, I did.) This dessert is a wonderful treat for a warm summer evening, or just any time you feel compelled to eat an entire container of raw cookie dough. Since this recipe is based from an egg-less cookie dough batter, there is no risk of salmonella. Personally, I have never gotten sick from eating raw dough, but as a rule of thumb it’s generally something we’re supposed to avoid. Here’s how it went down:
Round up some flour, brown sugar, milk, softened butter, mini chocolate chips, vanilla extract and a pinch of salt.
To make the mixing process easier, I used the paddle attachment for my Kitchenaid stand mixer and scraped the edges using a rubber spatula to combine all ingredients. Mix until well combined.
Add 3/4 C to 1 full cup of yogurt of choice. I had vanilla Greek yogurt on hand, and that worked perfectly fine. Add the yogurt to the egg-less cookie dough and return to mixing. After the yogurt has combined with the cookie dough, the mixture will lighten in color and will also be easier to scoop into a container. Fill a container with the cookie dough and yogurt mixture and freeze for at least an hour. Freezing for a longer period of time will result in a more traditional ice cream texture.
Scoop into your favorite bowl and enjoy!
This recipe was adapted from Cents Less Deals
What’s your favorite sweet treat when you’re in a pinch and need something chocolaty?
- 1/4 tsp vanilla extract
- 4 tablespoons butter softened
- 1/4 cup milk
- 1/4 cup mini chocolate chips
- 3/4 cup brown sugar lightly packed
- 1 cup flour
- pinch of salt
- 3/4 cup vanilla or plain Greek yogurt (non-Greek yogurt could work too)
Mix all ingredients except for yogurt in stand mixer.
Scoop down sides of bowl with rubber spatula. Add yogurt and mix until combined.
Place cookie dough mixture in a container and freeze for at least an hour. Freezing for 2-3 hours or overnight will result with a more conventional ice cream texture.
Scoop into a bowl and enjoy!