Chocolate Chip Cookie Dough Frozen Yogurt
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 eggless cookie dough batter, there is no risk of salmonella.
Prep Time5 mins
Total Time5 mins
- 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!