I didn’t always love frozen yogurt. I tried it a few times when I was younger and just wasn’t a fan. With time, that has all changed. It may not be ice cream, but it is still quite refreshing on a hot summer day and I find myself craving it more and more. I made this Almond Butter Frozen Yogurt by mixing almond butter, honey, and vanilla with plain Greek yogurt. The tanginess of the Greek yogurt was a nice complement to the roasted almond butter. After freezing, I topped the frozen yogurt with a dark chocolate curls and mini white chocolate chips.
The almond butter I used contained only dry roasted almonds. If yours contains salt and sugar, taste before adding in the salt and honey.
I used full fat dairy products, but you can also use a lower percentage.
About 1/2 cup granulated sugar can be used as a substitute for honey if desired.
I served the frozen yogurt topped with a mixture of dark and white chocolate. Use any of your favorite chocolate chips. You can even mix them right into the yogurt by adding them during the last 5 minutes of churning.
Almond Butter Frozen Yogurt
Adapted from This Gal Cooks
2 cups plain Greek yogurt
3/4 cup plain almond butter
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup honey
1/4 teaspoon kosher salt
Dark and/or white chocolate chips for serving
In a large bowl, whisk together yogurt, almond butter, vanilla extract, milk, honey, and salt. Season with more honey and salt if desired.
Cover and refrigerate until chilled, 1/2-1 hour.
Set up the ice cream maker and add the yogurt mixture. Churn according to manufacturer’s instructions and until the yogurt has reached soft serve consistency, about 20 minutes.
Serve immediately as soft serve or transfer to a freezer safe container to freeze further. Let sit at room temperature for 5 minutes before scooping if solid.