Cookie Dough Fro-Yo

serves 5-6 people (about a 3/4 cup serving each)

Ice Cream Ingredients
1 frozen banana, ripe (mine was speckled with brown spots)
1 1/2 cup almond milk, orginial
1/3 cup oats, ground into a flour
1/2 tsp + 1/4 tsp cinnamon
1 container (16 ounces) Chobani Vanilla Chocolate Chunk Greek Yogurt
3 Tbsp dark chocolate chips, roughly chopped (optional, I didn’t add)


Frozen Oatmeal Cookie Dough Bites Ingredients
2/3 cup oats, ground into flour (use a coffee grinder)
1/3 oats
1 tsp cinnamon
1/8 tsp salt
4 Tbsp applesauce
2 Tbsp peanut butter
1 Tbsp honey


Frozen Cookie Dough Recipe
Mix together oat flour, oats, cinnamon, and salt.  To these dry ingredients add applesauce, peanut butter and honey.  Stir together until it resembles a cookie dough.  Roll into 35(ish) small balls and place in the freezer while you mix together the ice cream ingredients.


Ice Cream Recipe
In a blender, combine frozen banana, almond milk, oat flour, and cinnamon.  Pour this mixture into a large bowl.  Add in Chobani Greek yogurt and chocolate chips (if using).  Mix until everything is well combined.  Pour mixture into an ice cream maker and churn until thick and creamy, about 10 minutes.  Add in your frozen cookie dough bites, one at a time, while your ice cream is still churning.  Serve immediately or scoop mixture into a container and freeze until ice cream consistency is reached, approximately 1 hour.  If freezing longer, allow ice cream to thaw at room temperature for 30 minutes to 1 hour before scooping.


NOTE: Because this frozen dessert is low in fat, it is not as creamy as ice cream is.  My suggestion is to NOT freeze the frozen yogurt overnight because it will get too icy.  Churn the frozen yogurt, put it into a container, freeze for 1 hour and then serve! This will give you the best possible creamy consistency.