I don’t have any red, white, and blue treats to share with you today, but I’m sure this post won’t disappoint. Just the name itself is fun to say and full of multiple things that make me happy. My friend Shelli wanted to make some frozen yogurt with me, and I chose this recipe for her because let’s face it, who doesn’t love cookie dough!? And since our last baking endeavor wasn’t exactly a success, I wanted to attempt something that was guaranteed to be delicious. No let downs here!

I used the raw cookie dough that was a hit for Valentine’s day and it worked great in this fro yo. It’s an egg-less recipe so you don’t have to restrain yourself from snacking as you roll the dough into balls. Well, you should probably still restrain yourself because this stuff’s pretty damn good, but just not in fear of Salmonella poisoning.

Although the yogurt base is coined “Vanilla Frozen Yogurt” by Martha, it still has quite a yogurt flavor. It didn’t quite lose all the tartness that I love so much in Pinkberry copycat fro yo and mango fro yo. Chocolate and cookie dough aren’t the most popular pairing with tart yogurt, but if you like yogurt as Shelli and I do, you’re gonna love this frozen treat. If not, maybe start out with a vanilla flavored yogurt. Tart as it was, it was still yummy, and I felt better eating it knowing it was made with less heavy cream.



Chocolate Chip Cookie Dough Frozen Yogurt

For the vanilla frozen yogurt base: Adapted from Martha Stewart
1 cup sugar
1 tbsp fresh lemon juice
3 tbsp water
3 tbsp pure vanilla extract
2 egg yolks
1/4 cup light corn syrup
32-oz plain yogurt
1/4 cup heavy cream
1 cup mini chocolate chips

For the cookie dough bites: Adapted from Love and Olive Oil
1-1/4 cups all purpose flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup room temperature butter
1/4 cup + 2 tbsp granulated sugar
1/4 cup + 2 tbsp packed brown sugar
1/2 tsp vanilla
3 tbsp milk

- Prepare the cookie dough first by beating butter and sugars together in the bowl of an electric mixer until light and fluffy. Add milk and vanilla. Stir in flour, baking soda, and salt and mix on low speed until incorporated
- Form small balls of dough with your hands and place in the fridge during the frozen yogurt preparation
- For the frozen yogurt base, first fill a large bowl halfway with ice water, and set aside
- Combine sugar, lemon juice, vanilla, and water in a saucepan. Bring to a boil and cook until sugar has dissolved
- In a large bowl, whisk yolks in a large bowl. Pour in the hot sugar mixture in a slow, steady stream — whisking until combined
- Whisk in corn syrup, yogurt, and cream
- Place in the ice bath and let stand, whisking occasionally until thoroughly chilled (about 15 minutes)
- Pour mixture into an ice cream maker and freeze according to manufacturer’s directions. During the last 5 minutes of the freezing time, add the cookie dough balls and mini chocolate chips so they become evenly incorporated
- Transfer to a container and freeze for at least 30 minutes before serving


Makes about 3 pints.

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6 Responses to “Chocolate Chip Cookie Dough Fro Yo”

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    1
    withoutamicrowave — July 7, 2010 @ 3:06 am

    Oh my freaking lord I want this so bad right now – my room is five million degrees and cookie dough is my faaaaaave.

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    2
    Joanne — July 7, 2010 @ 3:26 am

    The way I see it is that the “healthier” it is, the more you can eat of it without feeling guilty. And I’m always up for MORE ice cream.

    I love your flavor choice!

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    3
    cookies and cups — July 7, 2010 @ 11:56 am

    This sounds great ~ the the tart yogurt flavor!

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    4
    oneordinaryday — July 7, 2010 @ 12:28 pm

    What a great idea. Looks and sounds delicious!!!

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    5
    Kelly — July 7, 2010 @ 11:08 pm

    Yum. This sounds great. This may sound like a dumb question, but if you aren’t baking these do you need to use the leavener? Just curious. Overall this sounds fantastic. I’m always a fan of anything that has the indulgence factor with fewer calories.

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    6
    Erica — July 7, 2010 @ 11:32 pm

    Kelly — that’s a great question! I read that it does help maintain the flavor of real cookie dough, but I’m sure it doesn’t make a huge difference.

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