Hi, Bold Bakers!
Cookies and frozen yogurt cream have to be one of the most popular flavors in a frozen COOKIES AND CREAM yogurt shop. I love the different textures of crunchy bits of cookies and creamy yogurt. This is always my choice because you get things inside and on top. I’m a big fan of things, and the more, the better. Today, fortunately, Oreo cookies can be found all over the world, so these recipes should be easy to recreate for most people. However, if you can not buy Oreos, any chocolate cookie will work well.
My frozen yogurts are made only with a hand full of ingredients and best of all, without an ice cream machine. No frozen yogurt machine means not having to worry about not owning an ice cream machine. I like to make recipes that are accessible to everyone as much as I can.
I do not have an ice cream machine and I guess many of you do not either. What I do have is a food processor. My food processor is used for a multitude of recipes in my kitchen and I love it. There’s not much I can not do, so when I tried to make my own version of frozen yogurt I knew I was up to the challenge. The results are a smooth and creamy frozen yogurt that has no rival.
Get more flavors of homemade frozen yogurt! And get my recipes for homemade yogurt and homemade cream cheese.
4.3 out of 3 reviews
Cookies and frozen yogurt cream
Author: Gemma Stafford
Serves: 1 pint
Ingredients for COOKIES AND CREAM
1 cup (8oz / 225g) of plain yogurt (Greek, no fat or fat)
4 oz () of cream cheese
3 tablespoons of honey (or agave nectar)
3 teaspoons vanilla
8-10 crushed Oreo cookies
Instructions for COOKIES AND CREAM
Add cream cheese, honey (or agave nectar), yogurt and vanilla in a food processor (or blender).
Process until creamy, approximately 2-3 minutes. Scrape the side of the bowl to make sure there are no lumps.
Add half of the crushed Oreo cookies to the food processor and mix until the Oreo bits are broken and evenly distributed.
Fold the extra crushed Oreo cookies for extra texture.
Transfer to an airtight and freezer container and freeze for a minimum of 4 hours, but preferably overnight. Store it in the freezer for up to 2 months.