Monday, May 28, 2012

Peanut Butter Swirl Greek Fro-Yo

Obsessed with the new Ben and Jerry's Greek frozen yogurt flavors, we decided to give our own a shot. I think this recipe is close enough to call it a clone of the original. The best part about making it at home is that you know exactly what's in it. In this case, it's a mere 6 ingredients. Plus, with the addition of homemade Magic Shell, it's delicious beyond belief. This one is fun for the kids -- they'll be so amazed by watching the warm chocolate harden before their very eyes.


The best fruit to use here is slightly over-ripe bananas. When the skin is spotty and black, most of the starch in the banana has converted to sugar, and the texture is unappealing. Blending them up in a smoothie or ice cream is the best use of them. The sweetness is perfect and the texture works for this application.


Peanut Butter Swirl 
Greek Fro-Yo


2 bananas (roughly chopped)
1 17.6-ounce container 2% Greek yogurt
1/4 cup honey
1/4 cup cane sugar (like Whole Foods 365 brand vegan cane sugar)
1/4 teaspoon sea salt
1/2 cup peanut butter (like Whole Foods 365 brand Creamy Peanut Butter)



Place bananas, yogurt, honey, sugar, and salt into your food processor. Blend until smooth. Pour into bowl of ice cream maker and start it. Put peanut butter into a bowl and microwave for 1 minute. Once the yogurt has firmed up (about 20 minutes), turn off ice cream maker and then pour a quarter of peanut butter in and pulse ice cream maker until PB is swirled throughout but not blended. Do the same with the remaining PB so that there are swirls throughout the yogurt. Pour yogurt into a container and freeze it for at least an hour before serving. (Take it out of the freezer 5-10 minutes to soften before scooping it.)


Magic Shell at Home


1 3-5-ounce dark chocolate bar
1 tablespoon coconut oil
pinch of sea salt


Microwave chocolate and coconut oil for one minute. Stir to combine. While warm, drizzle over ice cream. It really is magic.



7 comments:

Elle said...

I almost laughed myself silly when I saw your post just now because I made something very similar last night, except I didn't use an ice cream maker. I put my over-ripe bananas in the freezer, then throw them in the blender with vanilla Greek yogurt and a splash of soy milk, pulsing it until it's thick and creamy, but short of smoothie consistency. I've mixed in a peanut butter swirl, done it with chocolate swirl, and it also makes a great base for strawberry fro-yo if you toss frozen berries in with the bananas. Yum!

glutenfreehappytummy.com said...

wow...yum! oh gosh, i haven't even had lunch yet and i'm already craving ice cream!! haha thanks for sharing!

The Wholesome Hedonist said...

I was just going to ask how to make this without an ice cream maker and then saw the first comment. It looks so delicious - perfect for the dog days of summer (which we seem to be having in May in Toronto!)

Bibbit said...

I have froyo in my freezer and I was trying to decide what to do with it. I will definitely be making magic shell tonight! YUM!

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Bianca said...

Dammit. Why doesn't our Whole Foods carry the So Delicious vegan greek yogurt yet? It's been out for over almost a year!!! I could make this if that was available. :-(

tender b. said...

I had bad luck last time I tried something like this. Using the ice cream maker might make all the difference.

Anonymous said...

Made both the fro-yo and the magic shell this past weekend. Super easy, delicious, and filling.