Cookie Dough Fro-Yo
This indulgent treat takes me back to the sneaky trips I took to our kitchen for squares of Toll House cookie dough. These healthier, smooth chunks of edible dough are hidden inside a simple, creamy base— it’s made up of just two ingredients! Grab some friends and family and enjoy this sweet treat outside on a hot summer day, or in the cozy comfort of home. It will be gone before you know it!
Ingredients:
5 bananas, frozen
2 cups yogurt (I recommend coconut, unsweetened)
doubled recipe of my edible cookie dough
Optional Add-ins:
1/2+ cup chocolate chips (fold in at the end)
1/4 cup ground flax seeds
1 tbsp vanilla extract
1/2 tbsp cinnamon
1 tsp ginger
2 scoops collagen peptides
Directions:
Make my easy, edible cookie dough, then use your hands to roll the dough into small balls. The size is totally up to you— I made just over 30!
Transfer to a freezer-safe tray and freeze for 45 minutes-1 hour, or until their shape stays firm when lightly squeezed.
In the last 5-10 minutes of the dough setting in the freezer, make the base: Simply use a food processor to blend the bananas and yogurt, along with any other add-ins, until smooth.
Fold in the hardened cookie dough and chocolate chips, if desired, into the yogurt mixture.
Enjoy right away!
Store leftovers, if any, in the freezer.
Notes:
You’ll have to wait about 10 minutes for the fro-yo to thaw before enjoying once you pull leftovers from the freezer. Pro tip: move it to the fridge while eating a meal, or for about 30 minutes, and have it ready to enjoy as a delicious dessert!
Create swirls on top, once finished, by spreading out extra nut/seed butter, with a spoon!
