Fiber Rich Frozen Greek Yogurt Cookie Sandwiches
Frozen Greek Yogurt
Prep time: 25 minutes
Freeze time: 32 hours
24 hours in advance freeze the bowl of your ice cream maker.
Combine the Greek yogurt, milk, and sugar in a bowl. Whisk until the milk and the sugar are completely incorporated, 1 to 2 minutes, and the mixture feels smooth between your fingers, not gritty.
If your yogurt mixture has warmed at all or if you want to wait to churn it at this point, cover it and place it in the fridge until it has cooled to fridge temperature again.
When ready to churn, pour the Greek yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milkshake, around 20 minutes on most machines.
If making Fiber Rich Frozen Greek Yogurt Cookie Sandwiches continue to that recipes’ instructions for freezing the frozen yogurt.
Tip
If freezing yogurt to enjoy scooped, line a loaf pan with parchment paper then add the churned yogurt mixture, smoothing the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze until solid, 12 hours or up to overnight.
Yields: 1 quart
Fiber Rich Frozen Greek Yogurt Cookie Sandwiches
Prep: 15 minutes
Chill time: 12 hours or overnight
To make the Cookie Sandwiches: Line a 10 x 15 baking pan or similar-sized baking dish with parchment paper and set aside.
Make the High Fiber Dark Chocolate Chip Oatmeal Cookies and cool completely.
Place the freshly churned Frozen Greek Yogurt in a large mixing bowl. Using a silicone spatula to stir in the mini chocolate chips, Be sure to distribute them evenly throughout the batter.
Pour the mixture onto the prepared pan, smooth the top with the spatula, and cover with plastic wrap. Freeze for 8 hours or until solid.
When ready to assemble, remove the pan from the freezer and use a round cookie cutter similar in size to the cookies to cut out rounds of the frozen yogurt mixture. Place the rounds of frozen Greek yogurt between two cookies, then place the cookie sandwich on a small parchment lined baking sheet in the freezer. Complete with the remaining cookies to make 8 cookie sandwiches then wrap the tray with plastic wrap.
Freeze the cookie sandwiches for 8 hours or overnight to freeze them all the way through before serving.
Cookie Sandwiches will keep wrapped in the freezer for up to one month.
Yield: 8 Frozen Greek Yogurt Cookie Sandwiches
Recipe and photography by Meg van der Kruik / @thismessisours courtesy Real California Milk and California Prunes
Directions
Frozen Greek Yogurt
Prep time: 25 minutes
Freeze time: 32 hours
24 hours in advance freeze the bowl of your ice cream maker.
Combine the Greek yogurt, milk, and sugar in a bowl. Whisk until the milk and the sugar are completely incorporated, 1 to 2 minutes, and the mixture feels smooth between your fingers, not gritty.
If your yogurt mixture has warmed at all or if you want to wait to churn it at this point, cover it and place it in the fridge until it has cooled to fridge temperature again.
When ready to churn, pour the Greek yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milkshake, around 20 minutes on most machines.
If making Fiber Rich Frozen Greek Yogurt Cookie Sandwiches continue to that recipes’ instructions for freezing the frozen yogurt.
Tip
If freezing yogurt to enjoy scooped, line a loaf pan with parchment paper then add the churned yogurt mixture, smoothing the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze until solid, 12 hours or up to overnight.
Yields: 1 quart
Fiber Rich Frozen Greek Yogurt Cookie Sandwiches
Prep: 15 minutes
Chill time: 12 hours or overnight
To make the Cookie Sandwiches: Line a 10 x 15 baking pan or similar-sized baking dish with parchment paper and set aside.
Make the High Fiber Dark Chocolate Chip Oatmeal Cookies and cool completely.
Place the freshly churned Frozen Greek Yogurt in a large mixing bowl. Using a silicone spatula to stir in the mini chocolate chips, Be sure to distribute them evenly throughout the batter.
Pour the mixture onto the prepared pan, smooth the top with the spatula, and cover with plastic wrap. Freeze for 8 hours or until solid.
When ready to assemble, remove the pan from the freezer and use a round cookie cutter similar in size to the cookies to cut out rounds of the frozen yogurt mixture. Place the rounds of frozen Greek yogurt between two cookies, then place the cookie sandwich on a small parchment lined baking sheet in the freezer. Complete with the remaining cookies to make 8 cookie sandwiches then wrap the tray with plastic wrap.
Freeze the cookie sandwiches for 8 hours or overnight to freeze them all the way through before serving.
Cookie Sandwiches will keep wrapped in the freezer for up to one month.
Yield: 8 Frozen Greek Yogurt Cookie Sandwiches
Recipe and photography by Meg van der Kruik / @thismessisours courtesy Real California Milk and California Prunes