I’ve loved froyo forever. Long before it was the trendiest treat in town. I loved it before the tangy’s and the sweet’s. Before the pink’s and the berry’s. I even loved it when it was still called frozen yogurt. I’m not going to lie – I claim froyo to be mine.
Needless to say, there have been a countless number of times when I have tried to make froyo at home. And alas, there have been a subsequent countless number of failures. Turns out that froyo is not the easiest thing to make. I’ve tried to freeze yogurt that I’ve bought. I’ve tried to make my own yogurt (not so smart). I even bought a machine that’s specifically for making froyo. Nothing worked.
And then I realized that froyo is just a lighter version of ice cream! So, of course, there has to be churning involved! Or, in this case, blending. This is by far the easiest recipe of frozen yogurt that I’ve come across, and also the tastiest. I poured mine into a pie shell to have one last summer-hurrah frozen dessert. But I’m thinking that this would be quite comforting in the cold weather as well. And if you make this enough, I’ll even let you claim froyo for yourself. You’re welcome.
Peanut Butter Froyo Pie (adapted from Serious Eats)
2 cups low fat or fat free vanilla yogurt
1 1/4 cup natural peanut butter
1 cup milk
1/4 cup agave nectar or honey
1/2 cup mini chocolate chips + more for sprinkling
1 store-bought chocolate pie crust
Blend together yogurt, peanut butter, milk and agave until completely smooth, about 2 minutes. Let chill and firm up in the refrigerator for about 2 hours. Mix in the mini chocolate chips, and pour mixture into the ready pie crust. Sprinkle additional chocolate chips on top. Place into the freezer until firm, about 2 hours.