RecipeCookie Dough Frozen Yogurt

Nutrition Facts
Amount per Serving
  • Calories: 280
  • Protein: 13 g
  • Total Fat: 14 g
    • Unsaturated Fat: 10.5
    • Saturated Fat: 3.5
  • Cholesterol: 10 mg
  • Total Carbohydrate: 26 g
  • Dietary Fiber: 2 g
  • Total Sugar: 20 g
    • Natural Sugar: 4 g
    • Added Sugar: 16 g
  • Sodium: 80 mg

If you love Cookie Dough Ice Cream, you are going to love this no-churn recipe. Here’s the scoop: You can make it at home, it’s super simple (no ice cream maker needed), the kids can help out, and it requires only a few wholesome, everyday ingredients. And of course, the end result is you slurping up a healthier version of everyone’s favorite ice cream…jam-packed with crave-worthy cookie dough pieces in every single delicious bite.  

A few recipe notes:
• Cashew butter and almond butter give this a more neutral cookie dough batter taste, but peanut butter is easy, and a peanut butter-forward flavor is always a good thing in my book.

• I use full-fat Greek yogurt because it produces the fluffiest, creamiest, and most scoopable “ice cream”-like result. If you can find full-fat vanilla-flavored in a 16-ounce (2-cup) container, great. You can then skip adding your preferred sweetener and vanilla extract because it’s already flavored. If not, go for full-fat plain, which is readily available, and flavor it up yourself with my suggested ingredients.

• Feel free to use your sweetener of choice. Traditional sugar and coconut sugar will provide a more mainstream sweet flavor. If you like a maple-forward flavor, maple syrup works really well. You can easily swap in honey for an alternative flavor profile.

• Add the vanilla extract to the Greek yogurt mixture last, starting with 1 teaspoon. Taste, then add another ½ teaspoon if needed. You can always add more after tasting.

• I use a standard metal loaf pan because it freezes faster and maintains the cold better than a glass pan. You can also use a glass pan if you don’t have a metal one.

• If you do have an ice cream maker, you can follow the same recipe, but skip all the stirring. It will be way easier.

If you can find mini chocolate chips, I recommend using them. They are easier to incorporate into the cookie dough batter.

  • How to cut back on calories and sugar:

• Select a vanilla-flavored yogurt without added sugar (one that uses a 0-calorie sugar replacement) or by mixing plain full-fat yogurt with a sugar replacement instead of sugar, maple syrup, or honey. You can also use half the amount of cookie dough balls (save the rest in the fridge or freezer for future treats. In my house, we love to add them to yogurt parfaits—or as a mix-in for store-bought ice cream moments). If you do only use half, the calories will go down to 150 per serving.

  • Prep time
  • Total Time
This recipe makes 6 servings
Cookie Dough Balls
• ½ cup almond flour (blanched, also called almond meal)
• Pinch salt
• ¼ cup creamy peanut butter (or other nut butter)
• 1½ tablespoons maple syrup
• ¼ teaspoon vanilla
• 2 tablespoons semi-sweet chocolate chips


Frozen Yogurt
• 2 cups full-fat plain Greek yogurt
• ⅓ cup sweetener of choice (maple syrup, honey, coconut sugar, sugar substitute)
• 1 to 2 teaspoons vanilla extract


For the Cookie Dough Balls (makes ~80 balls)
Mix all cookie dough ball ingredients together (except for the chocolate chips) until you create a smooth cookie dough-like paste. Then, fold in the chocolate chips. Roll into chickpea-sized balls. Use the palm of your hand for fast rolling.

Add cookie dough balls to a baking sheet lined with parchment paper and freeze for at least 15 minutes to firm. While they’re chilling, make the yogurt.

For the Frozen Yogurt
In a large bowl, combine all yogurt ingredients, adding vanilla extract last, starting with 1 teaspoon and then tasting. If you prefer a stronger vanilla flavor, add an additional ½ to 1 teaspoon extract. Mix vigorously for about 3 minutes to get it fluffy.

Gently fold in cookie dough balls. Pour mixture into frozen loaf pan and cover tightly with plastic wrap or foil and stash in the freezer. Remove after 30 minutes and give it a good stir, redistributing the slightly frozen edges into the middle of the pan, and fluffing up the mixture (don’t pat it back down). Repeat the stirring process after 30 minutes, and another 2 more times (for a total of 4 stirs over 2 hours). Keep in the freezer undisturbed for another 2 to 3 hours until frozen solid.

When you’re ready to serve, remove from freezer and let it sit ~10 minutes on the counter to slightly soften for easy scooping.  This will keep in the freezer, covered tightly, for up to 1 month.

Nutrition provided per ~⅓ cup.

Try my Banana Ice Cream.