Peanut Butter Frozen Yoghurt
Ingredients
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500g natural yoghurt
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200g crunchy peanut butter
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100ml milk
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2 tablespoons sugar (optional)
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100g non-UPF chocolate (find some examples here)
Method
1. Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using.
2. Finely chop or grate the chocolate and fold through. Put the whole bowl in the freezer for 1 hour, uncovered. Remove and stir well.
3. Line a 1lb loaf tin (approximately 17 x 7 x 6cm) with two or three layers of cling film, making sure to press it into the corners of the tin. Pour the semi-frozen mixture into the loaf tin, cover with more cling film and freeze for at least 4 hours.
4. Remove from the freezer and serve by the scoop, or tip out of the tin and serve in slices if preferred.
Adapted from this recipe