Ingredients:

  • 2 cups (480 g) Full-Fat Greek Yogurt, plain and unsweetened
  • 1/2 cup (125 g) Creamy Peanut Butter (standard smooth variety)
  • 1/3 cup (80 ml) Liquid Sweetener (Honey or Maple Syrup)
  • 1/4 cup (30 g) Icing Sugar (Confectioner's Sugar)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1/4 teaspoon (1.5 g) Fine Sea Salt
  • 2 tablespoons (30 ml) Whole Milk or Half-and-Half (optional, for consistency)

Instructions:

  1. Combine Wet Ingredients: In a large bowl or blender, combine the cold Greek yogurt, peanut butter, liquid sweetener (honey/maple syrup), icing sugar, vanilla extract, and fine sea salt.
  2. Blend Thoroughly: Whisk the mixture vigorously or pulse in a blender until it is completely smooth and homogeneous, ensuring no streaks of peanut butter remain.
  3. Adjust Consistency (If Needed): If the base mixture is extremely thick, whisk in 1 to 2 tablespoons of whole milk or half-and-half to loosen it slightly, allowing it to flow easily into the ice cream maker.
  4. Chill the Base: Transfer the yogurt base mixture to an airtight container and refrigerate for a minimum of 2 hours, preferably 4 hours. A very cold base is crucial for achieving a smooth, non-icy texture.
  5. Set Up the Machine & Churn: Ensure the ice cream maker bowl is fully frozen or the compressor is ready. Pour the fully chilled peanut butter mixture into the running machine and churn for 20 to 30 minutes, or until the mixture reaches the consistency of soft-serve ice cream.
  6. Transfer & Harden: Scrape the soft frozen yogurt into a freezer-safe, airtight container. Press cling film directly onto the surface to prevent freezer burn.
  7. Final Freeze: Place the container in the coldest part of the freezer and allow it to firm up for at least 3 to 4 hours until fully hardened.
  8. Serve: Remove the container from the freezer 5–10 minutes before serving for optimal scooping.