Cookies & Cream Frozen Yogurt

Steps

1. Whisk 55 g caster or granulated sugar65 ml caster or granulated sugar¼ cup granulated sugar85 g caster or granulated sugar100 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar, 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a large bowl until the sugar has dissolved.
2. Whisk in 320 g plain Greek yogurt310 ml plain Greek yogurt1⅓ cups plain whole-milk Greek yogurt480 g plain Greek yogurt460 ml plain Greek yogurt2 cups plain whole-milk Greek yogurt until completely smooth.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
5. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
6. Break 45 g chocolate sandwich cookies4 chocolate sandwich cookies4 chocolate sandwich cookies65 g chocolate sandwich cookies6 chocolate sandwich cookies6 chocolate sandwich cookies into pea-sized pieces.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 45 g chocolate sandwich cookies4 chocolate sandwich cookies4 chocolate sandwich cookies65 g chocolate sandwich cookies6 chocolate sandwich cookies6 chocolate sandwich cookies, then run Mix-in.

To serve: Top each serving with a whole cookie.