PB&J Frozen Yogurt

Name: PB&J Frozen Yogurt
Prep time: 10 min
Total time: 24 h 15 min
Ingredients: 50 g (3 tbsp) smooth peanut butter; 45 g (3½ tbsp) caster or granulated sugar; a pinch of fine salt; 80 ml (⅓ cup) whole milk; 260 g (1 cup + 1 tbsp) plain Greek yogurt (5–10%); 1 tsp vanilla extract or paste; 3 tbsp strawberry jam, cold from the fridge

Creamy peanut butter froyo with ribbons of strawberry jam. All the flavor of the lunchbox classic, frozen.

Hands-on: 10 min
Freeze: 24 h
Program: Frozen Yogurt
Makes: 4 servings6 servings

Ingredients

7 ingredients

Measure in

TubPint size

Tap an ingredient when it is in the bowl

413 of 473 ml620 of 709 ml

In the tubpintScale reads

50 g (3 tbsp)45 ml (50 g)3 tbsp (50 g)75 g (¼ cup + 1 tbsp)70 ml (75 g)¼ cup + 1 tbsp (75 g)smooth peanut buttersmooth peanut buttersmooth peanut butter
45 g (3½ tbsp)55 ml (45 g)3½ tbsp (45 g)70 g (⅓ cup)80 ml (70 g)⅓ cup (70 g)caster or granulated sugarcaster or granulated sugargranulated sugar
a pincha pincha pincha pincha pincha pinchof fine saltof fine saltof fine salt
80 ml (⅓ cup)80 ml⅓ cup (80 ml)120 ml (½ cup)120 ml½ cup (120 ml)whole milkwhole milkwhole milk
260 g (1 cup + 1 tbsp)250 ml (260 g)1 cup + 1 tbsp (260 g)390 g (1⅔ cups)380 ml (390 g)1⅔ cups (390 g)plain Greek yogurt (5–10%)plain Greek yogurt (5–10%)plain whole-milk Greek yogurt
1 tsp1 tsp1 tsp1½ tsp1½ tsp1½ tspvanilla extract or pastevanilla extract or pastevanilla extract

Mix-ins

3 tbsp3 tbsp3 tbsp4½ tbsp4½ tbsp4½ tbspstrawberry jamstrawberry jamstrawberry jamcold from the fridge

Mix-ins go in after the first spin, so they are not in the tubpint drawing.

TubsPints

Show both units Scale mode

Steps

Microwave 50 g smooth peanut butter45 ml smooth peanut butter3 tbsp smooth peanut butter75 g smooth peanut butter70 ml smooth peanut butter¼ cup + 1 tbsp smooth peanut butter in a large bowl for 20 seconds to loosen it.
Whisk in 45 g caster or granulated sugar55 ml caster or granulated sugar3½ tbsp granulated sugar70 g caster or granulated sugar80 ml caster or granulated sugar⅓ cup granulated sugar, 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 and 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk until smooth.
Whisk in 260 g plain Greek yogurt250 ml plain Greek yogurt1 cup + 1 tbsp plain whole-milk Greek yogurt390 g plain Greek yogurt380 ml plain Greek yogurt1⅔ cups plain whole-milk Greek yogurt and 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract until no streaks remain.
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.
Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
If it looks crumbly or 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.
With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 3 tbsp strawberry jam3 tbsp strawberry jam3 tbsp strawberry jam4½ tbsp strawberry jam4½ tbsp strawberry jam4½ tbsp strawberry jam, then run Mix-in.

To serve: Top with chopped roasted peanuts and an extra spoon of jam.

Tips

Use jam straight from the fridge. Cold jam stays in ribbons instead of blending in.
Natural peanut butter works; stir the oil back in before measuring.
Swap the strawberry jam for raspberry or grape jelly.

Texture not right? Find the fix in Texture help.

Why it works

Peanut butter adds fat and protein, which make the froyo dense and creamy. Jam added with Mix-in stays in ribbons because the program folds it in instead of blending it smooth.

Nutrition

Per serving (¼ of a 473 ml16 oz tubpint), estimated

233kcal

9 gProtein

10 gFat

27 gCarbs

23 gSugar

Whole tubpint: 932 kcal, 37 g protein1398 kcal, 56 g protein (709 ml24 oz). Contains: Peanuts, Milk.

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