Peanut Butter & Dulce de Leche Frozen Yogurt

The end of summer can be bittersweet. It means back to school for the kiddos {and even more heart breakingly, for the teachers!}, fading suntans, and swapping sundresses & sandals for long sleeves & ballet flats.

Around here, though, it doesn't mean too much of an immediate change in temperature. If we're lucky, we'll go from scorching heat to sweltering humidity. We rely more on visual cues for the signal that Fall is upon us: Store aisles filled with Halloween and Thanksgiving decorations, college football ruling the airwaves on Saturday mornings, and shelves lined with canned pumpkin at the grocery store {which excites me beyond reason}.

While the rest of the country transitions from Snow Cones to stews, those of us living closer to the equator reap the benefits of prolonged summer temps for a little bit longer.

I'll take 97 degrees year round if it means more scoops of this.

Peanut Butter flavored frozen yogurt with a Dulce de Leche ribbon running through it. Five ingredients. Ridiculously creamy.  So easy, it's dangerous.

{As a side note, I accidentally at this for breakfast yesterday as I was waiting for it to thaw out a little so I could scoop out a nice, picture-worthy serving. Oops.}

What do you say we whip up another batch of this fro-yo and put off turning the page on the calendar... just for a little while.

Peanut Butter & Dulce de Leche Frozen Yogurt

1 cup heavy cream + 1 tablespoon
½ cup reduced fat peanut butter {smooth}
1 16 oz. tub non-fat vanilla Greek yogurt {I used Chobani brand}
½ teaspoon vanilla extract
¼ cup dulce de leche {homemade or store bought}

In a small pot, bring 1 cup of heavy cream and ½ cup smooth peanut butter to a simmer over medium heat, whisking often until completely smooth. Remove from heat and chill mixture for 30 minutes.

{Alternatively, you can create an ice bath by pouring the cream mixture into a small bowl, nesting that bowl over a larger bowl filled with ice and a bit of cold water, and whisking constantly until cooled down.}

Once cool, stir in yogurt and vanilla extract. Mix well.

Pour yogurt mixture into the bowl of an ice cream maker and churn according to manufacturer's directions.

Meanwhile, in a small microwave safe container, heat dulce de leche {15-20 seconds at a time} until it reaches drizzling consistency. If it is too thick, add about a tablespoon of heavy cream to thin out.

When yogurt is frozen, scoop about half into a freezer safe container. Drizzle dulce de leche over top and swirl into yogurt using a butter knife or offset spatula. Top with remaining yogurt and smooth out the top.

Freeze for 2-4 hours to achieve a more solid scooping consistency.