Peanut Butter Dulce de Leche Frozen Yogurt! Creamy peanut butter-infused frozen yogurt is swirled with a rich dulce de leche drizzle.
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
Ingredients
- 1 cup heavy cream
- ½ cup smooth peanut butter
- 16 ounces Vanilla Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup dulce de leche
Instructions
- 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.
- 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 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.
Ashley says
I might accidentally eat this for breakfast, too 🙂 Looks yummy!
la petite fashionista says
just found your blog via Twelve Saturdays, so gorgeous love the photography & recipes!
Words Of Deliciousness says
Looks so creamy and yummy!
The Kitchen Prep says
@Ashley - Glad I'm not the only one! 😉
@La Petite Fashionista- Thanks so much for stopping by! I bookmarked your blog {it looks super cute!} and will be checking it out soon! 🙂
@Words of Deliciousness - Thank you! It was definitely super creamy... you think the fact that I used fat free yogurt negates the calories from the cream, peanut butter, & dulce de leche?? 😉
Alli says
UMMM - that looks absolutley divine. I'm hoping it might be semi-WW friendly? Checking on that ASAP!
The Kitchen Prep says
Thanks, Alli! It was very tasty. I can't vouch for the WW-friendliness {I have a feeling it's not looking too good with the addition of cream & dulce de leche}, but I will work on some fun recipes to indulge in... besides Pop Chips! 😉