You must be logged in to post a review.
Creamy, rich peanut butter and chocolate goodness! Perfectly refreshing and indulgent!
1. Place all ingredients except the chocolate and peanut butter chips into either a blender or a stand mixer with a whisk attachment. Blend until smooth.
2. Pour mixture into ice cream maker. Churn for 25 minutes or until mixture thickens into frozen yogurt texture.
3. Add chocolate and peanut butter chips and churn for another 5-10 minutes. (If you prefer harder frozen yogurt, you may want to transfer yogurt to a freezer safe container and freeze for a couple of hours.)
4. Eat up!
Makes about 4 cups.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!