Chocolate Chip Cookie Dough Frozen Yogurt

Chocolate Chip Cookie Dough Frozen Yogurt

July is national ice cream month!  This is something to celebrate.  Who doesn’t like ice cream? Especially in the summer time in Phoenix, AZ where the temperature reaches 118 degrees some days.  As I was researching national ice cream month I came across some fun facts about ice cream that I thought you might find interesting.

Ice Cream Fun Facts:

  • An average dairy cow can produce enough milk in her lifetime to make a little over 9,000 gallons of ice cream.
  • The udder of a cow can hold between 25-50 lbs. of milk.
  • In the U.S., all ice cream needs to have a minimum of 10% milkfat if it is to be labeled “ice cream”. This includes custard based (French Style) ice creams.
  • Reduced fat, has at least 25% less total fat than regular ice cream.
  • Light, has at least 50% less fat and 33% fewer calories than regular.
  • Lowfat, can’t have more than 3 grams of fat per serving.
  • Nonfat, has less than 0.5 grams of fat per serving.
  • In Sherbet, milkfat is between 1 – 2%.
  • Sorbet, has no milk at all!
  • California produces the most ice cream in the U.S.
  • The U.S. produces the most ice cream in the world.
  • Ice cream became available to the general population in France in 1660.
  • Ice cream was introduced to America in the 1700’s, but mostly enjoyed by those of status and wealth.
  • Americans celebrated the victory of WWII with ice cream. In 1946, they ate more than 20 quarts of ice cream per person.
  • June is the month that the most ice cream is produced.
  • The ice cream cone was invented at the 1904 Wold Fair in St. Louis, MO.
  • Vanilla is the most popular favor.

Since it’s national ice cream month I wanted to share a great little recipe with you.   This recipe is easy to make and is fun to make with your kids.  Plus, it’s cookie dough!!

Chocolate Chip Cookie Dough Frozen Yogurt

Makes about 2 cups.  Recipe from Tasty Kitchen Blog.

Ingredients: 

  • ½ cups Unsalted Butter, Softened
  • ½ cups Packed Dark Brown Sugar
  • ¼ cups Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 1 cup All-purpose Flour
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¾ cups Mini Chocolate Chips Or Chunks
  • 1 cup Vanilla Yogurt

Instructions:

In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.

In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.

Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.

Place in a container and cover with lid. Freeze until set, preferably overnight.

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