Peanut Butter Cookie Frozen Yogurt

I have owned my ice cream maker for about a year now.  This is the first frozen yogurt I have made?  Seems kind of silly, since I love yogurt, frozen or otherwise.  Ice cream is a bit more challenging and fun-- you have to make sure you don't overcook the custard and whatnot.  Frozen yogurt is, frankly, pretty easy. I adapted this recipe from this blog, which I highly recommend that you check out.  There all all sorts of interesting recipes that I can almost guarantee that you will see in some form on this blog in the future.

Peanut Butter Cookie Frozen Yogurt

3-6 oz containers fat free Greek yogurt (0% Chobani)

1-6 oz container reduced fat Greek yogurt (2% Chobani)

3/4 cup chunky peanut butter

1/2 cup sugar

1/4 cup half and half

1 Tbsp. vodka (optional-- but it helps the yogurt to freeze a bit softer)

1 tsp. vanilla extract

8 peanut butter sandwich cookies, chopped (if you can't tell, I used NutterButter)

1. In a small mixing bowl, stir to combine: yogurts, peanut butter, sugar, half and half, and vanilla, and vodka.
2. Freeze in ice cream maker according to machine instructions (if it seems too thick for your motor, add more half and half to thin it out, stirring to combine completely).  I did not notice too much textural change, so I judged by sampling to see if it felt frozen.
3. Add chopped cookies and continue mixing until combined with yogurt.
4. Freeze in freezer until set.
5. Serve, probably with more cookies if you're clever.

This frozen yogurt is VERY rich.  I recommend small portions.  Also, if you don't like yogurt, you will NOT like this; we have tested this-- Mom and Becca were not fans, Dad and I loved it.