OK here’s the deal: I’m not going to pretend this is healthy, although it’s certainly healthier than full-fat ice cream. I’m not going to pretend that it’s not just as delicious though.
You guys know me – when it comes to Halloween I’m not super involved. I love handing out candy to kiddos who stop by, but I’m don’t dream for months about costumes or parties. It’s just not that big of a deal for me – but if you give me a chance to play with Oreos? I’m all in. ALL IN I TELL YOU!
If you have an ice cream maker you definitely have a leg up with freezing this so it’s nice and creamy. You’ll also want to make sure that you make it a few hours before you want to serve it (not days in advance). Since the yogurt doesn’t have the fat content that cream does it takes a while to thaw and it won’t have the same texture. That being said, if you DO make it ahead of time or you have leftovers, keep ’em – just set it out to thaw at room temperature for 30-ish minutes and it’ll be good as gold.
The best part of all of this though? There’s a pretty snazzy giveaway if you scroll to the bottom. Gives a whole new meaning to trick or TREAT from our friends at Kitchen Play and Oreo!
HALLOWEEN OREO FROZEN YOGURT
- 32 ounces vanilla Greek yogurt (if you can find 1% or 2% that would work best)
- 1 package (15.35 ounces, 30 cookies) Halloween Oreos (regular ones will obviously work fine but the Halloween version is fun for this time of year!)
- 1 can (12 ounces) evaporated milk
- 1 cup powdered sugar, sifted
If you have an automatic ice cream maker, freeze the insert beforehand. In a large bowl whisk together the evaporated milk and powdered sugar until the sugar is dissolved. Stir in the yogurt until smooth. Break up the Oreos into pieces – you’re going for a cookies & cream effect here – and gently fold into the yogurt mixture. If you’re using an ice cream maker follow the instructions for that particular model. Freeze for 2 hours before serving.
If you’re not using an ice cream maker, follow all of the instructions to make the yogurt mixture, but pour it into a freezer-safe bowl and freeze for 1-3 hours, stirring gently every 20-30 minutes, until the mixture comes to the desired consistency for frozen yogurt. Serve immediately.