|
1. In a freezer safe bowl with a tight fitting
lid, combine the butter and sugars with a rubber
spatula and stir until creamy. Stir in the vanilla
and the milk. Lastly, gently stir in the flour and
salt to combine. Dough will be soft. Stir in the
chocolate chips.
2. Fold the vanilla yogurt into the cookie dough
until fully incorporated. Cover with the lid and
freeze overnight.
3. Store the froyo, tightly covered, in the
freezer. This makes about 2-3 cups of froyo.
|
