Frozen Cookies and Cream Greek Yogurt Bites (2 Ingredients!)

These ridiculously easy cookies and cream frozen yogurt bites are the ultimate snack or dessert.  Just  two ingredients (including Greek yogurt for an ultra creamy base) and 5 minutes of hands-on time is all you need for a fun snack that will satisfy both kids and adults alike. 

I am such a sucker for frozen desserts (These peanut butter yogurt cups with magic chocolate shell and my blueberry Greek yogurt clusters are on repeat in our house), anyone else!? I’ve been having so much fun playing around with different forms of frozen yogurt so naturally I had to come up with something to honor my all time favorite flavor combo—cookies and cream. 

It turns out, my love for all of the above seems to be genetic, because I’ve never seen my kids volunteer to help me recipe test faster than when I pulled out these ingredients. Haha 

And in case the thought crossed your mind “but wait, you’re a dietitian and you’re putting Oreos in your recipes?” Absolutely, 100%, yes. Food is about so much more than just nutrition! It’s about joy, pleasure, and connection. And lucky for us, this recipe delivers on every single one of these fronts 😉 

These bites deliver that classic cookies-and-cream flavor, and I love that we can call these a snack with the boost of protein, calcium and probiotics from the Greek yogurt. I mean this ingredient really can do it all. Haha 

Success Tips

Choosing the right yogurt 

Normally, I’m all about using what you’ve got in the fridge, but for this recipe, I did a little experimenting to see what worked best and here’s what I found:

Milk fat: 2% or 5% Greek yogurt is where it’s at. The fat content makes a big difference here! Both 2% and 5% gave that smooth, creamy texture you want in a frozen treat. I did test it with 0% as it was what we happened to have in the fridge the first time I tested them, and while it still works, the texture turned out a bit more icy — not quite as satisfying.

Vanilla vs. Plain: I also tested with both plain and vanilla yogurts. I typically opt for plain in my recipes, again, because we have it on hand more often and it allows you to sweeten, to taste. But there were a few reasons I went with vanilla for this recipe 

1. Less ingredients. I actually polled you guys about this and the majority vote was for vanilla, due to it requiring less ingredients and less steps.
2. Better taste: I did sweeten the plain yogurt with maple syrup and vanilla extract, but the vanilla yogurt just had a smoother, overall less tangy flavor that worked better for this recipe

That said, if you only have plain yogurt on hand, no stress! Just stir in 1 Tbsp maple syrup + 1 tsp vanilla extract per cup and it’s a pretty similar vanilla yogurt dupe.

Let’s Make Em’

This recipe is so easy it almost doesn’t feel like a recipe — more like a kitchen hack you’ll want to keep on repeat.

Scoop heaping tablespoons into a silicone mold or ice cube tray. You’ll get about 12 bites. Pop them in the freezer for about 2 hours, or until they’re nice and firm.

That’s it! Store them in a container or freezer bag and keep ‘em stashed for snack emergencies.