Peanut Butter & Carob Swirl Ice Cream

  • 32 oz plain nonfat yogurt
  • 1 cup natural peanut butter
  • ½ cup carob chips
  1. Divide yogurt evenly into each cup of a 6 muffin cup pan.
  2. Pour peanut butter into a small bowl.
  3. Melt carob chips gradually in a microwave safe bowl in the microwave. Stir after every 15-30 seconds.
  4. Pour the melted carob into the peanut butter. Stir until combined.
  5. Place a spoonful of the peanut butter mixture on top of each muffin cup.
  6. Using a toothpick, gently stir or swirl the peanut butter with the yogurt.
  7. Freeze until solid.

Taken from the Dog Treat Kitchen