Frozen Peanut Butter Greek Yogurt Ice Cream Sandwiches with Fudge Centers

Thank you for stopping by today! I’m beyond excited to share one of my absolute favorite frozen treats: Frozen Peanut Butter Greek Yogurt Ice Cream Sandwiches with Fudge Centers. This recipe takes everything we love—peanut butter, rich fudge, and creamy Greek yogurt—and transforms it into a healthier, freezer-ready dessert that feels like pure indulgence.

If you’re like me, and you love a dessert that balances nostalgia with a modern healthy twist, you’re going to adore these. And if you’re new here, don’t forget to subscribe to my email list so you never miss a sweet, cozy recipe from my kitchen!

Overview of Recipe Content

These ice cream sandwiches are a cross between a fudgy brownie, creamy ice cream, and a peanut butter cup. Perfect for summer afternoons, late-night cravings, or even an impressive make-ahead dessert for guests.

Why you’ll love it:

• High in protein thanks to Greek yogurt.
• Naturally sweetened with honey or maple syrup.
• Gluten-free if using oat flour.
• A perfect balance of chewy, creamy, and fudgy textures.

Taste profile:
Imagine the chewiness of a brownie cookie, the creamy tang of frozen yogurt, and a surprise layer of dark chocolate fudge that melts in your mouth.

Ingredients:

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• 1 cup oat flour
• 1/4 cup cocoa powder
• 1/4 cup peanut butter
• 2 tablespoons honey or maple syrup
• 2–3 tablespoons milk of choice
• 1/2 cup Greek yogurt
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1/4 cup melted dark chocolate

Tools you’ll need:

• Mixing bowls
• Rubber spatula
• 8×8 baking pan (lined with parchment)
• Freezer-safe container

Substitutions & Additions:

• Swap almond flour for oat flour for a nuttier taste.
• Use almond or cashew butter instead of peanut butter.
• Add crushed peanuts or mini chocolate chips for extra crunch.
• Go dairy-free with coconut yogurt and almond milk.

How to Make Frozen Peanut Butter Greek Yogurt Ice Cream Sandwiches with Fudge Centers

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1. Make the cookie base:
   In a bowl, mix together oat flour, cocoa powder, peanut butter, honey, and milk until you get a thick dough. Press half of it into your lined baking pan to form the bottom layer.
2. Prepare the yogurt filling:
   In another bowl, stir together Greek yogurt, peanut butter, and honey. Spread this mixture evenly over the cookie base.
3. Add the fudge center:
   Drizzle the melted dark chocolate over the yogurt layer, letting it set slightly before continuing.
4. Top with remaining dough:
   Press the rest of the oat flour mixture gently on top, sealing everything together.
5. Freeze and slice:
   Freeze for at least 3–4 hours. Once set, cut into sandwich bars and enjoy!

The first bite? Cold, chewy, fudgy perfection.

What to Serve with Frozen Peanut Butter Greek Yogurt Ice Cream Sandwiches

These sandwiches are fantastic all on their own, but if you want to level up:

• Serve with fresh summer berries.
• Pair with iced coffee or cold brew for an afternoon pick-me-up.
• Drizzle a little extra melted chocolate on top before freezing for a glossy finish.

Tips for Making It Perfect

• Line your pan well: Parchment makes it easy to lift and cut.
• Freeze long enough: Patience is key! Overnight freezing gives the best texture.
• Cut with a hot knife: Run your knife under hot water for clean slices.
• Store properly: Wrap individually for quick grab-and-go snacks.

Storage Instructions

• Refrigerator: Not recommended—these are best frozen.
• Freezer: Store in an airtight container for up to 2 weeks.
• Reheating: None needed—just let them sit at room temperature for 5 minutes before biting in.

General Information

Did you know Greek yogurt has been used for centuries in Mediterranean cuisine, not only for its tangy taste but also for its creamy texture? Combining it with peanut butter makes these sandwiches not only delicious but also rich in protein and probiotics.

Frequently Asked Questions

Can I make these vegan?
Yes! Use coconut yogurt and maple syrup, and you’ve got a dairy-free version.

What if I don’t have oat flour?
Just blend rolled oats into a fine flour—it works perfectly.

Can I add more chocolate?
Always! Fold chocolate chips into the cookie layers for double the fudge.

Are these healthy enough for breakfast?
They sure are—protein-packed and naturally sweetened.

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Conclusion

These Frozen Peanut Butter Greek Yogurt Ice Cream Sandwiches with Fudge Centers are everything I want in a dessert: indulgent, refreshing, and secretly healthy. If you loved this, you’ll also enjoy my Protein Cookie Dough and Healthy Banana Bread.

I’d love to hear how yours turn out—don’t forget to tag me on Pinterest with your creations!

Interactive Elements

Please leave a review or comment below if you try this recipe. Your feedback makes my kitchen even cozier. And if you share a photo on Pinterest or Instagram, tag me so I can see your delicious results!

Nutritional Information

Serving	Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
1 bar	210	9g	20g	10g	11g	3g	3g	70mg

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