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Cookies and Cream Frozen Yogurt - Just a few all natural ingredients and no ice cream machine needed!

Cookies and Cream Frozen Yogurt in 5 Minutes (No Machine)

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Hi Bold Bakers!

Cookies and Cream Frozen Yogurt  has to be one of the most popular flavors at a frozen yogurt shoppe. I just love the different textures of crunchy cookie bits and creamy yogurt. This one is always my choice because you get stuff inside and on the top. I’m a big fan of stuff, and the more the merrier. Nowadays, thankfully Oreo Cookies can be found worldwide so this recipes should be easy for most people to recreate. However if you can’t buy Oreos then any chocolate cookie will work just fine. 

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My Frozen Yogurts are made using just a hand full of ingredients and best of all no ice cream machine. No Machine Frozen Yogurt means not having to worry about not owning an ice cream machine. I like to make recipes that are accessible to everyone as much as I can.

I don’t own an ice cream machine and I’m guessing a lot of you don’t either. What I do own is a food processor. My food processor is used for a multitude of recipes in my kitchen and I love it. There’s not much it can’t do so when I tried to make my own version of frozen yogurt in it I knew it was up to the challenge. The results are a smooth and creamy Frozen Yogurt that is second to none.

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4.67 from 9 votes
Cookies and Cream Frozen Yogurt - Just a few all natural ingredients and no ice cream machine needed!
Cookies and Cream Frozen Yogurt
Prep Time
5 mins
Total Time
5 mins
 
Servings: 1 pint
Author: Gemma Stafford
Ingredients
  • 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat)
  • 1/2 cup (4oz/115g) cream cheese
  • 3 tablespoons honey (or agave nectar)
  • 3 teaspoons vanilla
  • 8-10 Oreo cookies crushed
Instructions
  1. Add the cream cheese, honey (or agave nectar), yogurt and vanilla into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
  3. Add half of the crushed oreo cookies to the food processor and blend until the Oreo bits are broken up and evenly distributed.
  4. Fold in additional crushed Oreo cookies for extra texture.
  5. Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.


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51 Comments

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  1. Pam on June 29, 2018 at 5:34 pm

    Overpowering cream cheese taste. More like cheese cake than ice cream

    • Gemma Stafford on June 30, 2018 at 12:32 pm

      Hi Pam,
      Did you use yogurt? I am a little confused. I use Greek/strained yogurt for this, and it is the main ingredient. Do feel free to adjust the recipe too, reduce the cream cheese by an ounce or so, that may suit you better. I am sorry you did not enjoy this recipe. Do try some of the other recipes.
      Gemma 🙂

    • dablues on October 18, 2018 at 7:01 am

      Did you weigh your ingredients or go by volume?

  2. Bold Baker on March 18, 2018 at 11:10 am

    Also, Gemma what can I use instead of an air-tight container?

  3. Bold Baker on March 18, 2018 at 11:08 am

    Hi Gemma!
    Will it work if I use Kraft’s cream cheese spread for the Oreo frozen yogurt instead of the blocked cream cheese in this recipe that was used in the video?
    Also, can I decrease the amount of cheese by using only 3oz? I think 4oz is 1/2 cup so is 3oz 1/3 cup. Please reply 🙂

    • Gemma Stafford on March 18, 2018 at 5:50 pm

      Hi,

      Yes kraft will work well.I suggest using 1/2 cup (4oz/115g) cream cheese. It needs it to make it stoppable.

      Instead of an airtight container use an old ice cream tub or tubberware container. Just no glass as it will freeze.

      Gemma.

  4. BushraFatima on February 11, 2018 at 6:26 am

    Hey Gemma … I ‘ve made this recipe by omitting the cream cheese …I used strained full fat curd …. But I think this recipe has a dominating cheese flavour in it … To enhance the sweet taste I added more oreo but still has more cheese flavour …

    • Gemma Stafford on February 13, 2018 at 12:02 pm

      Hi there Bushra,
      There is a difference between yogurt and curd, and this will have an effect on the flavor. Just for general information, and other Bold Bakers, I found this information.
      Indian curd made by boiling and cooling the milk to 30-40°C and adding a spoonful of curd. Now curd has lactic acid bacteria or lactobacillus. This bacteria multiplies itself in the ambient temperature of 30-40°C and in few hours ferments the milk to form curd. Curd is a rich source of calcium and protein and is suitable for lactose intolerant people
      Yogurt is prepared using similar techniques to curd but the fermentation of the milk is done by adding two specific strains of bacteria called lactobacillus bulgaris and streptococcus thermophilus. Other strains of lactic acid bacteria may also be added. The addition of these bacteria makes the product standardised and homogenous. This ensures both quality and right quantity of bacteria in the yogurt.
      Source: Quora.com
      The addition of the cream cheese will soften out the texture and the flavor too, a little, but I suspect the curd was strong to start with.
      It is difficult for me to be sure, but it sounds like you did not use the honey either, but I am not too clear.
      I feel this is not much help to you, but I also feel I did not get enough information,
      Gemma 🙂

      • BushraFatima on February 14, 2018 at 1:39 pm

        Hi Gemma ….. Till now I used to think curd and yoghurt is the same…. but when I checked the pack its youghurt not curd 😁 … forgot to mention in my previous comment I added honey in less quantity as oreo biscuits have sweet cream taste .. so I think little honey made some difference … but after keeping in fridge the taste came out really good … 😋 . Thank you for your easy tasty recipes …

        • Gemma Stafford on February 15, 2018 at 4:23 am

          Hi Bushra,
          Good, I am happy that you resolved this for you, thank you for letting me know,
          Gemma 🙂

  5. noemie on December 11, 2017 at 3:39 pm

    Hi Gemma
    I dont have a foodprocesor can i make this in a blender or with the handmixer
    Thank you

    • Gemma Stafford on December 12, 2017 at 2:26 am

      Hi there,
      I think you could make this one in a blender, do not overload the blender though as it will bind and burn the motor, go easy!
      Gemma 🙂

  6. Adebayo Jamiu Adesola on August 22, 2017 at 10:39 am

    Nice one from you. Am from Nigeria, I only have knowledge of baking but with your videos, am planning to start something big soon and will let you know. Thanks

    • Gemma Stafford on August 22, 2017 at 7:54 pm

      Keep me posted, that’s very exciting 🙂

  7. Sohamalik on August 15, 2017 at 10:36 am

    His Gemma I am 10 I love watching ur videos and I have tried some of your mug cake recipe’s and me and my family love it

    • Gemma Stafford on August 16, 2017 at 9:00 am

      Hi there,
      Thank you, that is very kind, and so nice to hear!
      I use the best I can find for the best price!
      Hershey do a good one here in the US, Ghirardelli make a fabulous luxury one, and cacao, a raw cocoa is generally available now too.
      For baking what matters is that it is pure and unsweetened, organic is great, fairtrade a bonus! Dutch processed cocoa is dealkalized, do it is smooth and mild, but it is also perfect!
      Bournville/Cadbury also do a lovely cocoa. It really depends on where you live, and what is generally available to you,
      Gemma 🙂

  8. Sandi on August 15, 2017 at 4:25 am

    I made the cookies and cream and blueberry cheesecake frozen yogurts. They tasted amazing but were frozen rock hard and had ice crystals. I understand the whole concept of less water and needing fat however I am confused with the recipe… it states…. 1 cup (8oz/225g) plain yogurt (greek, non-fat or full fat). Does this mean you can use plain non-fat yogurt? That is what I used. Or Greek yogurt only as you suggest Greek in the comments. So Non-fat or Full fat greek?
    I thought my homemade vanilla extract which is made with vodka and used as the extract in the recipe would help make it more scoopable but it didn’t. I have also read more sugar helps make it scoopable, what are your thoughts on that? I am going to try again using greek yogurt and see how that goes. Any way to use less or no cream cheese in your recipes that contain cream cheese (other than blueberry cheesecake of course). Thank you! Love your recipes!

    • Gemma Stafford on August 18, 2017 at 3:51 am

      Hi Sandi,
      you hit the nail on the head!
      Greek yogurt is a strained yogurt. Natural yogurt which has been strained to remove some, or most of the whey. This leaves a thick curd.
      You can strain shop bough natural yogurt, or make your own. You can strain it through cheesecloth, in a sieve, over a bowl in the fridge overnight.
      Greek style yogurt is not the same thing, often this has been thickened with carrigeenan, and you will see this on the pack.
      This is what reduces the water content to give you a smoother froyo. Manufactured ones will have additives to stabilize and keep the yogurt soft and scoopable. A home made one is best left at room temperature for a short while to soften it out a little, but it should not have ice crystals.
      Make this as a pop too, this is a great way to use it,
      Gemma 🙂

  9. Jasmine Warren on August 4, 2017 at 10:32 am

    Can you use this recipe to make plain vanilla frozen yogurt (minus the cookies)?

    • Gemma Stafford on August 5, 2017 at 2:06 am

      Hi there,
      sure you can, why not? experiment with this,
      Gemma 🙂

  10. Anupama on June 20, 2017 at 6:27 am

    Hi Gemma,

    Love your cake and Popsicle recipes. I have tried your fudgesicle, though I changed it to half cream and half chocolate fudge.
    For this one, Can I substitute cream cheese with cream?

    Thanks,
    Anupama

    • Gemma Stafford on June 22, 2017 at 9:16 am

      thank you so much, I’m delighted you liked them. yes you can sub in cream cheese 🙂

  11. Ellen on June 15, 2017 at 11:15 pm

    Hi! How many grams equals 40 oz of cream cheese? I’m planning to try this one this weekend 🙂

    • Gemma Stafford on June 16, 2017 at 3:49 am

      Hi there,
      1134g = 40oz.
      Do you mean 4 oz? if so it is 114g- this is what is in the recipe,
      Gemma 🙂

      • Ellen on June 16, 2017 at 2:05 pm

        Thank you! Yes, you’re absolutely right, I misread 😉 looking forward to trying this recipe 🙂

  12. Nandinisistla on May 16, 2017 at 10:30 pm

    Hi Gemma!!
    I am Nandini …. I was wondering if I could use the curd my mom makes at home??
    Thnx a lot gemma❤️❤️❤️

    • Gemma Stafford on May 19, 2017 at 3:23 pm

      Hi Nandini,

      do you mean you want to use cheese curds? or lemon curd?

      Best,
      Gemma.

  13. Clara Amir on May 9, 2017 at 2:01 am

    Hey Gemma,
    Love your recipes. I was wondering if I could use another type of cheese in this recipe, cottage cheese maybe, will that work ??
    Thanks in advance

    • Gemma Stafford on May 10, 2017 at 8:40 am

      Hi there,
      cottage cheese will convert to cream cheese if you whip it! Yes, I do think this will work for you,
      Gemma 🙂

  14. IceCreamKilla822 on May 5, 2017 at 12:47 pm

    Hi Gemma! My name is Kyra and I have a real dislike for greek yogurt, I feel like it’s too sour for me. BUT if I was to use it in this recipe would I taste the sourness (if that’s even a word haha) still? Thank you!

    P.s I would love it if you could make a brown sugar flavored ice cream. ?

    • Gemma Stafford on May 6, 2017 at 1:16 am

      Hi Kyra,
      good to have you with us.
      Sourness is indeed a word! and plain, natural yogurt does tend to be tangy! in Greece this is served with delicious local runny honey, so the sweetness is added.
      Adding any sweetness balances out the flavor, soft fruits, banana, or cookies as here will do it for you, do try it, even a little amount!
      Gemma 🙂

  15. Annalie on May 3, 2017 at 12:05 pm

    Hi Gemma, I love your recipies and I am about to try one!

    • Gemma Stafford on May 4, 2017 at 2:11 am

      Hi Annalie,
      YEA! I am happy to hear this, let me know how that works for you,
      Gemma 🙂

  16. Shahd29 on May 1, 2017 at 3:30 pm

    Gemma I’m only 13 yrs old and I like to cook and making these deserts once I watched your vedios you taught me more and u really make a huge smile on my face when I watch u and I tried most of ur recipes and I’m going to try the chocolate cake and red velvet cake ❤️❤️

    • Gemma Stafford on May 2, 2017 at 3:17 am

      Hi there,
      That is so good to hear. It is a perfect age to start cooking, this is how you become a natural cook! Every time you bake you will learn something, which you can take on to the next recipe. Thank you for being part of the Bold Baking community,
      Gemma 🙂

  17. Joanna on March 21, 2017 at 11:43 am

    Hello. May I know what is the calorie count of the recipe? Thank you in advance.
    PS: Your recipes are awesome ! Keep it up !

    • Gemma Stafford on March 22, 2017 at 10:38 am

      Hi Joanna,
      Using a low fat yogurt it will be about 260 calories for 100g, 40z, 1 + cup. This is about right for a serving,
      Gemma 🙂

  18. SKARGO2009 on March 14, 2017 at 10:00 am

    Love this recipe although it ended up crystalising.

    • Gemma Stafford on March 15, 2017 at 4:20 am

      Hi there,
      This is because you used regular yogurt! am I right?
      The higher the water content in the yogurt, or in the fruit, the more likely it is to crystalize.
      If you use frozen fruits the ice is suspended, and will not form crystals.
      If you use Greek (strained) yogurt, then this is low in water content, and will not crystalize.
      Go back to this, it is worth it,
      Gemma 🙂

  19. suja on March 3, 2017 at 4:02 am

    absolutely delicious, but my cookies and cream tasted like oreo cheesecake- not complaining at all because i AM IN LOVE <3

    • Gemma Stafford on March 3, 2017 at 11:09 am

      Haha! Good, as long as you loved it!
      Gemma 🙂

  20. Safa on March 3, 2017 at 12:29 am

    Hello! I am going to try the cheese-cake in your honour! Just with strawberries, though. Congratulations.

    • Gemma Stafford on March 3, 2017 at 11:18 am

      Thank you Safa, I hope this recipe works well for you,
      Gemma 🙂

  21. Khanty on March 2, 2017 at 8:51 am

    Hi Gemma. I do love your recipes. I subscribed to your channel and now almost every night I watch your video on youtube. I’m going to try this recipe but I have a question. We use warm milk in the dough, doesn’t it make the frozen butter melt faster ?

    • Gemma Stafford on March 3, 2017 at 12:00 pm

      Hi there,
      I am not sure which recipe you mean?
      If it is a yeast recipe, the warm milk needs to be just blood temperature, or hand hot! This will not melt the butter.
      Gemma 🙂

  22. Shreyas on March 1, 2017 at 4:55 am

    Is it okay if I omit the vanilla and put dark chocolate syrup instead as I like my frozen yogurts chocolatey

    • Gemma Stafford on March 1, 2017 at 1:20 pm

      Haha! just like me so, do try it, it should be good,
      Gemma 🙂

  23. Bob on February 26, 2017 at 11:49 am

    Hi Gemma, does the cream cheese stop this from crystallising? Also do I meet to take it out the freezer for a bit before eating? Thanksss

    • Gemma Stafford on February 27, 2017 at 10:29 am

      Hi Bob,
      Yes, and the yogurt must be Greek/strained yogurt. This yogurt is very high in milk solids, and has little water content. Greek ‘style’ yogurt may have gelling agents/emulsifiers which may change this. The water content of the fruits used will also change this. freezing the fruit before blending will help too. Commercially produced froyo tends to have emulsifiers etc to keep it soft and scoop-able, so you may need to stand it for a few mins to allow it to soften out, depending on the ingredients used,
      Gemma 🙂

  24. Filomena on February 23, 2017 at 4:35 pm

    To make this recipe better for health, could I not add cream cheese and add more yogurt? Thanks

    • Gemma Stafford on February 24, 2017 at 3:16 pm

      Hi there filomena,
      Yes, you could, it will change the recipe, but it is worth a shot!
      Gemma 🙂

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