Peanutbutter Yogurt Ice Cream, no sugar and no machine needed

Peanut Butter Frozen Yogurt

• 2 cups plain or vanilla yogurt (such as So Delicious) (440g)
• 1/2 cup milk of choice (120g)
• about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)
• 1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
• 1/4 tsp salt
• pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt

The recipe: Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes. Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)

thanks to http://chocolatecoveredkatie.com