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Featured Blogger: Calee Himes, FroCHO Extraordinaire!

One of the top questions we get at Chobani is: “Is it okay to eat my Chobani frozen?” Not only is froCHO okay, it’s downright delicious! You can simply stick your cup in the freezer for an hour or two and enjoy a frosty treat, or take it to the next level like this week’s Featured Blogger, Calee!

From simple frozen yogurt favorites like Vanilla Bean and Strawberry to decadent combinations like Dark Chocolate and Pumpkin Bourbon, Calee’s recipes below will leave you craving a cool treat. Now we just gotta get our hands on an ice cream maker! 

After reading, hop on over to Calee’s blog for a chance to win some Chobani of your own. What crazy delicious flavor combination will you dream up?!

I Scream You Scream, We all Scream … for Chobani!

I’ll admit. I’m an addict. I like ice cream and anything chocolate and frozen more than the average person.

I’d been window-shopping on Pinterest for an ice cream maker for a long time. But I knew actually buying one could just lead to no good. That was until I saw this post about one-step frozen yogurt. The post mentioned just freezing a cup of your favorite Greek yogurt. Can you imagine? Passion Fruit frozen Chobani in a single-serving cup waiting for you in the freezer after a long day of work … that sounds too easy.

Hrm. What about putting the yogurt in an ice cream maker? That sounds like a better way to make frozen yogurt to me. I was convinced, and so was my credit card, so in 3-5 business days, my ice cream maker would arrive on my doorstep, ready for action.

The first thing I did was dump a large container of Vanilla Chobani in the machine. Twenty minutes later I had frozen yogurt. But, it tasted a little less like I’d envisioned. The machine didn’t magically change the Chobani into the soft serve-type ice creamy fro yo I’d imagined. It was good — but just tasted like frozen Vanilla Chobani.

So I ate it for breakfast at work the next day with some raspberries and granola. Best breakfast ever! My coworkers were a little jealous.

I decided to experiment with my vanilla flavor a bit further until I had the perfect frozen yogurt flavor that I’d envisioned. I figured that I would start with plain and add my own flavor that way I had more flexibility.

After a couple more less-than-awesome attempts, I ended up with a recipe that I enjoyed:

Vanilla Bean Frozen Yogurt


— 1 32 oz  container 0% Plain Chobani Greek Yogurt

— 1/8 t vanilla bean

— 2 T honey

— 1 T vanilla extract

— 1/4 c sugar (or brown sugar for a caramel-y taste)


1.  Mix yogurt, vanilla bean (the stuff inside the pod), vanilla and sugar vigorously until well-combined (use a blender or immersion blender for more creamy yogurt).

2. Turn on ice cream maker and pour in.  Follow the directions on your ice cream maker.

3. Place finished frozen yogurt in the freezer if the consistency isn’t hard enough for you. Top with whatever you please (we had chocolate chips handy).

So, I had vanilla down. I was hooked. Now for more fun. Next up: Strawberry.

I started with a container of Chobani strawberry and added more strawberries and a little bit more sugar until it tasted a little more dessert-y. First try: Success. Bonus? This recipe is supremely easy since Chobani’s strawberry yogurt is already incredibly delicious.

Strawberry Frozen Yogurt


— 1 32 oz container of 0%  Strawberry Chobani Greek Yogurt

— 3/4 c frozen sliced strawberries

— 2 T sugar

— 1 T vanilla


1. Mix ingredients together in a large bowl.

2. Pour into ice cream maker and follow directions on your ice cream maker.

So I had vanilla and strawberry down. Obviously the next flavor I needed to make was chocolate. I got a little adventurous and added a bit of coffee to deepen the chocolate flavor.

Dark Chocolate Frozen yogurt


— 32 oz 0% Plain Chobani Greek Yogurt

— 1/4 c (or a bit more depending on your taste) cocoa powder

— 3/4 c sugar

— 1 tsp vanilla extract

— 1/3 c coffee


1. Mix together and put in your ice cream maker.

2. Use a blender or immersion blender to make the yogurt super-creamy.

3. Pour into ice cream freezer and follow your ice cream maker’s directions.

I put the ice cream maker away for a while, but got it out again in November. Because everything was pumpkin and I had to try to make some pumpkin frozen Chobani.

Warning: This one has booze in it. The alcohol keeps the yogurt from freezing rock solid, but I like my yogurt a little soft. You can make this yogurt with or without the bourbon, but without, it would be less fun. This recipe is my second favorite of all the frozen yogurts I’ve made.

Pumpkin Bourbon Frozen Yogurt


— 1 32 oz container of 0% Plain Chobani Greek Yogurt

— 1 small can of pumpkin (plain pumpkin)

— 1 c sugar (I like to use brown sugar, but regular will do)

— 1/4 t cloves

— 1/4 t nutmeg

— 2 t cinnamon


— 4-5 T brandy

— 1 vanilla bean


1. If using the vanilla bean and brandy … you should probably start making this recipe 3-4 days ahead of time. Why? Because you’re going to need that time to infuse the bourbon with the vanilla. Put your bourbon in an airtight container and throw in your bean. Since I didn’t know any better, I mixed the two together and let them sit for about 6 hours. The bourbon was more vanilla-y but not quite what I had expected.

2. Mix all the ingredients in a big bowl. I let them sit in the fridge for a few hours to let the flavors mingle.

3. Pour the mixture in your ice cream maker and let it go to work. Note: The alcohol slows down the freezing process just a bit and this will not freeze rock solid.

I put the iee cream maker away for the rest of the winter, until after Easter. We received an abundance of Reeses Peanut Butter Eggs from the Easter bunny. So I thought a good use for them would be to experiment with a new flavor of frozen yogurt: Peanut Butter Cup Chobani.

Peanut Butter Cup Frozen Yogurt


— 1 32 oz container of 0% Plain Chobani Greek Yogurt

— 1 c peanut butter (I used freshly ground, no added sugar or salt)

— 3/4 c brown sugar (might want to go a little less if you use regular peanut butter)

— 12 oz Reese’s Miniatures, or other peanut butter cup of choice, cut into small pieces — 12 oz may be too much for some, so use as much or as little as you like


1. In a large bowl, combine yogurt, peanut butter and brown sugar. Whisk together until combined.

2. Add peanut butter cups, stir to combine.

3.  Pour into ice cream maker. Follow the directions for your maker to finish. Note: the peanut butter slows down the freezing process just a bit, and this doesn’t freeze rock solid.

This makes 4–8 servings … depending on how much ice cream or yogurt you consider a serving.

I mentioned that the pumpkin was my favorite flavor. That was until I made the peanut butter cup. Chobani + chocolate + peanut butter = best frozen yogurt ever. Just look at it!

I’m looking forward to experimenting with more frozen Chobani flavors, and I already have a few in mind— piña colada, raspberry cheesecake, Irish coffee, oatmeal raisin cookie, mint chocolate chip … the possibilities are endless!

What would you make with an ice cream maker and a 32 oz. cup of Chobani? Hop on over to Calee’s blog to enter to win your own stash!