Cookies and Cream Frozen Yogurt Fun

Jodie Fitz

This dessert combo will be a homerun of flavorful fun.  It’s a simple recipe that when put together becomes a big hit! 

Making this cookies and cream frozen yogurt recipe is like crafting with food. When it’s complete, sit back, enjoy a few good bites and a little more conversation; making recipes is never time wasted.

Here are a few key lessons to focus on when making this cookies and cream dessert with children:

  • Preparing fruit
  • Hulling strawberries
  • Slicing
  • Measuring ingredients
  • Following directions
  • Safety and using the food processor
  • Knife safety
  • Stovetop safety
  • Thickening agents and cooking


Cookies and Cream

½ cup vanilla frozen yogurt

4 PICS chocolate cream filled cookies

1 tablespoon PICS chocolate syrup

Strawberry gel (see below)

Grind the cookies in a mini food processor or blender until they are crushed and look like dirt.

In a bowl, stir the cookie crumbs and syrup together. Spread it on a plate.

Using an ice cream scoop, scoop the frozen yogurt onto the cookie base.

Use the chilled strawberry gel in a piping bag with a writing tip to create the baseball lines.

Strawberry Gel:

1 cup fresh strawberries, sliced

2 tablespoons PICS honey

½ teaspoon PICS vanilla extract

1 tablespoon tapioca



Wash the strawberries, hull them and slice them.  Measure 1 cup of fresh strawberries.  Place them into a mini food processor or blender.  Puree the strawberries very well.

Pour the strawberries into a saucepan.  Over low heat, stir in the honey and vanilla extract until they are mixed well. 

Stir in the tapioca.  Continue to stir until the tapioca softens and the mixture begins to gel.  Remove it from the heat and let it cool completely before using. 

You can make this the day before or let it cool until lukewarm. Spoon into a piping tool with a writing tip and put it in the refrigerator until  ready to use.