This simple recipe is a must for any peanut butter lovers. Its first incarnation was as peanut butter-flavoured yoghurt – made by mixing two of my staple food items together for a sweet treat – and it went from there. I don’t add sugar or syrup to sweeten this recipe when I make it as I like the slight tang of the peanut butter, but feel free to add a tablespoon or two if you wish. It is probably possible to make this vegan – I am going to experiment with it and report back.

Serves 6 at 20p each

500g natural yoghurt, 45p (45p/500g, Smart Price at Asda)

200g crunchy peanut butter, 38p (65p/340g, Smart Price at Asda)

100ml milk, 7p (67p/1l, Long life skimmed milk, Smart Price at Asda)

2 tablespoons sugar, 1p (64p/1kg, Silver Spoon at Asda)

100g chocolate, 30p (Smart Price at Asda)

Pour the yoghurt into a mixing bowl and stir in the peanut butter and milk until well combined. Add the sugar, if using.

Finely chop or grate the white chocolate and fold through. Put the whole bowl in the freezer for 1 hour, uncovered. Remove and stir well.

Line a 1lb loaf tin (approximately 17 x 7 x 6cm) with two or three layers of cling film, making sure to press it into the corners of the tin. Pour the semi-frozen mixture into the loaf tin, cover with more cling film and freeze for at least 4 hours.

Remove from the freezer and serve by the scoop, or tip out of the tin and serve in slices if preferred.

“Peanut Butter & White Chocolate Frozen Yoghurt” is from my first book, A Girl Called Jack.

All text copyright Jack Monroe.

My new book, Tin Can Cook, is available to preorder now.
Cooking on a Bootstrap can be purchased here.

Peanut Butter Frozen Yoghurt recipe by Jack Monroe

Peanut Butter Frozen Yoghurt recipe by Jack Monroe