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5 from 1 vote

Oatmeal Cookie Frozen Yogurt (THM-E, Sugar Free)

Servings: 7 servings


  • 2 Cups 0% Plain Greek Yogurt
  • 1/3 Cup Gentle Sweet or your favorite powdered sweetener
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Vanilla
  • 1/2 Tablespoon Vegetable Glycerin Optional, but helps keep the frozen yogurt soft
  • 1/2 Cup Rolled Oats Uncooked


  • In a blender, combine all ingredients except the oats.
  • Blend until pureed.
  • Add oats and pulse blend just enough to incorporate oats.
  • Pour into an ice cream maker bowl and freeze according to ice cream manufacturers' directions. (Mine took 20 minutes)
  • Store in freezer.


If you do not have vegetable glycerin, just let the frozen yogurt set out on the counter for 30 minutes before serving.
If you do not have an ice cream maker, you could probably freeze this in a shallow container.


Serving: 1g