Based on this. Variation 1: with boysenberry jam. Variation 2: in hob nob ice cream sandwiches (shown lounging outside with the campanile, after all its brethren were scarfed down at group meeting).
2 c TJs whole-milk greek yogurt (one resealable container)
1/2 c TJs nonfat honey greek yogurt (one single-serving container)
1/3 c sugar
1/3 c honey
1/2 c granola
few spoonfuls boysenberry jam
24 hob nobs
Stir together the yogurts, sugar, and honey, and put in the fridge for an hour or two. Churn for 12 minutes, add the granola, and churn for another 4 minutes. Yep, it's just that easy.
To make the two variations, scoop half of the churned ice cream into one pint-size tupperware and the other half into another. Drop a few spoonfuls of jam into one of the tupperwares and run the spoon through the froyo very briefly to get that nice marbled effect. Stick both tupperwares in the freezer. Attempt to eat some of the jam variation later that evening, but it's just not hard enough yet; enjoy it anyway.
To make the ice cream sandwiches, stick a tupperware with the cookies in the freezer the night before you want to make them. Get up early the next morning, early enough that the ice cream sandwiches will have a bit of time to re-freeze before you attempt to carry them in to work, and start making coffee. Take the cookies and the non-jammed froyo out of the freezer, and tear off 24 strips of plastic wrap (or tear off the plastic wrap as you go). For each of the twelve sandwiches: lay one cookie chocolate-side-down on the lid of the tupperware, place a spoonful or few of froyo on top of the cookie, press a second cookie chocolate-side-up on top of the froyo, smooth the sides a bit with the spoon, wrap in a strip of plastic wrap, and stick in the freezer. Drink some coffee, go to work, and serve these to the group at our old-school end-of-semester ice cream & pizza party.