I’ve got a new addiction, that starts with F…and ends with …rozen yogurt.
I knew that making ice cream and frozen yogurt would be easy with an ice cream maker, but I didn’t know just how easy it would be to whip up a fresh batch of frozen yogurt.
You don’t have to make a custard base. There’s no cooking, no cooling, no keeping it in the fridge overnight before pouring into your machine and letting it go so you can have dessert.
I’ve still got plans to make real ice cream soon. It’s just SO easy to make frozen yogurt – I can’t stop!
This batch was really just a reason to use these raspberries. And where there’s raspberries, there should be chocolate chips.
If you’ve got yogurt hanging out in the fridge and an ice cream maker collecting dust, here’s your reason to get it out this weekend.
This is basically a health food – and it could definitely pass for breakfast on a steamy summer morning.
Raspberry Chocolate Chip Frozen Yogurt
Makes: 8-10 servings
- 4 cups plain yogurt
- 1/2 cup milk
- 1/2 cup heavy cream
- 3/4 cup honey
- 2 tsp vanilla bean paste or vanilla extract
- 1 and 1/2 cups fresh raspberries
- 1 cup semi-sweet chocolate chips
- Get your ice cream maker ready, based on your directions.
- In a large bowl, mix the yogurt, milk, heavy cream, honey, and vanilla bean paste together.
- Pour the yogurt mix into the ice cream machine and turn it on. Let the frozen yogurt begin to freeze and set up, about 10 minutes.
- Crush half of the raspberries, then toss the crushed berries and the remaining whole berries into the frozen yogurt.
- Add the chocolate chips to the frozen yogurt and let the machine run for another 3-4 minutes.
- Serve right away if you like a softer consistency. Pour into an airtight container and freeze if you want the frozen yogurt to set up a bit more.
PS: If you don’t have an ice cream maker, you can use the ziploc bag method OR you can go even easier and buy some good quality plain or vanilla frozen yogurt. Then just let it soften, add your mix-ins, and refreeze before serving.