During the summer, it seems that our ice cream maker is the kitchen appliance that I use the most often. Ice cream has always been one of my weaknesses. I can pass up a cookie, brownie, even a slice of cake, but when ice cream is served, I can’t resist. I’ve made so many recreations of my favorite ice cream recipes, but my list of recipes I want to try continues to grow everyday. Of all of the ice cream recipes that I have made, I realized that I have only one recipe for frozen yogurt. That needed to change!
Rich and creamy Greek Yogurt paired with fresh raspberries and rich chocolate chunks. Does it get any better then this? You’ll notice that there is alcohol included in the ingredient list, this tiny bit of alcohol is essential in creating a smooth and creamy texture. Feel free to omit it, but be aware that the end product will be very hard to scoop and icy.
Yield: 1 quart
2 cups fresh raspberries
2 cups plain Chobani Greek yogurt
1/2 cup granulated sugar
1 teaspoon fresh squeezed lemon juice
1/2 teaspoon vanilla extract
1 tablespoon Chambord or vodka
3 ounces semisweet chocolate, finely chopped
2 teaspoons canola oil
Place the raspberries in a blender or food processor. Add the yogurt, sugar, fresh lemon juice and vanilla. Pulse until raspberries are smooth.
Pour purée through a fine mesh strainer into a bowl, pressing on solids with back of a spoon. Stir in chambord or vodka. Set aside.
Place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the frozen yogurt. After chocolate is added, continue churning until the mixture resembles soft served ice cream.
Transfer the frozen yogurt to an airtight container. Cover the container and freeze until it is firm, about 3 hours.
Source: adapted from Two Pea's & Their Pod
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