Raspberry Chocolate-Chip Ice Cream


1 cup vanilla yogurt (Try to stay healthy when you can right?)
2/3 cup sugar
16 ounces of raspberries (fresh or frozen)


In a food processor, puree the raspberries. I keep the seeds in because I like them and am lazy. You can strain the mixture at this point if you prefer. Combine in a food processor, the cream, yogurt, sugar, raspberries, and vanilla/amaretto. Stir in chocolate chips by hand. Place into a 9x9 baking sheet, cover with tinfoil and put in the freezer for 2-4 hours. When the ice cream is still pliable but solid, I like to transfer it into my storage container. If this is the way you're going to make the ice cream, wait another 2 hours and then serve. If you have an ice cream maker, pour the mixture in and use the manufacturer's instructions.


1 Drink


Tuesday, October 19, 2010 - 12:16pm


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