Raspberry Chocolate-Chip Ice Cream
By: Danielle
Published: Tuesday, October 19, 2010 - 12:16pm

Ingredients




1 cup heavy whipping cream
1 cup vanilla yogurt (Try to stay healthy when you can right?)
2/3 cup sugar
16 ounces of raspberries (fresh or frozen)
2 tablespoons of vanilla extract or amaretto
1 cup mini chocolate chips

Preparation

1 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.