Recipe by Muffin Goddess
This is a recipe from Better Homes and Gardens which was included in a promotional recipe pamphlet from Driscoll's berries. I haven't been able to try it myself (no ice cream maker), but it looked really yummy anyway (I love berry and chocolate together). Preparation and freezing/ripening (cook) times are guesses, since I don't know how long ice cream makers take to do their thing.
Top Review by KLHquilts
I have to say, I wasn't all that impressed with this at first -- I didn't think the flavor of the blackberry yogurt was particularly interesting, and I wasn't sure about the frozen chocolate. (I used mini-chips instead of chopped chocolate.) I couldn't dismiss it, but I couldn't rave about it ... but then I added just the smallest amount of homemade chocolate syrup (recipe #22877) and the whole thing just came alive. Then I really got the combination of blackberry and chocolate, and the combination of textures (hard frozen chips, icy frozen yogurt, and smooth syrup) was terrific. I'm surprised how very little syrup it took to make it all come together -- less than a tablespoon! So now it works well for me, and I'll definitely make it again. Thanks so much for posting this!
- 2 (16 ounce) cartons low-fat vanilla yogurt
- 2 1⁄2 cups blackberries (Driscolls brand is suggested)
- 1⁄2 cup light corn syrup
- 1⁄4 cup sugar
- 1⁄2 cup coarsely chopped semisweet chocolate (3 ounces)
Directions See How It's Made
- In a blender container or food processor bowl, combine half of the yogurt, 1/2 cup of the berries, half of the corn syrup and half of the sugar.
- Cover and blend or process until almost smooth.
- Pour mixture into ice cream freezer container.
- Repeat first step and pour into ice cream freezer container.
- Freeze mixture in an electric ice cream maker according to manufacturer's directions.
- Remove dasher from ice cream maker.
- Add remaining 1 1/2 cups berries and the chopped chocolate; stir to distribute.
- Ripen (see note).
- NOTE: To ripen frozen yogurt, after stirring in berries and chocolate, cover top of freezer can with waxed paper or foil.
- Plug hole in lid and replace lid.
- Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using about 4 cups of ice and 1 cup rock salt.
- Ripen for about 4 hours.