Recipe Image

Raspberry-Chocolate Chip Frozen Yogurt

  • 5 m
  • 35 m
Marie Simmons
“Jammy raspberries and rich chocolate combine for a delicious, tart frozen yogurt. It is quick and easy to prepare, but plan ahead if you're using fresh berries—they take a little longer to freeze. Mini chocolate chips give you the most chocolate in every bite, but any kind of chip will work—dark-chocolate lovers should try bittersweet chips.”


    • 3 cups fresh or frozen (not thawed) raspberries
    • 2 cups low-fat plain yogurt
    • ⅓ cup sugar
    • 1½ teaspoons vanilla extract
    • ½ cup chocolate chips, preferably mini


  • 1 Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.
  • 2 Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer's directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing. Transfer to an airtight container and freeze until ready to serve.
  • 3 No Ice Cream Maker?
  • 4 Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week. Let stand at room temperature for about 30 minutes before serving.
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