Raspberry Chocolate-Chip Ice Cream

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

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

heavy whipping cream, vanilla yogurt, sugar, raspberries, vanilla, chocolate chips

Taken from www.yummly.com/recipe/Raspberry-Chocolate-Chip-Ice-Cream-1669286 (may not work)