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Ingredients
- 32 ounces, weight Vanilla Greek Yogurt
- 1/2 cups Half-and-half
- 10 ounces, weight Frozen Dark Cherries, Thawed
- 3/4 cups Dark Chocolate Chips
Method
- In a large bowl using a whisk or an immersion blender, combine the yogurt with the half-and-half.
- In a small bowl blend half of the thawed cherries with the immersion blender until smooth. Add the puree to the yogurt mixture. Add the rest of the cherries into the same bowl and blend again. This time leave the mixture a little chunky. Then stir in the chocolate chips.
- Stir and pour into your ice cream maker. Process according to manufacturer's instructions until slightly frozen.
- Serve or place in a freezer-safe container and pop it into the freezer until ready to eat.
- I recommend you pull the fro-yo out of the freezer at least 25 minutes ahead of time so it's easier to scoop!
- Yields 6 cups.
