Chocolate Chip Ice Cream

Jennifer Iserloh
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Yield: 6 servings

24 oz. 2% plain Greek yogurt
1½ cups skim milk
¼ cup mini-chocolate chips
1 tsp vanilla extract
½ tsp cinnamon, ground
¼ cup granulated sugar

Place the yogurt, milk, chocolate chips, vanilla, cinnamon and sugar in a large bowl. Whisk until smooth. If using an ice cream maker, process according to the manufacturer's instructions or transfer to an air-tight container and freeze at least two hours, until the mixture is partially frozen. Scrape with a fork and freeze for an additional hour, until firm. Serve immediately. Keeps for up to one week in the freezer.

(Note on storage: Once the ice cream is completely frozen, set the container on top of your counter to soften 15 minutes before serving.)

Nutrition facts (per serving): calcium 210 mg, vitamin D 30 IU, calories 157, fat 4 g (saturated fat 3 g), cholesterol 9 mg, protein 12 g, carbohydrates 19 g, fiber 1 g, sodium 65 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

June 2011