Churning in an ice cream maker breaks up water crystals as the yogurt freezes, to make a smooth ice cream-like product. Serve immediately after freezing for a soft-serve consistency, or place in freezer for several hours for a firmer frozen dessert.
- 2 Packages (16 ounces each) low-fat vanilla yogurt
- 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries, divided
- 1/2 Cup light-colored corn syrup
- 4 Tablespoons sugar, divided
- 1/2 Cup coarsely chopped semisweet chocolate (3 ounces)
Combine 1 container yogurt, 1/2 cup blackberries, 1/4 cup corn syrup and 2 tablespoons sugar in a blender container or food processor. Blend or process until almost smooth. Pour mixture into ice cream freezer container. Repeat with remaining ingredients.
Freeze mixture in an electric ice cream freezer according to manufacturer's directions. Remove dasher from freezer. Add remaining 1 1/2 cups berries and the chopped chocolate; stir to distribute.
Ripen the frozen yogurt or ice cream, 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 ice and 1 cup salt.
Ripen about 4 hours.