Chocolate Chip Strawberry Frozen Yogurt Recipes

Steps:

• Combine all ingredients except the chocolate chips into a food processor or high-speed blender, process until consistent color and completely smooth.
• Pour into a pan. Mix into dark chocolate chips and smooth into an even layer.
• Freeze 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.

Steps:

• Spoon yogurt into frozen 1-quart ice cream freezer. Spoon honey over yogurt. Freeze according to manufacturer's directions. When yogurt has thickened, after about 12 minutes in freezer, add chocolate chips. Continue freezing until yogurt is the consistency of soft-serve ice cream, about 8 minutes longer.
• Serve immediately, or transfer to 1-quart plastic container with lid. Store covered in freezer.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Mix strawberries and 2 tablespoons flour together in a bowl and set aside.
• Combine 2 cups flour, sugar, baking powder, cinnamon, and salt in a separate bowl.
• Combine buttermilk, oil, egg, yogurt, and vanilla extract in a large bowl. Pour in dry ingredients and mix until just incorporated. Fold in strawberries and chocolate chips.
• Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.