makes one pint
2 cups plain Greek yogurt (I used Chobani 2%)
2 cups blackberries, fresh or frozen
1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup (use more or less depending on your preferred sweetness)
1/3 cup chopped semi-sweet chocolate chips
1. Add the yogurt, blackberries, vanilla, and maple syrup to a blender pitcher. Blend until smooth.
2. Strain the mixture into a bowl through a fine-mesh sieve to remove the blackberry seeds.
3. Add the blackberry yogurt mixture into your ice cream maker and churn according to the manufacturer's instructions. If using a hand-churn machine, once the mixture begins to freeze, churn rapidly to add a bit more air to the frozen yogurt to give it a creamier texture. When the frozen yogurt is nearly done, add in the chopped chocolate chips.
4. Serve immediately, or spoon into a freezer-safe airtight container and freeze to get a firmer texture. If you opt to freeze the frozen yogurt, let it sit out for several minutes to soften slightly before scooping.