Cherry Garcia Ice Cream, “Copycat”

Ingredients

• 3/4 cup vanilla yogurt, regular (80 calories - I used Light & Fit)
• 1/16 teaspoon salt
• 1 – 2 tablespoons Truvia, depending on sweetness of yogurt
• 3/4 cup unsweetened vanilla almond milk or, as I prefer, unsweetened coconut milk (about 23 - 34 calories)
• 1/4 teaspoon pure vanilla extract (3 calories)
• 1/2 cup pitted cherries, tossed in 1 tablespoon Truvia (60 calories)
• 1 chocolate square, such as Ghirardelli, shaved (about 70 calories, depending)

Instructions

1. If using an ice cream maker, mix together yogurt, almond milk, vanilla extract, salt, and Truvia in a medium-sized bowl first.
2. Once ice cream bucket has chilled for approximately 8 hours,power it on and pour in ingredients.
3. Allow paddle to stir for several minutes before adding in cherries and chocolate. Churn until mix is frozen, peeling ice cream off sides and forming into a cohesive "dough-like" ball.
4. Allow it to sit for 15 minutes before transferring into a freezer-safe tub.
5. If you don't have an ice cream maker, you can still make and enjoy this recipe - it simply requires more time and effort. In this case, you'll need to combine all ingredients in a freezer-safe tub and store in freezer until completely chilled. Stir ice cream as often as possible, about every half-hour, until mixture freezes. Unfortunately, you can't really expect your texture to be like ice cream - it will more so resemble a snow cone - but it will still be tasty!
6. Feel free to top with some sliced almonds like I did - SO yummy!