Sugar Free Chocolate Ice Cream Recipe

Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin dissolves. Remove from heat. Place saucepan in another bowl of cold or ice water to cool mixture to room temperature. Pour mixture into a blender or food processor. Add remaining milk, Quik, yogurt, vanilla and salt. Blend until smooth. Cover. Chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.