Chocolate Ice Cream

by autumn on June 16, 2011

Ever since spring sprung here in NYC (and then summer sprung, then September, then spring again…), I’ve been focusing my kitchen efforts on seasonal stuff. Can you blame me? How am I supposed to ignore stained baskets of small, perfect strawberries? That’s not a rhetorical question. If anyone has tips for saying “no” to strawberries, I’ll take them. I haven’t been successful yet.

Last weekend I made this strawberry currant jam from Edible Portland. I’m still a total novice at figuring out when a jam is properly set, but the pectin in the currants makes this recipe nearly foolproof. It sets beautifully and quickly too! It’s tart and sweet (like strawberries and rhubarb) and the currants keep the jam a really vibrant red. Why, then, am I about push a completely un-seasonal treat like chocolate ice cream on you?

Berries love this ice cream. It has everything that makes them happy: full-fat yogurt, heavy cream, dark chocolate, and vodka. Turns out, berries and I have a lot in common. Rather than the typical half milk/half cream, the dairy base for this ice cream is heavy cream and full-fat greek yogurt. This means it’s unbelievably creamy and has just the right amount of tang.

This recipe is adapted from this milk chocolate and black pepper ice cream, from David Lebovitz.


More Chocolate Ice Cream:

Chocolate Ice Cream Recipe, from Simply Recipes

Recipe: The Best Chocolate Ice Cream, from the kitchn

Chocolate Ice Cream, from The Brown-Eyed Baker



Autumn Giles is the creator of Autumn Makes & Does and the co-host of the Alphabet Soup Podcast.

{ 1 comment… read it below or add one }

1 Lauren June 20, 2011 at 2:03 pm

I LOVE full-fat Greek yogurt. I don’t want anything to do with the Fage 2% or 0%. Give me the real stuff! This recipe sounds divine.


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