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.

Chocolate Ice Cream


  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 1/8 t salt
  • 4 egg yolks
  • 5 oz unsweetened chocolate, chopped
  • 1 1/2 cups full-fat greek yogurt
  • 1 T vodka (optional)

Cooking Directions

  1. Place chocolate in a large bowl and set a wire mesh strainer over the bowl. Set aside.
  2. Whisk the egg yolks together in a small bowl. Set aside.
  3. Combine heavy cream, sugar, and salt over in a saucepan over medium heat, stirring frequently until the mixture begins to produce steam.
  4. Pour about 1 cup of the heated cream mixture into the egg yolks slowly, while stirring constantly.
  5. Reduce heat to med-low and pour the yolk/cream mixture back into the saucepan slowly, while stirring constantly.
  6. When the mixture has thickened and coats the back of a spoon, remove from heat and pour through the mesh sieve, over the chocolate. Stir until smooth.
  7. In 1/2 cup increments, add the yogurt, stirring until smooth after each addition.
  8. Mix in the vodka, if using (it helps the texture a bit, but you'll be fine without it).
  9. Refrigerate until cool and process in an ice cream maker according to the manufacturer's instructions.

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


{ 2 comments… read them 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.


2 Amallia @DesireToEat July 1, 2015 at 10:59 am

My favorite 🙂 Thanks for sharing !


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