A strange things happens to me every December: when the weather’s starting to get seriously frosty and there aren’t enough shopping days left till Christmas, my idea of the most festive, holiday-riffic treat possible is ice cream. I don’t care that it’s cold. I want you to put on a sweater, pull up to the fire and have some ice cream with me. Leave your coat on if you need to.
I know I’m not the only one who craves Christmas ice cream because I’ve seen recipes, and if you’ve read this far I’m assuming you crave it too. Let everyone else battle it out over the cookie tray (save me a few though) and we’ll have some ice cream so old-school festive I’ve been calling it Dickens’ ice cream. It’s not a light chocolate ice cream with a few fruits and nuts sprinkled in there for frolics. This is a powerful dark chocolate ice cream so densely packed with fruity, chewy cranberries and buttery pecans that it’s hard to scoop neatly. It’s a celebration of what I think of as old-old fashioned holiday flavors, best eaten by candlelight (or at least with the lights off and the tree on).
And of course, there’s a twist – an Oliver Twist! Sorry, I couldn’t resist. That rhyme wasn’t on purpose but the fat free Greek yogurt in this recipe totally is because it’s thick, rich, creamy and has a slight tang that works some kind of magic with dark chocolate and cranberries. It reminds me of this chocolate cheese my grandmother and I used to treat ourselves to when I was a kid. Chocolate cheese…it sounds gnarly but I remember it being delicious (think tangy fudge), and apparently it’s still a thing. Google chocolate cheese and all kinds of interestingness comes up. Anyway, there’s a good hit of tang going on here which the double fistful of pecans keeps nicely in balance. Oh, and fat free Greek yogurt’s pretty healthy.
So grab some candles, a muff and your copy of A Christmas Carol (I was going to say not the Bill Murray one…but yeah, that one too) and a spoon! Maybe a dish too, but a spoon for sure.
Eat Healthy Eat Happy
15 minPrep Time
15 minTotal Time
- 2 1/2 c plain fat free Greek yogurt
- 1 c + 2 Tbs agave
- 1/2 c unsweetened almond milk
- 3/4 c extra dark baking cocoa
- 4 Tbs olive oil
- 1 tsp vanilla
- 1/2 c dried cranberries
- 1/2 c toasted pecans (bake at 350 for about 5 minutes to toast)
- additional pecans and cranberries to top ice cream (optional)
- Combine everything except the cranberries and pecans in a large mixing bowl and whisk until completely combined and smooth. Refrigerate for at least an hour. Toast the pecans and cool.
- Freeze the yogurt in an ice cream maker according to the manufacturer's instructions. Add the berries and pecans as the yogurt churns. Serve soft right out of the machine, or return to freezer for a few hours to firm up. Serve topped with additional pecans and cranberries if you like.
Adapted from Bruce Weinstein's Chocolate Cranberry Yogurt Ice Cream, found in The Ultimate Ice Cream Book
This recipe is gluten free friendly.
Per serving, about 127g: 206 calories (57 calories from fat); 6.3g fat (10%)(0g trans); 3mg cholesterol (1%); 109mg sodium (5%); 35.8g carbohydrates (12%); 2.7g fiber (11%); 7.3g protein; Vitamin A 1%; Calcium 9%; Vitamin C 1%; Iron 12%; Potassium 1%