The perfect treat for a hot summer’s day, designed by our friends at Cabot Creamery Cooperative.
  • 3-inch by 1-inch piece fresh ginger
  • 2 cups light cream
  • 2/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 (3.5-ounce) bars Divine 70% Dark Chocolate, coarsely chopped, divided
  • 1 1/2 cups (12 ounces) Cabot Lowfat Vanilla Bean Greek-Style Yogurt
  • About 3 tablespoons chopped crystallized ginger (optional)


Makes about 1 1/4 quarts  for 6 servings


  1. Peel fresh ginger and cut crosswise into thin slices.
  2. In medium saucepan, cover ginger with water, bring to boil and cook for 1 minute. 
  3. Drain and return to pan.  
  4. Add cream, sugar and salt. Bring mixture to boil over medium-high heat, stirring to dissolve sugar and salt.
  5. Remove from heat, cover pan and set aside to steep for 1 hour. 
  6. Pour warm ginger-milk mixture through strainer into blender, discarding ginger.
  7. Add three fourths of chopped chocolate (set rest aside) and blend until completely smooth.  
  8. Transfer to bowl, cover and refrigerate until well chilled. 
  9. Whisk in yogurt.
  10. Freeze mixture in ice cream maker according to manufacturer’s instructions, mixing in remaining chopped chocolate at end.
  11. Serve sprinkled with chopped crystallized ginger if desired. 
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