Ingredients:

  • 1 cup heavy cream
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1 tbsp vanilla extract
  • 1/4 tsp sea salt
  • 4 oz bittersweet chocolate, chopped
  • 2 tbsp heavy cream

Instructions:

  1. In a medium saucepan, combine the heavy cream, honey, and salt. Heat over medium-low until the honey is fully dissolved and the mixture just begins to simmer.
  2. Remove from heat and whisk in the vanilla extract. Let the mixture cool to room temperature before folding in the Greek yogurt until the base is completely smooth.
  3. Pour the vanilla base into a bowl and refrigerate for at least 6 hours, or overnight, until chilled to approximately 40°F (4°C).
  4. Prepare the chocolate swirl by heating 2 tbsp of heavy cream until simmering. Pour it over the chopped bittersweet chocolate and let sit for 5 minutes, then whisk gently until a glossy ganache forms. Let cool to room temperature.
  5. Pour the chilled vanilla base into an ice cream maker and churn according to manufacturer's instructions until a soft-serve consistency is reached.
  6. During the final 2 minutes of churning, drizzle in the chocolate ganache to create ribbons. Transfer to an airtight freezer-safe container and freeze until set.