In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Chocolate, Strawberry and Smoked Salt Ice Cream

The title of this recipe might make you think, “Chocolate, oh yeah!” Or, “Strawberries, oh yeah!” But the real star isn’t the strawberries, chocolate, or even the banana that binds it all together.

It’s the smoked salt.

A few years ago I was gifted with some smoked salt. I tasted it and thought it was – unique.

It was a little too salty, and a little too smoky, and generally seemed too gourmet for my taste. Also, it was during the “Great Bacon Invasion” of 2009 – when bacon was in everything, so it tasted weirdly derivative.

Then last year my brother-in-law gave me some too. And then he made something with it that was delicious. I wish I could remember what it was, but that was the night that we experimented with making Long Island Ice Tea’s with moonshine.

Whatever he made, it put the smoked salt back on my radar.

So, for the last year I’ve been playing with smoked salt as a finish for roasted chicken, roasted lemon, dinner salads, and finally as a topping for five-ingredient ice cream.

I’ve enjoyed them all, but I really, really, really love the salty and smoky flavor combined with dark chocolate and sweet strawberries.

Give this a shot, I think you’ll like it.

Chocolate, Strawberry and Smoked Salt Ice Cream

smoked-salt

Serves 2, can easily be doubled.

Ingredients:

2 ripe bananas, roughly chopped

1 cup frozen strawberries

¼ cup vanilla almond milk

1 tablespoon unsweetened cocoa powder

1 teaspoon (or to taste) smoked salt

Instructions:

Place the bananas, strawberries, almond milk, and cocoa powder in a blender or food processor fitted with a metal blade. Process until smooth.

Scoop ice cream into 2 bowls, and cover with plastic wrap. Freeze for at least 1 hour.

Season with salt.

(Photos by Launie Kettler)

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