Now THIS, friends, is what I call chocolate ice cream.

Spare me the wimpy, beige-tone “frozen desserts” that masquerade as chocolate.

Mass-market ice cream with an ingredient label like this: Milk, Cream, Sugar, Corn Syrup, High Fructose Corn Syrup, Cocoa Processed with Alkali, Whey, Buttermilk, Mono & Diglycerides, Guar Gum, Flavors, Carob Bean Gum, Polysorbate 80, Carrageenan.

With cocoa the sixth ingredient down, it’s no wonder the ice cream is more milk than chocolate.

Hey, if you happen to like milk chocolate, then store-bought ice cream is probably right up your alley.

But me? I’m a dark chocoholic, and the only chocolate that passes my lips is dark as… well, as a vanilla bean, in a serendipitous pairing of complementary flavors.

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