BLACKPINK Ice Cream

Makes 2 Pints

Adapted from NYT Cooking’s Chocolate-Flake Raspberry Ice Cream

For the Ice Cream

• 1 package frozen raspberries

• 2 cups heavy cream

• 1 cup buttermilk

• ½ cup sugar

• 3 tablespoons honey

• 3 tablespoons powdered milk

• 3 tablespoons vodka

• 1 teaspoon vanilla extract

• ½ teaspoon salt

For the Chocolate

• 1 bar dark chocolate

• 2 tablespoons coconut oil

1. Combine the frozen raspberries, cream, buttermilk, sugar, honey, milk, vodka, vanilla, and salt in a blender until everything is uniform and there are no clumps

2. Mixture can be chilled for a day, otherwise pour this in immediately into your ice cream maker! Follow your manufacturer’s instructions to churn the ice cream

3. While ice cream is churning, set up a double boiler to melt your chocolate and coconut oil together

4. Once smooth and uniform, set aside half for the ice cream and the other half to top when you are ready to eat

5. Before the ice cream is complete, pour in the chocolate and let ice cream churn for another minute until it is flecked and speckled

6. When ice cream is finished, freeze up to 6 hours or overnight, or eat immediately with warmed chocolate sauce on top!