I’m so excited to be teaming with Santa Barbara Chocolate on this give away. They sent us some wonderful chocolates including dark chocolate cranberry clusters. With summer here I just couldn’t resist making some Chocolate Cranberry Cluster Ice-Cream with them.

I love their selection of organic chocolates, the attention to quality, and their reasonable prices. It’s a bit like Costco in that you need to buy in bulk but, if you’re a chocoholic like me, a 3 lb bag of chocolate disks won’t last long.

You can really taste the quality of their chocolates – silky, smooth rich flavors. I’m planning on ordering some of their cocoa powder. You can really taste the difference when you use high quality ingredients in your baking and Santa Barbara Chocolate cocoa powder is simply the best. If you decide to order some chocolate from them, you can get $10 off by using this discount code which is just for our readers: 10MORE.

I also love that they work with local growers for sustainable and fair-trade products. Their newest product is from the first cocoa farm in Vietnam! Vietnam Origin Dark Chocolate is 73% chocolate without soy lecithin. It’s ethically sourced and did I mention the flavor is AMAZING! You’ll see it featured in an upcoming recipe if I don’t eat it all first.

Some of our readers have been asking for no-churn ice-cream recipes so I started the Chocolate Cranberry Cluster Ice-Cream with a no-churn vanilla ice-cream base from Love Grows Wild. I chopped up about 1 ½ cups of my Dark Chocolate Cranberry Clusters (need to keep some for snacking) and sprinkled those on top just before freezing.

You could stop there but I had a can of cranberry jelly in my cupboard so I decided to make cranberry swirls too. I love the contrast of creamy vanilla bean ice-cream with the tart cranberries and smooth dark chocolate.

You can win your own bag of cranberry clusters plus chocolate of your choice from Santa Barbara Chocolate. They’ve generously donated three prizes and they will ship them Fed Ex to winners anywhere in the United States including Alaska and Hawaii.

Chocolate Cranberry Cluster Ice Cream Print Ingredients 1 can sweetened condensed milk (14 ounce)

1 vanilla bean or 1 tablespoon vanilla extract

2 cups cold whipping cream

1½ cups Santa Barbara Chocolates Chocolate Cranberry clusters, cut into small pieces.

1 can cranberry jelly (14 ounce) Instructions Chill mixing bowl and beaters in freezer for 30 minutes. Cut vanilla bean open lengthwise and scrape seeds out. Mix with sweetened condensed milk. Or mix 1 tablespoon vanilla extract with sweetened condensed milk. Put whipping cream in chilled bowl and beat until stiff peaks form. Slowly add sweetened condensed milk mixture to the whipped cream. Pour into freezer safe container. Freeze until soft frozen (about 2 hours). Put cranberry jelly in microwave safe bowl. (I chopped it up a bit with a spoon). Microwave on high until softened (about 2 minutes) and stir with a spoon until it's uniform and spreadable. Let cool to room temperature. Remove ice-cream from freezer and scoop half into a bowl. Sprinkle half of the chopped chocolate cranberry clusters on the ice-cream remaining in the freezer container and then swirl half of the cranberry sauce on top. Top this with the ice-cream from the bowl. Sprinkle remaining chopped chocolate cranberry clusters on top and swirl remaining cranberry sauce on top. Return to freezer and freeze until solid.