Just in time to soothe your Avengers: Endgame withdrawal, we're taking a crack at the fictional Ben & Jerry's Avenger flavors. We like doing things in threes here at Babish Enterprises, so thanks to an ingenious Redditor comment, we're throwing a third flavor into the mix: Raspberry Thorbet!



Stark Raving Hazelnuts

  • Hazelnuts, blanched and peeled

  • 1 ½ cups sugar, divided

  • 3 Tbsp water

  • Salt

  • 24 ounces greek yogurt, strained

  • ⅓ cup cocoa powder, sifted

  • 1 cup low fat milk

  • 1 Tbsp vanilla extract

  • 1 Tbsp Instant coffee

Hunka Hulka Burning Fudge

  • 1 ½ cups heavy cream

  • 1 ½ cups milk

  • ½ cup and 2 Tbsp sugar

  • ⅓ cup light corn syrup

  • 5 egg yolks

  • 3 Tbsp cocoa powder

  • 1 Tbsp instant coffee

  • Salt

  • 1 Tbsp vanilla extract

  • 3 ounces unsweetened chocolate, chopped

Fudge Swirl

  • ⅔ cup of milk

  • 1 ½ cups granulated sugar

  • Salt

  • ⅓ cup cocoa powder

  • 3 ounces unsweetened chocolate

  • 4 Tbsp unsalted butter

Raspberry Thorbet

  • 1 cup water

  • Salt

  • 1 tsp Sure Jell pectin

  • 20 ounces raspberries

  • ⅔ cup sugar, granulated


Stark Raving Hazelnuts

  1. If your hazelnuts aren’t peeled, you’ll need to add them to a pot with 2 cups of water and 3 Tbsp of baking soda. Bring the water to a boil and cook until the water turns black. Drain them and add them to an ice bath and then peel the skins off. Add them to a 350°F oven and roast for 5-7 minutes.

  2. In a saucepan add ¾ cup of sugar, 3 Tbsp of water and a pinch of salt. Whisk to combine and keep stirring until it’s a light golden brown. Add your toasted hazelnuts and make sure each one is coated in sugar.

  3. Add hazelnuts to a parchment lined baking sheet and separate so all hazelnuts are flat and not on top of each other. Let cool for 15 minutes.

  4. Once sugar and hazelnuts harden, break up into smaller pieces.

  5. In a bowl add 24 ounces of strained greek yogurt, ¾ cup of sugar, ⅓ cup of sifted cocoa powder, 1 cup of lowfat milk, a pinch of salt, 1 Tbsp vanilla extract and 1 Tbsp instant coffee. Whisk to combine. Cover and refrigerate for at least 8 hours.

  6. Add your mixture to an ice cream machine and churn for about 25 minutes. When there’s 5 minutes left, add your hazelnuts. Add churned yogurt to a pint sized container and put in the freezer for a minimum of 2 hours.

Hunka Hulka Burning Fudge

  1. In a pot add 1 ½ cups of both heavy cream and milk, along with ½ a cup of sugar, and ⅓ of a cup of light corn syrup. Whisk to combine and bring to 175°F.

  2. In a bowl add 5 egg yolks and 2 Tbsp of white sugar. Whisk to combine.

  3. Remove your milk and heavy cream mixture from the heat and SLOWLY add 1 cup to your egg mixture. If you do it too fast, it’ll cook the eggs, so again do it SLOWLY.

  4. Add that back to the pot with the rest of the milk and heavy cream mixture and bring the whole thing to 185°F. Whisk constantly and then add 3 Tbsp of cocoa powder along with 1 Tbsp of instant coffee, a pinch of salt, and 1 Tbsp vanilla extract.

  5. Add 3 ounces of chopped unsweetened chocolate and whisk to combine.

  6. Add to a bowl and let cool down to room temperature. Cover and refrigerate for 8 hours.

  7. For the fudge, add ⅔ cup of milk, 1 ½ cups granulated sugar, a pinch of salt to a pot. Whisk to combine and just bring to a boil. Sift in ⅓ of a cup of cocoa powder. Whisk again to combine and then kill the heat and add 3 ounces of unsweetened chocolate. Cover with a pan lid and let melt for 3 minutes before adding 4 Tbsp unsalted butter. Whisk to combine, add to a bowl and let cool to room temperature.

  8. Add ice cream mixture to the ice cream machine and churn for 20-30 minutes until it has lightened in color and resembles soft serve.

  9. Add ice cream to a loaf pan and then cover with fudge and top with chocolate chunks. Mix to combine.

  10. Add ice cream to a pint sized container and put in the freezer for a 2-4 hours.

Raspberry Thorbet

  1. In a saucepan add 1 cup of water, a pinch of salt, and 1 tsp of Sure Jell pectin. Bring to a simmer and mix constantly until everything has melted. Set aside to cool at room temperature.

  2. In a food processor add 20 ounces of raspberries, ⅔ of a cup of granulated sugar, and the pectin mixture. Process for 30 seconds and then strain through a fine mesh sieve using a spoon and then eventually a soup ladle.

  3. Remove 1 cup of the mixture to cover and freeze separately. With the rest of the mixture cover and refrigerate for 8 hours.

  4. Add the frozen sorbet to the refrigerated sorbet and mash to combine using a potato masher.

  5. Add to the ice cream machine and churn for 15-25 minutes.

  6. Add sorbet to a pint sized container and put in the freezer for 2 hours.