Samoa Ice Cream

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I don’t have much to say about this ice cream, except “WOW!” Like seriously, wow. This ice cream is amazing and dangerous, and I shouldn’t be allowed to have all of it in my freezer.

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In my quest to turn Girl Scout cookies into even more amazing desserts, I started out with the Thin Mint Cheesecake last week. (Thin Mints are my second fave GS cookie, with my first being the Samoa/Caramel Delight!) I thought about making cupcakes or cookies, but these ideas felt a little too played out…

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So then ice cream popped into my head! It’s been a while since I’ve made ice cream, and spring is coming, so why not?! (Though I do love ice cream in the winter more than in the summer, but I’m strange like that… πŸ˜‰ )

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This ice cream starts off with a brown butter custard base, which is swirled with coconut caramel sauce and a fudge ripple. Yes, it’s a little complicated.Β When I was dreaming up this ice cream, I texted my other Emily (my go-to friend when dreaming up crazy things), worried that I was over-complicating the recipe. I thought about changing out the fudge ripple for chocolate chunks to simplify it. But when is anything worth doing easy?? πŸ˜›

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So, if you do want to simplify the recipe, you can use semisweet chocolate chunks instead of the fudge ripple. The ice cream will end up with much more caramel and coconut though, and I can’t guarantee it will be as good as this version!

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One thing to note is that this recipe makes enough of the caramel coconut sauce and fudge ripple for two batches of ice cream. So if you eat all the first batch, you can make another! πŸ˜‰

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! πŸ™‚

Download the recipe!

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Thin Mint Cheesecake

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It’s Girl Scout cookie time!! Which means I brought home a bag full of Samoas (Caramel Delights) and Thin Mints last week… I may have over-ordered on cookies, but I never felt like I had enough Samoas last year after my last box mysteriously disappeared. (I probably ate them and just forgot… Whoops!) But this year I’m prepared, and a few boxes will be going into the freezer for later. πŸ™‚

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I’ve been wanting to make things out of Girl Scout cookies for a while, but other things always seemed to hit at the same time (Pancake Tuesday, St. Paddy’s Day, etc.). But this year, I’m making two things using my two favorite Girl Scout cookies! The first is this Thin Mint Cheesecake, which has a crust made from an entire box of Thin Mints, minus the 2 that I nibbled while I was baking. πŸ˜‰

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Instead of making an entire chocolate-peppermint cheesecake, I decided to divide the batter. I didn’t want a heavy cheesecake, as cheesecake is already rich and dense. So about two-thirds of the batter was dyed light green and flavored with just peppermint. The rest of the cheesecake batter was amped up with melted chocolate and swirled Β into the peppermint batter.

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And wow, this cheesecake is amazing! I brought it to a party on Friday night, and it was devoured. Thankfully, I cut two pieces from the cheesecake to take photos, and saved them for the boyfriend and I to enjoy later! And those were the perfect after-dinner treat last night! πŸ™‚

Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! πŸ™‚

Download the recipe!