Samoa Ice Cream


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.


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…


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… 😉 )


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. 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?? 😛


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!


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! 😉

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

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Gingerbread Cake with Eggnog Ice Cream


For anyone who hasn’t tried it before, ice cream is really hard to photograph. It melts quickly under bright lights and turns in to a less-appetizing puddle. Which is why I suppose food artists use mashed potatoes to mimic ice cream in more-professional shoots. You see, I thought a lot about this last night while rushing to catch a few photos before my Eggnog Ice Cream melted away.


But I managed to grab a few good photos before giving up and eating the spoils. Thankfully, the melted ice cream worked in this cake’s favor. As the Gingerbread Cake soaked in the melted Eggnog, the flavors blended together to create something amazing!


On their own, the Gingerbread Cake and Eggnog Ice Cream are delicious. In fact, this cake is so good, that when the cat jumped on the counter and nibbled the corner of a slice, the boyfriend yelled, “You ruined something perfect!” (I just laughed, which I’m sure gave the cat mixed messages…) But put together, the gingerbread and eggnog create a beautiful, sweet, and creamy dessert.


Both of these recipes are perfect for the upcoming holidays. And, if you don’t have an ice cream maker, don’t fret! The Eggnog Ice Cream can be frozen in the freezer without an ice cream maker. You just need to make sure you break up the crystals as the ice cream freezes to get the ice cream as smooth and creamy as possible.


To make ice cream without a machine, freeze the ice cream base in a deep baking dish (stainless steel, heavy plastic, or something else durable). After 45 minutes, remove the dish from the freezer and stir it vigorously with a rubber spatula. Put it back in the freezer, removing it every 30 minutes to stir again. The ice cream should be sufficiently frozen after 2 to 3 hours, when you should then transfer it to a freezer-safe plastic container to harden.

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

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Irish Coffee Float


Everyone is used to that night when you rummage through the fridge and throw a meal together with all of the week’s left overs. But now that I’m baking so much and not always finishing off each ingredient, I’ve had to come up with creative ways to use my leftovers…

From one of those crazy brainstorms, the Irish Coffee Float was born! It stated off as an experiment when the boyfriend and I returned from vacation, and he really wanted an “adult” iced coffee. But iced coffee with Bailey’s sounded just a little too normal, so my brain went racing…


I had leftover Guinness ice cream in the freezer! So why not throw in a scoop? Oh, and there’s Whiskey Caramel in the fridge! Let’s drizzle that on top! And, like magic, a new favorite drink was created. (And we finished off the leftover ice cream and caramel…)

This drink is perfect for cooling off in the upcoming hot summer days! Click below for the recipe. Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

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Vegan Pistachio Ice Cream

AKA: Green Monster Ice Cream!

This ice cream post is dedicated to all of my vegan and lactose intolerant friends and followers! Because it’s so darn hard to find good tasting ice cream that’s also dairy-free… And while I’ll load up on Lactaid to enjoy the occasional bowl of ice cream or froyo, it’s nice to have a meal where I don’t need to take a pill before I eat!

Typically, frozen desserts that are vegan or dairy-free are sorbets or granitas or other fruit-based treats. While I love a good sorbet, sometimes you want something soft and creamy like ice cream. And this pistachio sorbet is just that! Thanks to silken tofu, pureed pistachios, and avocado this ice cream is super creamy and flavorful (and a really awesome shade of green!). 😀

A note on buying pistachios: buy the pre-shelled pistachios if you can because shelling them yourself is a pain in the arse!

Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

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Guinness Ice Cream


Happy Pi Day!! Unfortunately I’m not celebrating Pi Day to its full extent today because I’ve been too busy with unpacking and catching up on baking and blogging. I spent too much time on my Irish 3-part series, and there was really no time to throw a pie in there. (Instead, I’m going to celebrate Tau Day on June 28, and two pies! 😛 )

For those that haven’t been following my blog this week, today is the culmination of a 3-part series dedicated to everything Irish for St. Patrick’s Day. I started on Tuesday with Irish Soda Bread, which I used to make yesterday’s Guinness & Chocolate Bread Pudding. Today, I post the icing on top of the cake (or the ice cream on the top of the bread pudding 😉 ): Guinness Ice Cream.

I’ve had Guinness ice cream before and used it to create a Guinness Ice Cream Cake last summer, but I’d never ventured out and made my own… But I guess I can cross that off my list now! My original thought for topping the bread pudding was an Irish whipped cream, made with Bailey’s, but I think this Guinness Ice Cream is 100 times better!

The ice cream is amazing on its own: sweet and malty, with hints of toffee and hops. But it would also be amazing drizzled with chocolate sauce or Whiskey Caramel Sauce. I’ve been serving it over the warmed bread pudding for the last few nights, and it’s absolutely decadent!

Click below for the recipe! Have a question? Feel to ask in the comments. And thanks for reading! Happy St. Paddy’s Day! 😀

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Pears in Red Wine with Brie Ice Cream

Pears In Red Wine with Brie Ice Cream

As a baker, I am constantly striving to challenge myself and try new things. I started off baking pie recipes handed down to me through my Grandmother because I felt that someone in our family needed to keep the tradition of amazing pies going! I then branched out to my family’s Christmas cookie recipes and cakes/cupcakes. I only ever truly failed once, on a pineapple upside-down cake for the first of the boyfriend’s birthdays that we celebrated together. (I’ll tell the story one day, I promise. It’s quite amusing! I may even be able to find a failure picture…)

But failure is just an opportunity for growth and learning, and I “redeemed” myself the following birthday with an amazing pineapple upside-down cake! Since then, I’ve tackled cheesecakes, ice cream, caramel, bread pudding, and french toast! With this recipe, I can add poaching fruit to my repertoire. 🙂

I made this recipe a few weeks ago, during Hurricane Sandy. I found it slightly humorous that a hurricane was on its way to the East Coast, and I was making ice cream… But I really wanted to test out my recipe before the crunch of the holidays hit me. (Part of that was in case I needed to do a few iterations before perfecting my recipe…) But I think it turned out amazing! And the boyfriend and I finished the pears and the ice cream before we had to go back to work after Sandy!

I absolutely love this recipe! The addition of the brie to the ice cream base makes it super creamy and very rich, without over-powering the taste. The pears provide an interesting texture contrast (just be sure not to over-cook them, or else they will be mushy). And the best part is the sweet and spicy taste of the red wine sauce with the creamy and slightly salty taste of the brie ice cream. The two pair (no pun intended 😉 ) beautifully!

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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Pumpkin Pie Ice Cream

As all of you should already know, the east coast of the US with hit by Frankenstorm Sandy last week. After grocery shopping to prep for potentially being locked in my apartment for a few days, I made what felt like one of the most ridiculous things possible: ice cream. Twice. (I’ll post the other recipe later this fall!) Since DC tends to not lose power during storms (thank goodness for underground power lines), I felt pretty confident that my ice cream efforts would not be wasted. And, heck, if we did lose power, I figured I’d get friendly with the neighbors, and share the ice cream bounty…

This recipe for pumpkin pie ice cream was one of the five that I dreamed up a few weeks ago while on a pumpkin kick. (2 more to go!) While telling friends that I was going to make or had made pumpkin pie ice cream, the general consensus was that they were really disappointed in the other “pumpkin pie” ice creams they had previously tried. They just never tasted enough like pumpkin pie to fit the bill!

Well, readers and friends rejoice: I have created a pumpkin pie ice cream that tastes like a frozen slice of pumpkin pie! The secret to the extra flavor boost is gingersnaps blended in to the ice cream during the last few minutes. And, as you can [hopefully] see in the photos, even the gingersnaps are happy about it! 😉

Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂

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