(#84) TOASTED ALMOND: Amaretto, Kahlua & Toasted Almonds

Another cocktail-inspired ice cream because I'm still a bit behind schedule and still very much in need of a drink!  Thank you again to my brother's girlfriend, Fallon, for the fabulous suggestion.  I've been getting some of the best suggestions lately, and I appreciate every single one! Please keep them coming! The more, the merrier, as I've been picky with choosing the last of my beloved flavors. 

Scoopsies' Toasted Almond is made with: Amaretto (Disaronno), Kahlua, heavy cream, whole milk, egg yolks, brown sugar, toasted almonds, 

(#63) HEMP: More Vegan Deliciousness!

We haven't made enough vegan flavors! We're trying to make it more of a priority, especially because we've had only positive feedback for both our Coconut Almond Carob Chip and our new Hemp Ice Cream!  You can count on a few more vegan flavors in the very near future! 

For this recipe we used hulled hemp seeds (blended with agave nectar) and coconut milk and cream as a base.  It was a pleasantly surprising success! 

Scoopsies' Vegan Hemp Ice Cream

(yields 1 pint)

14oz. coconut cream

1 1/2 cups coconut milk

1/2 cup hemp seeds

1/4 cup agave nectar

1/8 cup cane sugar

1/4 tsp guar gum
1 tsp vanilla extract

(#11) MACAROON: Pass It Over

Passover--what a wonderful holiday with so many delicious foods.  Latkes, brisket and...macaroon ice cream!  Add some chunks of chocolate macaroons in this if you're a chocoholic--you won't regret it.  

Just don't forget to say the prayer for ice cream before eating.

Scoopsies' Macaroon Ice Cream

yields about 1 quart

2 cups heavy cream

1 whole cup milk

3/4 cup sugar

3 tbsp. cocoa powder

4 oz. bittersweet chocolate, finely chopped

pinch of salt

5 egg yolks

1 tsp. vanilla extract

1 cup flaked coconut

1/2 cup almonds