(#127) Roasted Plantain & Coconut

I haven't been posting to the blog enough. And it's a shame because I've been coming out with some pretty out-there flavors. Like this one -- Roasted Plantain & Coconut. Plantain is the latest ingredient to be added to my stash and I can certainly say that I'll be working it into my list of regulars (alongside anise, cardamom, cayenne, ginger, and...rum). 

(#111) Thai Iced Tea: Earthy, Bold, and Orange.

Thai Iced Tea Ice Cream has been on my list forever. It was in the running to be flavor #100, as it pretty much sums up Scoopsies in a flavor (I've never, ever seen this one in an ice cream shop). Bold, intense, earthy and very orange--this one is a hit. It also tastes JUST like thai iced tea!

(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks

(#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

(#44) COCONUT: Palm Treats

The key ingredient in our version of coconut ice cream? Palm sugar.  It gives this flavor its attractive light brown color and perfectly finishes off the coconut flavor.  This is the forth flavor in our asian "collection." 

Scoopsies' Coconut Ice Cream

(yields about 1.5 pints) 
14 oz. can of coconut cream

1 cup coconut milk

1 cup heavy cream

1/2 cup palm sugar

2 cups shredded coconut

4 egg yolks

pinch of salt

(#34) COCONUT PINEAPPLE: Frozen Yogurt!

Fresh coconut and pineapple join tropical forces to make up this sweet (and relatively healthy) frozen yogurt.  

Scoopsies' Coconut Pineapple Frozen Yogurt

(yields about 1 quart)

6 cups plain whole milk yogurt

1/2 cup sugar

1 cup fresh coconut juice

1 cup pineapple puree

1/2 tsp vanilla

1/2 cup unsweetened coconut flakes

(#32) COCONUT ALMOND CAROB CHIP: Virgin Attempt at Vegan Ice Cream

One thing both halves of Scoopsies strive for is to make delicious ice cream for everyone. We have a long way to go but we want to be able to make ice cream for any diet restriction. One of my all-time favorite ice creams is J.P. Lick's Coconut Almond Chip. Attempting this flavor using coconut cream as the base (like the vegan ice cream spot FoMu) seemed like a breeze. We we're right. This first attempt came out so creamy that most would be surprised to hear there is no dairy. We can't wait to come up with more recipes for our vegan line!

Scoopsies Coconut Almond Carob Chip (vegan)
(yields about 1 quart)
1 can (about 15 fl oz) coconut cream
1 can (about 15 fl oz) coconut milk
1/4 tsp guar powder
2 tsp cornstarch
1/4 tsp pure vanilla
3 ounces raw coarsest chopped almonds
1 cup unsweetened coconut flakes
1/2 cup coconut sugar
3 oz carob chips
1/4 cup coconut oil

(#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