(#115) OMFG: Vietnamese Coffee

How much different can each coffee flavor be? A lot, actually! Vietnamese Coffee stands out with its over-the-top creaminess and deep, dark-roasted coffee flavor. Made with homemade sweetened condensed milk, the texture is sinfully smooth. 

(#93) CARDAMOM LEMON: The One and Only Cardamom

A few weeks ago, I ate at my first Afghani restaurant. I ordered Kofta Challow and more importantly--cardamom ice cream.  I have a real soft spot for cardamom, mostly because of the kick it gave (flavor #1!) Turkish Coffee.  I've used it quite a bit throughout the project, actually, but never really gave it the attention it deserved. 

I loved taking a bite and tasting the cardamom without the distraction of a coffee flavor or other (equally lovable) spices.

A vegan version of this flavor was suggested by my friend Jan Marie. I didn't choose the vegan one for my blog, but it does work well with coconut substitutes! 

Scoopsies' Cardamom Lemon Ice Cream is made with: cardamom pods (crushed), whole milk, heavy cream, lemon juice, lemon zest, sugar, egg yolks

(#76) CHOCOLATE BROWNIE CHERRY CHEESECAKE: Enough Said!

Between S'moresies and Chocolate Brownie Cherry Cheesecake, it's been a really scrumptious vacation. Another flavor to add to my "top Scoopsies" list! 

Chocolate Brownie Cheesecake was suggested by my cousin, Danielle. If you have a suggestion, please do share it--I've had the best luck with recommendations!

Scoopsies' Chocolate Brownie Cherry Cheesecake Ice Cream is made with: heavy cream, whole milk, cream cheese, sugar, egg yolks, vanilla extract, cherries, and chocolate brownie chunks.