(#107) Ginger Beet Root: You Can't Stop the Beet!

You can't stop the beet (root)! I made this one for a Game of Thrones finale party as an ode to Ygritte (along with Theon Greyjoy's sausage and meatballs and deviled dragon eggs). 

The recipe for Ginger Beet Root is up on Zooey Deschanel's HelloGiggles along with two other GoT-inspired flavors, Sansa's Espresso Lemon Cake and Tyrion's Mulled Wine Ice Cream. 

You can top with pistachios if you're NUTS. 

Comin' up: Bananah Peanut Buttah & Honey, Miso Pineapple with Salted Caramel Swirl, Rosewater & Cardamom, Mystery Cookie, and Thai Iced Tea Ice Cream! Don't you just love ice cream season!?

(#41) DRAGON FRUIT: Cooking With Cacti

Dragon fruit is the first in our series of asian-inspired flavors.  We took a trip to Chinatown to pick up some fresh fruit and spices and came up with five of our best flavors yet! 

You might not guess dragon fruit would make a good ice cream flavor, but we were pleasantly surprised with the subtly sweet outcome.  

We used pink and red dragon fruits (or "pitahayas") in our recipe.

Each fruit was only $1 each -- a STEAL (compared to $6/each at Whole Foods!) Thanks, Chinatown!

Scoopsies' Dragon Fruit Ice Cream

yields about 1.5 quarts

3 cups dragon fruit 
2 tsp lemon juice
1 1/2 cups heavy cream

3/4 cup whole milk
3 large egg yolks
2 large whole eggs
1 cup sugar
1/4 tsp guar powder
1/8 teaspoon salt

(#40) CHOCOLATE PEANUT BUTTER: Thick & Rich For Our 40th Flavor!

Best with a glass of milk, our chocolate peanut butter ice cream is super thick, rich, and absolutely delicious.  

After you make this one, try substituting the peanut butter with almond butter--a flavor I made earlier last year and was pretty impressed with! 

See how thick this flavor is?  Give or take some peanut butter if you want more of a subtle flavor and consistency. 

Top with some peanut butter cups for some extra crunch.

Scoopsies' Chocolate Peanut Butter Ice Cream 

yields about 1 quart 

2 cups heavy cream

1 1/2 cups whole 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

1/2 cup smooth (commercial) peanut butter

1/2 cup peanut butter cups, chopped

And now that flavor 40 has been churned, it's time for our second ice cream social!....

(#39) CHOCOLATE PUDDING: Chocolate Trinity

This flavor was actually an accident! We tried making a three layer chocolate ice cream but we decided to just mix the three chocolate bases (milk, dark, and white) and it ended up tasting like the best chocolate pudding you've ever had but frozen into ice cream. AMAZING!

Scoopsies' Chocolate Pudding Ice Cream

yields about 1 quart

1/3 cup plus 2 teaspoons unsweetened cocoa powder

4 ounces bitter-sweet chocolate

2 ounces white chocolate

1 1/2 cups heavy cream

3/4 cup whole milk

1/2 cup evaporated milk

1/8 teaspoon guar powder

3/4 cup sugar

3 large egg yolks

2 large whole eggs

1/8 teaspoon salt

1/2 teaspoon vanilla

*Use high quality chocolate for the best taste. We used Valrhona cocoa powder and Callebaut bitter-sweet and white chocolate.

(#37) PISTACHIO: A Scoop For Papa

I remember the first time I ever tried pistachio ice cream. I was probably five years old and my grandfather took me to a Brigham's ice cream shop (originally from Newton, MA just like Scoopsies co-founder Chloe!!) and he chose the strange green ice cream with the big pistachio pieces. I remember being scared of the color and thought it would be strange to eat an ice cream that should be salty and nutty. I didn't like it at first because I wanted it to taste exactly like the salted pistachios my dad and I always ate together. 

Sarah's sister and Papa

However my grandfather, (also known as Papa), was my idol so over the years I kept trying it hoping my taste buds would change. If he liked it, it must be good, right?! Well he was right. I am now a big fan of pistachio ice cream but after making the Scoopsies' pistachio I am in love. Seriously my favorite flavor we've made. I could eat it by the gallon! NOT KIDDING! Can't wait to share a scoop with my Dad and Papa!

Scoopsies' Pistachio Ice Cream

yields almost 1.5 quarts

1 3/4 cup unsalted pistachios

1 1/2 cups heavy cream

3/4 cup whole milk

1/8 teaspoon guar powder 

3/4 cup sugar

2 large egg yolks

2 large whole eggs

1/2 teaspoon almond extract

(#35) GREEN TEA: Mix & Matcha, Ice Cream & Mochi

We made this flavor four times before we got a perfectly balanced green tea ice cream.  Smooth, creamy, and light--our top flavor in the texture department.  

Make sure to use an imported good quality matcha powder.

As if we could make green tea ice cream without making mochi...

Scoopsies' Green Tea Ice Cream

yields about 1 quart

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup sugar

1/2 tbs honey

1 tbs matcha powder

3 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

(#31) STRAWBERRY: Taste of Blue Skies

I rememeber, when working at J.P. Licks, Strawberry was the third most popular flavor.  It's a classic, and we love doing our own take on these!

Scoopsies' Strawberry Ice Cream

(yields about 1 quart)

1 pint fresh strawberries, hulled and sliced 1/2 inch thick
1 1/2 cup cream
3/4 cup whole milk
2 tablespoons nonfat dry milk powder
1/8 tsp guar powder
1/2 cup granulated sugar
3 large egg yolks
2 large whole eggs
1/8 tsp salt
1 tsp freshly squeezed lemon juice



(#15) DIRTY WATAH JAVAH: Coffee with Shortbread Swirl

Love that Dirty Watah Javah!  Our coffee-based ice cream with shortbread swirl.  I think I may be more addicted to this flavor than I am coffee.  To get your fix, cook up the recipe below!  

Scoopsies' Dirty Watah Javah Ice Cream

yields about 1 quart

The Ice Cream

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 1/2 cups coffee beans (whole)

2 large eggs

2 large egg yolks

1/2 cups packed light brown sugar

1/4 tsp vanilla

pinch of salt

The shortbread swirl:

1 cup shortbread crumbs

1/2 cup brown sugar

1/4 cup whole milk

(#14) FRESH MINT: Fresh from the Garden

A little mint goes a long way.  If you're not a big mint person, but curious to try this ice cream, you should reduce the amount of mint leaves in this recipe. It's not the mint flavor you'd get in your typical Mint Chocolate Chip or "Grasshopper Pie,"--it's a more refreshing mint that works best on its own. 

Fresh Mint Ice Cream

yields about 1.5 quarts

2 cups mint leaves packed

1 1/2 cups whole milk

1 1/2 cups heavy cream

2 large egg yolks

2 large eggs

3/4 cups sugar

1 cup coarsely chopped mint leaves

pinch of salt