The flavors of your favorite Girl Scout cookie transformed into Chocolate Cinnamon Samoa Sundaes. Scoops of chocolate cinnamon ice cream studded with flecks of hardening chocolate, swirls of caramel and pieces of toasted coconut and then topped with streams of additional chocolate and caramel. Who needs cookies when you can have ice cream?
It’s that time of year. You know, when elementary-aged girls wearing sashes littered with badges arrive at your doorstep selling their delicious cookies. Except… wait! I haven’t seen any of these girls! A cookie order form has not been thrust into my face. Mayday! Mayday! I don’t have any cookies!
In the third recipe of my series with Melissa of Lulu the Baker, I selected the three ingredients that we both would be using to create with this month. I selected chocolate, caramel and coconut. Sound like any cookie you know of? I took it upon myself to combine the flavors of my favorite boxed cookie into a deliciously decadent ice cream sundae that I can enjoy year round. And yes, I am patting myself on the back right about now.
Since I was going to the trouble of creating my own homemade ice cream, I decided to put my spin on things and make a chocolate cinnamon base. It’s a flavor combination I just can’t seem to get enough of right now. After mixing the base and before freezing, I layered the ice cream with hardening chocolate, caramel and toasted coconut. Layers upon layers of flavor.
And just because you can’t ever have too much of a good thing, before serving I topped each scoop with additional hardening chocolate, caramel and toasted coconut. So good!
I’m sad to say that this ice cream didn’t last long in our house. As in, one after nap serving for each of the five of us. Next time I’ll definitely make a double batch. Or not share. Not sharing would be a lot easier.
Check out what Melissa created with the same three main ingredients, here.