Samoa Ice Cream
Homemade Samoa Ice Cream is a decadent treat that gives the beloved girl scout cookies a whole new life in the form of a refreshing dessert! If you've ever enjoyed a Samoa cookie, you know the irresistible combination of caramel, coconut, and chocolate. Imagine those delightful flavors in a cool, creamy scoop of ice cream. Give this recipe a try and you'll have a new favorite dessert to savor and share with others while you beat the summer heat!
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Servings: 6 people
Calories: 829kcal
Ingredients
For The Ice Cream Base:
- 3 c heavy cream
- 1 ½ c whole milk
- 1 ¼ c granulated sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
- 1 ½ teaspoon coconut extract
For the Chocolate Ganache:
- ½ c milk or dark chocolate chips
- ¼ c heavy cream
Other Mix-Ins:
- ½ c shredded coconut
- ⅓ c caramel sauce
- 1 c Samoa Cookies aka Caramel DeLites broken into pieces
Instructions
- Ensure your ice cream canister is in the freezer before beginning! Pour heavy cream, whole milk, and sugar into a medium sized saucepan and bring to a simmer over medium heat, stirring consistently.3 c heavy cream, 1 ½ c whole milk, 1 ¼ c granulated sugar
- In a separate, heat proof bowl, whisk the egg yolks.5 egg yolks
- Once the cream and milk have come to a simmer, slowly whisk half of the cream into the yolks then dump that mixture back into the saucepan with the remaining cream. Continue whisking on medium until the mixture is thick enough and begins to coat the side of the saucepan (approximately 170°F/76°C).
- Remove from heat and strain through a fine mesh strainer into a bowl. Add vanilla and coconut extract. Whisk to combine. Cool to room temperature before covering and chilling for at least 4 hours or overnight.1 teaspoon vanilla extract, 1 ½ teaspoon coconut extract
- While the ice cream chills, toast the coconut. Place the coconut on a baking sheet lined with parchment paper and toast in an oven at 350°F. Check on the coconut and stir it every two minutes until it is browned. This will happen quickly!½ c shredded coconut
- Once the ice cream base has chilled, churn it in your ice cream maker based on the directions. My ice cream maker churns it in about 30 minutes.
- While the ice cream is churning, make the chocolate ganache. Place the chocolate chips and heavy cream in a microwave safe bowl and microwave it for 20 seconds. Stir together and microwave another 20 seconds if needed. Stir until smooth. Set aside until needed (I place my ganache in a piping bag but you can also just drizzle with a spoon when the time comes).½ c milk or dark chocolate chips, ¼ c heavy cream
- Once the ice cream has churned, add about half of it into a bread pan or an ice cream container. Sprinkle in about half of the Samoa Cookie chunks and toasted coconut. Drizzle about half of the caramel sauce and chocolate ganache. Mix the ice cream to distribute the mix-ins. Pour the remaining ice cream into the container and repeat these steps, reserving a little bit to top off the ice cream if desired. Place the ice cream in the freezer so it can fully set up then enjoy!½ c shredded coconut, ⅓ c caramel sauce, 1 c Samoa Cookies aka Caramel DeLites, ½ c milk or dark chocolate chips
Nutrition
Serving: 1g | Calories: 829kcal | Carbohydrates: 69g | Protein: 8g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 315mg | Sodium: 128mg | Potassium: 310mg | Fiber: 0.3g | Sugar: 68g | Vitamin A: 2221IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 1mg
Tried this recipe?Mention @andees_apron or tag #andeesapron!
