Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!
- 1 Cuisinart Ice Cream Machine in White
- One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
- One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
- One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
- One Microplane Herb and Salad Chopper
- One Microplane Premium Classic Grater in White
- One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
- One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
- One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
- One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
- One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
- One Copy of the Cookbook Eat More Dessert by Jenny Kellar
- One Copy of the Cookbook The Perfect Scoop by David Lebovitz
- One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Big huge enormous thanks to Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen for organizing this event and staying up late and fixing errors and all the extra stuff that goes into an event like this. As always, this event has been super fun, taught me tons of stuff about Ice Cream, and gained all us bloggers all a few likes in the process ;) wins all around! PLEASE check out the rest of the bloggers involved, and give some extra love to Susan and Kim :)
Now. Onto the recipe. This recipe is deceptive. It's NAMED after a cocktail, but, unlike two other recipes I posted this week, it's not actually alcoholic. AND it's delicious. Score.
Again, sweet cream base, with some awesome flavors, topped with a HOMEMADE candy shell. Sounds complicated, but it totally isn't. Candy shells are super duper easy. As are sweet cream bases. Basically, you're going to use this recipe to impress all your friends and only you and I will know how incredibly simple it is. Ready? Let's go!
Oreo Ice Cream Cake by Cravings of a Lunatic
- Coffee and Donut Sundae by The Girl in the Little Red Kitchen
- Pinot Noir Ice Cream by The Redhead Baker
- Triple Peach Ice Cream by Cookistry
- Root Beer Float by My Catholic Kitchen
- Black Forest Ice Cream Shots by The Life and Loves of Grumpy's Honeybunch
- Ice Cream Sundae with Homemade Hot Fudge by Hezzi-D's Books and Cooks
- Key Lime Pie Milkshake by Love and Confections
- Caramel Toffee Apple Parfaits by Farm Fresh Feasts
- Orange Creamsicle Float by Noshing with the Nolands
- Gluten Free Baked Alaska by Gluten Free Crumbley
- Toasted Almond and Cherry Ice Cream by The Messy Baker
- Gluten Free Toasted Marshmallow Brownie Batter Ice Cream by Cupcakes & Kale Chips
- Coconut Ice Cream Snowballs by Mother Would Know
- No Churn Low Carb Zesty Citrus Ice Cream by Yours and Mine are Ours
For the ice cream
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cups sugar
- 1 tsp vanilla
- 1/2 cup coconut cream
- 2 slices of pineapple, 1/2" thick, pureed or cut into tiny cubes, any juice from cutting reserved
- optional: handful of toasted coconut
For the Magic Shell
- 1 cup dark chocolate chips
- 2 tbs coconut oil
-For the ice cream: stir all ingredients together in a large bowl and chill until cold (2 hours or overnight, depending on the temperature it starts at).
-Process in an ice cream maker until the consistency of a thick milkshake. Pour into freezable container and place in freezer until firm, preferably overnight.
-For the magic shell: in the microwave or double boiler, melt dark chocolate (microwave in 30 second increments and stir well). Add coconut oil, and stir until combined and shiny. Store in airtight jar at room temperature. Drizzle over ice cream when ready to eat.
We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends. Kim and Susan would like to thank all the participants and sponsors for joining in the fun. It's take a village to make this much ice cream! See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!
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