Another chapter in the Girl Scout Cookie saga comes to a close. Don’t worry, you’ll still be seeing the cheesecake series up next! I don’t know if we can top these amazing ice cream flavors, but we’re going to try!
If you missed the original Girl Scout Cookie Collection, I was inspired by everyone’s favorite spring fad to start making some easy and utterly delicious desserts. After a raving review on the cupcakes and a coworkers brought it to my attention that they were still available for purchase. So obviously I had to track them down and buy as many as I could to keep the dessert experiments rolling.
Samoa’s (or caramel delights as some call them) are my dad’s favorite. I’m sure he loves them all, but for some reason, I just can’t eat a Samoa without thinking about the big guy. Unfortunately, we now live about 2 hours apart and I’m sure this ice cream won’t make it until his next visit, but I can guarantee it would have been his favorite!
Ice cream making can be tricky, but once you get the hang of it, it becomes second nature! Be careful when trying this caramel recipe for the first time, it’s easy to over cook the caramel. While it goes great in this gooey goodness, it also tastes great on its own on a hot summer day!
Samoa Ice Cream
Caramel Ice Cream
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups sugar
- 1 tsp. vanilla
- pinch of salt
- 5 egg yolks
- 4 tbsp. unsalted butter
Coconut Cream Swirl
- 1 cup heavy cream
- 1 cup cream of coconut
- 2 cups chocolate chips
- 1 can condensed milk
- 1 pack Girl Scout Samoa Cookies
DirectionsPour milk in a medium bowl and set a mesh strainer on top. Set aside. In a small bowl, lightly whisk the egg yolks and set aside.
In a medium saucepan, melt sugar over medium heat until caramelized. Caramel will not have any lumps and turn a deep amber color.
Remove from heat and sprinkle in salt and butter. Stir until smooth. Return to heat and add in heavy cream. Caramel will seize a little but stir until it dissolves into the heavy cream.
Once smooth, temper the egg yolks with the caramel mixture. To temper the eggs, slowly add the steaming mixture to the yolk 2 tablespoons at a time whisking continuously. It’s important that you do this slowly and continuously to ensure that the egg yolks do not ‘scramble’ themselves from the heat.
Once finished, add the egg mixture back in to the saucepan with the caramel mixture and heat until the mixture coats the back of your spoon. Once you can draw a finger through it, it’s ready to go. Pour the mixture through a mesh strainer into the milk and whisk to combine. Add in the vanilla. Cover and refrigerate for 5 hours or until chilled thoroughly.
Once chilled, put in the ice cream machine and freeze according to directions. While the caramel ice cream is freezing, make the coconut cream swirl. In a large bowl, beat the heavy cream until stiff peaks form. Once finished, fold in the cream of coconut and set aside.
To make the hot fudge, melt the chocolate chips and condensed milk in 30 second intervals until smooth. Set aside and chop Samoa Girl Scout Cookies into small pieces.
Once the caramel base is done freezing, poor it into a shallow ice cream dish. Mix in chopped cookies. Drop globs of coconut cream mix and chocolate fudge sauce onto the ice cream. Using a knife, swirl the coconut cream and fudge into the caramel ice cream. Sprinkle some additional Samoa cookies on top, if desired. Place back in the freezer until it hardens!