Double #IceCreamWeek Trouble!
Oh no, we’re nearing the end of #icecreamweek! I’m going to be sad to see it go, but there’s always next year.
Because I love ya, and because I’m sad that this very sweet, very chilly week is nearing its end, I’m going to share two chilly treats with you. That’s right, two!
You may remember that I did a guest post for Noelle from Homemaker Chic back in June. I made pineapple coconut ice cream for that post, and today I’m going to share the recipe with you here on my site.
My mom happens to be obsessed with this ice cream and has been begging me to make some more and deliver it to her. What do I look like? The ice cream truck?
I can see why she’s obsessed with this ice cream. It is Deeelish!
The second frozen treat is a s’mores milkshake. It’s a milkshake that tastes just like a s’more! I think I may even like it better than a s’more because I get to slurp it. And, no sticky fingers.
What makes this milkshake so special is the toasted marshmallows and toasted marshmallow syrup that get added to the ice cream. It’s so stinkn’ good.
Don’t forget to visit my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, to see what chilly treats they have for you today.
Pineapple Coconut Ice Cream
3/4 cup whole milk
3/4 cup coconut milk
1/4 cup sugar
Pinch of salt
5 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup pineapple juice
1 tsp. coconut extract
1 (8 ounce ) can crushed pineapple, drained of all juice
1/3 cup shredded coconut
In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.
In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.
In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.
Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.
2 cups rocky road ice cream, about 4 generous scoops
1 graham cracker, broken up into quarters
2 tbs. chocolate chips
1 tbs. toasted marshmallow syrup (optional, but totally yummy)
3 marshmallows, toasted
1/4 cup milk
Turn on the oven to broil. Line a baking sheet with aluminum foil. Place marshmallows on the baking sheet and place the sheet under the broiler. Cook for about 30 seconds to 1 minute on each side. Warning, do not take your eye off of the marshmallows! They can and will catch on fire if you leave them under the broiler for too long. If you have a gas stove, feel free to toast your marshmallows over the gas flame.
In the bowl of a blender, add chocolate chips, graham cracker, toasted marshmallows, syrup, ice cream, and milk. Blend until smooth. Add more milk or ice cream depending on how thick you like your shake. Enjoy!