The vanilla bean base of this Samoas ice cream is super creamy and pairs perfectly with the toasted buttery coconut, semi-sweet chocolate chips, and crumbled shortbread it’s combined with. If you’re a fan of Samoas cookies and ice cream, it’s definitely a homemade ice cream flavor you need to try.

A few weeks ago I discovered Campbells Shortbread Kilts at my local HomeGoods store. If you know me, then you know that I instantly grabbed them up and put them in my cart. Shortbread in the shape of kilts; what’s not to love? Thus began the planning for my first batch of ice cream for the summer of 2014. I’ve been taunting you with this recipe for a couple of weeks now because part of me doesn’t want to share it. I want to hold it close so that no one else can make it but me. I want to be the keeper of the super-secret recipe for ice cream that is so addictive people will give up their firstborn child for it. But then I decided, I really don’t want your firstborn children; chances are I don’t like them very much. I mean I’m sure they’re wonderful for an hour or two, but after that, not quite so much. So I guess I’ll share the recipe with you, but just remember that if you decide to make it, you must tell everyone who eats it that I was the amazing, beautiful, talented, and basically all-around supercalifragilisticexpialidocious person that discovered it, or I’ll turn your firstborn child into a frog.

Ingredients:

Ice Cream Base:

• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Maldon Sea Salt
• 1 Tablespoon Pure Vanilla Bean Paste
• 6 Egg Yolks

Coconut:

• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar, Packed
• 1/2 Cup Angel Flake Sweetened Coconut

Churning:

• 1/4 Cup Semi-Sweet Chocolate Chips
• 6 Shortbread Cookies, Crumbled

Directions:

Ice Cream Base:

1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, and vanilla bean paste for 5 minutes, over medium heat, stirring occasionally.
2. Remove the pot from the heat.
3. In a small bowl, whisk the egg yolks together. Slowly add a tablespoon of the cream mixture to the eggs, whisking constantly until incorporated. Add another 4 tablespoons of the cream mixture, one at a time.
4. Whisk the egg yolks into the cream mixture, and return the saucepan to medium heat until the mixture becomes thick enough to coat the back of a spoon. This should take anywhere between 5 and 10 minutes.
5. Strain the ice cream base through a fine-mesh sieve into a clean glass bowl.
6. Allow to cool to room temperature, before covering and refrigerating for at least 4 hours or overnight.

Coconut:

1. Cover a small baking sheet with aluminum foil; set aside.
2. Melt the butter in a sauté pan with the brown sugar, over medium-high heat.
3. When the butter is completely melted, add the coconut and sauté for 3 minutes, or until the coconut begins to lightly brown.
4. Pour the coconut mixture out onto the aluminum foil-covered baking sheet, and spread it into a thin layer.
5. Cover with additional foil and allow to rest for at least 4 hours or overnight

Churning:

1. Pour the ice cream base into your ice cream machine, and churn for 20 to 25 minutes.
2. Tear or crumble the coconut into very small pieces, and add to the ice cream, sometime near the end of the churning time.
3. Place the chocolate chips into a small dish and microwave for 30 seconds. Stir, and then microwave again for an additional 30 seconds. Continue this process until the chocolate is completely melted.
4. Slowly drizzle the melted chocolate into the churning ice cream, after the 20 to 25 minutes of churning time.
5. Empty the ice cream into a large metal bowl and add the crumbled shortbread cookies; mix well with a spatula.
6. Spoon the finished ice cream into freezer-safe containers and freeze for several hours before serving.

Suggestions:

• You can purchase shortbread at any market. Good luck finding Campbells Shortbread Kilts, I looked everywhere online to find a place that sells them, and had absolutely no luck. Shortbread is shortbread though, and you’ll be crumbling it up anyway, so it really doesn’t matter too much.
• I suggest making the buttery toasted coconut several hours or a day before making your ice cream base. It will help it to develop more flavor, and you will not be adding a hot coconut mixture to a frozen ice cream.
• You can purchase pure vanilla bean paste online. It’s the perfect way to incorporate the strong taste of vanilla into your desserts, without adding an extreme amount of liquid. It’s also very cost-efficient in comparison to vanilla beans.

Improvements:

• Add a 1/4 cup of chopped almond pieces to the finished ice cream.
• Drizzle ice cream with caramel or hot fudge before serving.
• CLICK HERE to check out all of our other delicious ice cream recipes.

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Yum

“Blow Your Kilt Off” Samoas Ice Cream

Ingredients:

Ice Cream Base:
• 2 Cups Heavy Whipping Cream
• 1 Cup Whole Milk
• 2/3 Cup Granulated Sugar
• 1/4 Teaspoon Maldon Sea Salt
• 1 Tablespoon Pure Vanilla Bean Paste
• 6 Egg Yolks
Coconut:
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Light Brown Sugar, Packed
• 1/2 Cup Angel Flake Sweetened Coconut
Churning:
• 1/4 Cup Semi-Sweet Chocolate Chips
• 6 Shortbread Cookies, Crumbled

Directions:

Ice Cream Base:
1. In a medium saucepan, simmer the heavy whipping cream, milk, sugar, sea salt, and vanilla bean paste for 5 minutes, over medium heat, stirring occasionally.
2. Remove the pot from the heat.
3. In a small bowl, whisk the egg yolks together. Slowly add a tablespoon of the cream mixture to the eggs, whisking constantly until incorporated. Add another 4 tablespoons of the cream mixture, one at a time.
4. Whisk the egg yolks into the cream mixture, and return the saucepan to medium heat until the mixture becomes thick enough to coat the back of a spoon. This should take anywhere between 5 and 10 minutes.
5. Strain the ice cream base through a fine-mesh sieve into a clean glass bowl.
6. Allow to cool to room temperature, before covering and refrigerating for at least 4 hours or overnight.
Coconut:
7. Cover a small baking sheet with aluminum foil; set aside.
8. Melt the butter in a sauté pan with the brown sugar, over medium-high heat.
9. When the butter is completely melted, add the coconut and sauté for 3 minutes, or until the coconut begins to lightly brown.
10. Pour the coconut mixture out onto the aluminum foil-covered baking sheet, and spread it into a thin layer.
11. Cover with additional foil and allow to rest for at least 4 hours or overnight
Churning:
12. Pour the ice cream base into your ice cream machine, and churn for 20 to 25 minutes.
13. Tear or crumble the coconut into very small pieces, and add to the ice cream, sometime near the end of the churning time.
14. Place the chocolate chips into a small dish and microwave for 30 seconds. Stir, and then microwave again for an additional 30 seconds. Continue this process until the chocolate is completely melted.
15. Slowly drizzle the melted chocolate into the churning ice cream, after the 20 to 25 minutes of churning time.
16. Empty the ice cream into a large metal bowl and add the crumbled shortbread cookies; mix well with a spatula.
17. Spoon the finished ice cream into freezer-safe containers and freeze for several hours before serving.

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