Monday, July 7, 2008

Samoas never tasted so Goooooood!

In a feat of incredible willpower, I'd been saving a box of Girl Scout Samoas since February of this year! I'm pretty proud of myself and the fact I was able to keep them this long. Why keep them this long? Well, to answer my own question: To make my Limited Edition, Home Made Samoas & Dulce Leche Ice Cream! My mouth waters just saying it! I'll just blurt it out, it was freak'n FANTASTIC! More delicious than my sweet tooth or taste buds ever dreamed! My husband thought I was crazy, making ice cream after going to see a nutritionist a few days earlier. But I decided, that if I was going to take all the yummy goodness in the world out of my diet for the next couple of months, I was going to do it with a last hurrah! I found a couple of different vanilla ice cream recipes and came up with my own. This recipe is quite simple and easy to make, not to mention, a great activity for families and friends to work on and enjoy this summer. This recipe is scaled for a 1.5 liter ice cream maker.

Samoas Cookie & Dulce Leche Ice Cream

by: Angela Alen-Martinez 7/4/08

  • 2 cups half & half
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 tsp vanilla extract

  • ½ a package Girl Scout Samoas Cookies (about 8 cookies), chopped to your liking

  • 1 cup dulce leche (caramel or fudge can be substituted)that has been mixed with a TBSP of milk and soften in the microwave for about 30 seconds.

    Stir half & half, cream, sugar, and vanilla in a large container with a spout. Take your ice cream maker's mixing bowl out of the freezer (place it the night before to insure that it will be nice and cold), place on it's base, pour the liquid ice cream mix into the frozen bowl and turn on your mixer for about 20 minutes (Note that not all makers are the same, please check your brand's specific instructions). While the ice cream is mixing, chop the cookies and set the aside till the freezing process is almost over. When you've reached about 20 minutes, add the chopped up cookie pieces and continue mixing for about 2-3 additional minutes. Your ice cream should then be about a "soft serve" consistency. Pour a nice amount of the dulce leche mix you just soften, in the bottom of a freezer safe container, layer some ice cream on it, and repeat layering as you wish. You can even swirl a little of the dulce leche into the ice cream, it depends on your personal preference. Next, will the hard part of waiting . . . depending on your container and freezer it can take anywhere from 4 to 8 hours to harden your ice cream. It may seem like hours, like pure torture, but it will be most definitely worth it!

    Enjoy every last bit of it! Lord knows WE DID!


    Nikki Miller-Ka said...

    Angie, thanks again for entering Ice Cream, You Scream. I'm going to have to take a look at your blog to see what else you've been cookin' up!

    Anonymous said...

    Thanks for taking the ice cream to Mo's house for us to was delicious! We were fighting for the pieces of samoa cookies! xoxo, Vanessa

    Nikki Miller-Ka said...

    Hey Angie! Your email came back to me, but I wanted to let you know that the Ice Cream, You Scream round up has been posted.

    ...And I really wish I had some Samoas/Caramel Delights around hee so I can make this! Oh, March then!