Whenever I go to a new gelato place or see a new flavor, I try to branch out. I do. But I always end up with pistachio and/or hazelnut. I just can’t help it. When I was on vacation recently I went to an ice cream parlor and tried new flavors, and still ended up with pistachio. I hadn’t had pistachio in ice cream form, and it was crazy good. I knew I had to make it when I got home. To kick it up a notch I added a salty honey swirl from this post on The Merry Thought. Continue reading
This ice cream is GOOD. And, the base can be used for so many flavors. You can add any type of cake (carrot cake, regular chocolate cake, brown butter, etc.), or go with the classic graham cracker swirl, with or without fruit. For this one I wanted to add red velvet cake because it is purty. I use the word swirl loosely, since it’s sounds nicer than “Cream Cheese Ice Cream with a ton of Red Velvet Cake dumped in.” Anyway, the other great thing about this recipe, other than the versatility, is that the base does not have to chill the whole night. So, if you’re like me and always have your ice cream maker bowl in the freezer at all times, you can easily decide to make AND eat this ice cream in the same day. Continue reading
Oh boy. I am very pumped for this post. Are you? I hope so. This is by far my new favorite dessert. Or at least second favorite, because banana cream pie will always be my first love. Or something like that.
Anyway, as most of these go, this recipe was inspired by a post I saw on Pinterest, which links to the Dellalo website, which apparently is a Pizzelle company. Confused yet?
The basics to this recipe are the same: Insert ice cream and spread in between two pizzelles. Simple enough. You could easily do this with store bought ice cream, which honestly may be easier because all the chemicals make it hold it’s shape better. But who wants to do that? Let’s make it tedious and complicated instead. 🙂 Continue reading
As I previously mentioned, I love anything hazelnuts, and especially with ice cream. I used to get hazelnut ice cream with marshmallow fluff mixed in at my favorite ice cream place until they told me that my orders were breaking their mixing machines. Whoops.
I decided to class this one up with some salted caramel swirled in. I realize that salted caramel is a “fad” but I’m hoping it’s here to stay. It is in my world at least. Continue reading