Vegan Turkish Coffee: Dairy-Free Delight

You wouldn't even know this flavor was vegan! Made with only four ingredients: coconut milk, dark-roasted coffee, espresso, and cardamom. 

Mint Chocolate Chip: With Peppermint Schnapps!

Catching up on posts from months of ice cream making. This one's a classic with a boozy twist -- Mint Chocolate Chip with Peppermint Schnapps. 

Mango + Wineberry Sorbet: Fresh Off The Bush

My dear family friends invited me over for lunch and to pick some wineberries in their backyard. WHAT is a wineberry? I had no idea either until I picked them. They're much like raspberries, but way cuter! And pulling them off the bush was so satisfying.  I came home and made Mango & Wineberry Sorbet. Perfectly sweet with a touch of tartness from the berries. 

Riesling Poached Pear & Apricot Sorbet: A Collaboration With 90+ Cellars

Who doesn't love a good collaboration? Especially when it's nice and boozy! 

I met the folks behind 90+ Cellars at a BBQ festival along the Charles River a few months ago and I have to say -- we're a match made in foodie heaven! They gave me a few bottles of their Riesling (and a bottle of their Cabernet Sauvignon -- Sangria Sorbet?) and I whipped up an elaborate sorbet with an assortment of dainty ingredients. With hints of vanilla bean and cardamom, Riesling Poached Pear & Apricot Sorbet is a real trip for the taste buds. 

For those of you who aren't familiar with 90+, they buy wine from top vineyards all around the world and sell them under their brand for a decent price. Grab a bottle of Riesling at and try whipping up this sorbet!

Scoopsies' Riesling Poached Pear & Apricot Sorbet
(yields 1 quart)
1 1/2 cups 90+ Cellars' Riesling
2 1/2 cups cold water
2 bosc pears, peeled and cored
3 apricots, halved and pitted
1 cup sugar
12 cardamom pods
1 vanilla bean, split in half length-wise

1. Pour all of the ingredients in a large saucepan and bring to a boil over medium-high heat.  Lower the heat and let simmer for 30 minutes or until pears are tender.

2. Strain fruit out (but keep wine!) and discard cardamom and vanilla pods. Puree fruit in a food processor and set aside. 

3. Pour the strained wine back into the saucepan and heat over medium heat. Once mixture starts to boil, lower heat and simmer for another 30 minutes, until wine becomes a thick syrup. 

4. Add a 1/2 cup of the wine syrup to the fruit puree and stir. You can discard the rest of the syrup.

5. Pour the wine and fruit puree into a container, let cool to room temperature, and cover with plastic wrap. Place in fridge to cool for a few hours. When mixture has cooled, pour in ice cream maker and churn according to manufacturer's instructions. Enjoy!

Magic Mangan's Minty Nuts: Peppermint Pistachio

I made this one for my friend Tom. He's the only person to ever to ask for peppermint stick. 

Here's my deal with peppermint stick: When I used to work at J.P. Licks, it was the only lactose-free flavor available. It was the saddest flavor in a row of proud, scoopable ice cream and the bin was always full because only those with severe lactose intolerance ordered it. It was so soft, it couldn't even go on a cone. Now, I'm not hating on the flavor! That was just the only interaction I've ever had with it. When Tom requested it, I asked what his second favorite flavor was. I couldn't get the drippy, bright pink peppermint stick out of my head, but I didn't want to give up on it! So I combined Tom's two favorite flavors.

Magic Mangan's Minty Nuts is Peppermint Pistachio Ice Cream made with peppermint schnapps, peppermint stick, and pistachios! 

OMFG: Vietnamese Coffee

How much different can each coffee flavor be? A lot, actually! Vietnamese Coffee stands out with its over-the-top creaminess and deep, dark-roasted coffee flavor. Made with homemade sweetened condensed milk, the texture is sinfully smooth. 

Carrot Ginger Sorbet: Featuring Turmeric, Lime, and Honey!

I've only made a few sorbets before this Summer. But I've been really enjoying putting together some flavor combinations that wouldn't necessarily work as ice cream flavors. Like Carrot Ginger. 

 I used fresh carrots and ginger and threw in some lime juice, honey, and a bit of precious turmeric for this sorbet. Yes, it's really good for you--another reason why I love making sorbets! They're all so refreshing and still very satisfying. 

Le Colonel: Lemon Vodka Sorbet...HAPPY BASTILLE DAY!

Joyeux Quatorze Juillet! In honor of Bastille Day, here is Le Colonel; a sorbet based on a french dessert of lemon sorbet bathed in a shot of vodka. Instead of floating the lemon sorbet in the vodka, I combined the two together to make one epic, light, and insanely refreshing dessert. I'll be making this one all Summer long, celebrating my favorite country on Earth! 


P.S. For all of you francophiles out there, here is a madeline s'more I made with white chocolate, toasted coconut and black raspberries! 

Rosewater & Cardamom: The Aphrodisiac

When two aphrodisiacs join forces in an ice cream, the result is.....(don't make me say it). Rosewater & Cardamom Ice Cream - it's one fine flavor! 

P.S. Cardamom is the love of my life!

Thai Iced Tea: Earthy, Bold, and Orange.

Thai Iced Tea Ice Cream has been on my list forever. It was in the running to be flavor #100, as it pretty much sums up Scoopsies in a flavor (I've never, ever seen this one in an ice cream shop). Bold, intense, earthy and very orange--this one is a hit. It also tastes JUST like thai iced tea!