Buttermilk Peach Crumble Ice Cream


I don’t know if it’s out of boredom, or old age, or an unrelenting pursuit of gluttony, but lately I’ve grown to absolutely love certain foods that up until recently, never quite tickled my fancy.


Things like blueberries. And pie. And blueberry pie.

…And crumbles. And cobblers. And crisps.

(Oh my!)

Really, I’ve grown to love any and all dessert in which plump and juicy roasted fruit is the star of the show.


I know, I know. This is a borderline blasphemous confession considering the extent to which I’ve complained about fruit in such dramatic fashion over the years on this blog. Like this time. Or that time.

But for the past few summers, I’ve been growing fonder and fonder of fruit (and specifically, fruit desserts) and I can’t explain why. Maybe it’s because I’m finally starting to learn when and where to buy the best fruit locality to maximize flavor. Or maybe it’s because of all those amazing homemade fruit pies and cakes Tux over at Brooklyn Homemaker is always using to infiltrate my foodie subconscious. Or, maybe it’s because, after years of living in a world defined only by chocolate, I’ve finally mustered enough courage to further expand my dessert horizons (and consequently, my waistline).


One fruit that I’ve fallen in love with this summer is the mighty yet humble peach, but I’ll be the first to admit that we didn’t always have such a great relationship.

Like most fruit that I encountered, I was always quite suspicious of peaches growing up. The fuzzy outside reminded me of mold, and I always found the overall taste to be somewhat lackluster. But then recently it dawned on me: it’s because, in all my years on this planet,  I’d never had a really good peach.

The kind that’s fragrant and ripe and beautiful, and when you bite into it the juices dribble down your chin and make your face all sticky but you just don’t care because this peach is the most glorious piece of fruit you’ve ever experienced and you’re questioning how you’ve lived 29 years of your life in sheer ignorance, and now you’re ready to make up for lost time so you spend an entire weekend eating ALL THE PEACHES and get an awful stomach ache but you don’t care because life is GLORIOUS and nothing else matters but you and the peaches and maybe your sweatpants.

You know…that kind of peach.


This. Kind. Of. Peach.

My profound moment of Peach Clarity happened a few weeks ago when my husband brought home a massive box of peaches from this adorable vendor called The Peach Truck, which carries real Georgia peaches and pecans, and generously makes them accessible to folks like me in the more northern, peach-starved part of the U.S. by making surprise trips to Ohio, Pennsylvania, and Indiana throughout the summer.


I’ve never been to Georgia, nor have I ever really spent much time south of say, North Carolina, but I’ve always fancied myself a southern belle at heart. Truly, my greatest ambition in life is to secure a home with a sufficiently picturesque wrap-around porch upon which I can sit and drink sweet tea in a yellow sundress, basking in the glory of all that is slow and simple and wonderful.

These Peach Truck peaches are the closest I’ve ever been to living that dream.


I bit into one of these peaches on a hot summer day, and it was love at first bite. I’d never experienced anything quite like it. Fragrant, juicy, perfectly sweet. Before I knew it, I’d eaten five peaches, and started dreaming of the peach ice cream I’d no doubt be making that evening.

The only problem?

I’ve never liked peach ice cream. This can partly be attributed to 1) my disdain for fruit-flavored ice creams in general and 2) my mom’s seeming obsession with peach-flavored Yoplait, which for some reason was the only flavor of yogurt she would ever buy, even though I begged her every single week to buy me strawberry Go-Gurt, which is what all the cool kids packed in their lunches. After all this emotional trauma, I decided from that moment that I didn’t need any more peach-flavored dairy in my life.

But then, enter these beautiful peaches, and I just had to give peach ice cream a second chance.


I made a batch where I incorporated the peaches throughout the ice cream by way of a puree, and you guys, I really didn’t love it. At all. The juicy peach flavor was masked by all the heavy cream and eggs, and I was really bored with the texture. The result can be seen below – pretty color, but devoid of any personality whatsoever.


So, for my second try, I did my favorite thing and I made the ice cream version of a classic comfort food. This time it was none other than -you guessed it!- the infamous peach crumble. I abandoned my egg ambitions and instead made an eggless base with double the vanilla to really emulate the “crumble a la mode” flavor. Then, I made a quick and delicious peach jam by roasting peaches in the oven with some vanilla extract and just a little sugar. The finishing touch? A buttery crumble that comes together in a snap and tastes like honest to goodness pie crust.


This ice cream is comforting, summery, and delicious. It’s the perfect end to a hot summer day (although I’ll admit I also ate this ice cream for breakfast some mornings, too).

Now, if only I had that perfect wrap around porch…

What’s your favorite way to eat your summer peach haul?

Happy scooping! 🙂

Buttermilk Peach Crumble Ice Cream

  • Servings: 8
  • Difficulty: Moderate
  • Print

Yield: 1 Quart

For the Ice Cream Base:

2 tablespoons cornstarch

1 cup whole milk, plus 2 tablespoons

2 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

Pinch of kosher or sea salt

2 teaspoons vanilla extract

3 tablespoons cream cheese, softened

1/4 cup buttermilk

For the Roasted Peach Jam:

3 ripe peaches, peeled and roughly chopped

1 teaspoon vanilla extract

1 tablespoon sugar (or to taste, depending on sweetness of peaches)

For the Crumble:

1.5 cups all purpose flour

3/4 cup light brown sugar

1/3 cup white sugar

1/4 to 1/2 tsp salt, to taste

1/4 tsp ground cinnamon

1 and 1/2 sticks of chilled butter

Make the Ice Cream Base:

  1. In a medium bowl, mix two tablespoons of milk with the cornstarch until smooth. Set aside.
  2. In a large saucepan, combine milk, cream, sugar, corn syrup, and salt, then bring to a rolling boil. Boil for 4 minutes.
  3. After 4 minutes, remove the milk mixture from heat and gradually mix into your cornstarch and milk mixture that you made in Step 1. Add combined mixture back to the saucepan, and cook over medium high heat for about 1 minute, or until thickened and the custard coats the back of a wooden spoon. Remove from heat and whisk in the vanilla and cream cheese. Once cream cheese is completely incorporated, allow to cool slightly (15 minutes or so). Then, add the buttermilk, move to an airtight storage container, and store in the fridge overnight (or for at least 4 hours).

Make the Roasted Peach Jam:

  1. Preheat oven to 350.
  2. In a glass baking dish, combine peaches, sugar, and vanilla extract. Roast in preheated oven until juices are bubbly and start to evaporate (about 30 minutes). Stir every so often.
  3. Remove from oven and allow to cool completely. Store in an airtight container for 1 week or until you need it for your ice cream.

Make the Crumble:

  1. Preheat oven to 350 and line a rimmed baking sheet with parchment paper.
  2. In a bowl, whisk together all ingredients except butter.
  3. With your hands or a pastry cutter, work butter into the rest of the ingredients until it starts to look crumbly, like pie topping.
  4. Spread on baking sheet and toast until golden brown, about 15 minutes.
  5. Remove from oven and allow to cool completely; store in an airtight container for up to two weeks.

Put it all together:

  1. Remove the ice cream base from your fridge and freeze in your ice cream maker according to manufacturer’s instructions.
  2. As you move your churned ice cream into your storage container, swirl with generous globs of peach jam, and top each layer with a handful of crumbles.
  3. Freeze overnight until hardened (or for at least 6 hours).



Mint Chocolate Chip Grasshopper Brownie Milkshakes


It’s that time again, my friends.

Time for mint chocolate chip disasters, endless self-loathing, and massive emotional breakdowns.

Time for blog posts gone wrong, unreasonable hostility, and good old-fashioned hissy fits.

You guessed it – it’s time for another If the Spoon Fits birthday celebration!


My little blog turned THREE this month (can you believe it?!) and I couldn’t be prouder.

Or more frustrated.

And also a little exhausted.


On that fateful day in 2013 when I published my very first post, I promised myself that once a year on the blog’s birthday, I’d revisit my favorite childhood flavor: mint chocolate chip. But somehow (at least so far), each blog birthday has turned into a stunning disaster, resulting in anger, frustration, and desperate fast food choices, accompanied by the sweet and salty tears of overwhelming defeat.


Even though I am 100% aware that my culinary talents are limited to traditional ice cream and NOT all the cool things I see on Pinterest, the temptation of doing something big and grandiose that I’ve never done before is always too much to resist, especially on such a momentous occasion as a blog birthday. Then, when things don’t turn out the way I want them to, I experience such a remarkable sense of self-disgust that it eventually results in massive, teary-eyed meltdowns, typically mid-photoshoot or better yet, in the middle of the night when I should be thinking about terrorism, world hunger, bed bugs, or other real problems much bigger than my ice cream blog.


But not this year, I thought to myself.

This year, I’ll make a milkshake. But I won’t make just any milkshake. I’ll make THE MOST FANCIFUL milkshake the world has ever seen, and it will be delicious and boozy and the pictures will be awe-inspiring and magnificent to behold!!!

And..just to prove that I can be relaxed and have fun, I won’t even make the ice cream. I’ll just buy it, like a normal person. No eggs, no overnight freezing. It doesn’t get any easier than that. Right?!



First of all, a milkshake is different enough from my usual ice cream set up that it requires a more decisive strategic approach to styling than a plain ol’ scoop or cone. It requires finesse and an eye for garnish, two qualities that I generally lack when it comes to food.

Secondly, making fanciful wonderful milkshakes isn’t as easy as everyone out there in blogland (and Pinterest) makes it seem. But of course, just like with everything else in my life, I probably overanalyzed even this seemingly simple milkshake process in an effort to make it just perfectly right.


“Naked” shake. aka, hold the whip.

What started as a fun homage to my favorite childhood flavor turned into an overcomplicated mess of a dessert (albeit a delicious one).

I decided on a whim that I needed to incorporate crème de menthe into my shake, then this somehow spiraled into grasshopper brownies – something that I had never made before (but eaten plenty of, don’t you worry!).


Despite appearances, grasshopper brownies are way harder to make than regular brownies. It was a little more similar to baking a cake than I would have liked, because we know I am NOT the best at cakes. There was a layer of mint frosting and ganache, which was a little bit more than I could handle on that particular afternoon.

So, even though I didn’t make the ice cream for this messy shake, I spent what felt like an entire day baking, frosting, freezing, and ganaching (is that even a word?).


Once the brownies were finished, I moved on to my next disaster: my photoshoot.

I knew right away that the lighting wasn’t quite right, but I was cocky. “It’s my trusty blue background! My favorite props! What could go wrong?”

So I pressed onwards, but unfortunately the light never got better and I was already too frustrated to do anything productive about it. What resulted was one of the longest, messiest, and most laborious photo sessions I’ve had since…well, since the last blog birthday.


As much time as I spent on the photoshoot itself, I think I phoned it in a little. I went with my same stupid standard background, and the same stupid paper straws I’ve had forever because I forgot to order the green polka dot ones I saw on Amazon that would have matched perfectly and now MY LIFE IS IN SHAMBLES AND EVERYTHING IS WRONG.


In case you were wondering, yes, I did eat all of the brownies that were previously atop this shake.

As I started editing the photos, I hated them all. I stayed up late into the night, poking and prodding at myself, filing my mind with self-hatred. I fell asleep convinced I’d scrap the whole thing and spend my entire weekend re-doing it in exchange for my peace of mind.

But then the next morning I woke up, and thought, you know, these aren’t so bad.

And then, just like that, I decided to put on my big girl pants.

These pictures, although they aren’t my favorite, are just as much a part of the blog as the stuff that goes right, and they deserve their moment in the spotlight, too. You don’t put your heart and soul into something, then completely discount it because it didn’t turn out exactly how you wanted. Right?


For now, the blog is 3 going on 13, giving me sass from every angle. And just when I think I’m starting to get the hang of it, something happens to completely throw me for a loop.

But in the end, I always know it’s going to be okay, and do you know why? Because of you gorgeous people!


Through these blog posts I have revealed, little by little, that I am a complete and utter sociopath – the kind of person who picks fights over breakfast and sheds actual tears over ice cream cake. But yet, you my dear friends, keep coming back for more, validating my neuroses and giving me a cozy platform from which to vent about my stunningly dramatic, overblown, first-world blog problems.

I’m grateful for each and every one of you, and you’re all amazing.

Anyhow, enough with the mushy stuff and on to the milkshake!


As the creator of an ice cream blog, I actually find it somewhat blasphemous that it’s taken me three years to feature a milkshake recipe. However in my defense, I really view milkshakes as more of a beverage than a dessert (which is like…really really fat, I know). I love ordering them when we’re at a burger joint, then I get really gross and American about it and dip my fries directly into the shake. It’s heaven!

I love all kinds of milkshakes, but my preference is to make them so thick, you can barely get them up a straw. So for this recipe, I use about a ¼ cup whole milk to each 1 cup of ice cream. If you’d like a thinner shake, add more milk per cup of ice cream until it fits your fancy.

When whipped cream becomes art.

When whipped cream becomes art.

Everything else in the milkshake is purely optional; though you’ll never find me turning down booze, brownies, or whipped cream! Make the ice cream yourself (there’s even a recipe on this blog!), or use  your favorite store-bought kind. For this recipe, I used Ohio fave Velvet Ice Cream, which makes stupid-good mint chocolate chip (and it’s the perfect shade of mint chip green, if I do say so myself!).

A Vitamix blender makes this smooth and creamy, but you can always use a little more liquid (and some elbow grease!) and mix by hand.

This milkshake was a lot of work, but if you strip away the brownies and the fanfare, what you have is a really delicious, rich and creamy milkshakes. Sort of like this blog. Take away all the hissy fits and the drama, and you’ve got..well, ice cream. And pictures. And me!

Thanks for putting up with me, everyone!

This one’s for you.

Happy scooping! 🙂

Mint Chocolate Chip Grasshopper Brownie Milkshake

  • Servings: 6
  • Difficulty: Moderate
  • Print

Yield: 2 Milkshakes


Hot fudge, to garnish the glass (if desired)

¼ cup Andes mints, chopped

4 cups mint chocolate chip ice cream, store-bought or homemade

1 cup whole milk (you can use skim or 2%, but whole milk creates a thicker texture)

1 tablespoon crème de menthe, or to taste (Bailey’s works too!)

1 cup chopped grasshopper or regular brownies, plus extra to garnish

Whipped cream, to garnish


  1. If desired, prepare milkshake glasses by swirling hot fudge up the sides and around the tops of the glasses. Dip the tops of the glasses in the crushed Andes mints, reserving some to sprinkle on top of the finished milkshakes.
  2. In a Vitamix blender, milkshake spinner, or by hand, combine the mint chocolate chip ice cream, whole milk, and creme de menthe until well blended, or reaches your preferred consistency. Fold in the brownie pieces by hand for chunky texture, or add to blender to pulverize if you prefer a smoother milkshake.
  3. Add milkshake to prepared glasses. Garnish with full-size grasshopper brownies, whipped cream, and crushed Andes mints.
  4. Enjoy!

Triple Blueberry Ice Cream Floats


As someone with a mild to moderate yet completely unreasonable and sometimes overwhelming case of anxiety, the act of taking a vacation is often more of a challenge for me than an opportunity.

And no, I don’t mean that in the sense that I just love working so much and have such blinding ambition and tireless drive that the mere thought of taking a break is simply unbearable (I’m not that much of sociopath, you guys).


I dread vacations because I have a deep-seeded uneasiness about basic adult pursuits and am generally afraid of everything, especially being away from home. I view traveling mostly as a series of obstacles designed to either make me vomit, make me cry, give me a migraine, or some delightful combination of the three. Couple this with a heightened awareness of germs and bedbugs, sprinkle in some severe motion sickness, and boom – I’m basically the most perfect travel companion you could ever imagine (and just think, all of this goes down before the vacation even starts!).

So, yeah. I don’t really like vacations.

Until, that is, we had the vacation to top all vacations.


No, it wasn’t Paris, it wasn’t Rome…it was (drumroll please)…Bar Harbor, Maine!

Maine ended up being the perfect vacation for us because we could do the things we typically do at home (eat, sleep, go to the park, eat some more), but in one of the most beautiful, genuine, relaxed places we’d ever experienced.  And just look at this landscape!


And this adorable, postcard-perfect view!


My husband and I loved Maine so much that any anxiety I felt about traveling, blood-sucking parasites, and being away from home just melted away. We even started fantasizing about what it would be like to live there. We examined local real estate, googled deals on used Subarus, and perused the open positions at L.L. Bean (because YOU GUYS who wouldn’t want to work for LL Bean?! Three words: Wicked. Good. Slippers).

We did everything we could think of that was stereotypically Maine: ate lobster on the beach, hit the trails at Acadia National Park, took selfies at all the major landmark lighthouses, and drove the coast at sunset. We spent some time in Portland noshing on poutine and potato donuts, and looked for shells and sea glass in the beaches of South Portland (or as the locals call it, SoPo. Hipster alert!).

But of all we did (and we did a lot!), perhaps our greatest accomplishment is that we fell in love.

…with blueberries.


Much like vacations, blueberries are another thing in my life that have always given me apprehension. If a fruit could embody a lifetime of anxiety and insecurities, for me that fruit would be the blueberry. Truthfully, I’ve never found them all that interesting, but felt like I should like them because society (aka bloggers on Instagram) told me I should. I’d swear them off for periods of time, but would eventually succumb to the peer pressure and think, “C’mon, clearly everyone loves blueberries! What’s wrong with you?! Give em another try!” So I’d fall for it, just to be bitterly disappointed when the vibrant blue berries just didn’t live up to the hype. Blueberries just don’t taste that good, I’d say to myself. They just don’t taste like anything, quite frankly.

Until I tried Maine wild blueberries. And then I realized, blueberries taste like something…a very, very good something.


We had blueberry everything – blueberry pancakes, blueberry beer, blueberry ice cream, and my favorite of all, blueberry soda. We loved it so much that as soon as we got back to Ohio, we ordered a case so that we could enjoy a little piece of Maine at home.


Now, don’t worry – you don’t have to have blueberry soda to make this float. It would taste great with any berry-based soda (a blackberry Izze would work great). However, keep in mind that this is a triple blueberry float. If you sub out one of the blueberry components for a lesser fruit, then it becomes a…double berry float. Definitely less impressive if you ask me 🙂


This float is triple blueberry perfection. Tart blueberry ice cream, drowning in sweet blueberry soda, and topped with fragrant, roasted blueberries. It’s the perfect treat on a hot summer day!


You don’t have to make the blueberry ice cream (you could always use vanilla or raspberry in a pinch), but you guys. This blueberry ice cream is good. Like, so good. Like, “omg, is this really fruit ice cream?” good. Granted, it’s probably not as good as it could be, because I used Ohio blueberries and not Maine wild blueberries, but it’s nothing a little heavy cream and sugar can’t remedy.


I added in a bit of fresh lemon juice and cream cheese to give it an almost cheesecake-like intensity. My favorite part about this ice cream? The texture – it’s chunky and jam-packed with blueberries!

Rather than completely pureeing the flesh of the berries, I pulsed them in my Vitamix just once – enough to break them up a bit, but not enough to completely liquefy the berry.


Don’t like chunks of fruit in your ice cream? No worries – there’s no rules with these floats! (Except the messier, the better, obviously).

Add a splash of bourbon if you like, and pile tons of whipped cream on top. Garnish with blueberries, and voila! Triple Blueberry goodness.


Dear Maine, I love you. Thanks for showing me how fun (and delicious) vacations can be.

Oh and blueberries, you ain’t so bad yourself. You’re actually pretty awesome after all.

Happy scooping 🙂

Triple Blueberry Ice Cream Floats

  • Servings: 6
  • Difficulty: Moderate
  • Print

Yield: 6 Massive Floats


For the Roasted Blueberry Compote:

3 heaping cups blueberries, divided

¼ cup sugar

For the Ice Cream Base

2 tablespoons cornstarch

1 cup whole milk, plus 2 tablespoons

2 cups heavy cream

2/3 cup sugar

2 tablespoons light corn syrup

Pinch of kosher or sea salt

1 teaspoon vanilla

3 tablespoons cream cheese, softened

2 tablespoons fresh lemon juice

2 cups of the Roasted Blueberry Compote

For the Float:

2 bottles of chilled blueberry soda; if not available, any berry flavor will do

Plenty of Whipped Cream

Handful of uncooked blueberries, to garnish

Make the Roasted Blueberry Compote:

  1. Preheat oven to 375 degrees.
  2. Place berries in a baking dish or pan and sprinkle with sugar. Roast for 15 to 20 minutes, until berries are juicy and bursting. Allow to cool for a few minutes; until cool enough to handle.
  3. Place berries in the container of your blender and pulse once or twice for a chunky texture, or puree completely if you prefer a smoother ice cream (but remember, you’ll also use these berries as a layering component in your finished float; even if you prefer smooth ice cream, you may want to leave a cup of the berries chunky and puree the rest). Set aside two cups of the berries for your ice cream base and place the rest in the fridge until it’s time to build the floats.

Make the Blueberry Ice Cream:

  1. In a medium bowl, mix two tablespoons of milk with the cornstarch until smooth. Set aside.
  2. Fill a large bowl or your sink with ice water (lots of ice!!!). Set aside.
  3. In a 4 quart saucepan, combine milk, cream, sugar, corn syrup, and salt, then bring to a rolling boil. Boil for 4 minutes.
  4. After 4 minutes, remove the milk mixture from heat and gradually mix into your cornstarch and milk mixture that you made in Step 1. Add combined mixture back to the saucepan, and cook over medium high heat for about 1 minute, or until thickened and the custard coats the back of a wooden spoon. Remove from heat and whisk in the vanilla and cream cheese. Once cream cheese is completely incorporated, mix in the fresh lemon and 2 cups of the roasted blueberry compote.
  5. Place mixture in a gallon sized Ziploc bag (not the press n’ seal kind; make sure you get the fancy kind that locks). Submerge in ice bath for half an hour until cold, or, skip the ice bath altogether and place bag in the fridge overnight.
  6. Once the ice cream base is chilled, churn in your ice cream maker. Freeze finished ice cream in the freezer for at least 4 hours, but preferably overnight.

Assemble the Floats:

  1. In a tall glass, layer blueberry ice cream, then compote, then more ice cream, then more compote.
  2. Pour soda into the glasses. Be gentle – soda may foam up out of the glass.
  3. Garnish with plenty of whipped cream and uncooked blueberries.


Caramelized White Chocolate Ice Cream with Toasted Almonds


Why, hello there, gorgeous!

Allow me to introduce myself – I’m the ice cream blogger who fell off the face of the earth for a few months in favor of pursuing more trivial matters, but now who is back and (hopefully) better than ever, daring to believe that her old friends will welcome her back with open arms and minimal judgment (<enter optimistic yet coy emoji face here>).

But seriously. You guys!

I’ve missed you. And this blog. Which, whether I like it or not, may always be a part of me, at least for the foreseeable future. (Which also means I’ll need to figure out how to deal with the crushing, overwhelming guilt I feel when I sometimes choose to ignore this space for extended periods of time).


I thought about skipping that whole awkward re-introduction thing that Long Lost Bloggers sometimes try to pull (“you guys, I just…I was living my life through a screen and I needed to center myself again”), but the more I thought about it, the more I realized that THE PEOPLE DESERVE THE TRUTH and the only way I could live with myself moving forward is by promoting and sustaining a blog culture of transparency.

Plus, I also have completely legit first world excuses with which I’m hoping some of you can identify, especially those of you with blogs who struggle to uphold the elusive “blog/life” balance conundrum that I seem to be failing at miserably lately.


Excuses such as:

  • General laziness. I know, I know. This is a sad one. But it’s the truth. For a while there, I just got burnt out on everything and at the time, Netflix and Skittles seemed like a much better release than staging photoshoots, obsessing over every detail, and making a royal mess in the kitchen.
  • I got a Fitbit. Oh, dreaded physical activity! I fought the Fitbit craze for a very long time, but now that I have one, I really can’t imagine leaving the house without it. The Fitbit made me realize that for the most part, I maintain a pretty sedentary lifestyle (which is fine with me, but probably not the smartest for the ol’ heart muscle). I’ve actually been trying to get outside and move my body versus staying inside and scrolling through cookie dough cupcake images on Instagram (but don’t get me wrong – I’d really, really rather do the latter).
  • We started looking for a house. Looking for a house has been both a blessing and a curse. I’m grateful to be in this position, obviously, but this whole experience has made me realize what a picky a$$hole I am. Let’s just say, a lifetime of Country Living Magazine doesn’t necessarily create the most realistic expectations when house-hunting in the real world. My poor husband. And realtor. But you guys, I have a vision. A VISION.  #Centuryfarmhouseorbust.

So, there ya have it. Spilled milk, if I do say so myself. It’s a new day! Now, on to the ice cream.


I actually crafted this recipe a few months ago when it was still chilly in Ohio, so it’s not exactly light and summery (but in my defense, this is Ohio and practically speaking, it could snow at any time and then this ice cream would be precisely appropriate).

The inspiration for this ice cream came from my brother-in-law (who really, feels like he’s been my brother my whole life, so let’s just go ahead and drop the “in-law” business). He texted me a pic of his favorite new chocolate bar, a carmelized white chocolate with crispy almonds that he found at a local grocery store.


Immediately, I was skeptical. White chocolate and almonds are pretty much two of my least favorite things in the world, aside from maybe canned peas and goat cheese. I think I replied with some sort of generic “Oh, looks super good!” but in my head I was thinking “White chocolate? Yeah, right.”


But for some reason, a few days later, I couldn’t get it out of my head.

Wait – did he say caramelized? Chocolate? What does that even MEAN? You can’t caramelize chocolate!

…Can you?


I did some research, and thank goodness His Majesty of All Things Dessert, David Lebovitz, had a tutorial on how to caramelize white chocolate at home. Caramelizing the chocolate involves roasting it in your oven until it gets all caramel-y and delicious and then you can add salt if you want and OH MY GOD I just knew this was my next ice cream.

And in a case you’re wondering, “well isn’t this just basically caramel ice cream? You guys, it’s not. It’s absolutely not.


Roasting the white chocolate chips took me nearly an hour and a half (I think our oven runs cool, perhaps). So every ten minutes or so during Jurassic World I had to get up and stir the chocolate, which was the biggest pain in the a$$ ever, but when all was said and done, I was left with the creamiest, richest, most delicious roasted white chocolate you could ever imagine. It was like salted caramel’s very sexy, voluptuous cousin.


Then, imagine this sexy white chocolate mixed into ice cream –  it’s comforting, slightly smoky, and full of beautiful flavor. The almonds add a lovely crunch and a nice bit of extra salt to cut the richness of the chocolate. I was so surprised by how much I enjoyed this flavor! In fact, if I ever have my own ice cream shop, I’d keep this on my regular menu. It’s made me realize that my “dark chocolate or die” attitude might just be a little narrow-minded.


Big bro, this one’s for you! Thanks for broadening my horizons and keeping me well-informed about the magical wonders of life…and white chocolate 🙂

Happy scooping!

Caramelized White Chocolate Ice Cream with Toasted Almonds

  • Servings: 8
  • Difficulty: Moderate
  • Print

Yield: 1 quart


For the Caramelized White Chocolate:

1 bag (12 ounces) of white chocolate chips or chunks (I used Ghirardelli)

1 to 2 tablespoons of vegetable oil

Sea salt or smoked salt, to taste

For the ice cream base:

5 egg yolks

½ cup sugar

2 cups heavy cream

1 cup whole milk

1 teaspoon salt

1 teaspoon vanilla extract

For the almonds:

2 cups of raw almonds

Pinch of smoked salt, or to taste


Make the Caramelized White Chocolate:

  1. Preheat oven to 250. In a bowl, toss chocolate pieces with 1 or 2 tablespoons of vegetable oil. Spread chocolate on a rimmed baking sheet with a spatula, and place in oven for about an hour, stirring every ten minutes (I know it’s a pain but it’s totally worth it). Start watching it very closely after about 30 minutes – we want roasted chocolate, not bitter burnt chocolate, and 30 minutes may be enough depending upon your oven. Make sure when you stir the chocolate, that you are aggressively scraping the chocolate at the bottom of the pan to help avoid parts of the chocolate getting darker than others.
  2. Once the chocolate looks like caramel (or, as David Lebovitz puts it, “all natural peanut butter”), remove from oven and top with sea salt (I used a combo of normal sea salt and some smoked salt as well). Place into a jar for later use, or, if about to make your ice cream, you can use it right away. For this ice cream, I set aside about a ¼ of a cup to make caramelized chocolate chips (do this easily by spreading the chocolate out thinly on a parchment paper lined cookie sheet and freezing or refrigerating for half an hour; then break apart with your hands or a knife).

Make the Ice Cream base:

  1. In a medium sized bowl, lightly stir one cup of the heavy cream and melted caramelized white chocolate (if the chocolate seems like it’s ceasing up, don’t worry – it will melt again once you later add your warm ice cream mixture). Place a mesh sieve on top.
  2. In another medium sized bowl, lightly whisk your egg yolks.
  3. In a medium saucepan over medium heat, heat the remaining 1 cup cream, 1 cup milk, sugar, and salt until it just begins to steam. A little at a time, pour the warmed cream mixture into the yolks, whisking constantly until all of the cream is incorporated. Pour the warmed yolks back into the saucepan, and continue cooking for ten minutes or so, until the mixture thickens into a custard (if using a wooden spoon or rubber spatula, the custard should stick to the back; when you wipe your finger across, there should be a clear “path” through the custard).
  4. Once finished, strain your custard through the mesh sieve into the bowl with the white chocolate and cream. Stir until combined, adding vanilla and season with a touch more salt, if needed. Store mixture in the fridge until thoroughly chilled, preferably overnight.

Toast the almonds:

  1. Preheat oven to 350. In a rimmed baking sheet, evenly spread the almonds. Toast for 5 to 10 minutes, monitoring closely. Almonds should be a nice golden brown when finished.
  2. Remove from oven and sprinkle with smoked salt. I used a combo of sea and smoked salt. Before I add the salt, I like to lightly spray with some kind of oil so that the salt sticks better. Set almonds aside for later.

Put it all together:

  1. Freeze the ice cream base in your machine according to manufacturer’s instructions. During the last minute of churn time, add the white chocolate chunks and almonds. Move to a cute storage container, then freeze overnight or until hardened (anywhere from 4 to 8 hours). Enjoy 🙂


Graeter’s Cheese Crown Ice Cream


As someone who is the youngest of four siblings and thus destined to a lifetime of being the “baby sister” regardless of my age, or maturity, or general attempts at adult-ness, I’ve finally come to accept the fact that I may not necessarily be my own person. Rather, I suspect that I might just be a diluted version of my brothers and sister, all wrapped up into one not-so-neat package.


Despite my inherent need as a Millennial to be UNIQUELY ME and go boldly where no one has gone before, I actually don’t mind this personal identity crisis. In fact, I embrace it: the way I see it, I’ve had the benefit of observing three people walk through life before me – it’s like having three life coaches. For free! It also explains my eclectic taste: it’s why I love Aerosmith and REO Speedwagon, but can also get down with Flute Dreams and Electronica.

Of my three siblings, it’s really my sister who blazed the trail for the rest of us. As the oldest sibling, she really took one for the team. She did everything first, and of course I wanted to be just like her. Even though I love and respect my brothers equally as much, it’s just different with sisters. For those of you who are lucky enough to be a Little Sister, you know that no one will ever carry a greater influence on your life and decisions than your Big Sis.


Even though we are 15 years apart, my sister and I have always been the best of friends. Wherever she was, I was right there by her side (whether she wanted me there or not). And because the natural disposition of any Little Sister is to be inherently more interested in the hobbies and passions of her Big Sister than her own, I spent much of my childhood trying to imitate everything that she did.

My obsession with my Big Sister explains why, when most kids my age were watching Sesame Street and pounding Cocoa Puffs, I was more interested in French Impressionism, foreign films, and sipping lattés at cool local coffee shops (Hipsters take note: I was hipster before you!).


In summary: I owe a lot to my big sister. She’s introduced me to so many different things that I love, and helped shape who I am today. Really, I just wouldn’t be me without her.

But of everything that she’s done, besides the lifetime of love and support and all the more obvious things, she did one very important thing for me that changed my life forever, though I’m not even sure if she is aware of it.

My big sister introduced me to Graeter’s ice cream.


When Big Sis went off to graduate school and left me to fend for myself in the cruel northeastern Ohio countryside, there was nothing I loved more than visiting her in the urban jungle that is Columbus, Ohio. During one particularly special visit, she took me to her favorite ice cream shop, Graeter’s, and I’ll never forget it – the bright, purple color of my Black Raspberry Chip, and the way the massive, truffle-like chocolate chips melted on my tongue. From that day forward, I was hooked.


Years of eating Graeter’s has given me what I like to refer to as a “premium ice cream palate” (snob alert!). Greater’s has a distinct richness that’s unrivaled by other ice creams – I’d imagine it’s because it’s made by hand one batch at a time, in small 2.5 gallon French pots (I’m not sure what a French pot looks like, but the idea of it brings me endless delight). Graeter’s is also based in Cincinnati, Ohio, and you guys know how much I love Ohio ice cream. It really doesn’t get any better!


So a few weeks ago, when the lovely folks at Graeters asked me to review one of their most special flavors, Cheese Crown, I knew I was on the most important mission of my life. I had to go on a bit of a journey to locate the flavor in my area, but when I finally held that pint in my hands, let me tell you: in that moment, at 28 years of age, I felt that I had self-actualized.


The Cheese Crown, as I’ve learned in recent weeks, is a type of celebrated Danish in the Cincinnati region that resembles a small crown drizzled with frosting. Although I couldn’t find any Cheese Crowns in my neck of the woods to try for myself, from what I could gather from reviews and testimonials, it seems like the pastry itself is a life-affirming experience. Would the ice cream be as good?

And the answer is: yes. Ohmygosh, yes.


This ice cream has a cheesecake-flavored base, and it’s packed with cinnamon pastry pieces and icing flakes (yes, you read that right. Icing Flakes). Although I wasn’t sure what to expect upon the first bite, I quickly fell in love. I absolutely felt like I was eating a Danish, in ice cream format! It was insane.

Behold, the chunks of cinnamon-y pastry pieces:


I was skeptical about this flavor at first, because using pastry in ice cream tends to degrade the flavor and texture of the pastry, and it’s not an optimum experience. Of course, the pastry in the ice cream wasn’t as good as a fresh pastry, but it morphed into a delicious, almost crispy bit of deliciousness which was perfect against the backdrop of the creamy cheese base. The softer and warmer the ice cream got, the better this ice cream became – it’d be perfect for a summer day!


Graeter’s didn’t take the easy way out with this flavor, which I appreciate. Instead of just chopping up pieces of actual cheese crown pastries, they made a point to make the icing its own separate mix-in. I was worried at first that the icing pieces would be hard and flavorless, but they melted into sugary goodness on my tongue and almost gave the effect of white chocolate chips.

Good move, Graeters.

Good. Move.


I’m not sure if it’s because the name of the ice cream includes the word “crown’, or if it’s my own deeply-rooted sense of self-importance, but I felt like royalty eating this flavor. Do you remember that episode of Seinfeld (yet again, another favorite thing of mine that can be attributed to my sister liking it first), where Elaine eats that really old piece of “vintage” cake that she found in her boss’s fridge? She finds out that it was from a royal wedding, and she gets swept up in the moment and starts dancing around eating her piece of cake?

That’s what I felt like when i was eating this ice cream.


With its intense cheesy flavor, Cheese Crown is definitely on the savory side, which I know isn’t for everyone. If you’re someone who is typically more of the Strawberry/Vanilla/Chocolate persuasion, you may want to ease into this one. But that’s okay, more for me 🙂

One thing’s for sure: Cheese Crown is a super special flavor that should be shared with someone, well… super special. A big sister, perhaps? To thank her for a lifetime of love and support?

Seems like a fair trade to me 🙂

Have you tried Cheese Crown? What do you think?

Happy scooping!