Salted Caramel, Mojito, Balsamic Strawberry, and Chocolate with Bergamont Infused Olive Oil – these are some of the amazing flavors at Molly Moon’s in Seattle. Their ice cream tastes 100% homemade and is hands down the best I’ve ever had. Fresh, local ingredients are the key. I haven’t made ice cream since high school when I remember helping my sister on the back porch with a coffee-flavored batch. What a shame. I think I’ll make a resolution right now to try some of Molly Moon’s suggested recipes: Pistachio, White Chocolate and Fresh Ginger, or Candied Bacon.
Kick-the-Can Ice Cream is another must-try. All you need are some coffee cans, a roll of duct tape and a few kids to entertain. I’m going to make a chocolate chip cookie dough version using the following recipe for my cookie dough balls:
1 Cup Butter
1½ Cup Maple Sugar
2½ Cup Almond Meal
2½ Cup Organic Oat Flour
½ Cup Chocolate Chips
1 Teaspoon Almond Extract
1 Teaspoon Vanilla
Cream the butter and sugar and then add remaining ingredients. Mix till just blended, scraping the sides of your mixer often. Form into little bite-sized balls and freeze. Add to kick-the-can ice cream.
Taste Buddy 