Samoa Ice Cream
This Samoa Ice Cream includes the chocolate, coconut and caramel flavors of the beloved Girl Scout cookie…just in homemade ice cream form!
I used to be a Thin Mints kinda guy. Each spring when coworkers would bring in order forms for Girl Scout cookies, I would always stock up on Thin Mints. Then I would portion those delicious treats out over the next several months. A frozen Thin Mint truly is delicious, and I could probably eat a half sleeve of Thin Mints right out of the freezer. However, I have decent self-control (usually), and I could usually make that Thin Mints stash last until early fall.
Then I met Laura.
Now I’m a Samoa kinda guy. (If we’re telling the truth, I’m probably ½-Thin Mints and ½-Samoa. I can’t just give up on Thin Mints like that!) But Laura made me see the light when it comes to Samoas. Shortbread cookies topped with chocolate, caramel and coconut. They’re delicious!
On a side note, it appears that Samoas have changed their name to Caramel DeLites – well, sorta. It turns out that the Girl Scouts use two different bakeries to make all of their cookies, and Girl Scout councils can choose which bakery to order their cookies from. One bakery calls them Samoas. One bakery calls them Caramel DeLites. They are very similar cookies, although some claim that they are not quite identical. Either way, the combination of chocolate, coconut and caramel is there. That’s good enough for me!
Samoa Ice Cream
Channeling those chocolate, coconut and caramel vibes, I decided to put a Samoa twist on homemade ice cream. I certainly could’ve just chopped up some Samoa cookies and mixed ’em into vanilla ice cream. I’ve been doing that for years with Oreos. Delicious. But that assumes I will have Samoas on hand, and that’s a risky assumption – especially with a Laura and a Robbie in the house.
Instead, I started with my vanilla ice cream recipe as a base and then added in a coconut-caramel topping and melted chocolate. All of the flavors of those beloved Girl Scout cookies…in ice cream form!
If you’ve never made homemade ice cream, then you really should give it a try. The only problem is that the ice cream is soft (think soft-serve style) when it comes out of the ice cream maker. It’s difficult to avoid eating the entire batch right then and there!
One thing I noticed about this Samoa Ice Cream is that it needed extra time in the freezer. Adding in the melted caramel topping + the warm chocolate caused the ice cream to melt a bit. (Shocking, right?) As a result, this ice cream needed a few extra hours in the freezer before it was firm enough to scoop for these ice cream cones. The wait was challenging, but I think it was worth it. This Samoa Ice Cream is delicious…and it’s a fun way to celebrate the 2nd most popular Girl Scout cookie. (Yes, Thin Mints are still the most popular.)
Did you make a batch of this Samoa Ice Cream at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Samoa Ice Cream
- 1¼ cups half-and-half
- 1 cup sugar
- 5 large egg yolks
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1½ cups unsweetened shredded coconut
- 10 oz. caramels unwrapped
- 2 Tbsp half-and-half
- ¼ tsp salt
- 4 oz. baking chocolate chopped
- Place half-and-half in a medium saucepan. Heat over medium-low, stirring occasionally, until half-and-half just begins to simmer.
- Using a small bowl, whisk together the sugar and egg yolks until well blended.
- Gradually pour the heated half-and-half into the egg yolk mixture; whisking vigorously the entire time.
- Transfer this mixture back into the saucepan and cook over medium-low heat, stirring constantly, until custard thickens noticeably and coats a wooden spoon. (~4-6 minutes).
- Once the custard mixture has thickened, remove from heat and add the heavy cream and vanilla extract; stir until well combined.
- Pour mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate at least 1 hour, or overnight.
- Spread coconut on baking sheet; bake at 325°F for 13-15 minutes, or until light golden brown in color.
- Place the caramels, half-and-half and salt in a small saucepan. Heat over low heat, stirring occasionally, until smooth. Remove from heat and stir in toasted coconut.
- Using a microwave safe bowl, microwave the chopped baking chocolate in 30 second intervals, stirring after each. Continue until chocolate is fully melted.
- Pour the liquid ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. Once ice cream begins to thicken, drop spoonfuls of both the caramel mixture and the melted chocolate into the ice cream maker. (Note: Due to the addition of the warm caramel and chocolate, this ice cream will need to freeze for a bit longer. I recommend overnight.)
Looking for more Samoa inspired recipes? Check out these other favorites, too:
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Cant wait to make this soon can i use oat milk and coconut cream and can i make this without ice cream maker as i dont have ice cream maker at home i never had samoa ice cream before perfect for hot days in Singapore love your recipes as always brightens up my day everyday after work
Hmmm, it would be hard to make this ice cream without an ice cream maker, Ramya! I don’t know how vegan options would work, but you could try going with this no-churn version and then add in the chocolate, coconut and caramel. https://spicedblog.com/no-churn-oreo-ice-cream/ Let me know how it works out with the vegan options if you try it!
Believe it or not, but I happen to equally love Thin Mints and Samoa cookies (Well, probably Samoa cookies just a little bit more…because it’s the combination of coconut, caramel, and chocolate!) And Samoa ice cream? It looks scrumptious. And even though it’s still quite cold for homemade ice cream season, I’m glad you’ve shared it…and I’m also jealous you enjoyed it!
It truly is hard to pick between Thin Mints and Samoas. They’re both delicious! I think I might still fall slightly on the frozen Thin Mint train, but Samoas are not far behind. Either way, this ice cream didn’t last long! And you know that ice cream is not just for summer – in fact, I remember you saying that before!!
Ohhh first time I heard of this thing, I am not sure if it is related to the country at all but never had seen it here in NZ where there is an ample population of Samoans. Sounds delicious though, caramel, coconut and chocolate, thats all of the good stuff
Yeah, I’ve always wondered where the name for those cookies comes from. I assume it is related to the Samoan people somehow, but the backstory there is pretty murky. All I know is the chocolate, coconut and caramel combination is amazing!!
However you call it, this sounds amazing, David! And it looks really pretty, too. I haven’t taken my ice cream maker out of storage yet, but when I do this’ll be on my to-do list!
Exactly! The name doesn’t matter when chocolate, caramel and coconut are all involved. 🙂 I’m thinking this weekend sounds like a good time to pull out that ice cream maker, right? I mean this ice cream…sooo good!! Thanks, Frank!
Store bought cookies don’t really do it for me. I say this even though I know if you set a plate of them in front of me, I’d eat them all. Still, I’d hate myself afterward. Samoas, though, I would not feel that way about. First of all, there aren’t that many in the box, and secondly, there just so good. But forget about all of that. I’d rather eat ice cream any day. So bring one the cookie-flavored ice creams!
Haha – I totally hear ya, Jeff! I actually haven’t bought Girl Scout cookies in several years. Ironically, I think the fact that you can always get them in the grocery store now makes them less tempting to buy. Before, it was like “Girl Scout Cookies!! I need to get them before they’re gone!” Now? Eh. I’ll take this ice cream instead!
I used to sell Girl Scout cookies – door to door and then when they came back in, we had to go and deliver them! My poor mom used to have to take me everywhere. Samoa was one of my favorites (and thin mint) and this ice cream looks just perfect!
Oh my goodness – I’ve never thought about how much driving around parents would have to do in order to sell cookies! Now we can just stay at home and make a batch of ice cream instead. Haha. Thanks, Kathy!!
what a marvellous combination of flavours david. we don’t have samoas here but i love the flavours. samoas is an odd name though … ?
Samoas is indeed an odd name. I tried researching the origins, but the interwebs weren’t too helpful. Either way, the combination of flavors is spot-on!!
You cannot go wrong with this ice cream! Wow. I was a GS frozen thin-mint fan too! Also, a Samoas fan too.
This is a really nice ice cream recipe. Love it.
A good frozen Thin Mint cookie is still hard to beat! But I have to say that this ice cream certainly comes close…the combination of flavors here is SO tasty. Thanks, Velva!
I’ve never heard of Samoas before David but I’m glad you enlighted me! The combination of chocolate, coconut and caramel is devine!
Samoas are one of the flavors of Girl Scout Cookies here in the States…they’re delicious! Basically chocolate, coconut and caramel on a shortbread cookie. I took that concept and turned it into ice cream here. It’s hard to beat that combo of flavors if you ask me! Thanks, Neil!
I mean, chocolate, coconut and caramel all in one delicious ice cream?! Now that’s some combination! It would be difficult to stop at a couple of scoops, I’m sure of it. And what a fun idea to transform those delicious cookie flavours into a frozen treat. And just imagine crushing up some of those cookies and sprinkling over top of the ice cream for extra indulgence? Now that’s the way to kick off the week!!
I’m sure you are correct, Dawn…and I speak from experience. 🙂 Once we had this ice cream in the freezer, it took all of the willpower I could muster to keep from eating it all in one night! And I really like your idea of crumbling Samoa cookies on top, too – talk about extra indulgence in the best way possible!
How did you know that I’ve been craving ice cream!? haha…and I love Samoa cookies so this is definitely calling my name!
Haha – I think the fact that winter might be over is causing your ice cream craving! I mean it’s not warm yet, but at least it’s not frigid! I say celebrate an early summer with a batch of this ice cream. 🙂 Thanks, Marissa!
How fantabulous is it that ice cream season is here – well almost here for some of us 🙂 Like Laura I am a Samoa cookie aka Caramel DeLites fan-so this here ice cream is calling my name! What a fab idea to take the elements of those decadent cookies and put them into this!
Happy almost summer my current-upstate-NY friend!!!
Pfff…it’s probably ice cream season down where you are, Shashi! For us, at least it’s not frigid cold anymore. The snow has (almost) all melted, and that makes me happy! 🙂
What a delicious flavour combination! Can’t wait for ice cream season to be in full swing soon!
All year is ice cream season in our house – haha! But, yes, I am ready for outdoor ice cream season! 🙂
David I’m going to try your icecream recipe. I was a Girl Guide, many moons ago , and then always enjoyed the Girl Guide biscuits during the fund-raisers. Haven’t seen them for years unfortunately. Great recipe thanks.
Ah, I didn’t realize Girl Scout (Girl Guide) cookies (biscuits) were a thing down there in Australia, too! So cool! I definitely recommend this ice cream. It’s got all the best things mixed in! 🙂
I’m with you, I like both Thin Mints and Samoa cookies! Lately my daughter always asks for a mint cookie as a treat, and she lovesss coconut, so I’m sure she’d love Samoa cookies too. What a fun idea to turn Samoas into ice cream!
I can’t be trusted around a box of Thin Mints or Samoas. Now that I think about it, I can’t be trusted around this ice cream either. Haha! Thanks, Nicole!!