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: