hot fudge Archives - Wood & Spoon

Turtle Ice Cream & MONTH OF CHOCOLATE

Turtle Ice Cream by The Wood and Spoon Blog by Kate Wood. This is a creamy chocolate ice cream adapted from jenny Britton Bauer, swirled with salted caramel sauce, hot fudge, and toasted pecans. This ice cream is super creamy, rich, sweet and salty. The toasted nuts add crunch that makes this ice cream a simple delicious homemade treat. Find the recipe on thewoodandspoon.com

Y’ALL. It’s already here, and I’m so excited that I could almost pee my pants. We’re celebrating something way better than Christmas morning, the first day of school, or even a second date with a major hottie, because today marks the beginning of MONTH OF CHOCOLATE.

Month of Chocolate

Do you guys remember all the chocolate shenanigans we partook in last year? There were homemade chocolates and a white chocolate layer cake. There was a hazelnut mocha cream pie and two minty desserts: sandwich cookies and a mint brownie ice cream cake. We played with cocoa powder and dark chocolate bars, mini chocolate chips and fudgy ganache. Basically it was a sticky-sweet month of decadent chocolate desserts, and those few short days were so glorious that it had to be a tradition in the making. So people, today we start the second annual #monthofchocolate, and yes, it’s okay to cry real tears of joy. I know I am.

Turtle Ice Cream

Before you get too hot and heavy on all this chocolate business, let’s chill out with one of the best homemade ice creams I have ever had the pleasure of shoveling down my gullet. It’s turtle ice cream, a rich and creamy chocolate ice cream swirled with toasted pecans, hot fudge sauce, and salty-sweet caramel. Perfectly sweet with just a teensy bit of crunch, and every bit as decadent as a chocolate ice cream should be. Let’s chat about how to make it.

For the best turtle ice cream, we need the best sauces to mix into it. To make my favorite homemade caramel, we cook sugar and water in a saucepan until it has bronzed to an amber hue. Next, warm cream is added to transform that caramelized sugar into a gooey sauce. Once combined, the caramel is finished with a bit of butter and a helping of salt.

My favorite hot fudge sauce is even easier to make. Cream, corn syrup, brown sugar, cocoa powder, salt and chocolate are melted together in a saucepan until boiling. Continue to cook, stirring occasionally, for 5 minutes and then add the butter, vanilla, and even more chocolate. Allow both sauces to cool before adding to your ice cream, or, better yet, make them a day or two in advance. They will keep well in the fridge.

Making the Ice Cream

The base for this turtle ice cream is adapted from Jeni Britton Bauer’s genius recipe. Cream, milk, and evaporated milk are cooked with sugar and corn syrup until boiling. Cocoa powder is added next, followed by a cornstarch slurry that will thicken up the turtle ice cream. Continue to cook the mixture until thick and bubbly, and then add the remaining ingredients: chopped bittersweet chocolate and salt.

The mixture needs to chill completely before we attempt to process it in the ice cream machine, so to speed up the process, I like to use Jeni’s ice bath method. Pour the hot cream mixture into a gallon-sized plastic bag and fill the sink or a giant bowl with ice water. Submerge the plastic bag in the icy water to cool the mixture in about 30 minutes. Once completely chilled, the mixture is ready to be processed in an ice cream machine.

Churning the Ice Cream

You can follow the manufacturer’s instructions to freeze the ice cream base into a chocolatey oasis. For reference, my machine usually requires 20 minutes. Just whiz it in your machine until it is the consistency of fro-yo and then layer in your ingredients. I add a quarter of the ice cream to the pan and then sprinkle on the pecans. Drizzle spoonfuls of each sauce in next, and then repeat the process until all of the ice cream has been sauced up. Swirl it all together with a knife and then freeze the container in a cold part of your freezer for about 6 hours, or overnight.

This turtle ice cream is a sweet and salty tribute to chocolate, the perfect way to start the #monthofchocolate festivities. Be sure to pop by here every week for the rolls, bars, and other delightful confections that you won’t want to miss out on. Give this turtle ice cream a try and let me know what you think! HAPPY CHOCOLATE DREAMING, Y’ALL!

If you like this turtle ice cream you should check out:

Honey Salted Almond Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Samoa Ice Cream

Chocolate Caramel Crumble Cake

Espresso Caramel Thumbprint Cookies

Turtle Ice Cream

Print Recipe

★★★★★

5 from 1 reviews

This turtle ice cream has a creamy chocolate base, toasted pecans, and swirls of hot fudge and salted caramel sauce. Sweet, salty, nutty, and delicious.

Author: Kate
Prep Time: 35
Total Time: 400

Ingredients

1 cup (240 mL) whole milk
5 teaspoons cornstarch
3 ounces (85 gm) bittersweet chocolate
¼ teaspoon salt
1–1/2 cups (360 mL) heavy whipping cream
1 (12 ounce) can regular evaporated milk, not nonfat
¾ cup (150 gm) sugar
¼ cup (80 gm) light corn syrup
1/3 cup (25 gm) cocoa powder
1/3 cup (30 gm) toasted pecans, finely chopped
¼ cup hot fudge sauce, melted but not too hot
¼ cup salted caramel sauce, melted but not too hot

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Instructions

Combine two tablespoons of the milk with the cornstarch in a small bowl and whisk to combine. Set aside while you prepare the rest of the ice cream, but re-stir this mixture occasionally. Chop the bittersweet chocolate and place in a medium sized mixing bowl with the salt. Make an ice bath in a large bowl or your kitchen sink big enough for a gallon-sized plastic bag.
Combine the remaining milk, whipping cream, evaporated milk, sugar, and corn syrup in a medium sized (at least 4 quart) saucepan. Place over medium-high heat, and bring to a boil, stirring regularly. Add the cocoa powder and whisk to combine, continuing to cook for an additional 4 minutes. To mixture will foam and bubble up, so be sure to keep stirring to keep smaller pans from overflowing! Pull the pan from the heat and whisk in the cornstarch mixture. Place back over heat and continue to cook, stirring with a spoon or a spatula, for about 1 minute. Remove from heat.
Slowly drizzle the hot cream mixture over the chopped chocolate and salt, stirring regularly. Once all is combined and smooth, pour the contents of the bowl into a gallon-sized plastic bag. Place the sealed bag in the prepared ice bath and allow to chill until cold.
Once the mixture is chilled, pour the contents of the bag into a prepared ice cream processing machine. Make sure that your ice cream bowl is adequately chilled. Process the ice cream according to manufacturer’s instructions until thick and fluffy, like the consistency of soft-serve ice cream. Spoon ¼ of the ice cream into a loaf pan or a container large enough to freeze the ice cream in. Drizzle with ¼ of the hot fudge and caramel and sprinkle with pecans. Repeat this process 3 more times until all the ice cream, sauces, and nuts have been used. Use a knife to swirl in the mix-ins and cover your loaf pan with a sheet of foil. Place the pan in the freezer to firm up, about 6 hours or overnight. Allow the ice cream to sit out for 5 minutes prior to scooping and ENJOY!

Hot Fudge Sundae Cake

36 Comments / Cakes, Frozen Desserts

Before we dive in to today’s hot fudge sundae cake, I need your help. I’m reaching out to you, human to human, desperately in need of encouragement, advice, whatever you’ve got for me.

You see, I recently decided to branch out beyond my usual arsenal of dinner recipes. I had grown comfortable with simple dinners of a lean meat, vegetable, and starch, and wanted to start experimenting with new recipes and flavors. It seemed realistic to incorporate one new recipe into our weekly rituals, so I made that my goal and started cooking new things.

Unmet Expectations

Like most new ventures of my naive adulthood, I began this quest with grandiose expectations. I saw my family sitting around the dinner table, happily slurping bowls of Vietnemese pho. Aimee operates her chopsticks with age-defying precision and George requests extra pickled onions. No one picks through their food, complains, or asks “what’s for dessert” because they’re entirely enamored with their super-authentic, made-from-scratch meal. “And honey, is that a new dress? You look almost as ravishing as this bowl of noodles!”

There’s other nights too, ones where Brett suddenly develops a deep appreciation for mushrooms and we dive into hearty dishes like creamy polenta with braised beef cheek and chanterelles. Aimee and I pick herbs from our garden for spicy fish tacos and even spicier red curries, margaritas and mango lassies entirely optional.

In theory, it all works. I shop for groceries, sweat over the stove, and people enjoy the food. It should be a given, right?

Dinnertime Terror

Wrong. Instead, dinnertime is a personal beating, a full-blown assassination of this mother’s morale, as not one but three pairs of eyes stare at their dinner with disgust and despair. There’s no tofu meatloaf or fried frog legs on the table- just a simple meal of (what I wrongfully assumed to be) dinnertime basics- things like broccoli, chicken, and quinoa. You’d think I was serving a whole human head with a side of gun powder and hand grenades.

Brett pushes his food around and proceeds to ask 125 questions about the preparation of the ingredients on his plate. Aimee goes to time out twice during dinner and has to be hand-fed broccoli florets in order for her to consume her second and third bites. The floor around George’s highchair is covered with food, a million little quinoa granules that someone (read: Mom) will have to clean up after suffering through this God-forsasken meal. What even is this?

Am I Going Crazy?

So here I am, attempting to nourish my family with delicious and interesting food with absolutely zero luck. Everywhere in the media, writers and doctors and mommy bloggers go on and on about the importance of incorporating wholesome food and unique ingredients into everyday life. Gweneth Paltrow write a 550 word think piece on the necessity of beet roots while Ina Garten laughs in the face of store-bought chicken stock, but I’m over here just trying to get my kids to eat anything besides yogurt-covered raisins.

Even my own mother, a saint in her own right, sends me a box of tools I need to prepare kefir water, because not only is it essential for gut health but what kind of mother would I be if my children drank filtered refrigerator water, and who cares that you’ve killed every house plant you’ve ever owned because feeding organic cane syrup to this jar of fermenting water is the only means by which your family will survive! I ask you, HOW I AM SUPPOSED TO KEEP ALL OF THESE THINGS ALIVE?!?

How Do We Do It?

So how do you do it, Moms? How do you feed your family well? And please don’t write to me about how simple your toddler’s vegan diet is or how you hand-mash your infant’s acorn squash that you grew in your 15-acre organic garden, because honestly, I might institutionalize myself. I want to hear it from the moms who have to will themselves not to order pizza every night. I want to learn from the moms who have to bootstrap it, night after night, just to encourage a diet from their family that expands beyond brown-and-serve sausage links and applesauce squeeze packs. What is our plan for feeding our family well when everyone at the table (self included) is crying? When hotdogs and Kraft singles seem like the easier path to follow?

Hot Fudge Sundae Cake

I need the opportunity to throw in the towel for a minute. Instead, for now, I’ll make dessert. No one cries at the sight of a hot fudge sundae cake. Everyone wins when mom makes a dessert like this.

I came up with this cake last year for my mother. She’s a huge fan of Bruster’s hot fudge sundaes and that was the single request for her birthday. In fact, I made several personal phone calls to the kind people at our local Bruster’s because I just had to learn more about these illusive Dixie nuts that my mom wouldn’t stop talking about. I discovered that these ultra-desirable nuts were nothing more than finely chopped mixed nuts roasted with butter and a healthy helping of salt.

Sidenote: Call me a child, but listening to my mother rave about how much she loved these nuts was giving me all the Michael Scott “That’s What She Said” feels. These are entirely inappropriate conversations to have with your parents and, okay, anyone over the age of 50. If your mother starts talking about Dixie nuts, do yourself a favor and just change the subject.

Making the Cake

To make this hot fudge sundae cake, you need a baked package of brownie mix. We all know boxed brownies are actually delicious, so just cut yourself some slack, okay? The baked brownies are layered with a simple, no-churn vanilla ice cream, hot fudge sauce, and the infamous Dixie nuts. We coat the whole thing in an extra layer of the whipped ice cream, more fudge, and a few cherries on top because that what you do with ice cream sundaes, right?

The beauty of this cake is that you can make it as easy as you need it to be. I love this recipe for homemade hot fudge sauce, but if you desperately need to simplify, just buy it from the store. Don’t want to make the no-churn ice cream? Buy a half-gallon of the real deal in the freezer section and no one will ever know. This hot fudge sundae cake should make your life infinitely better, not harder, so if at any point you find yourself crying into a pan of Dixie nuts, just abort the plan and eat the brownies straight from the pan. You have my permission.

I’m not going to jabber on and on about this hot fudge sundae cake, because I know you already have one foot out the door on your way to get the ingredients. If you, like me, have had a time of it this past week, throw a bottle of wine in your cart and tell your family they can order carry-out. You’ve got a hot fudge sundae cake to make. For extra help on assembling multi-layer ice cream cakes like this, check out this post. Enjoy!

If you like this hot fudge sundae cake, you should check out:

Mint Brownie Ice Cream Cake

Peppermint Bark Icebox Cake

Confetti Ice Cream Cake

No-Churn Coffee Cookie Dough Ice Cream

Pretzel Shortbread Peanut Butter Brownies

No-Churn Mocha Brownie Fudge Ice Cream

Hot Fudge Sundae Cake

Print Recipe

This hot fudge sundae cake is inspired by the ice cream shop specialty. A few layers of brownies, no-churn vanilla ice cream, hot fudge sauce, whipped cream, and salty buttered nuts.

Author: Kate Wood
Prep Time: 60
Cook Time: 240
Total Time: 5 hours

Ingredients

For the brownies:

1–20 ounce box of Dark Chocolate Brownie Mix, plus the ingredients to prepare them with (see notes)

For the salted nuts:

1 cup unsalted mixed nuts, chopped (I use almonds, peanuts, cashews, pecans, or walnuts. Whatever you prefer)
2 tablespoons unsalted butter, melted
3/4 teaspoon salt

For the ice cream mixture:

1–1/2 cup (360 mL) heavy whipping cream
1/2 cup (100 gm) sugar, divided
6 ounces (170 gm) cream cheese, room temperature
1–1/2 teaspoons vanilla bean paste (vanilla extract can be substituted)
1 cup prepared hot fudge sauce (see notes)
Maraschino cherries (If desired)

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Instructions

To prepare the brownies:

Preheat the oven according to brownie package instructions. Grease two 6” round cake pans with cooking spray and line the bottoms with rounds of parchment paper for easy removal from pan. Alternatively, you can grease one 9” springform pan, also lining it with a parchment paper round.
Prepare brownie batter according to package instructions. Divide the batter evenly between the two 6” pans or single 9” springform pan. Bake the brownies according to package instructions until done. Allow to cool completely. You can expedite this process in the fridge.

To prepare the salted nuts:

Preheat the oven to 350 degrees.
Combine the chopped nuts, butter, and salt in a small bowl. Spread the nuts out on a small baking sheet and bake in the oven to toast, tossing every few minutes, until slightly darkened and fragrant, about 10-15 minutes. Allow to cool completely.

To prepare the ice cream mixture:

In a large bowl or the bowl of a stand mixer, beat the cold cream with a whisk attachment on medium-low speed until foamy. Add ¼ cup of the sugar and increase the speed, whipping until stiff peaks form. Remove the whipped cream to a separate bowl and store in the fridge until ready to use.
In that same large bowl or bowl of stand mixer, beat the cream cheese on medium speed until smooth and creamy, about 1-2 minutes. Scrape the sides of the bowl along the way as needed. Add the remaining ¼ cup sugar and vanilla and beat briefly to combine.
Fold in ½ of the whipped cream mixture until almost uniform. Add the remaining whipped cream and fold until well combined, being sure to not overwork it. Store this mixture in the fridge until you’re ready to assemble your cake.

To prepare the cake:

Remove both brownies rounds from the pan and remove the parchment liner from the bottom of one brownie cake. Line the sides of one of the 6” pans (or the 9” springform pan) with and acetate sheet (see notes) or a sheet of parchment paper barely longer than length of the diameter of the 6” pan, folded in half lengthwise to serve as long, reinforced sheet of parchment. Tape the acetate sheet or parchment to secure along the sides of the pan as needed.
If making a 2 layer 6” cake, place the layer of brownie with the parchment sheet still attached into the bottom of the prepared pan. Smooth 1-1/4 cups of the ice cream mixture evenly over top of it. Sprinkle with approximately ¾ of the nuts. Drizzle on 1/3 cup of hot fudge sauce.
Place the second layer of brownie on top of the fudge sauce. Smooth an additional 1-1/4 cup of ice cream mixture on top. Place the whole pan in the freezer and freeze until solid, about 6 hours. Place the remaining ice cream mixture in the fridge.
If making a single layer 9” cake in a springform pan, place the brownie into the bottom of the lined pan. Drizzle the brownie with ½ cup hot fudge sauce and sprinkle 2/3 of the nuts on top. Spread the ice cream mixture on top, reserving about 1 cup to frost the sides, if desired. Freeze in the freezer until solid, about 6 hours.
When ready to frost the cake, carefully remove the cake from the pan and pull off the acetate sheet. Use the remaining ice cream mixture to “frost” the cake. Drizzle the remaining hot fudge sauce on top and decorate the cake with any additional ice cream mixture, nuts, or cherries. Store the cake in the freezer and thaw 5 minutes prior to eating.

Notes

I prefer to use Ghiradelli Dark Chocolate Brownie Mix, but you can use whatever standard box mix you prefer. It just needs to be enough to make an 8-9” pan of brownies.
I keep a jar of homemade fudge sauce in my fridge, but a store-bought fudge sauce is fine. See the link in blog post to check out the hot fudge sauce from Gourmet Magazine that I prefer.
To be sure that your cream cheese is soft enough, you can spread it out in an even layer on a plate and microwave briefly for about 10 seconds. This will help to ensure your cream cheese is soft enough to cream easily. Be sure not to melt your cream cheese though!
Be sure your hot fudge sauce is not too hot when assembling cake or you will melt the whole thing!
See the link in blog post for some notes on building naked cakes with acetate sheets.

Samoa Ice Cream

14 Comments / Frozen Desserts

In our house, summer shows up with a bang, and for a few months, our days are changed. We plan our weekdays around sidewalk chalk and our weekends around trips to the lake. Afternoons are spent in wet bathing suits and bare feet, and the smells of charcoal fires and fresh cut grass abound. Even our freezer changes, filling up with blueberries that we’ve picked, fish that we’ve caught, and frozen treats like the Samoa ice cream that I’m sharing with you all today.

Summertime comes every year at no surprise, yet I’m always taken back by how much I’ve missed it. By how good it feels to thaw my bones. Sure, in a few weeks, I’ll beg for an autumn breeze. I’ll wish away the heat and the sweat. I’ll long for chunky sweaters and curse my jean shorts for forcing me to shave my legs one more time. But for now, I’ll enjoy the glow. I’ll take in all the barbecues and salty-skinned babies and Jimmy Buffet sounds that these days have to offer, because I know we need this season. Our family needs the lazy, chill pace that summer calls for.

The Summer Reprieve

I’m sure your days may look different. Maybe you’re traveling abroad or camping. Or maybe you’re stuck inside the four walls of an office. Maybe you’re home-bound with a new baby or spending your hours studying for summer school courses and exams. Wherever you find yourself this summer, I hope that you’ll spend a few moments taking it in. Do something worth writing home about, even if that something is nothing at all. And if you find yourself unsure of what to make of your time, consider making ice cream. Specifically, this no-churn Samoa ice cream.

Samoa Ice Cream

The idea of this ice cream came from a lone box of Girl Scout Cookies that Brett had stashed in the freezer. For weeks, he would pass over slices of cake and cups of homemade butterscotch pudding for one or two frozen cookies. Infuriating. I was not going to let my desserts, the product of my blood, sweat, and tears be passed over for some pre-packaged, commercially-prepared snacks.

Ok, ok, that’s being dramatic, I know. Girl Scout cookies are the best. I’m sorry for even bringing it up. But still. I was determined to win him over with Girl Scout Cookie inspired ice cream. And so Samoa ice cream was born.

This ice cream is one of those super Kate-ish type recipes where you can make this as from-scratch or as semi-homemade as you want. I love doing it the long, homemade way, but I totally get that not every one of you feels that way. So, to make things simple, I’m going to break this recipe down for you so that you can do you. You can make this however ya please, cool?

Making the Ice Cream

To prepare this Samoa ice cream, we start by making a no-churn coconut base. Like all no-churn ice cream, this starts with a little whipped cream, but here, we amp up the coconutty flavor by trading out the sweetened condensed milk for a can of cream of coconut. Sidenote: this is not the same thing as coconut cream. This is not the same thing as coconut milk. This is cream of coconut, okay? Don’t make the mistake of buying the wrong thing. I use this brand, but you can use whichever kind works best for you.

Adding the Mix-Ins

Next, we add in a few mix-ins. True to the Girl Scout cookie, I added toasted coconut flakes and crumbled store-bought shortbread cookies. Once all of that is folded in with the coconut ice cream base, we layer in a few more toppings- salted caramel and chocolate fudge sauce. Here, you can sub in some high quality store-bought varieties if you please, but in case you’re wondering, I make this caramel and this fudge sauce. This ice cream won’t use the entire yield of those two recipes, so now you have a little bit of caramel and fudge to store in your fridge for a rainy day. Lucky you! Might I suggest using your caramel to make this chocolate caramel crumble cake or this salty caramel peanut butter pie?

Once completed, this Samoa ice cream is a no-churn coconut ice cream filled with shards of toasted coconut, swirls of salty caramel and rich chocolate fudge sauce, and crunchy bits of shortbread cookies. This is a brilliant way to celebrate those campfire treats and to savor that baked flavor even through the warmest of months. And since you’re dying to know, I’ll tell you that Brett tried the ice cream, loved it, and then promptly continued eating the original cookies from the freezer. Men. Am I right?

When planning out your summer months, I hope you’ll carve out space to make and enjoy this Samoa ice cream. Nothing says summer like an ice cream cone, and once you try one filled with this frozen dream, I think you’ll agree. Happy summer to you all and much love from our family to yours. Cheers!

If you like this Samoa ice cream, considering trying:

Mint Brownie Ice Cream Cake

No-Churn Cherry Chip Ice Cream

No-Churn Mocha Brownie Fudge Ice Cream

Apple Crisp Ice Cream

No-Churn Salted Honey Almond Ice Cream

Vegan Coconut Lime Ice Cream Pie

Oatmeal Cookie Chunk Ice Cream

Samoa Ice Cream

Print Recipe

This Samoa ice cream is a no-churn coconut ice cream filled with toasted coconut, swirls of caramel and fudge sauce, and bits of shortbread cookies.

Author: Kate Wood
Prep Time: 30
Total Time: 30 minutes

Ingredients

2 cups (240 mL) heavy whipping cream
1–15 ounce can cream of coconut (not coconut milk)
1 cup (85 gm) unsweetened shredded coconut, toasted (see notes)
1 cup (120 gm) crumbled shortbread cookies (see notes)
1/3 (80 mL) cup prepared salted caramel, slightly warmed for drizzling (see notes)
¼ cup (60 mL) prepared chocolate fudge sauce, slightly warm for drizzling (see notes)

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Instructions

To prepare the ice cream

In the bowl of a stand mixer or in a large mixing bowl, beat the whipping cream on low speed until it becomes frothy. Increase the speed to high and beat until stiff peaks form. Once whipped, fold in the cream of coconut until well combined. (Sidenote: If the cream of coconut has large solid clumps in it when you open the can, you can immerse most of the can in a bowl of hot water and then stir it vigorously until the clumps melt.) Fold in the crumbled shortbread cookies and coconut.
Spread about ¼ of the ice cream mixture into a large, quart sized freezer safe container (I use a metal loaf pan). Drizzle in ¼ of the caramel and fudge sauce and then swirl it in slightly by dragging a butter knife or spoon through the ice cream mixture a time or two. Repeat this process 3 times until all of the ice cream, caramel, and fudge sauce has been used. Cover with plastic wrap or foil and allow to set up in the freezer until frozen, about 6 hours or overnight. Ice cream will keep in the freezer if covered for about 2 weeks.

Notes

To toast shredded coconut, spread coconut out on a baking sheet and cook in a 350 degree oven, tossing occasionally, until golden brown. This will take anywhere from 5-10 minutes depending on the oven. Do not let burn. Once toasted, remove from pan to cool.
I used Girl Scout shortbread cookies, but you can use any brand (or even homemade!) vanilla shortbread. In a pinch, vanilla wafers would work as well.
I keep a jar of caramel sauce in my fridge to add to recipes like this. I prefer Bobby Flay’s recipe for salted caramel (see blog post for link), but any variety of caramel sauce that you enjoy eating would be fine here.

hot fudge

Month of Chocolate

Turtle Ice Cream

Making the Ice Cream

Churning the Ice Cream

If you like this turtle ice cream you should check out:

Turtle Ice Cream

Ingredients

Instructions

Unmet Expectations

Dinnertime Terror

Am I Going Crazy?

How Do We Do It?

Hot Fudge Sundae Cake

Making the Cake

If you like this hot fudge sundae cake, you should check out:

Hot Fudge Sundae Cake

Ingredients

Instructions

Notes

The Summer Reprieve

Samoa Ice Cream

Making the Ice Cream

Adding the Mix-Ins

If you like this Samoa ice cream, considering trying:

Samoa Ice Cream

Ingredients

Instructions

To prepare the ice cream

Notes

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