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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Italian cream cheese — tiramisu, pasta, risotto finishing
Compressor-free churner for gelato, sorbet, frozen yogurt
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Scoop ice cream into 4 balls. Place on a tray lined with parchment.
Freeze until very hard. While ice cream is freezing, toast coconut in a non-stick pan over medium heat. Stir constantly, so coconut flakes do not burn. Toast until golden brown. Remove from heat immediately and pour into a bowl. Stir in coconut sugar. Let cool. Remove ice cream balls from freezer, and working quickly, roll each one into the coconut mixture. Return to freezer for 30 minutes. Right before serving, drizzle with melted chocolate chips.