Source: Baking Bites
Homemade Samoas Ice Cream
3-oz dark chocolate, melted
approx 12 shortbread cookies
1 14-oz can sweetened condensed milk
2 1/2 cups milk (pref. whole)
2 tbsp sugar
2 tsp vanilla extract
3/4 cup caramel sauce
2/3 cup toasted coconut
Dip shortbread cookies in melted chocolate and place on a sheet of wax paper. Refrigerate until chocolate is form, about 20 minutes.
Whisk sweetened condensed milk, milk, sugar and vanilla in a large bowl until blended. Chill for 15 minutes.
Pour ice cream mixture into ice cream maker and prepare according to the machine’s directions. When the ice cream is done, transfer to a large freezer-safe container. Chop chocolate-dipped shortbread cookies and stir into ice cream. Stir together caramel sauce and toasted coconut and drizzle into ice cream to create a swirl.
Chill for at least 45 minutes in the freezer before serving to allow ice cream to set up.
Note: Do not use melted caramels as they will not remain soft in the ice cream. A homemade caramel sauce (recipe soon!) or store-bought caramel ice cream sauce is your best bet here.
Yes, you do need an ice cream maker for this recipe, but you can start with store bought vanilla ice cream instead if you like.