flavor of the month: Snick or Treat snickerdoodle ice cream with soft-baked snickerdoodle cookies
Sugar and spice and everything nice is going into these pints. This is a cinnamon sugar snickerdoodle flavored ice cream, with chunks of soft-baked snickerdoodles in every bite. Get ready for our play by play of the making of Snick or Treat!
#95 Snick or Treat snickerdoodle ice cream with soft-baked snickerdoodle cookies "Trick or Treat, give me something good to eat." Okay, how about a pint of our Snick or Treat flavor? We adapted our recipe to mimic that of the perfect snickerdoodle - half regular sugar, half brown sugar, and plenty of cinnamon, and, as every cookie baker has, our own dash of something special. Each bite is like a cold, creamy snickerdoodle cookie. But not only that, we went meta on y’all and threw in some soft-baked Snickerdoodles from our gal-pals at Sweet Loren’s.
#96 Candy Corn candy corn ice cream We did it. We’re doing it. In the name of Halloween indulgence, we’re ditching our au naturale vibe and going straight for candy. Candy corn, that is. This is straight up candy corn ice cream made with real candy corn. A childhood dream come true.
Step 3: Now onto the Coconut Riso part of the ‘scream. Yes, that is coconut rice ice cream. Using real rice and coconut milk. Adapting our signature Riso ice cream recipe for coconut milk, we turn rice pudding into an ice cream custard base. We keep some of the rice, blending it in to the ‘scream, which creates a unique texture with every bite.
Did you know? Here’s a MilkMade fun fact: Our very first flavor EVER for our Membership was flavor #1, Risalamande. All the way back in December of 2009!!! It’s based after Diana’s holiday family traditional dessert called Risalamande — a Danish rice pudding with almond slivers and one FULL almond. It’s served at holiday gatherings, and whoever finds the full almond in their serving wins a prize. We recreated that in ice cream form - adding one FULL almond in the batch, and whoever found the full almond in their pint won a prize.
Step 1: First, we got a bunch of mangos and let them ripen realllll well. Until they were soft, buttery, yellow-orange, and easy to dice up. And we all know, mangos are not easy to dice up. Those seeds are so misshapen and annoying!
We’re taking you through the making of our latest and greatest (seriously we really love this one), Mango Sticky. It’s two parts coconut rice ice cream, one part mango, and get ready for the step by step.
Happy (day after) Labor Day! Just so you know, summer isn’t over yet. September 21 marks the last day of summer, even though Labor Day feels like it’s unofficial end. Since we’ve got another month to go, we’re hanging on tight to every last bite of our fresh fruity flavors. Here are our two flavors of the month for September.
#93 Mango Sticky coconut riso ice cream with scoops of fresh mango ice cream Since we discovered Mango Sticky Rice years ago at the Thai Temple Sunday brunch in Berkeley, CA, we’ve been hooked, searching for it at every Thai restaurant in the city. It’s hard to find! And if you know a thing or two about Mango Sticky, it’s hard to find a perfect one - the right rice consistency, a sweet coconut milky flavor, a perfectly ripe mango. Well, we hope this is it, just in ice cream form. It’s our signature riso ice cream made with coconut milk, with scoops of perfectly ripe, buttery yellow mango ice cream.
#94 Moroccan Mint sweet mint-infused green tea ice cream Just as tea is ceremonial, considered an art in many cultures, in MilkMade culture, ice cream is art. A ceremony in every pint. Right? Well we’ve taken a tip from the traditional Moroccan tea ceremony to create this work of art - a green tea ice cream sweetened with our house-made mint-infused simple syrup. Enjoy it with friends, repeat.
milkmade flavor of the day: MANGO STICKY RICE coconut riso ice cream with scoops of fresh mango ice cream
Our latest and greatest is Mango Sticky, flavor #93 for September. It’s our signature riso ice cream made with sweet coconut milk + scoops of fresh mango ice cream. It’s our version of that delicious Thai dessert - sticky coconut rice and sliced mangos. Only much much better.
We’re crafting pints of these for our September delivery, so if you want to get your hands on one, sign up today to receive it in our September delivery, the week of September 9th.
Steps 3, 4, 5: Okay we skipped a bunch of steps here, but basically, we turn the peach into a compote and infuse it with our ‘scream base. We like to swirl some compote into each pint, and add the oat cobbler crumble as we pack.