Pina Colada Ice Cream Floats

Today in Phoenix, it’s going to be 108 degrees F. Man, can I tell you how badly I want to move. Not really to get me away from the heat so much, but I feel so bad for my pour husband that has to work up in the air or on a pole all day in this. Plus, I’m ready for some kind of adventure. I’ve lived in Phoenix, Arizona my whole life!! And although I love my family being here and all that, I would really love a change, and I want to do it before my kids get to old. Because you really shouldn’t move a kid once they’re in high school in my opinion. Not that they’re close to that age, but when I want things done, I want them done like yesterday, but we’ll see what happens. (If you know of any good paying lineman jobs in an area that doesn’t get below 0 degrees F in the winter, give me a shout out!!)

But since it is so amazingly hot where I live, I figured it’s about time to cool things down. When first making this recipe, I didn’t really intend to have it be Pina Colada flavored. It just sort of evolved into that. First I wanted to make some coconut ice cream, because I fell in love with it while we were in the Caribbean in March. They had the most amazing coconut ice cream, so I wanted to attempt to recreate it. Then I was like, “Hey, we should make this into a float!!” And since I love Pineapple Juice, and that felt very summery to combine the two, here we are. I really am so happy with the finish product, but the coconut ice cream is define on it’s own too. Enjoy!!

Printable Recipe

Pina Colada Ice Cream Floats
Coconut Ice Cream
1 (14 ounce) can coconut milk
1 cup sweetened shredded coconut
1/4 cup sugar
1 1/2 tsp. coconut extract
1 tsp. rum extract
1 cup milk
1 1/2 cup heavy cream

2 cups pineapple juice
1 1/2 cup Sprite soda
Sliced pineapple and mint leaf axcents, optional

Combine coconut milk, shredded coconut, sugar, and extracts in a blender. Blend until mixture is almost smooth, about a minutes. You want the coconut pieces to be small, but not completely broken apart. In a container add coconut mixture with milk and cream. Mix well. Refrigerate for at least an hour to let mixture cool. Add to ice cream maker. Follow maker instructions. Freezer in an air tight container.

When ice cream is finished, combine pineapple juice and Sprite in a pitcher (you may need more depending on how many floats you are making and the size of you glasses). Mix well. Fill serving cups 1/2 way full with juice mixture, then top with a scoop of coconut ice cream. Add slice pineapple and mint leaf if desired. Serve immediately.

A Food Snots Original Recipe

Printable Recipe


Homemade Caramel Sauce

I’m back!! Sorry. I guess I needed a little bit more time to recover then I anticipated. My body was not happy with me after this race. Thought I trained adequately for it, but I needed to do a lot more hill training. Saturday, my whole body was getting so tight every time I would sit, it was hard to get up and walk afterward. And while that went away Sunday, I woke up Sunday morning with a head cold. So I think this is my bodies way of saying, “I hate you. This is your punishment for what you just put me through.”

I’m getting over it though. Still have a stuffy nose and am sneezing every two seconds, but am no longer achy, which is great. And my urge to get my butt in the kitchen came back yesterday. So I decided it was time to tackle the Caramel Chocolate Triffle that won the, “What Dessert Would You Like to See Next?“.

So to start it off, you have to have this caramel sauce. There are some things that you can get at the store, like the chocolate cake, you can totally substitute for a box mix. But the caramel sauce is one thing that makes the dish so it HAS!! to be homemade. Otherwise, it just won’t turn out to it’s full potential.

It’s going to come out a little darker then regular caramel sauce. Don’t panic! It’s do to using brown sugar instead of granulated sugar. If you want you’re caramel to come out a lighter shade of brown-orange then just substitute the brown sugar for white sugar, but the reason I use brown sugar is I find that it adds more flavor. Just trust me in this one. The only thing you need to be careful of is not burning it. Other then that, this is a synch to make. And it is amazing!! In fact, I need to get it out of my house so I stop dipping my finger in the leftovers in my fridge. But… Not without one more finger full 😉 Enjoy!!

Homemade Caramel Sauce
     1/2 cup butter (1 stick)
     2 tablespoons light corn syrup
     1 cup packed brown sugar
     1 cup heavy cream
     2 teaspoons vanilla extract

In a medium saucepan combine butter, corn syrup, and brown sugar.

Bring to a boil over medium heat until mixture reaches 260 to 270 degrees F, stirring consistently. Take off heat and slowly pour in heavy cream while continuously stirring. Put back onto burner over medium heat just until mixture boils. Boil for about 1 minute and take off heat.

Let cool for a minute or two and then stir in vanilla extract until well incorporated. Refrigerate leftovers in a sealed jar.

Printable Recipe

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Butterbeer Blondies with Butterbeer Ice Cream

Since it was my birthday Tuesday, everyone has been asking me if I was making my own cake or if someone was making one for me… I always replied that I was making one for myself, but what I left out was I wasn’t making cake. Why, you might ask… Well, ready for my confession? I don’t really like cake. I wouldn’t say I dislike it… but there are just so many other desserts I would much rather have then cake. I shouldn’t say all cakes, I love lava cake and angel food cake. But normal white cake with frosting just doesn’t make sense to me, or cupcakes for that matter. Honestly, I don’t see what the fuss is about. If I’m gonna have a dessert, give me something decadent with tons of flavor. Something that gives me the urge to lick it off my plate. But, since it was my birthday, I didn’t want to make something to pain-stakingly tiresome like creme brulee. One of my favorites, btw!! So I decided to make something a little easier. Not that home made ice cream is easy, but it is one of my favorites, so in the end this is what I made as my birthday cake.

I have been curious about the flavor of butterbeer since I saw it on Harry Potter, and I don’t know if the cream soda was suppose to be the flavor of butterbeer or if it was the butterscotch, but all I have to say about this dessert is wow!! It’s basically a butterscotch blondie with vanilla cream soda ice cream and butterscotch ganache. Huh!! It is so good! The ice cream is what takes the longest because you need to give it time to cool, and then freeze it. So this dessert takes about 2 days cause of that, but the blondie and ganache are actually really simple, and everything is to die for!! So yummy!

Butterbeer Ice Cream

  • 1/2 cup cream soda
  • 1 cup packed dark brown sugar
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • 2 cups heavy cream, divided
  • 1 cup buttermilk
  • 3 egg yolks

In a small bowl, gently beat the egg yolks; set aside. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla, and butter flavoring. Heat until butter is melted and sugar is dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation will cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat. Temper the egg yolks, then add to mixture slowly while whisking constantly.

Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours of overnight. Serve over blondies and with butterscotch ganache (recipes below).

Butterbeer Blondies

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 tablespoons cream soda
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups butterscotch chips

Preheat the oven to 325 degrees and spray on 8×11″ baking dish cooking spray (you can use a 9×13″ pan; just reduce the baking time by about 10 minutes or so). In a medium bowl, whisk together the flour, baking soda, and baking powder.

In a large bowl, cream together the butter and sugars until smooth. Add in the egg and beat for one minute. Beat in the cream soda and vanilla, and then gradually beat in the dry ingredients just until combined. Using a rubber spatula, fold in the butterscotch chips.

Spoon the batter into the dish on spread evenly. Bake 40-50 minutes or until a knife inserted in the center comes out mostly clean (the inside will still be very gooey, and the top is golden brown. Transfer the pan to a wire rack to cool completely before cutting into bars.

  • 1/3 cup butterscotch chips
  • 1/4 cup heavy cream
Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted. Allow to cool slightly before drizzling over ice cream.

Butterbeer Blondies recipe from Sugar Crafter and Butterbeer Ice Cream and Ganache recipes from The Spiffy Cookie.

Royal Homemade Ice Cream

My mom used to make this for us when I was little, and it is one thing I remember from a very young age. Actually, it’s one of the first things I remember her making us. This homemade ice cream is like no ice cream I’ve ever had. Nothing else even comes close!! It’s so creamy and delectable. It is just simply amazing! If you don’t like cinnamon, or you are just looking for vanilla, then take out the cinnamon and up the vanilla extract from 1 1/2 teaspoon vanilla to 1 tablespoon vanilla. Enjoy!


  • 1 pint half and half (2 cups)
  • 1 teaspoon ground cinnamon
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 pint whipping cream
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
Scald the half and half and ground cinnamon in a sauce pan on medium heat, do not boil. In a bowl, whip the egg and sugar until creamy and pale yellow. Add half and half, beat 1 more minute. Stir in whipping cream, vanilla, and salt. Pour in ice cream container and freeze.

Nutty Vanilla Ice Cream Shooters

I got the nicest e-mail from a follower the other day. Among conversations she recommended this Rice Chex Dessert. I renamed it cause the name “Rice Chex Dessert” fell a little flat for how yummy this was. This dessert is an assortment of textures and flavors, and put all together is amazing. It’s sweet and creamy from the vanilla ice cream, salty and crunchy from the cereal mixture, and so yummy! I was actually pleasantly surprised how good it was, so thank you Julie for sending me the recipe.

I didn’t really follow the directions cause I was feeling inventive, again. But I placed the original instructions on the recipe so you can choose either way to do it. To be honest, you could take the Chex mixture and just put it on top of a couple scoops of ice cream and it would still be amazing. But what I did is I just applied the same concept in a smaller scale for the glasses. Place about a tablespoon of cereal mixture on the bottom of the glass and lightly press down. Pour some thawed ice cream on top of bottom layer and place another tablespoon of cereal mixture. Lightly press down then add more ice cream till cup is almost full. Top with a little more cereal mixture and freeze. If you want to make the version at the very bottom of the post, line a bowl with plastic rap. Add the cereal mixture. Press down. Add ice cream. Then what I did was I froze the ice cream for about an hour till it was firm but not super hard. Then add another layer of the cereal mix. Press it down then finish freezing. When ready to un-mold, put the bowl in warm water for a couple of minutes and it should come out relatively easy. So yummy and super easy! Enjoy!!


  • 3 cups crushed Rice Chex cereal (measure after crushing)
  • 1 1/4 cups firmly packed brown sugar
  • 1 1/4 cups finely chopped cashews
  • 1 cup butter, melted
  • 1 1/4 cups angel flake coconut
  • 1/2 gallon good quality vanilla ice cream, softened so it’s spreadable (don’t use French Vanilla, it’s not good in this recipe)
Place the Rice Chex cereal into a ziplock bag and crush using a rolling pin. Your just wanting to get rid of the big pieces, but don’t make it super fine cause you still want that crunch. Combine all ingredients but ice cream in a bowl. Butter a glass casserole dish (9×13 or 10×15). Take half the cereal mixture and put in the dish, press down. Spread the entire half gallon of ice cream on top of cereal. Place remaining half of cereal mixture on top of ice cream and press it down.
Place in freezer until mix has frozen. Remove from freezer 5 minutes before serving.