Here's a new way to enjoy those yummy chocolate caramel coconut Girl Scout cookies- in a frozen yogurt! Chocolate caramel coconut beer optional.
They sell Samoa Ice Cream at my local supermarket so there was no point in making something I can just buy in its finished form. Not everyone has chocolate coconut caramel beer but with a frozen yogurt recipe, you don't have to have the beer in it.
You can find chocolate yogurt, caramel yogurt, and coconut yogurt in many supermarkets these days, so I decided to combine all 3 types of yogurt and turn it into a frozen dessert!
Given my experiences with making ice cream in the past, I anticipated that the frozen yogurt would be hard to scoop but I was pleasantly surprised how easy it was. The key is that you need to use yogurt with fat in it- fat-free yogurt(who eats that s--- anymore!?) will only result in a frozen dessert that's hard to scoop.
And if it's hard to scoop, I'm less inclined to eat it. Ain't nobody want to wait 15 minutes for their ice cream to thaw out enough to be scoopable!
The frozen yogurt tasted malty from the beer, but coconut was also another flavor detected along with chocolate. Caramel not so much.
My dad didn't try this recipe due to the beer in it. Even if I forgone the beer, he still wouldn't have eaten it due to the chocolate in it.
You will need:
For the cooking equipment:
A medium saucepot
A large bowl
An ice cream maker
An ice cream tub
For the frozen yogurt:
12 oz. chocolate caramel coconut beer(optional)
8 oz. full-fat chocolate yogurt(I used Icelandic-style yogurt)
8 oz. full-fat salted caramel yogurt(I used Australian-style yogurt)
11 oz. full-fat coconut yogurt(I used French-style yogurt)
1/2 cup heavy whipping cream
1 cup granulated sugar
1 tbsp. light corn syrup
At least 4 Samoa Girl Scout Cookies
For the beer(optional);
1. . Pour the beer into a medium saucepot. Put the saucepot on the stove on low heat and let the beer reduce until there's only 8 ounces left. Reducing the beer cooks some of the alcohol out, which will enable the ice cream to freeze.
For the rest of the frozen yogurt:
1. Put the next(or first if you're not using beer) 6 ingredients into a large bowl and mix all the ingredients up. It's ok if there's cream on top from the yogurt.
2. Put aluminum foil over the bowl and put it in the fridge for at least 2 hours, or overnight to let it chill, especially if you're using beer.
3. Put in some caramel sauce, shredded coconut, and chocolate sprinkles into the frozen yogurt base and mix all the ingredients up.
4. Turn your ice cream maker on and pour the frozen yogurt base into the bowl of the ice cream maker. Let the frozen yogurt churn for 15 minutes.
5. Break apart 4 Samoa cookies either with your hands or a knife into the smallest pieces possible. Put the chopped cookies into the churning frozen yogurt. Let the frozen yogurt churn for another 2-3 minutes.
6. Turn the ice cream maker off and pour half of the frozen yogurt into an ice cream tub. Top with more Samoa cookies(doesn't matter if they're chopped) and caramel sauce.
7. Cover the cookies with the rest of the frozen yogurt. Put the lid on the ice cream tub and place in the freezer for at least 6 hours, or overnight.
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