photos by Jared Smith
It was only a matter of time before I whipped up another one of my infamous (especially after these) ice cream shot recipes, and this time we’re really getting creative on you! We’ve teamed up with Kathleen, the lovely lady behind Honeychild’s Sweet Creams (who I met here locally in Houston am became instantly obsessed with!), to bring you both an original recipe for her homemade toasted marshmallow ice cream AND my twist on it to become a toasted marshmallow ice cream shot. Is that not a match made in heaven or what?!
I also feel the need to express just how good her ice cream recipe is for the season, even if you’re just looking to spice up your scoop of ice cream for holiday pies. It has actual toasted marshmallows IN IT. It’s just a dream, I’m telling you..
I never deny my love affair with peppermint flavored things, but during the month of December, I let my peppermint flag fly high. Literally. To mark the occasion, I decided to combine this reader favorite recipe with the holiday season to create peppermint eggnog milkshake shots that are perfectly petit enough to fit any party… unless the big and tall section is more your style, in which case you can turn this into a punch bowl recipe.
- Peppermint ice cream
- Peppermint white chocolate bark
- Crushed peppermint
- Sugar water
Blend together 2 parts peppermint ice cream to one part eggnog. Rim the glasses with with crushed peppermint by dabbing them with sugar water and dipping them in peppermint. Fill your glasses with the milkshake mixture and place them in the freezer until you’re ready to serve. Break the peppermint bark into halves and place them on top just before serving.
I can agree with the salted caramel ice cream cake shots as being the number one reader favorite recipe. Maybe I’m showing my sweet tooth a little much here, but how can you not love a recipe that involves the words ice cream, cake, and caramel? ..Shh, say no more, I know just what you mean.
You can find the recipe and more drool-worthy photos here.