Here is another case of ‘saw a food and now I can’t get it out of my mind until I make’ it syndrome. On Facebook, I follow one of my favorite ice cream restaurants, Wilson’s. This particular place is in Northern Wisconsin, so luckily (unluckily?) for me, I don’t have access to all their flavors all the time. Most of the flavors they offer ranges from Mackinac Island Fudge to Lemon Sorbet, with a lot of other ridiculously good looking ice creams in between. Visiting Wilson’s is always a ‘have to’ when we are vacationing in Door County, so I always get a look at which flavors they are rotating for the summer.
What I didn’t spot was the Pirate’s Booty flavor they posted to their Facebook a few weeks ago. Also, I need to tell you that I Googled ‘pirate’s booty ice cream’ to make sure it was an actual flavor/thing and it would be recognized as something people would kind of know what it is (basically I wanted to know if they made it up). Pirate’s Booty is an actual thing and it is actually brilliant. The general idea is that caramel ice cream is mixed with chocolate sandwich cookies (Oreo like cookies) and chocolate covered candies (M and M’s). I ended up using chocolate covered peanuts because I couldn’t find chocolate covered candies that were kind of vegan friendly and why would it hurt to add peanuts, right? Also, I sweetened the actual ice cream base with dates, because between the candies and the cookies, I felt like there was enough sugar floating around in there. Making caramel ice cream seemed like an extra step, so I’m counting the dates as caramel, since I can eat an entire bowl of caramel date sauce anyday. I also used coconut milk, one full fat and one lite, since this is a YOLO type ice cream, so there are no bananas here!
Pirate’s Booty Ice Cream
- 1 can light coconut milk
- 1 can full fat coconut milk
- 5 dates
- 1 tablespoon vanilla extract
- 1/2 cup chocolate covered peanuts
- 8-10 chocolate sandwich cookies whole
- 5-6 chocolate sandwich cookies crushed
In a blender, combine the light coconut milk, full fat coconut milk, dates and vanilla extract. (I also added a pinch of xantham gum at this point but that's optional!). Drop in the 8-10 whole cookies and blend, making sure the mixture is smooth. Pour the ice cream base into a pan and mix in the crushed cookies and chocolate covered peanuts. Freeze for at least 4 hours, or until firm. Before serving, you may need to let the ice cream set out to thaw for a few minutes.