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Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

It’s #PopsicleWeek!

I’m really excited because it’s Billy’s 5th year putting this on, but my very first year participating!

We were both living in Eureka, on our last semesters of College when he hosted his first Popsicle Week, and I’m so proud to see how far he’s come with this popsicle lovefest. This year Billy was given a spread in the summer issue of AllRecipes Magazine for popsicle week, and he also did a Facebook Live with AllRecipes where he made these really good ginger piña colada and blueberry cobbler popsicles.

If you’re interested in seeing what else everyone contributed, head here. There are over 120+ contributors this year!

Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

There were a few ideas I had in mind for popsicle week. My initial idea was to make these paletas de vainilla which have become an icon in Colima. Unfortunately, I was only able to find the specific popsicle molds in industrial sizes so I’m going to have to wait until I go back to Mexico to look for said molds. My second idea was to create a café de olla popsicle, which is what we’re making today. If you’re not familiar with café de olla, you’re missing out. It’s one of my favorite things to have for breakfast whenever we’re in Mexico, especially when we’re dining at one of our favorite spots in Comala, Los Portales de Suchitlan, who happen to package their own fresh coffee on-site!

It’s an al-fresco setting and you basically dine in the middle of coffee trees and other greenery, and it makes you feel like you’re eating in the middle of a jungle. Depending on who’s making your café de olla, it’ll be typically made by brewing coffee with really good piloncillo, Mexican cinnamon and in certain places people will also include a bit of orange peel for aromatics. I decided to leave out the orange peel out of the popsicles because I’ve never been a huge fan, and I think I have those bitter strips of candied citrus peel on the rosca de reyes to blame.

In this recipe we’ll be adding coconut milk for an extra layer of flavor and then dipping them in butterscotch and if you’re feeling a little daring, add a pinch of sea salt before the magic shell completely hardens for that sweet, salty and creamy experience. If you’re looking for the popsicle mold I used, you can find it here.

Have a happy 4th of July!

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Tequila Ice Cream with Lime Curd Ripple

Tequila Ice Cream with Lime Curd Ripple

See that? That’s lime curd.

Make it, make out with it, slather it on and just put it on everything.

Tequila Ice Cream with Lime Curd Ripple

My siblings are currently vacationing in Mexico and their snaps and Insta stories are giving me major FOMO. They went to the port city of Manzanillo over the weekend and it reminded me of how Billy and I were just laying out by the beach stuffing our faces with all the ceviche and micheladas in Cuyutlán a few weeks ago.

Tequila Ice Cream with Lime Curd Ripple

Cuyutlán was a bit of a ghost town while we were there which was kind of nice because we got to enjoy the salt museum to ourselves and the beach wasn’t crowded at all. When mi abuelito Rogelio was younger, he’d go out to Cuyutlán to harvest salt every Spring, it was pretty cool to learn that Los Colimenses have been harvesting salt since Pre-Columbian times!

Tequila Ice Cream with Lime Curd Ripple

While we were laying out on the beach, a paletero approached us so we bought some nieve de garrafa. I had the Tequila ice cream, which was nice and creamy with a subtle hint of smoke from the Tequila. In my take, we’re adding the lime curd to make sure it is a little more well rounded.

Tag me, beep me, if you wanna reach me and let me know if you make any of these recipes!

What’s your favorite boozy Ice Cream?

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