Creamy Coconut Ice Cream

Another favorite of Oceania’s Cruise Lines Executive Chef Kathryn Kelly is a creamy coconut ice cream.  Be sure to make this recipe with cream of coconut and not coconut milk.  Forget about the calories.

Photo Courtesy of Oceania Cruise Lines

Coconut Ice Cream
Makes 1 Quart
1 (15 ounce) can sweetened cream of coconut
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup tightly packed fresh coconut flakes


In a food processor, combine all ingredients and blend well.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  If you like, you can top the ice cream with toasted coconut flakes.

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Lavender Ice Cream

These days, we want to taste something a little more exotic than vanilla or chocolate.  Lavender ice cream is a real treat.  If you cannot find fresh lavender, use 1/2 tablespoon dried, but make certain you use edible lavender.

Lavender Ice Cream
Makes one quart

Lavender Sugar:
1 cup organic sugar
6 sprigs fresh lavender or 1 tablespoon fresh lavender buds

Ice Cream:
1 quart heavy cream
1 cup lavender sugar
1 cup full fat milk
6 organic large egg yolks, room temperature

For the lavender sugar:
Mix the sugar and lavender in a glass jar.  Cover and let sit for at least 2 days and up to 1 week.  Remove the lavender.  Store the lavender sugar until needed.

For the ice cream:
In a heavy saucepan over medium heat, combine the cream, milk and lavender sugar, and bring to a simmer.  Remove the mixture from the heat and allow it to steep for 30 minutes.  Mix the eggs and temper them into the cream.  Return to the stovetop and cook until thickened on low heat.  When thickened, set in refrigerator to cool and make ice cream according to manufacturer’s directions.

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The Big Chill – Cape Cod’s Coolest Desserts with Four Seas Ice Cream

On Sunday, August 3, a charitable fundraising event was held to benefit Children’s Cove (Cape & Islands Child Advocacy Center).  At the event, 18 of the Cape’s top Chefs/restaurants were asked to create a dessert using Four Seas Ice Cream.  Here are a few of the results:

Congratulations to Chef Daniel Kenney of Red’s Restaurant, the winner of Cape Cod’s Coolest Dessert!!!!

Chef Daniel Kenney of Red’s Restaurant at the Sea Crest Beach Hotel presented an “After School Break”, Warm chocolate ‘goo’ cake with peanut butter & jelly ice cream, chocolate infusion, a gianduja melt and a fresh raspberry.  Gorgeous!

The Island Merchant’s Joe Dunn prepared a Four Seas Cinnamon & Fireball Shake with a bit of Cinnamon Dusted Fried Dough.

The Roadhouse kept it very simple with their Rocky Roadhouse Ice Cream (just perfect as it is).     For The Captain David Kelley House (home of the scone wars), Bonnie and Bob Wenger presented the famous Ginger Scones with lemon curd and Four Seas Ginger Ice Cream.

Lambert’s Kitchen’s Jimmy Prouty shared their luscious Apple Crisp with a scoop of Four Seas Vanilla.










And we were even treated to a healthy vegan chocolate cake made with tofu and topped with Four Seas Salted Carmel Ice Cream by Chef and Cape Cod Caterer Alan Zox.


















As far as we’re concerned, these were all winners!!!!!!


Chill Out With These Cape Cod Treats!

While the Cape Cod Package Store (Route 28, Centerville) is known for its Wine                 Geography (you can taste fabulous wines from all over the world at any time), they also      have a new surprise.  The famous Four Seas Ice Cream (Jackie Kennedy’s fave ice cream shop) has introduced some fabulous new flavors that are now available at the Cape Cod Package Store.                                                                                                                



How about Honey Jack Daniels, Limoncello, Peppermint Schnapps, Malbec Chip or       several other rotating flavors that are just as exciting.  Have a scoop of Limoncello with a shot of Limoncello on top.  Or how about a drizzle of warmed honey with some toasted pecans on a few scoops of Honey Jack Daniels (omg – you would not believe how good this is!)  Plus it’s also a “no-work” dessert to wow all those summer visitors.  How good can  it get?