After having a fabulous time at the Girl Scouts' Cookie Bake-Off Benefit last week and enjoying Samoa-flavored coffee and also buying some Samoa cookies to take home, I have been practically dreaming of the luscious combination of caramel, chocolate, and coconut.
And so, it's hardly surprising that after talking about ice cream sauces with Craig recently - telling him that I make really lovely caramel and hot fudge varieties - I would have an epiphany: combine these two flavors, add some coconut milk, and make a liquid variation on one of my favorite cookies.
The only thing better would be to pour this over Edy's Samoa ice cream, and then crumble a couple of the cookies over the top!
Samoa Ice Cream Sauce
- 2/3 cup brown sugar
- 1/3 cup light corn syrup
- 1/4 cup coconut milk
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/3 cup half-and-half
- 1/4 cup semisweet chocolate chips
Makes not quite 1-1/2 cups.