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Mini Frozen Coconut Almond Pie

Kelsey Carey



For the filling:

   ½ cup canned coconut milk

    1 tsp vanilla extract   

    ½ tsp almond extract

    1 pint island coconut ice cream

For the chocolate topping:

    1 cup milk chocolate chips

    1 tbsp butter

    2 tbsp heavy cream

    ¼ cup coconut shreds

    2 tbsp toasted sliced almonds

For the crust:

    1 Cup crushed chocolate cream filled cookies

    4 Tbsp melted butter

For the whipped cream:

   1 Cup heavy whipping cream

   ¼ Tbsp powdered sugar

   1 tsp vanilla extract




For the crust:

Mix together the crushed cookies and butter in a small bowl.  Press mixture down into an 3 inch pastry ring. 

For the filling:

Blend together coconut milk, vanilla extract, almond extract and slightly softened Island Coconut Ice Cream.  Put on top of crust about 3 inches high. 

For the topping:

Melt the chocolate and butter in a microwave safe bowl in 30 second increments.  Stir in heavy whipping cream until smooth.  Pour the chcolate on top of the mini pies. 

For the whipped cream:

Vigorously blend heavy whipping cream, powdered sugar and vanilla extract in a medium bowl until high peaks form, about 3 minutes. 

Add on desired amount of whipped cream, toasted almonds and coconut shreds to the top of the pies.  Freeze immediately for at least 6 hours before removing from pastry rings.







Chocolate Cherry Ice Cream Truffles

Kelsey Carey




1 Cup Milk Chocolate Chips

1 Tbsp Butter

2 Tbsp Heavy Cream

1 Pint Cherry Vanilla Custard



In a medium saucepan, add heavy whipping cream, vanilla and chocolate.  Continually stir until smooth.  Turn off burner and let chocolate sit until almost hardened.

Cut out 4 inch squares of aluminum foil and put each square into a muffin tin pocket.  Scoop a small amount of Cherry Vanilla Custard out and quickly dip into the chocolate with a spoon.  Place ball on aluminum square in muffin tin.  Freeze immediately until firm.  About 3 hours.

Frozen Lemon Bars

Kelsey Carey


1 Cup butter, softened

½ Cup white sugar

2 Cups all-purpose flour

4 Eggs

1 ½ Cups white sugar

¼ Cup all-purpose flour

2 Lemons, juiced

2 Pints Lemon Perfection Custard


Preheat oven to 350 degrees F.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool.  After both pans have cooled, smooth out 2 pints of Lemon Perfection Custard over top of the bars.  Freeze for about 4 hours before serving.