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Cinnamon Waffle Ice Cream Sandwiches

Kelsey Carey




2 cups flour 

¼ sugar 

½ cup brown sugar 

2 ½ tsp ground cinnamon 

4 tsp baking powder 

¼ tsp salt 

1 ¾ cups milk 

½ cup vegetable oil 

1 tSp vanilla extract 

2 egg whites

cooking spray 

1 pint Ginger ice cream




Preheat a waffle iron and coat with cooking spray.  Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl.  Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined.

Beat egg whites until foamy in a large bowl until soft peaks form.  Fold the beaten egg whites into the batter.  Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used. Put a large scoop of Ginger Ice Cream on 1 waffle.  Place another waffle on top and press down firmly.  Top with hot fudge if desired.  Serve immediately.



Malted Cookie Dough Milkshake

Kelsey Carey



¾ Cup milk

¼ Cup malted milk powder

1 Pint Brown Sugar Cookie Dough Custard

¼ Cup of your favorite cookie dough (homemade or store-bought)

Whipped cream



Combine custard, milk, malted milk powder and 1/2 of cookie dough in blender and blend until combined.  Pour into two glasses, top with cookie dough pieces and whipped cream.  Serve immediately.

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.