Imma Make You Scream: Ice Cream Edition

Over the course of the summer I managed to eat a plethora of delicious treats, and this post will give you the break down.

Frozen Hoagies


What started out as a food truck now has a brick and mortar location in Somerville, MA.  Frozen Hoagies offers many different ice cream and cookie combos.  I decided on the “The Hoagie” size, which equals two cookies and two scoops of ice cream.  I ordered the peanut butter cup cookies with cow tracks ice cream (vanilla ice cream with a fudge swirl and peanut butter cups aka moose tracks) and of course… sprinkles.  It was MASSIVE.  The cookies were a little dry and cakey, but according to my little brother I like my cookies to be barely cooked, so that’s up for you to decide.  It was a really cute place and had indoor seating that my cousin and I took advantage of.

Scoop N Scootery


If this is not the cutest sundae you have ever seen, then props to you.  My sister and I decided to try out Scoop N Scootery in Arlington after plans fell through.  Scoop N Scootery offers walk in store hours 3-7PM from Tuesday to Sunday.  But their delivery and pick up hours are 3PM-2 AM from Tuesday to Sunday.  We ordered pickup by going online and typing out our order on the website.  We then got a confirmation email with an estimated time of completion.

I ordered the Peanut Butter Bomb which had peanut butter cup ice cream, chopped Reeses, chocolate syrup, a peanut butter shell, and then I added whipped cream and Kit Kats.  The peanut butter shell was AMAZING.  It did not harden completely like a normal chocolate shell does, but it was creamy and rich.  The whipped cream was not your average Cool Whip and was perfectly light and airy.

Goose Rocks Dairy


The Goose Rocks Dairy is my old stomping ground, and where I worked for five summers of my life.  I tell everyone that it was the best job I will ever have.  Although I have sampled every flavor, this time I ordered the Campfire Smores; toasted marshmallow ice cream with a graham cracker swirl, and chocolate chunks.  This is one of the dairy’s richest and sweetest ice creams.  My other favorite is Moose Tracks; vanilla ice cream with a fudge swirl and peanut butter cups.  I ordered the kiddie size in a waffle cone… Be warned our serving size is larger than most!



A traditional favorite, Cabot’s has been serving Newton-ites since 1969.  They serve all meals of the day, but dessert is what you should go for.  This is their “Hey you got chocolate on my peanut butter!” sundae.  Moose tracks ice cream with peanut butter sauce, peanut butter cups, and whipped cream. (If you haven’t noticed, I love chocolate and peanut butter).  Cabot’s not only serves up delicious and beautiful sundaes, but you feel like you are whisked away to another era.  It’s an old school sundae parlor that is the perfect place for a celebration or just another hot summer day.



Toscanini’s is a well known ice cream shop located in Cambridge, and its cousin is Rancatore’s.  One fateful night I walked in to discover they had FLUFF ice cream.

When I was little, I was addicted to fluff… I might still be addicted.  I would make the classic fluffernutter to bring to school (bread, peanut butter, and Fluff), put Fluff on ritz crackers as a snack, and put it in my hot chocolate instead of marshmallows (it’s a game changer try it).

This ice cream tasted exactly like Fluff and had the typically sweet gooey marshmallow flavor and texture.  Since it was so Fluff-y, when I ordered it a cone, the ice cream proceeded to dangerously slide off, so I quickly threw it in a cup to save it.  I hope they make this a standard flavor because it was so amazing.  The only thing that could have made it better was peanut butter, to make a fluffernutter sundae!




Double Peanut Butter Coconut Butterscotch Cookies

As you know, my dad and I are both fond of coconut and butterscotch.  Additionally, I have an addiction to peanut butter.  I decided to combine all of these infatuations and make a loaded cookie.  These cookies have PB2, which is basically peanut flour, in their base, and peanut butter chips, coconut flakes, and butterscotch chips.  They are simple to make, and can be in your hand, ready to eat, in less than an hour.

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Double Peanut Butter Coconut Butterscotch Cookies (makes 2 dozen)

1 1/2 cups plus 2 tbsp flour

1/2 cup PB2

1/2 tsp baking soda

1/2 tsp salt

12 tbsp salted butter melted and cooled

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

1 tbsp vanilla extract

2/3 cup peanut butter chips

2/3 cup butterscotch chips

2/3 cup shredded sweetened coconut

Preheat your oven to 325 degrees.  Mix the dry ingredients together in a bowl with a fork.

With a wooden spoon mix the butter and sugars until combined in a separate larger bowl.  Add the egg, yolk, and vanilla.  Slowly add the dry ingredients.  Add in both types of chips and coconut.

Line baking sheets with parchment paper.  Roll dough into 1/3 cup mounds and place on baking sheets.  Bake for 12-13 minutes.  Don’t over bake!  Enjoy with a glass of milk.

Banana Honey Peanut Butter Ice Cream

I am pleasantly surprised and obsessed over this healthy ice cream recipe made mostly from BANANAS.  When you freeze and then blend bananas, they form a really creamy consistency that mimics ice cream.  Add in peanut butter for some flavor and added decadence and almond milk for a smooth texture.  Simple as that!  I froze the bananas then blended them, then immediately ate the ice cream.  However, after blending, you can put the ice cream back in the freezer to make it a firmer consistency.  As opposed to the soft serve consistency I had… I just was not patient enough to wait!

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream (for one)

2 bananas

1 tablespoon peanut butter

1 tablespoon honey

2 tablespoons almond milk

Cut the banana into slices and place in a plastic bag.  Freeze for 3 or more hours, until it is completely frozen.

Place the bananas in a food processor or blender.  Add the peanut butter, honey, and almond milk.  Blend until smooth.  Enjoy!


White Mountain Creamery

Across from the beautiful Boston College Campus lies a small ice cream store, White Mountain Creamery.  Open until 12 AM it serves as a late night eatery for many college students, myself included.  They make their ice cream in house and the owner has a wonderful presence by cheerfully greeting his customers.  Every day they have a list of traditional flavors and then a list of specials.  As a regular, I have to suggest the hot fudge.  White Mountain’s does not congeal when it hits the cold ice cream.  Instead it maintains a smooth consistency and it is amazing!!!


Yesterday I decided to treat myself and ordered a small sundae.  Pumpkin ice cream topped with hot fudge, peanut butter topping (which was delicious as well), and peanut butter cups.  Don’t question the combination it works.  The pumpkin is a seasonal flavor so make sure to try it soon!  The peanut butter topping was not cloyingly thick and was not too sweet either, so it worked well with the hot fudge.  And alas, the peanut butter cups.  White Mountain cuts Reese’s into quarters providing massive pieces for the biggest chocolate peanut butter fans; I’m included in this round up of course!  This all came to a grand total of $6.30 BUT it was worth it and if you don’t go as crazy as me your ice cream will cost much less.  Definitely head over to White Mountain, no matter if it is cold outside, the hot fudge and peanut butter will warm you up.

Nutella Peanut Butter Cookies

I recently made these cookies for a family cookout and they were a big hit.  Soft and chewy, they have a very strong chocolate flavor and the peanut butter is more of an undertone.  They flattened out more than on the original blog so I think next time I will either refrigerate the dough for longer than two hours, or put it in the freezer instead.

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Nutella Peanut Butter Cookies (makes two dozen)

2 eggs

1 1/2 cups Nutella

1/2 cup peanut butter

1 cup dark brown sugar

2 tablespoons vanilla extract

1 cup flour

2 teaspoons baking soda

1 teaspoon salt

12 oz. semisweet chocolate chips

Using a handheld mixer, combine the eggs, Nutella, peanut butter, sugar, and vanilla until they are creamed.  Then add the flour, baking soda, salt, and chocolate chips.  The dough will be very oily and slick, but do not worry!

Make two tablespoon sized mounds of dough and place on a plate so you can chill them in the refrigerator.   I chilled mine for two hours.

Preheat your oven to 350 degrees and line your baking pans.  Place 8 cookies on a pan at a time and bake for 10 minutes.  Let the cookies cool for several minutes before you try and remove them from the pan because they are very delicate when warm.  Enjoy!

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Sesame Peanut Noodles

This pasta dish is adapted from Nigella and is perfect for summer weather.  The fresh peas, hearty whole wheat pasta, and creamy peanut butter work well together and make a healthy, yet satisfying meal.  The longest time taking element is boiling the water for the pasta!  Serve it as a main course or side dish for cookouts.


Sesame Peanut Noodles (makes 1 lb pasta)

1 tablespoon toasted sesame oil

1 tablespoon olive oil

1 tablespoon + 2 teaspoons soy sauce

1/2 tsp red pepper chili flakes

1/2 cup peanut butter

2 tablespoons lemon or lime juice

1/2 cup pasta water reserved when draining

lb. whole wheat pasta

2 cups sweet peas, washed and ends trimmed

Boil and cook pasta according to directions on the box.  When draining, save 1/2 cup of the pasta water.

As pasta is draining, whisk together all the over ingredients to make the sauce in a bowl (not peas).

Place the peas and pasta in a large bowl.  Pour dressing on top and mix thoroughly.  I served this at room temperature and chilled.  Both tasted delicious!



Grilled Chicken with Peanut Butter Sauce

This is one of my all time favorite chicken meals.  The recipe is from Hurricane Restaurant which is located in Kennebunkport, ME.  The marinade and peanut sauce are both easy to make, but the depth of flavor would never suggest that!  I am going to apologize in advance for the lack luster photographs… I was just so excited to dig in that I lost all patience.



Grilled Chicken with Peanut Butter Sauce (serves 7-8)


1 cup lemon juice

1 cup soy sauce

6 tablespoons chopped garlic

3 lbs chicken breasts

Combine all ingredients.  Place chicken in the marinade.  Let it sit for as long as possible so the flavors meld together.

Char-grill until done.  Serve alongside the sauce.


12 tablespoons peanut butter

6 tablespoons butter

1 1/4 tablespoon crushed red pepper

6 tablespoons soy sauce

3 tablespoons lemon juice

3 tablespoons + 1 teaspoon sugar

1 1/2 cup heavy cream

Mix the butter, peanut butter, and red pepper in a saucepan over low heat until melted.  Mix all the rest of the other ingredients together.  Slowly stream into peanut butter mixture.  Keep at low heat until everything is warm.

You can add more sugar or crushed red pepper depending on the level of heat you prefer.  If you put the chicken on skewers instead of leaving the breasts whole this is an excellent side dish.



Peanut Butter White Chocolate Cookies

These cookies are AMAZING.  Really.  The cookies have a tender crumb from the oatmeal and are not too sweet, which balances the creamy white chocolate.  The peanut butter flavor comes through without being too overpowering.  If you are a peanut fanatic you could even substitute peanut butter chips in for the white chocolate!  The original recipe was from Broma Bakery, but it called for peanut butter frosting.  I wanted to use chips I had in my pantry so I added them instead.


Peanut Butter White Chocolate Cookies

1/2 cup flour
1 1/2 cups oats
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup peanut butter (I used freshly ground from Whole Foods)
1/2 cup salted butter, softened
1 egg
1 cup white chocolate chips
Mix the oats, flour, baking powder, baking soda, and salt together in a bowl.
In a separate larger bowl, cream the butter, sugar, egg, peanut butter, and vanilla together.  Add the dry mixture and mix until incorporated with a wooden spoon.  Add the chocolate chips.  Put in the fridge for an hour.
Preheat your oven to 350 degrees.  Place teaspoon size portions of dough onto a lined baking sheet.  I was able to fit 6X3 on one pan.  Press lightly on each mound of dough to flatten slightly.  Bake for 8-10 minutes.  Make sure you let the cookies cool for some time before you remove them from the pan because they are very delicate warm!




No Bake Granola Bars

I created this recipe simply by raiding my pantry and using whatever “granola bar ingredients” I had.  Not only does this mean you can cater it to your preferences, but that you can make these whenever you need too!  If you want even sweeter bars, add some mini chocolate chips or peanut butter chips to the mixture.

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No Bake Granola Bars (makes 9 3×3 in bars)

1 1/2 cups oat bran (you could also use quick oats)

1/2 cup peanut butter

1/2 cup sunflower seeds

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts

1/3 cup maple syrup

2 tablespoons of vanilla

1 tablespoon cinnamon

Line a 9×9 in pan with parchment paper.

Mix all the ingredients in a big bowl until everything is incorporated.  Press batter into the lined pan.

Place in the fridge for 45 minutes, or until everything is set.  Cut into bars and serve.

I store mine in an airtight container in the fridge.

Healthy No-Bake Granola Scoops

Any snack with oats is always tasty. But combine oats with honey, peanut butter, nuts, and chocolate, and you’ve got yourself a delightful, nutritious snack. These granola bites are extremely easy to make, and you can really put anything you want in them. Add different nuts, include seeds, or vary the quantities – it doesn’t matter, they’ll still be delicious! Enjoy them as a quick snack when you’re on the go, or savor them as a dessert with ice cream.


I adapted the recipe from Mel’s Kitchen Cafe.


  • 2 cups quick oats
  • 1 cup crispy rice cereal (Rice Krispies or Special K)
  • 1 cup peanut butter – which ever kind you want
  • 1 cup mini chocolate chips
  • 1 cup of chopped walnuts
  • 1 cup of chopped peanuts
  • 2/3 cup honey or agave nectar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons coconut oil

Directions: Mix all the ingredients together in a large bowl. Then with a spoon, scoop out small balls of the mixture and put them on a large sheet. Refrigerate for about 30 minutes so that the bites harden, and become more compact. Consider adding 1-2 tablespoons of flax seeds or chia seeds, or some dried fruit.  Super easy, super yummy!