I scream, you scream, we all scream for Starbucks Ice Cream!

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If you’re a regular follower of Rebel Chick’s Journey, then you know that I just recently became a coffee addict…but while I’ve just begun to enjoy coffee, I’ve always loved the Frappachinos and iced coffees at Starbucks.

How could I not? They’re delicious! I don’t really let my 13 year old daughter drink coffee, but I do let her drink the iced coffees and frozen drinks from Starbucks every now and then. They are better than a milkshake and tastier than chocolate milk!

When I heard that Starbucks had a line of ice cream flavors, I was so excited to try them out! Their line of premium ice cream is inspired by the most popular Starbucks beverages. With seven creamy flavors – like Java Chip, Frappuccino and Signature Hot Chocolate – sold at your local grocery store, you don’t have to make a run to your nearest Starbucks in order to satisfy your craving!

There are so many flavors to choose from, but my grocery store was out of the Strawberries & Creme frappaccino, which was my first choice. I chose the Mocha frappaccino and Caramel Macchiato because they seemed like the flavors that my daughter and I would both enjoy. I wasn’t disappointed! My daughter ate the Mocha frappuccino on her own over the course of three days without me noticing and I was only left with a few spoonfuls to conduct my “taste test” – which it totally passed, in case you were wondering

This weekend, we are going to use the Caramel Macchiatio ice cream to make a Tiramasu recipe that I found on the Starbucks website! The recipe calls for Coffee flavored ice cream, but always the rebel, I decided to use this smooth, creamy, sweet Caramel Macchiato instead!



6 servings / Prep Time: 15 minutes / Freeze Time: 1 hour / 20 Italian lady finger cookies

1/2 cup Starbucks® espresso or Starbucks® coffee, chilled

2 pints Starbucks® Coffee Ice Cream, slightly softened 

1 cup mascarpone cheese

1 cup heavy or whipping cream

2 Tbsp. confectioners sugar

1/4 cup chocolate shavings

 Line 10 lady fingers into 8-inch baking dish. Brush with 1/2 of the espresso, then top with 1 pint Starbucks® Coffee Ice Cream; repeat layers. Cover with plastic wrap and freeze 1 hour or overnight. Beat mascarpone, heavy cream and confectioners sugar in large bowl with electric mixer until creamy and whipped. Remove plastic wrap from Ice Cream, then top with mascarpone mixture and chocolate.

Did I mention that the Starbucks Ice Cream website has a list of recipes that you can use their ice cream flavors in to make delicious treats and desserts?! There are a ton of different recipes, each listed by ice cream flavor!

I love it!


“I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Starbucks and received coupons and a promotional item to thank me for taking the time to participate.”

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