New Moon

By on July 9, 2017

Salutations my fellow ice cream lovers! I trust you all had a wonderful fourth and are just as mixed up as me, what day is it again? Today I am switching gears away from the pink ice creams and am going dark. Very dark. This flavor will send your taste buds down a black hole of chocolate-y heaven and then spit you back out for another bite. Without further ado, New Moon ice cream!

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Wisconsin Native

By on July 2, 2017

Howdy friends and followers! I’m back with another dose of drool-worthy ice cream. In keeping with this pink ice cream trend I have found myself on, today’s flavor is strawberry rhubarb. The twist is that it was made with all Wisconsin ingredients! Lets go Wisco! This was my first time ever having rhubarb and cooking with it, so I promise you are in for a real treat with this post. Lets read on shell we?

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By on June 25, 2017

Welcome one and all. If you are here because you made sure to come and check out this week’s post because I told you to last week, yay! Thanks for listening!

Today is all about the strawberry. Everyone I am sure has some sort of fond memory with  strawberries. For me, it was dipping strawberries into the sugar bowl when no one was looking. Today’s flavor is called Strawberry³ because it is strawberry ice cream with chunks of fresh strawberries and swirls of strawberry jam. Lets get started!

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Twizzler Tight

By on June 18, 2017

Happy Father’s Day! I would especially like to highlight my own dad. And how perfect is it that this week I happened to make his favorite candy into an ice cream? Coincidence is a great thing! But he is actually the best kind of person. The type of person who you call on Father’s Day, complain about things and then hang up, but who loved it anyway because you called. He is a spectacular person, and if I could choose my dad, I’d choose him again. Let’s get into the ice cream though.

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melon d’eau Ice Cream

By on June 11, 2017

Well well well, you’ve decided to return have you? You are in for a real treat today then! Today I turned one of my very favorite foods into ice cream: watermelon! Others may disagree, but I think watermelon is the most refreshing and iconic treat. Let’s dive into the deep end of this watermelon pool (think about that for a second; a pool filled with watermelon!)

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Rooty Tooty Ice Cream

By on June 3, 2017

Greetings! Summer weather has hit Wisconsin, so I hope it has floated into your home as well. It is been a consistent sunny and 75, just like a country song. A great summer combination is a root beer float at an ice cream parlor. Standing in those long lines is just part of the experience, don’t you think? Rooty Tooty is a root beer float ice cream perfect for a refreshing treat.


Root beer has been one of my favorite sodas forever, but as a kid my parents would call it “s-o-d-a”. I learned quickly that they were just spelling it out to try to distract me. As we all know by now, I was a devilish and sly child.

I only remember having one root beer float in my whole life, but I know I loved it. I was at my Mommom’s house and we went to the store and got the ingredients. Never had I ever thought of putting ice cream on top of vanilla ice cream! She made it in this tall glass and brought it to me in her living room, during Jeopardy of course.

It was quite a magical experience. This ice cream is intended to replicate just that.


Originally, I had thought to make two ice creams, root beer and vanilla, and swirl them together. But then I realized I could minimize that time and just make a vanilla infused root beer ice cream.

I didn’t want to just get the regular old A&W or Mugs to put in there. No, I needed something a little less common. I wandered down the soda aisle at the grocery store and found this Wisconsin made root beer called Sprecker.

A little side note about the grocery store here: it’s so great! It’s called Pick and Save, and I am such a fan that I got the shopper card, called Fresh Perks. It is so spacious and the cheese selection is fabulous. Oh, and the cheese here is just on another level. I can’t explain it, but even the string cheese is fantabulous.

So, back to the ice cream.

Experimental Apparatus and Procedure

To start making this ice cream, I had to boil down 2 bottles of root beer into a thick, concentrated syrup. This was a loooooong process. It took about 2.5 hours for just this step to be done.

After that, the milk and cream got whisked into the syrup and the rest was business as usual. I heated the milk until simmering, tempered in the eggs and got to the custard making.

This base, was warmer than others I have made because the syrup was hot. So when I made the custard, it was already above the usual custard forming temperature. I whisked it for a while until it seemed thicker and I let it cool. Don’t worry I added the vanilla extract too.

After it churned, I pinted it and noticed it looked a little icy. See for yourself!

When I tasted it though, it had that perfect root beer float taste I was hoping for.


I tried little spoonfuls every once in a while to confirm its flavor. It’s got a strong vanilla flavor initially, but at the end it melts into a lovely root beer. But the texture was really tripping me up. It never fully froze, so when I would squeeze the pint, it would feel like it was just churned; very soft. The little ice crystals make it taste slightly grainy too. And it’s not very scoopable. It doesn’t form nice sphere scoops. It sticks to the scooper and clumps.

So flavor-wise, it is definitely pintable. It will take you right to my Mommom’s living room. But the texture might just throw some people over the edge. It is a great concept, but needs some more work before I would consider putting it into my future scoop shop.


I never have been one to function well without much of a plan. I’m not very spontaneous. But since moving to Wisconsin, I have found myself going with the flow more and more. Sure I have a morning routine, and I always get to work on time, but once I get there all bets are off. I never know what kind of fun and excitement awaits me at my job. Some days, there are meetings and data discussion and others, I am working down in the lab playing with new formulas. And I love it. No day is exactly like the last, and laughs are plenty. I am learning more than I ever imagined I would, but it doesn’t feel like school. I’m doing a lot of watching and asking questions.

Dairy is a complex field, but one I am loving. I took a big leap coming out here all on my own, but so far, it really seems to be paying off. Of course, I will keep you updated about my new home and my experience here. But that’ll have to wait until next week!

My fun fact this week is that I made my first purchase of alcohol this week. It was a single beer to pour into my chili. I thought I’d share this adult moment with y’all. Thanks for listening.

Thanks for visiting my blog and subscribe to get an email each time I post. Ya know, instead of constantly refreshing my site waiting for the post to come out. Scoop ya later!

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Nilla Bean

By on May 27, 2017

I’ve missed you. My followers, my blog, my ice cream; all of it. I’ve missed it. Live from Oshkosh Wisconsin, its ScoopSquared! Let’s pretend this long gap between posts hasn’t happened and jump into my newest flavor, Nilla Bean.

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By on May 5, 2017

Folks, as you read this, I will be finished with my junior year classes. All that stands between me and the magical land of Wisconsin are two finals. Chemical Engineering Reactions and Mass Transfer. They will be doozies. I will be forever grateful to finish this brutal academic year.


Have you ever had pistachio ice cream? It seems like the sort of flavor I would find at my grandparent’s house, in the depths of their double door fridge and avoid at all. But today, I am going to change that. I will single-handedly demolish the old-lady stigma that pistachio ice cream has. Intrigued? Read on!

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Twisted Eminem

By on April 29, 2017

Welcome back to another installment of my flavor diaries! Before you start thinking, ugh another post from that crazy ice cream girl, let me just say: this pint is already finished within two days of its making. So….this flavor is good. Read on to learn about the pretzel ice cream that will have you reaching for your spoons.

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PB & Jazz

By on April 22, 2017

Howdy! Welcome fellow ice cream lovers and welcome to spring! Today I will be focusing on one of the world’s classic flavor combinations. Finish this sentence: We go together like peanut butter and…..

Did you say raspberry jam? Yay! Keep reading friend!

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