Preparation info

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Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

This is a hard flavor for us to make at the shop. Whenever we bake fresh, hot monkey bread, it’s just too damn difficult not to eat it all before it cools and we chop it up into the ice cream. And honestly, monkey bread never tastes quite as good as it does the moment it comes out of the oven. This flavor of ice cream tries (but mostly fails) to capture the joy of pulling gooey, hot, brown-sugar-dripping cinnamon biscuit balls off a mountain of fresh monkey bread. To have the best of both worlds, make this ice cream, but save some of the monkey bread. When you’re ready to serve it, nuke a big chunk of the monkey bread. Serve the ice cream on top, and you might just have the best sundae in the universe.


For the Cream Cheese Ice Cream

  • 1 recipe Walt’s Dream
  • 4 ounces (115 g) cream cheese
  • 2 teaspoons vanilla extract

For the Monkey Bread

  • Butter for the baking sheet
  • 1 tablespoon ground cinnamon
  • ¾ cup (150 g) organic cane sugar
  • 2 (16-ounce/455-g) cans buttermilk biscuit dough (see Note)
  • 1 cup (240 g) unsalted butter
  • cups (385 g) packed dark brown sugar
  • 1 teaspoon vanilla extract


  1. Make the cream cheese ice cream: Prepare Walt’s Dream according to the recipe directions. When the mixture reaches 165°F (75°C), remove the pan from the heat and mix in the cream cheese and vanilla. Using a whisk or hand mixer, stir vigorously to make sure the cream cheese melts and combines smoothly.
  2. Transfer the pan to the ice bath and let cool for 15 to 20 minutes, stirring occasionally. Pour the ice cream base through a wire-mesh strainer into a storage container and place in the refrigerator for 1 to 2 hours, or until completely cool.
  3. Make the monkey bread: Preheat the oven to 350°F (175°C). Butter a 12-by-18-inch baking sheet and line it with parchment paper.
  4. In a medium bowl, combine the cinnamon and cane sugar. Chop the biscuit dough into 1-inch pieces and roll each piece in the cinnamon-sugar mixture. Place the coated dough balls on the prepared baking sheet, piling the pieces together and smushing them into one another. They can end up two or three pieces deep, but just make sure you’ve laid out the pieces fairly evenly. Aim for a smooth plateau, not a mountain range—otherwise, the bread won’t cook evenly.
  5. In a small saucepan, melt the butter with the brown sugar and vanilla, stirring to combine. Pour the mixture evenly over the monkey bread. Bake for 30 minutes.
  6. Remove the monkey bread and set it aside to cool. If you haven’t eaten it all at this point, wrap it in foil and refrigerate it for 1 hour. Then chop the monkey bread into bite-size pieces and set aside.
  7. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  8. Transfer the ice cream to a storage container, folding in the pieces of monkey bread as you do. Use as much of the monkey bread as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.