[Trader joe's] We go together like rama-lama-lama-ka-dinga-de-DING-de-DONG (ice cream)

My sister's first job was working at Marble Slab Creamery. I remember this vividly because she came home every night smelling of waffle cones. (Hmm...now I'm thinking I know *just* the place for kiddo in a few years.)

Working at Marble Slab makes you kind of an ice cream expert...for life. If Molly recommends an ice cream and mix-in topping, you go with it.

The combination Molly and her husband have been talking about for years? Coffee Ice Cream with Ding Dongs. If I'm remembering the story correctly, Molly and her hubby used to bring Ding-Dongs from home to Marble Slab.

When you're packing you're own ice cream mix-ins, that's dedication, people. (Or insanity...I forget.)

Now, Ding Dongs are/were my favorite Hostess treat...and I hear they're making a comeback. Yay! Until then though, don't bother carting your own mix-ins to Marble Slab; make your own ice cream at home. This ice cream isn't straight-up coffee, instead I went with mocha. You can never go wrong adding a little chocolate.

Since we've eaten through ourstash of Ding Dongs, I made this ice cream with Little Debbie Cocoa Cremes; they're pretty darn close. You can use TastyKakes, Swiss Cake Rolls, whatever you want. Oh, I just had a flash...ZINGERS! Are those Hostess? Must investigate.

*I love this ice cream making method, but it does involve raw eggs. If raw eggs make you squeamish, or you're serving this to someone with a compromised immune system, simply use pasteurized eggs. You'll find them right next to the regular eggs in the grocery store.*

Mocha Ding Dong Ice Cream

2 eggs
3/4 cup + 2 TBSP sugar
2 cups heavy cream
1 cup milk
2 TBSP espresso powder
2 TBSP Dutch-process cocoa
4 Ding Dong-esque snack cakes, roughly chopped and chilled

First, make sure the bowl of your ice cream freezer is completely chilled (for at least 24 hours).

Place your ice cream storage container in the freezer.

Whisk the eggs for 1-2 minutes until light and fluffy.

Gradually whisk in the sugar. After all of the sugar has been added, whisk for another minute to blend completely.

Whisk in the cream and milk; then add the espresso powder and cocoa. Whisk until combined.

Pour the mixture into the ice cream maker and process. Two minutes before the freezing cycle has ended, add in half of the chopped, chilled snack cakes.

{This is the ice cream maker I use...it comes in lots of adorable colors!}

Once the ice cream is finished, spoon into the chilled storage container, adding in the remaining snack cakes throughout. Press plastic wrap onto the ice cream to prevent freezer burn, cover and freeze for 4 hours or so until hardened.