Review of Pink Panther Ice Cream

It might sound strange to say I’m proud of someone I don’t really know, but I’m definitely proud of and inspired by Lindsay Clendaniel. She’s the ice cream blogger behind Scoop Adventures, and now a published cookbook author. Recently, I had the opportunity to meet Lindsay at one of her book signings. I really enjoyed chatting about her experiences blogging and writing the cookbook.

Scoop Adventures: The Best Ice Cream of the 50 States is a well-researched collection of ice cream recipes from shops all across the U.S. The book contains at least one recipe per state, as well as a chapter of Lindsay’s own ice cream creations. The book is organized by region, with charming introductions that made me want to get in the car and take a road trip. I also really appreciate the lovely photos included for almost all of the recipes.

Lindsay graciously allowed me to reprint a recipe from the book. I made Pink Panther ice cream, a tart mixture of raspberries and orange with a hint of crème de cassis, a liqueur made from black currants. The flavor ended up reminding me of something that I can’t quite put my finger on and it’s driving me nuts trying to come up with it. I have this vague recollection of raspberry yogurt pops in my youth (way back in the 80s) that tasted like this ice cream. They came in those triangular packages…like this only creamy. The flavor of Pink Panther is an interesting mix–mostly raspberry, but definitely has a shot of tangy orange as well.

I took a batch of this ice cream to a Memorial Day cookout. It was one of the first really hot days here and the ice cream hit the spot. My friends said it was light and refreshing. This is a relatively low-sugar ice cream (my spreadsheet indicated less than 17 percent sugar, which is on the low side for ice cream), so if you’re looking for a not-too-sweet frozen treat this summer, try this recipe.

And if you have any evidence of the raspberry pops I’m thinking of, please share and put me out of my internet search misery!


PInk Panther Ice Cream

Adapted from recipe by Ellen’s Homemade Ice Cream, Charleston, West Virginia
Recipe found in Scoop Adventures: The Best Ice Cream of the 50 States
Makes 1 quart

In addition to being an ice cream maker, Owner Ellen Beal performs as a flutist with the West Virginia Symphony. She was inspired to create this flavor during a Pops concert in which the symphony performed music from the Pink Panther movie. While speaking to the audience, the conductor indicated he thought pink panther sounded like it should be an ice cream flavor! The audience seemed to like the suggestion, so Ellen set to work in her shop, creating a fruity and tart ice cream using the cocktail of the same name as inspiration.


  • 6 ounces (170g) fresh red raspberries
  • 1 tablespoon (15ml) orange juice concentrate
  • 1  3/4 cups (414ml) heavy cream
  • 1  1/4 cups (295ml) whole milk
  • 3/4 cup (150g) sugar
  • pinch of salt
  • 1 teaspoon orange zest
  • 2  1/2 tablespoons (37ml) crème de cassis


Place raspberries in a blender and puree until smooth. Strain puree through a fine-mesh sieve to remove seeds. In a medium bowl, combine raspberry puree with orange juice concentrate. Cover and set aside.

Combine cream, milk, sugar, salt and orange zest in a medium saucepan. Place over medium heat and bring milk mixture to a low boil. Cook until the sugar dissolves, 3 minutes. Remove from heat and pour through a sieve into the raspberry-orange juice mixture. Cool to room temperature. Once cool, stir in cassis. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once chilled, pour ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

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