In April, I was lucky to be able to go to a book release party for Molly Moon’s Cookbook and I blogged about it here. It was such a fun event, and I liked being able to share it with some friends. But I was even more excited to go home and make a recipe. We got home late, so I had to do it the next day. I had prepped by putting my ice cream maker in the freezer the day before. Salted Caramel is one of the flavors we enjoyed from the Molly Moon store, and I was excited to be able to make it at home. I actually didn’t know ahead of time that they do egg-less ice creams. This was my first time making one, which might explain an issue I had with the softness. Yes the ice cream is soft because it has salt in it, but it was ridiculously soft!! Like, melting almost instantly in the bowl. It was better when I used my new ice cream holder. I also felt it was a tad salty and would cut back the salt next time. Using the chocolate sauce on top helped cut the salt and they enhanced each other.