Frosted Fusion’s Monthly Scoop – November 2025

📰 Welcome to Your November Scoop of Deliciousness! 🧁

Hello scoop lovers — November has arrived in a swirl of spice, sparkle, and gratitude.

As the nights draw in, it’s time for bonfires, lanterns, and desserts that warm the soul. Whether you’re celebrating Bonfire Night with smoky toffee, giving thanks across the pond, or spreading a little kindness closer to home, this month’s flavours are all about connection and comfort.

🔮 Flavour Forecast – What’s Coming to the Blog

November arrives with flavours that glow.

Think sparks, spice, colour and comfort — scoops that warm the soul as the nights grow darker.

Expect flavours that feel like:

Bonfires crackling in the cold night air
Melted toffee & warm caramel drizzle over cosy desserts
Lanterns floating into the sky — a magical Taste of Thailand
Sprinkles, fun, & childlike joy in every colourful ripple
Pumpkin spice & gratitude shared around the table

This month is all about connection through flavour — scoops that celebrate community, culture, and those little seasonal moments that matter.

🍂 From the Archives — November Picks

🔥 Churn Baby Churn – Homemade Ice Cream Recipes to Remember, Remember: Bonfire Night classics and nostalgic flavours — all in one round-up built for chilly evenings and sparkler moments.

🙏🏽 Homemade Ice Cream Ideas for Thanksgiving: Apple pie, pumpkin spice, pecan crunch… flavour pairings that make dessert planning easy and impressive.

🙏🏽 Homemade Ice Cream to Sweeten Your Thanksgiving Celebrations: No-churn and make-ahead scoops — ideal when the oven is already full of holiday baking.

🍨 Coming Soon – This Month’s Scoops

Here’s what’s coming to the blog this month — and yes, some of these will have printable recipe cards inside the newsletter (keep scrolling 👀):

🔥 5 November — Toffee Sparkle Ice Cream (Bonfire Night Special)
Molten toffee + popping candy sparkle = edible fireworks.
✨ PDF Recipe Card available – see below.

🏮 14 November — Lanterns & Light: Pandan Coconut Pancake Ice Cream
A Taste of Thailand inspired by Yi Peng Lantern Festival.
✨ PDF Recipe Card available – see below.

🧒 18 November — Rainbow Ripple Funfetti Ice Cream (World Children’s Day)
Colourful, playful, pure joy in a bowl.
🎉 Full tutorial + sprinkle tricks coming soon.

🦃 25 November — Maple Pecan Pie Ice Cream (Thanksgiving Special)
Toasted pecans, maple caramel swirl, and buttery pie crunch.
🤎 A warm hug of a scoop — without touching the oven.

🌟 Frosted Feature

This month’s spotlight celebrates the cosy magic of Bonfire Night — crackling flames, woolly scarves, and sweet treats shared under the fireworks.

Bonfire Night S’Mores Ice Cream: Sparks flying, scarves wrapped tight, fireworks overhead — and a scoop of gooey, chocolate-marshmallow magic in hand. Toasted marshmallows, melted chocolate ribbons, and buttery biscuit chunks bring campfire nostalgia into every bite.

👉🏽 Try the recipe: S’mores Homemade Ice Cream – The Ultimate Bonfire Night Scoop

This ice cream takes everything we love about Bonfire Night and swirls it into one decadent bowl:

Toasted marshmallows
Melted chocolate ribbons
Crunchy biscuit chunks

🔥 No campfire required — just your freezer and a spoon.

⚙️ Cool Gadgets – The KitchenAid Ice Cream Attachment

Turn your mixer into an ice cream maker.

If you already own a KitchenAid stand mixer, you’re halfway to homemade ice cream — you just need this clever little attachment.

This KitchenAid Ice Cream Maker Attachment freezes your base into a smooth, creamy churn in around 20 minutes. No extra machine on your countertop, no storage nightmare — just click, churn, scoop.

✨ Why we like it:

Uses the mixer you already have (less clutter)
Consistent churn = fewer ice crystals
Great for quick batches (perfect for spontaneous cravings… no judgement here)

👉🏽 Read our review: The KitchenAid Ice Cream Maker Attachment – Worth It?

👉🏽 Shop it on Amazon (affiliate): KitchenAid Ice Cream Maker Attachment

Ice cream upgrade without a whole new appliance – We love a clever kitchen hack!

👀 In the Kitchen

This month has been all about connection, comfort cooking, and those little moments of joy — the kind you can’t plan.

I travelled to see my mum, which of course meant one thing – the sacred family tradition — Rum & Raisin Ice Cream. Three tubs of creamy vanilla ice cream, loaded with rum-plumped raisins. Mum was delighted. That’ll keep her stocked for a couple of months (or a couple of weeks, depending on spoon speed).

While visiting mum, we spent an afternoon with one of her long-time friends — a wonderfully vibrant 81-year-old lady (you’d never believe it), who arrived with a tin of freshly made scones and jars of her lemon curd and strawberry jam.

Nov25-In-the-Kitchen-Scones-uncooked-and-cooked-on-baking-tray-Frosted-Fusions — Wendy’s scone recipe put to the test

The lemon curd was insane, buttery, lemony, tart, but not too much, just right – perfect and utterly delish! And the scones were unbelievable — light, fluffy, melt-in-the-mouth perfection. Naturally, I asked for the recipe. She handed it over… in ounces. That’s when you know it’s proper old-school. 😂

I baked a batch that evening and sent her photos. She replied with the gentlest, warmest feedback:

“Very good. When you’ve added milk, mix with a knife, then use your hands to shape into a ball so the surface becomes smooth.
Then roll out, cut, and when reshaping leftover dough, place the layers on top of each other before rolling again.”

That tiny nudge of encouragement and guidance made me feel quite chuffed — and ready to try again.

So on my next attempt, I went full Halloween mode – pumpkin, ghosties, and witches’ hat scones. And I had the cutest sous-chef — an almost-three-year-old with serious Bake Off energy — helping cut the shapes. She stood on tiptoes at the table, eyes wide, flour on the tip of her nose, inspecting every scone like a mini quality-control manager.

Nov25-In-the-Kitchen-Halloween-shaped-Scones-pumpkins-withces-hats-and-ghosties-with-approving-mini-chef-Frosted-Fusions — Mini sous-chef inspecting the Halloween scones — quality control at its finest!

Flour everywhere. Giggles. Misshapen scones. Pure magic.

Sometimes food isn’t just about flavour – It’s about connection — sharing recipes, stories, and love across generations.

🍪 Did You Know? (Wendy’s Old-School Scone Tip!)
To get tall, fluffy scones:

Mix the dough with a knife, not a spoon — it keeps the mixture airy.

Use your hands to gently shape it into a smooth ball before rolling.

When re-rolling scraps, stack the dough layers on top of each other before rolling again — that’s how you get those gorgeous layers and rise.

🧾 Printable Recipe Cards

Exclusive to this issue — downloadable, printer-friendly, and perfect for your recipe binder.

Included this month:

✨ Toffee Sparkle Ice Cream: Bonfire Night vibes with molten toffee + popping candy sparkle — a scoop that fizzles like fireworks.
👉🏽 Download the Toffee Sparkle Ice Cream Recipe Card (PDF)

🏮 Pandan Coconut Pancake Ice Cream: A Taste of Thailand — inspired by Yi Peng Lantern Festival & my Bali pandan pancake obsession.
👉🏽 Download the Pandan Coconut Pancake Ice Cream Recipe Card (PDF)

Each card includes ingredients, method, and tips/hints.

💌 Why Subscribe

Subscribers get early access to new recipes, printable cards, and sneak peeks of upcoming features. Each month includes at least one exclusive “behind-the-scenes” recipe not shared on the blog.

💬 We’d Love to Hear From You!

What flavour lights up your November — toffee, pumpkin, coconut, or caramel? Drop a comment or tag your frosty creations with #FrostedFusions so we can share your photos in next month’s Scoop.

With love, sparkles & scoops of gratitude,
Cherie x
Frosted Fusions ✨🍦