Snacky Tunes’ Mosh and Nosh: Big Gay Ice Cream


Snacky Tunes’ Mosh and Nosh: Big Gay Ice Cream


With temperatures rising and necklines plunging, summer has finally arrived. Our favorite way to enjoy the heat is to get our best buddies together for a block party filled with delicious food, great music, and mounds of gut-busting ice cream. We invited our favorite ice cream scooping duo, Douglas Quint & Bryan Petroff of Big Gay Ice Cream, to share how to take your average scoop to the next level with their patented Awesomesuace. “It’s our version of hot fudge,” explains Petroff. “It’s spicy, chocolatey, and super decadent.” The sauce is super versatile and can be used on cones, sundaes or just eaten directly out of the pot.

You can usually find the two whipping up batches of this succulent sauce while rocking out to the second Snacky Tunes Live Compilation, which have performances culled from our weekly radio show which you can stream or download below.

The Recipe
Big Gay Ice Cream Awesomesuace (spicy chocolate sauce)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon chipotle chili powder
1 dash of cayenne pepper
1/4 teaspoon ground cinnamon
1 cup sugar
1/2 cup whole milk
1 ounce semisweet chocolate
1/2 teaspoon vanilla extract
2 tablespoons butter

Cooking Instructions
In a small bowl, combine all dry ingredients except sugar and set aside. Warm milk in a small saucepan over medium heat. Add sugar, whisking into the milk. Continue whisking occasionally for an additional five minutes, until completely smooth and fully incorporated. Stir in vanilla and remove pot from heat. Add butter and semisweet chocolate. Stir continuously until both have melted and thoroughly combined. Add mixed together dry ingredients, including additional cayenne and/or chipotle for an added boost, if necessary. The finished sauce should have a shiny, silky look to it. At this stage, it is best to have a little too much kick, because once the sauce is on the ice cream, it will lose some of that edge. Let it cool somewhat before serving. The sauce should be warm, not hot. Gooey, not runny. You may also use it cold as a spread. Keep covered and refrigerated for up to one week.

The Playlist

Edie Sedgwick



The Immaculates

Fletcher C Johnson

Pocket Vinyl