Earlier this week, Tara and I took a quick break from work to celebrate National Sundae day (oddly enough, not on a Sunday) at Baskin Robbins. After quickly eating my sundae covered in rainbow sprinkles, I realized that sundaes can make any day instantly better. If a simple one scoop sundae can make my day brighter, the infamous Gooey from Dockside at the Couer d’ Alene resort will make your day blindingly bright.

In this episode, Tara and I chat with head chef at Dockside, Jason Lytle, about the history of the Gooey and the oddest Gooey he has seen requested (hint it involves a cinnamon bun). He also previews what Gooey will be featured for the holiday season. So if you are looking for a non traditional Christmas, I would recommend the CDA resort just for the holiday Gooey. Tara and I can also testify to the amazing food at Dockside and our Reese’s Gooey was delicious.

We also make our own ginger carrot ice cream and after a few missteps (including Tara almost breaking her hand), we were able to taste a small bowl each. We also discuss Tara’s travels to Seattle and her favorite flavors from the trip.

Take a listen and check out the bonus material after the podcast including a video of the creation of a Gooey and rough estimate recipe for ginger carrot ice cream.

You can keep find out more about Dockside by following @thecdaresort on Twitter and liking The Coeur d’Alene Resort on Facebook.



If you listened to the episode, you know we didn’t exactly measure the ingredients in our ginger carrot ice cream so below is a rough estimate of the recipe. The base of this recipe is taken from Ben & Jerry’s.

Ginger Carrot Ice Cream

2 eggs

3⁄4 cup sugar

2 cups heavy cream or 2 cups whipping cream

1 cup milk

1 tea spoon of ginger

1/4 cup of carrot mush (about 4 carrots)

Whisk eggs for 1 to 2 minutes, until fluffy and light. Gradually whisk in sugar, then continue until fully blended, about a minute more. Mix in cream and milk and whisk to blend. In a blender, blend 4 medium size carrots and mix into the base. Whisk in ginger. If you want the full experience, put base into a small zip lock bag and place the small bag into a larger zip lock bag full of ice and salt. Once sealed, flip the bag furiously to get out your rage of almost breaking your hand until base turns into a solid.

Please send your recipes to us at sundaedrive0@gmail.com or you can find us on Instagram or Twitter as @sundaedrive. We are always free to talk ice cream.