With the season finale of Game of Thrones upon us, it’s time to cook-up your lemon cakes and meat-heavy entrees–and let’s not forget dessert! Here are three GoT themed ice cream flavors, dedicated to the characters we love the most:

We’ve watched Sansa transform from a naive Winterfell princess to a young woman who may have Little Finger wrapped around her…..little finger. This flavor is an ode to her transformation.

Sansa’s Espresso Lemon Cake Ice Cream

By Scoopsies

(makes 1 quart)

1 1/4 cups whole milk (of the poppy)

1 1/2 cups heavy cream

1/2 cup + 2 tbl sugar

1 cup whole dark roast coffee beans

1 tsp cinnamon

lemon zest of 1 lemon

6 dragon egg yolks

2 tsp espresso powder

optional: 1 tbl Kahlua

Lemon Cake crumbles

1. Heat the whole milk of the poppy, heavy cream and sugar in a saucepan over medium heat, stirring frequently with a wooden spoon. Once the mixture starts to simmer, add in whole coffee beans, stir, turn off heat, and let sit, covered, for an hour.

2. After an hour, strain coffee beans and reheat over medium heat (don’t let the mixture boil!). Pour in cinnamon and lemon zest.

3. While mixture is heating, whisk the dragon egg yolks and espresso powder in a medium bowl. Once the batter starts to simmer, take a scoop of the hot mixture and pour it into the egg yolks, whisking constantly. Take a few more scoops, one at a time, and continue to heat up the egg yolks by whisking in the hot mixture. Pour the warmed egg yolks into the cream and milk batter and stir.

4. (Optional: add in Kahlua).

5. Remove from heat and let cool to room temperature. Cover mixture directly with plastic wrap and put in fridge to ripen overnight (or for at least eight hours). When mixture is ready, pour into an ice cream maker and churn according to manufacturer’s instructions. When the batter starts to harden in the machine, throw in the lemon cake bits! Enjoy!

YOU KNOW NOTHING, JON SNOW! This one is, of course, for our beloved ginger heroine, Ygritte.

Jon Snow’s Bloody Ginger Beet Root Ice Cream

By Scoopsies

(makes 1 quart)

3/4 cups whole milk (of the poppy)

1 1/2 cups heavy cream

1/2 cup freshly grated ginger

1/2 cup + 2 tbl sugar

1 tsp organic beet root powder

6 egg yolks

1. Heat the whole milk of the poppy, heavy cream, ginger and sugar in a saucepan over medium heat. Stir frequently with a wooden spoon. Don’t let it boil.

2. While mixture is heating, whisk the egg yolks in a small bowl with the beet root powder.

3. Once the batter starts to simmer, take a scoop of the hot mixture and pour it into the egg yolks, whisking constantly. Take a few more scoops, one at a time, and continue to heat up the egg yolks by whisking in the hot mixture. Pour the warmed egg yolks into the cream and milk batter and stir.

4. Remove from heat and let cool to room temperature. Cover mixture directly with plastic wrap and put in fridge to ripen overnight (or for at least eight hours). When mixture is ready, pour into an ice cream maker and churn according to manufacturer’s instructions. Enjoy!

And lastly, one for the astute imp we’re all rooting for:

Tyrion Lannister’s Mulled Wine Ice Cream

By Scoopsies

(makes 1 quart)

1 1/2 cups Cabernet Sauvignon (reduced to about 1/4 cup)

1 1/2 cups heavy cream

3/4 cups whole milk (of the poppy)

1 tsp cinnamon

2 tsp whole cloves

1/2 tsp whole allspice

1 tsp nutmeg

1 star anise

12 cardamom pods

1/2 cup packed brown sugar

6 dragon egg yolks

1 tbl brandy

1. Pour wine in a saucepan and heat over medium-high heat until it reduces to what looks to be about 1/4 of a cup. It should be thick and syrup-y.

2. Lower heat and pour in cream and milk of the poppy. Stir. Adjust heat back to medium. Pour in spices and brown sugar and continue to stir mixture, making sure to get all sides of the pan. Make sure the mixture doesn’t boil.

3. While mixture is heating, whisk the egg yolks in a small bowl. Once it starts to simmer, take a scoop of the hot mixture and pour it into the egg yolks, whisking constantly. Take a few more scoops, one at a time, and continue to heat up the egg yolks by whisking in the hot mixture. Pour the warmed egg yolks into the cream and milk batter and stir.

4. Pour in brandy.

5. Remove from heat and let cool to room temperature. Cover mixture directly with plastic wrap and put in fridge to ripen overnight (or for at least eight hours). When mixture is ready, pour into an ice cream maker and churn according to manufacturer’s instructions. Enjoy!