This tastes amazing, but it really doesn’t freeze well. I’m only one person and I’m not going to sit down and eat this whole recipe in one sitting, which is really the only way you can do it because you have to let it melt a bit in order for it to be at an edible texture. And each time you refreeze, the texture changes again, so ultimately I’d rather just stick to store bough or other variations of homemade that are scoopable. Probably not a make again.
