Awesome for hot summer day .. refreshing minty taste plus crunchy chip 🍨🍨🍨🍨🍨
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6 Ingredient Rice Krispie Treat Chocolate Ice Cream Sandwiches. Chocolate peanut butter swirled ice cream, sandwiched between homemade rice krispie treats, frozen, and then dipped lightly in chocolate and sprinkled with sea salt. 43 more words
• 2 very ripe bananas (frozen bananas work too)
• 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened
• 1 cup creamy almond butter
• 2-4 tablespoons honey
• 1 tablespoon vanilla extrct
MALTED COCONUT HONEY (OPTIONAL)
• 1 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetene
• 1 cup honey OR coconut sugar OR brown sugar
• 1/2 cup coconut oil may sub butter if needed
• 1/2 cup malted milk powder omit if gluten free
• 12 ounces dark chocolate
• 1/3 cup coconut oil
• roasted chopped almonds, toasted coconut + sea salt, for sprinkles
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• 1 cup raw cashews
• 1 1/2 cups full fat canned coconut milk
• 1/2 cup pitted medjool dates
• 2 teaspoons vanilla extract
• 1 pinch flaky sea salt
• 6 tablespoons brewed coffee
• 8 ounces dark chocolate, melted
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400g rice milk (any other kind of milk can be substitution.)
400g banana 100g dates (doesn’t have to be dates.)
120g cashew nuts
10g coconut Oil (you can skip this)
40g acai powder
1. blend all the ingredients with a high power blender.
2. put the mixture into an ice cream maker. it normally takes 15 – 20 minutes.
3. leave the mixture in a freezer for a couple of hours.
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- Nonstick cooking spray, or butter or oil
- 1 single 8-inch round layer of Great Yellow Cake (1/2 recipe), baked and cooled completely
- 2 quarts (2 batches) Balsamic-Strawberry Ice Cream
For the topping:
- 1 pint strawberries (2 cups), preferably organic
- 2 to 3 Tbs. sugar
- 1/4 tsp. pure vanilla extract or seeds from 1/2 vanilla bean
- 1 tsp. balsamic vinegar (optional)
- Sweetened whipped cream
Get full recipe:
- 500 ml almond milk
- 500 ml hazelnut milk
- 4 tablespoons sugar
- 4 tablespoons runny honey
- 500 g soya yoghurt
- 1 spash of amaretto , optional
- Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
- Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
- Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
- Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
By Australia Gourmet Traveller
300 gm dark chocolate (64% cocoa solids)
100 gm milk chocolate, finely chopped
100 gm royaltine (see note)
To serve:pistachio ice-cream
Pistachio crème pâtissière
150 gm caster sugar
225 gm pistachio kernels
200 ml milk
50 gm caster sugar
3 egg yolks
3 tsp each plain flour and cornflour
Milk chocolate mousse
125 gm milk chocolate, finely chopped
200 gm thickened cream
25 gm caster sugar
25 ml milk
1 titanium-strength gelatine leaf, softened in cold water for 5 minutes
- For pistachio crème pâtissière, stir sugar and 40ml water in a saucepan over medium heat until sugar dissolves, then simmer without stirring until syrup reaches 115C on a sugar thermometer. Add pistachios and stir mixture with an oiled spoon until pistachios are coated and starting to toast (1-2 minutes). Transfer to a lightly oiled tray and leave to cool, then process pistachios in a food processor to crumbs. Bring milk just to a simmer in a saucepan over medium heat. Whisk sugar, yolks, flour and cornflour in a bowl until smooth and pale, then add a little warmed milk and whisk to combine. While whisking continually, add remaining milk. Pour into a clean pan and whisk continuously over medium heat until mixture comes to the boil. Reduce heat to low and cook, whisking continuously, until thickened and flour is cooked out (2-3 minutes). Transfer to a container, stir in three-quarters of pistachio crumbs (reserved remainder for serving), cover directly with plastic wrap to stop a skin forming and refrigerate to cool. Just before serving, whisk to a smooth consistency and transfer to a piping bag fitted with a medium-sized plain nozzle.
- For milk chocolate mousse, melt chocolate in a bowl placed over simmering water, then keep warm. Whisk cream in a bowl to medium peaks and set aside. Whisk egg and sugar in a separate bowl over a saucepan of simmering water until thick and ribbon consistency (5-7 minutes), then remove from heat and set aside. Heat milk in a small saucepan over medium heat. Squeeze excess water from gelatine and add to milk, stir to combine, then add to chocolate and stir to just combine (do not overstir). Fold chocolate mixture into egg mixture, leave to cool slightly, then fold in whipped cream. Transfer to a container and refrigerate to set. Just before serving, gently whisk and transfer to a piping bag fitted with a medium-sized plain nozzle.
- Temper dark chocolate. Spread tempered dark chocolate into a 23cm x 15cm rectangle on a large tray lined with baking paper and refrigerate until set. Cut into six 7.5cm squares with a sharp knife, then refrigerate until required.
- Melt milk chocolate in a bowl placed over a saucepan of simmering water, add royaltine, stir to combine, then transfer to a tray lined with baking paper. Top with another sheet of baking paper and gently roll out into a 23cm x 30cm rectangle with a rolling pin. Refrigerate to set, remove top piece of baking paper and cut with a hot knife into twelve 7.5cm squares.
- Place a milk chocolate square on a serving plate, pipe a little milk chocolate mousse over, top with a second milk chocolate square, pipe a little pistachio crème pâtissière over then top with a dark chocolate square. Scatter with reserved pistachio and top with a scoop of pistachio ice-cream. Repeat with remaining ingredients and serve.
Note: Royaltine is a crushed tuile biscuit. It’s available from specialty food shops. If it’s unavailable, substitute crushed chocolate coffee wafers.
By Just One Cookbook
Watch how – to video 🍦🍦
¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
¾ cup (180 ml) water
¼ cup (55 g) sugar
½ cup (100 g) potato starch/corn starch
Ice cream of your choice
What you will need:
12 aluminum/silicone cupcake liners
A cookie dough scoop (smaller than an ice cream scooper)
A rolling pin
3.5 inch (9 cm) cookie cutter or a round bowl
Get full recipe 🍦🍦 http://www.justonecookbook.com/mochi-ice-cream
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
8 oz softened Cream Cheese
2 tsp Vanilla
2 cup thawed Frozen Blueberries (you could also use fresh blueberries)
3 tbsp Sugar
2 tbsp Lemon Juice
Cook blueberries, sugar, and lemon juice and salt over medium high heat.
Bring to a boil, ensuring berries crush and release juice.
Allow to boil until it starts to thicken.
Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.
In a large bowl, beat cream cheese until creamy and smooth.
Using a electric whisk, add condensed milk and vanilla, whisking until smooth
Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
Spread half of this mixture into a loaf pan.
Spoon chilled blueberry sauce over the whipped mixture.
Top with remaining cream mixture, spreading evenly.
Using a knife, drag or swirl the blueberry mixture into the cream mixture.
Cover with foil and freeze for 6 hours or until firm.