Blend the frozen Cool-whip FREE, lactose free milk, and syrup until the Cool-whip is incorporated. I like to use chocolate syrup.
Put the mixture in your ice cream maker and wait for the magic. I usually let mine churn until its thick enough to eat by spoon. Then I add my toppings. You can use fruit, candy, cookies or whatever else you like. I add Oreos.
The best part is this taste like a regular milk shake. I share mine with my boyfriend and he says he can't tell the difference.
Mix strawberries and sugar then add cream and puree with immersion blender. Freeze for 10-15 mins.
To serve, scoop ice cream into bowls and drizzle with melted chocolate. Sprinkle with pistachios then freeze for 5-10 mins.
ixer on low speed, beat ice cream for 30 seconds, or until
1. Place 2 cans of Evaporated Goat's Milk in the fridge for 2 hours to chill.
2. In a large bowl, combine the ingredients and whisk together until the sugar dissolves.
3. Pour mixture into an ice cream machine and churn according to manufacture's instructions (approximately 25-30 min.).
4. Serve immediately or store in a air tight container in the freezer.
Mix all ingredients, except ice cream, until well blended. Add more milk, if necessary.
Spoon mixture into softened ice cream, then gently fold in, being careful not to overmix.
Pour into freezer-safe container and freeze.
Yields 16 (4 ounce) servings, 1.3 g fat each.
In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Spoon ice cream into crust.
Top with strawberries.
Slice and serve!
Place milk and 1/2 cup water
alt until foamy. Gradually add milk, then mineral water and 3
round allspice and sugar. Add cream cheese then stuff cannelloni.
Soften gelatin in 1/2 cup of the milk.
Heat mixture over medium heat in a saucepan until gelatin dissolves.
Remove pan from heat.
Place saucepan in another bowl of cold or ice water to cool to room temperature.
Pour the mixture into a blender or food processor.
Add remaining milk, drink mix, yogurt, vanilla and salt.
Blend until smooth, and cover
Chill ready to freeze.
Blend or stir before pouring into the ice cream maker.
Freeze according to your ice cream maker's instructions.
gg yolks, 1 tsp sugar, milk and a pinch of salt
Warm milk and add 1 tsp sugar
hisk flour and 2 tablespoons milk together in a bowl until
owl. Add 2/3 cup milk and whisk until combined. Add
f the box of gluten-free graham crackers in half. Use
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour into two 16 oz. glasses.
Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
ill fit the amount of ice cream necessary for this mountain cake
Add the canned clams, the milk, and the cornstarch. Stir well