Add condensed milk and keep beating till its well combined.In a bowl, take whipping cream and using an electric mixer, beat the whipping cream till you get soft peaks.This recipe cannot be stored in the normal fridge because it will melt.
I would recommend you that if youre planning to present the chocolate cake ice-cream nicely like I did, then only take the ice-cream out of the freezer 5 minutes before serving. It can stay good for 4-5 days in the freezer. This chocolate cake ice-cream is actually the perfect recipe to make ahead of time because you can sit and enjoy it anytime you want! You can combine everything, cover it and put it in the refrigerator to freeze. Use a drop to a couple of drops to make the desired color of the recipe. Green Food Coloring Gel: Be sure to use food coloring gel and not the liquid form to make it blend easier into the ingredients.
Peppermint Extract: This is where you get that strong minty flavor. Sweetened Condensed Milk: Thisingredient is all about getting that smooth and almost creamy texture that you love when it comes to ice cream. Heavy Whipping Cream: This is a great thickening agent and when used at room temperature it creates a creamy consistency. Place it in the freezer for at least 6 hours, but I like to freeze mine overnight so the ice cream is a bit more frozen, and thicker. Pour it all into a 3quart pan and cover the pan tightly with plastic wrap. You want to mix it softly so that the whipped cream stays a bit fluffy. Then pour your sweetened condensed milk mixture into your whipped cream, and gently fold them together till nicely mixed. The chocolate bits might sink here, but once theyre folded into the whipped cream it should be okay. In another bowl combine your sweetened condensed milk, peppermint extract, food coloring, and chocolate bits. Basically youre just making whipped cream here, without adding any sugar or vanilla. Don't worry, it won't taste like spinach!Ī complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.In a large bowl whip your heavy cream until stiff peaks start to form (the amount of time that takes will depend on how powerful your mixer, or your arm, is. If you'd like to make your ice cream green, you can use either green food coloring or baby spinach leaves. Alcohol and salt lowers the freezing temperature of the ice cream which means your ice cream is less likely to freeze into a solid block. Vanilla extract and salt (optional but recommended). As David Lebovitz says, mint is a plant so it naturally varies in color and flavor, so you may need to add more or less, as needed. Mint leaves on their own will make the ice cream a very pale green. Peppermint extract or fresh mint leaves for flavor. Note that this isn't the same as evaporated milk! We don't have to add sugar or maple syrup to the ice cream as the condensed milk is already sweet! The condensed milk prevents the cream from freezing into a brick of ice. You can use either store-bought or homemade. If you use coconut cream, I recommend buying full-fat canned cream rather than canned coconut milk as you'll get more of thick scoopable cream.ĭairy-free condensed milk such as soy, coconut or oat. Dairy-free whipping cream OR thick scoopable coconut cream.
0 kommentar(er)
