Ice Cream
Is there any dessert or treat better suited for summer than Ice Cream? Maybe not. To that end, here are six yummy ice cream recipes to help you through the day, including Homemade Rocky Road Ice Cream and Fresh Mango Ice Cream. Enjoy!
NO-CHURN GRASSHOPPER ICE CREAM
This is from Kayla Hoang in the Today show email. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust."
Prep Time: 15 minutes; Servings: 8 to 10
To view this online (and read the rest of what Kayla wrote about this yumminess), go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
NO-CHURN CHOCOLATE ICE CREAM
This is from Jesse Szewczyk in the Today show email. For this recipe, Jesse wrote, "This no-churn chocolate ice cream has a decadent, creamy texture and rich chocolatey flavor that rivals even the best store-bought pints — all without having to use an ice cream maker. It all starts by whipping heavy cream in a stand mixer (or hand mixer, if that’s what you have) with cocoa powder, a touch of salt, and vanilla extract until it’s light and fluffy. This step mimics the churning process of traditional ice cream, allowing you to recreate that beloved airy-yet-rich texture of high-quality ice cream without having to use any special equipment.
"You’ll then gently fold sweetened condensed milk into the lightened cream mixture. This ingredient does double duty, providing a much-needed sweetness to balance out the bitter bite of the cocoa powder while also preventing the ice cream from becoming icy. The sugar in the sweetened condensed milk prevents ice crystals from forming while its natural low-moisture content prevents the ice cream from becoming too watery and thus turning to ice. Transfer the mixture into a freezer-safe loaf pan, spread it into an even layer, and pop it in the freezer until firm.
"After about eight hours (or even better, overnight) the ice cream will be ready to serve with hot fudge, whipped cream, sprinkles or whatever other toppings your heart desires. It’s cold, creamy and just as good as any version made in an ice cream maker. Just note that no-churn ice cream is a bit firmer than typical ice cream, so make sure to let it soften at room temperature for about five minutes before attempting to scoop it."
Cook Time: 10 minutes; Prep Time: 5 minutes; Servings: 8 to 10
To view this online (and read the rest of what Jesse wrote about this), go to https://www.today.com/recipes/no-churn-chocolate-ice-cream-t284687.
Ingredients
2 cups heavy cream
1/3 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, cocoa powder, vanilla extract and salt. Gradually increase the mixer speed from low to high and whip until stiff peaks form, 2 to 3 minutes. (Alternatively, you can use a large mixing bowl and electric hand mixer to whip the cream.)
Pour the sweetened condensed milk into a large mixing bowl and add half of the whipped cream mixture. Gently mix the sweetened condensed milk into the whipped cream until fully combined. Add the remaining whipped cream and gently fold everything together until the mixture is an even brown color with no streaks of unincorporated sweetened condensed milk.
Transfer the mixture into a 9-by-5-inch or 8-1/2-by-4-1/2-inch standard loaf pan and spread into an even layer. Freeze for 8 eight hours until the ice cream is firm. When ready to serve, let sit at room temperature for 5 minutes before scooping.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
NO-CHURN GRASSHOPPER ICE CREAM
This is from Kayla Hoang in the Today show email. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust."
Prep Time: 15 minutes; Servings: 8 to 10
To view this online (and read the rest of what Kayla wrote about this yumminess), go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
NO-CHURN CHOCOLATE ICE CREAM
This is from Jesse Szewczyk in the Today show email. For this recipe, Jesse wrote, "This no-churn chocolate ice cream has a decadent, creamy texture and rich chocolatey flavor that rivals even the best store-bought pints — all without having to use an ice cream maker. It all starts by whipping heavy cream in a stand mixer (or hand mixer, if that’s what you have) with cocoa powder, a touch of salt, and vanilla extract until it’s light and fluffy. This step mimics the churning process of traditional ice cream, allowing you to recreate that beloved airy-yet-rich texture of high-quality ice cream without having to use any special equipment.
"You’ll then gently fold sweetened condensed milk into the lightened cream mixture. This ingredient does double duty, providing a much-needed sweetness to balance out the bitter bite of the cocoa powder while also preventing the ice cream from becoming icy. The sugar in the sweetened condensed milk prevents ice crystals from forming while its natural low-moisture content prevents the ice cream from becoming too watery and thus turning to ice. Transfer the mixture into a freezer-safe loaf pan, spread it into an even layer, and pop it in the freezer until firm.
"After about eight hours (or even better, overnight) the ice cream will be ready to serve with hot fudge, whipped cream, sprinkles or whatever other toppings your heart desires. It’s cold, creamy and just as good as any version made in an ice cream maker. Just note that no-churn ice cream is a bit firmer than typical ice cream, so make sure to let it soften at room temperature for about five minutes before attempting to scoop it."
Cook Time: 10 minutes; Prep Time: 5 minutes; Servings: 8 to 10
To view this online (and read the rest of what Jesse wrote about this), go to https://www.today.com/recipes/no-churn-chocolate-ice-cream-t284687.
Ingredients
2 cups heavy cream
1/3 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 (14-ounce) can sweetened condensed milk
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, cocoa powder, vanilla extract and salt. Gradually increase the mixer speed from low to high and whip until stiff peaks form, 2 to 3 minutes. (Alternatively, you can use a large mixing bowl and electric hand mixer to whip the cream.)
Pour the sweetened condensed milk into a large mixing bowl and add half of the whipped cream mixture. Gently mix the sweetened condensed milk into the whipped cream until fully combined. Add the remaining whipped cream and gently fold everything together until the mixture is an even brown color with no streaks of unincorporated sweetened condensed milk.
Transfer the mixture into a 9-by-5-inch or 8-1/2-by-4-1/2-inch standard loaf pan and spread into an even layer. Freeze for 8 eight hours until the ice cream is firm. When ready to serve, let sit at room temperature for 5 minutes before scooping.
RHUBARB ICE CREAM WITH A CARAMEL SWIRL
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.”
Yield: One scant quart
This was featured in “Rhubarb, It Turns Out, Can Be a Sweetie”, and can be viewed online here.
Ingredients
1 and 1/2 cups whole milk
1 and 3/4 cup plus 6 tablespoons granulated sugar
Pinch fine sea salt
1 vanilla bean, split and scraped
4 large egg yolks, lightly beaten
1 and 1/2 cups sour cream
3/4 pound rhubarb, cut into 1/2-inch dice
1/2 cup heavy cream
Preparation
In a heavy-bottomed pot over medium heat, whisk together the milk, 3/4 cup sugar, the salt, the vanilla bean seeds and its pod. Simmer gently until sugar dissolves, about 5 minutes. Remove from heat, cover, and steep 30 minutes. Discard the vanilla pod and return mixture to a bare simmer.
Place the yolks in a large bowl. Slowly whisk in hot milk mixture. Scrape the custard back into the pot and cook over medium-low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Whisk in sour cream. Chill at least 3 hours or overnight.
In a saucepan, combine the rhubarb with 1 cup sugar. Simmer until rhubarb is just tender and has begun releasing its juices, but has not started to fall apart, 4 to 5 minutes. Using a slotted spoon, transfer rhubarb to a bowl. Continue to simmer the juices until syrupy, 5 to 10 minutes more. Pour the syrup over the rhubarb. Cool completely.
In a clean, dry and preferably nonstick skillet, sprinkle 2 tablespoons sugar over medium heat. When it begins to melt and lightly color, sprinkle in 2 more tablespoons and start swirling pan to help evenly distribute sugar. Add the final 2 tablespoons and cook, swirling pan until all the sugar has melted. Let cook, swirling occasionally, until the sugar syrup caramelizes and turns dark brown. Pour in the heavy cream and 2 tablespoons water (stand back; it may splatter). Simmer, stirring with a heatproof rubber spatula until smooth. Cool completely.
Pour the custard base into an ice cream machine and churn. Add rhubarb compote for the last minute of churning.
Scrape a quarter of the caramel into the bottom of a freezer-proof quart container. Top with a quarter of the ice cream. Repeat layering until all of the caramel and ice cream has been used, ending with the ice cream. Freeze until firm for at least 2 hours and up to 1 week.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
FRESH MANGO ICE CREAM
Several years ago, I signed up for newsletters from Authentic Florida. If you haven't signed up for their newsletters, I highly recommend it (especially if you live in and/or love Florida).
This recipe was posted in the Authentic Florida newsletter on July 21, 2020, and reposted on July 15, 2021. It's definitely yummy, and is an Authentic Florida recipe. It begins, "Florida mangos are in season and Authentic Florida’s fresh mango ice cream recipe is the perfect dessert to help you cool down. Try this fresh, delicious, tropical, and refreshing dessert that does not require an ice cream machine!"
Yield: 1-1/2 gallons
To view this online, go to https://authenticflorida.com/authentic-floridas-fresh-mango-ice-cream/. (And while you're there, don't forget to sign up for Authentic Florida's newsletter.)
Ingredients
2-1/2 cups of cubed mangos (about 3 ripe medium-sized mangos)
1/3 + 3/4 cup of granulated sugar, plus extra if needed
2-1/2 Tablespoons of lime juice (1-2 limes)
1-3/4 cups of Half & Half cream
1-1/4 cups of coconut milk (1 can found in the Asian section of a grocery store)
6-8 fresh mint leaves for garnish (optional)
1 ice cream maker (optional)
Instructions
Peel the mangos and cut them into small cubes. (You’ll be cutting around a large seed.) In a medium bowl combine the cubed mango with 1/3 cup of sugar, cover, and marinate in the refrigerator for one hour (or longer if you have the time).
Next, pour the contents from the refrigerated mangoes (including the juice) in a saucepan over medium-low heat for five minutes, stirring occasionally. Remove and cool. Note: if you have leftover mango (more than 2-1/2 cups), keep the mixture refrigerated to place over the finished ice cream.
In a blender or food processor, puree the mango mixture.
Next, add the lime juice and process it again. Cover and chill for an hour.
Gently stir in the pureed mango. Taste test the mixture to decide whether it’s sweet enough and if not add 1-2 tablespoons of sugar. From this point, pour into a plastic container, cover with a tight lid, and chill in the freezer, stirring occasionally until hardened. If you have an ice cream maker, following the recommended directions. In a large bowl, combine the Half & Half and the coconut milk with the remaining 3/4 cup sugar, stirring to dissolve the sugar.
Remove from the freezer 15 minutes before serving. Top with some mint and fresh-cut mangos. Enjoy!
HOMEMADE ROCKY ROAD ICE CREAM
Every year on the 4th of July, my dad would bring out the ice cream freezer for the annual summer treat. True, there were other summer holidays when he could be persuaded to make ice cream. But homemade ice cream on the 4th of July was almost mandatory.
Back when Dad started the tradition for our family, the ice cream freezer was a hand-crank deal. By the time the ice cream was ready, several people had had their turn at working the crank, tiring their arms in the process. Fortunately, we have an electric ice cream maker, which helps immensely.
I have a feeling that this recipe from the almost-infamous long-since-forgotten-email-list would have been one of Dad’s favorites. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12
Ingredients
2 cups 2% low-fat milk
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)
2/3 cup sliced almonds
1/2 cup unsweetened cocoa
Directions
Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.
Allow to set in freezer for 2-4 hours.
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