![]() ![]() Cover well (at least twice) with plastic wrap, or similar, and freezer for 6 hours, or overnight. To set: pour into the lined tin, smooth over the top and sprinkle over the remaining chocolate, cookies, marshmallows and dried fruits.For the add-ins: add in most of chocolate, cookies, marshmallows and dried fruits into the ice cream and gently fold in.Add in the cocoa powder and salt and whisk until chocolatey and smooth. Now add in the vanilla and olive oil and whisk again. You can do this by hand if using solid whipping cream or use an electric mixer if using runny cream. For the ice cream base: pour or scoop the cream into a large mixing bowl and add the condensed milk.Line a 6-inch square tin (or similar) with parchment paper. Or, use whippable dairy-free cream from a carton (you still need 400ml). If using a tin of coconut whipping cream, chill this overnight in the fridge.Peanut Butter Protein Magnum Ice Creams.Chocolate Orange Caramel Magnum Ice Creams.If you are looking for more ice cream recipes to try, how about: A bowl of Rocky Road Ice Cream with a scone What else can I make? This is great eaten from the freezer for 1-2 weeks and can last for 1 month, wrapped well. ![]()
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