ICE CREAM MADE ON COLD PLATE RECIPES

Steps:

• Whisk the heavy cream, condensed milk, and salt in a bowl.
• Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be ¼-inch (6 mm) thick or less.
• Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.
• Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.
• After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
• Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
• Enjoy!

Steps:

• "Fill a large zip lock bag with ice and add a 1/2 cup of table salt. Then in a measuring cup, pour 1 cup of almond milk (I like unsweetened Almond Breeze), 1/2 tsp vanilla and 2 tbsp of a natural or artificial sweetner (Splenda, Truvia, honey, etc..). Mix well and pour liquid into a smaller zip lock bag and seal it tight. Place the small bag inside the larger bag, seal and then shake vigorously for 4 to 5 minutes until the mixture hardens. Tip: use oven mits to keep your hangs from getting to cold as you shake the bag. Also, consider adding cinnamon, cocoa or instant coffee to the mixture for variety. Add a scoop of vanilla protein and you its an awesome meal replacement!"