TOGETHER ICE CREAM RECIPES
MARSHMALLOW ICE CREAM - JUST ADD SPRINKLES
The creamiest, yummiest Marshmallow Ice Cream! Simple in flavor but still rich & delicious.
Provided by Kimberly
Total Time -26318950 minutes
Prep Time 45 minutes
Cook Time -26318950 minutes
Number Of Ingredients 5
Steps:
- Have ice cream maker already assembled according to package instructions.
- In a large bowl, combine heavy cream, milk, marshmallow fluff, vanilla extract & salt. Using a handheld electric mixer on low speed beat ingredients for about 3 to 5 minutes until thoroughly combined. Mixture may be foamy and you'll still have some small clumps of marshmallow fluff, this is fine.
- Pour ice cream mixture into ice cream maker and follow package instruction for allotted time of churning. My machine calls for 25-30 minutes of churning, so I let the ice cream churn for 30 minutes.
- Once ice cream is done transfer the soft serve ice cream to a loaf pan or tupperware container and cover with plastic wrap or the appropriate lid. Allow ice cream to freeze in the freezer for 4 to 6 more hours to proper firm up. When ready to serve simply remove from freezer, scoop & serve!
CHOCOLATE FUDGE BROWNIE ICE CREAM – PRIMALRECIPEBOOK
I LOVE ice cream. I also love chocolate and brownies so it only seemed natural to take a few of my recipes and combine them together to be the one ice cream to rule them all. For the ingredients and method for this recipe, please go to http://cleaneatingwithadirtymind.com/2017/05/01/chocolate-fudge-brownie-ice-cream/
Provided by Vanessa
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
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CHOCOLATE SEMIFREDDO | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 211 calories per serving
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 211 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together – see the full collection of menus here. GET AHEAD Line a 1.5-litre freezer-proof terrine mould or loaf tin with a double layer of clingfilm, letting it overhang at the edges. Melt the chocolate in a large heatproof bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Remove and allow to cool while you separate the eggs. Whisk the egg whites with a pinch of sea salt until super-stiff, then in a separate bowl, whisk the cream with the sugar until it forms soft peaks. Stir the rice pudding and cocoa into the melted chocolate, then whisk up the egg yolks and fold in with a spatula, followed by the cream. Finally, fold in the whites, working from the outside in and from bottom to top, until fully mixed but being mindful to retain as much air as possible. Pour into the lined mould, fold in the overhanging clingfilm to cover, then freeze overnight. TO SERVE Move the semifreddo from freezer to fridge 2 hours before you want to eat so you have a semi-frozen, sliceable dessert. Turn it out on to a serving platter, and sprinkle over the Hazelnut brittle and Spiced dust. Nice with shaved or grated chocolate, too.
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