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Ingredients
1 can fat-free sweetened condensed milk (14 ounces)
1 large lemon, zested and juiced (or two smaller, mine was a huge Meyer lemon)
1.
Stir together sweetened condensed milk and cool whip in a large tupperware
container. Stir in the zest and juice from 1 lemon (I used a Meyer lemon, if yours is a small or
regular lemon, you may want to use two) and the extract (this is optional, but I wanted an
extra punch of lemon flavor).
2.
Stir until mixed and freeze until hardened, at least 6 hours or overnight.
Notes
You can use 2 cups of cold heavy whipping cream, whipped until stiff peaks form, in place of
the Cool Whip if you'd rather.
Ingredients
1 tablespoon butter
1 can (about 13.4 ounces) dulce de leche (I used Nestle la Lechera brand)
1 teaspoon vanilla
Instructions
1.
Melt butter and brown sugar together in a small pan over low heat. Cook until butter is
melted, then add the pecans. Cook over low heat for about 1 minute, stirring constantly.
Remove from heat and place on a cookie sheet lined with parchment paper to cool.
2.
Place dulce de leche in a large bowl. Stir to break it up a little. Add vanilla and
whipped topping and fold gently until almost combined (there will still be a few swirls of
dulce de leche showing). You dont want to over-stir or it wont set up in the freezer. Fold in
pecans.
3.
Place in a airtight container and freeze until semi-firm (it wont be as firm as regular
ice cream), at least 4 hours or overnight.
4.
Try sprinkling it with a little sea or kosher salt before serving. It's amazing!
Author: Jennifer
Ingredients
Instructions
1.
2.
3.
4.
5.
6.
Melt chocolate chips in the microwave according to package directions. Dip shortbread fingers into
chocolate until completely covered. Place on parchment paper lined baking sheet. Wait until chocolate
is firm before moving on to next step (you may place the sheet in the fridge to quicken hardening).
Chop cookies into bite-sized pieces. Set aside.
Place chopped strawberries in a shallow bowl. Sprinkle with a little granulated sugar. Mash with a
fork until it has the consistency of a chunky, liquidy jam. Set aside.
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
In a large bowl, mix together the sweetened condensed milk and cookie pieces Fold in the whipped
cream until no white streaks remain. Add the strawberries and fold in gently (only fold in a couple
times for more of a swirl effect, fold in several times if you want a red-tinged ice cream).
Place in a covered container and freeze overnight (or at least 6 hours).
Notes
Adapted from my pumpkin pie ice cream, originally adapted from Kevin & Amanda
4. Freeze the mixture for about 6 hours or until firm. Store leftovers sealed airtight in the freezer for
about 2 weeks.
Instructions
1. Mix the milk, cake mix, cream cheese and sugar together with a mixer. Mix until smooth.
2. Add the Cool Whip and mix until combined.
3. Add the sprinkles and brownies (you can use store-bought or homemade brownies) and
mix until combined.
4. Stir in the chocolate sundae syrup. Stirring a little less will give more of a ribbon of
chocolate to the ice cream. Stirring more will make it more uniformly chocolatey.
5. Scoop into a freezable container and freeze.
4 tablespoons banana cream pudding mix (the powder, not the actual pudding) from a
large box
1 teaspoon vanilla extract
1.
Bake pie crust (flat) on a cookie sheet in a 350 oven for about 15-20 minutes (watch
it after 10 minutes; you want it to be more crunchy than soft, but not burned). Let it cool,
then break it into bite-sized pieces.
2.
Mix Cool Whip and sweetened condensed milk in a large bowl. Add pudding mix and
vanilla and stir well.
3.
Slice your banana and cut each slice in quarters. Stir banana and pie crust chunks into
ice cream base. Place mixture into a large Tupperware and freeze until hardened (at least 3
hours or overnight). Ice cream has a soft consistency.
Whip evaporated milk to make super creamy and healthy ice cream! No eggs or
heavy cream needed. Original recipe: Random Recipes
Ingredients
1.
2.
3.
Instructions
1. Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly
chilled.
2. Pour into a large mixing bowl.
3. Whip until fluffy, about 40 seconds.
4. Add the powdered sugar, slowly pouring into the bowl and whip until
combined.
5. You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip
until combined.
6. Place the bowl in the freezer for an hour.
7. Pull out from the freezer, whip for 1 minute and back to the freezer.
8. Repeat about 4 times.
9. Place in a container with a lid. Store in the freezer.
10.
Enjoy!
Serves: 6
600ml double cream
250g caster sugar
6 eggs, separated
1/2-1 teaspoon pure vanilla extract
3 large bowls
Method
Prep:10min Extra time:1day freezing Ready in:1day10min
1.
1st bowl: Whip egg whites until stiff.
2.
2nd bowl: Whip cream with vanilla until stiff.
3.
3rd bowl: Beat egg yolks with sugar until creamy.
4.
Add egg yolks mixture to cream mixture and beat again.
5.
Fold in egg whites and freeze in suitable container for one day.