Charcoal Ice Cream Recipe By Tasty

Steps:

• In a large freezer bag, place a piece of dry ice. Close the plastic bag, but leave a one-inch (2 ½ cm) opening to prevent the bag from fill with gas.
• Cover the bag with a kitchen towel and carefully use a kitchen mallet to break the dry ice into a powder.
• In a large bowl, combine heavy cream, half & half, sugar, activate charcoal (avoid consuming more than 100 grams of activated charcoal), 2 tablespoons mint extract, and at least 4 tablespoons black food coloring (more food coloring might be needed depending on concentration).
• Whisk together ice cream mixture until frothy.
• Slowly add a spoonful of dry ice into the mixture and whisk together. Gradually add and mix in dry ice until a solid consistency is achieved.
• Wait for all the dry ice to evaporate before consuming. Do not eat solid dry ice.
• For best results, eat within 24 hours.
• *Consuming activated charcoal can interact with certain medications, check with your doctor before ingesting

Steps:

• Add the heavy cream, sugar and vanilla bean paste to a quart-sized zip-top bag. Stir with a fork or small whisk to evenly combine. Squeeze out all of the excess air from the bag and seal shut.
• Add the crushed ice and rock salt to a gallon-sized zip-top bag. Gently shake to combine.
• Add the cream-filled bag to the ice-filled bag and seal shut. Shake vigorously for 7-10 minutes, until the ice cream has hardened.
• Carefully remove the ice cream bag from the larger bag. Serve immediately with rainbow sprinkles on top.
• Enjoy!