MAGICAL CHOCOLATE BARS
Delicious and fun chocolate ice cream bars that are adaptable to every taste bud! Top bars with sprinkles, chopped nuts, or any other of your favorite toppings while the chocolate hard shell is still wet.
Provided by themoodyfoodie
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 8h30m
Yield 3
Number Of Ingredients 4
Steps:
- Line a baking sheet with waxed paper.
- Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream between the sticks, creating 3 bars.
- Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
- Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
- Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
- Freeze bars until set, at least 15 minutes.
Nutrition Facts : Calories 1144.2 calories, Carbohydrate 95.5 g, Cholesterol 29.9 mg, Fat 91.7 g, Fiber 7.7 g, Protein 8 g, SaturatedFat 67.8 g, Sodium 79.2 mg, Sugar 83.4 g
MAGIC ICE CREAM
If you've ever tried the Internet-famous no-churn ice cream recipe, think of this as the next level of kitchen magic. Just grab a packet of gelatin-you pick the flavor, although I'm partial to strawberry-mix in some milk, fold in whipped cream and freeze overnight. The result: a refreshing frozen treat that's like a mashup of ice cream and sorbet. An easy project for little helpers, it's a perfect summertime, or anytime, dessert!
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
- Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.
MAGICAL INSTANT ICE CREAM
Children and adults will love this - part recipe, part science experiment. Milk transforms into delicious colourful ice cream in front of your eyes
Provided by Juliet Sear
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Place the milk, sugar, vanilla and food colouring of your choice into a medium zip-seal bag, then place this in a second bag to double bag it.
- Squeeze the air out, close and secure with sticky tape if the seal isn't strong.
- Tip the ice and salt into a large zip-seal bag, then place the medium bag containing the milk inside and seal well.
- You will need to keep the bag moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it - it's a good idea to wear gloves to keep your hands warm!
- Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.
Nutrition Facts : Calories 473 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium
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- Note* The bag/container sizes are typically a smaller sandwich size bag and a larger gallon (4.5L) one. I've avoided using single-use plastic bags and instead use reusable ones. However, for your larger container, it's worth noting that you just need any container where the ice and salt can surround the smaller bag i.e. a large glass jar/ can.
- The first thing to do is to prepare your ice-cream mix. Begin by mixing the double cream and whole milk together. I'm using vanilla pods but it's optional for you to use. You can also use homemade vanilla extract for this vanilla ice-cream or, you can experiment with other flavours including strawberry, chocolate ( with chocolate chips), peanut butter etc.*
- After the ingredients are mixed, placed into the smaller reusable plastic bag. Make sure to get out as much of the excess air from the bag when sealing it and seal tightly, to avoid any leaking.
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