Make sure ice cram maker dish and loaf tin have been chilled in freezer the night before. Continue to whisk until it just comes to a low boil. Spread into prepared pan and place in the refrigerator for a few minutes. Remove from heat and stir in vanilla extract and peppermint extract. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Make the chocolate layer: Melt 1/2 of the can of sweetened condensed milk, chocolate chips, and marshmallow creme together in a small saucepan on the stove. The only ingredients are coconut, almond milk, dairy-free chocolate chips, walnuts, salt, & maple syrup. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Spoon the ice cream into a freezer safe container and. Use vanilla paste instead of vanilla extract to get the little specks of vanilla bean in your. Mix in (salted) caramel sauce for a dual-swirl ice cream. You may not need to use all the peanut butter. Thermometer (I love my Thermapen) Kitchen scale. Roll the peanut butter mix into small marble size balls and then carefully stir them into the ice cream. I decided I would go home and experiment and fell in love with this dairy-free fudge swirl ice cream! Just the flavors I was looking for, simple yet indulgent. In a separate mixing bowl, beat together the peanut butter, butter, and powdered sugar until smooth. Since cutting back on my dairy intake, I have been dreaming of some creamy ice cream! There are some great dairy-free ice creams at the grocery store, but they are often expensive and some of them have added ingredients I don’t love.
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