![]() Try my Banana Pudding Fluff, Lemon Blueberry Fluff, Mango Banana Marshmallow Salad, Strawberry Cheesecake Fluff, Berry Cheesecake Fluff, Tropical Fluff Salad and Strawberry Pretzel Salad.įollow me on Instagram Facebook at Simply Stacie, TikTok Pinterest at let me know how you liked this recipe and my other recipes. Fruit Cocktail Dessert: Serve this fluffy dessert salad inside individual glasses it’s made with pudding, Cool Whip, and your favorite canned fruit.Pineapple Rice Pudding: This is a classic side dish flavored with pineapple and tender rice.Cherry Fluff Salad: This fruity dessert only has four ingredients and the unmistakably tart flavor of cherries.Snickers Salad Recipe: If you love Snickers, you’ll enjoy this fluffy dessert – it’s made with chunks of Snickers.Strawberry Fluff Salad: Sweetened with strawberry pie filling mixed into a Cool Whip base, this has many similar ingredients and works as both a side dish and dessert.Want more dessert salads? Here are some of my favorite no-bake desserts: It is as easy to make as easy chocolate mousse. It’s one of my favorite simple desserts because it tastes like rich chocolate fudge but is a no-bake dessert. ![]() No, adding the ingredients to an ice cream maker won’t turn out well and won’t make an ice cream base. MAKE IT DAIRY-FREE: Use unsweetened oat milk for whole milk, use unsweetened coconut cream for heavy cream, vegan mini chocolate chips for chocolate chips, and. If you want to experiment with this recipe, you can leave out the cocoa and mix in any other fruit, nuts, or other add-ins you can think of.Will this recipe make homemade ice cream? So just transfer any leftovers to a sturdier container.) Freeze the rocky road ice cream until it’s firm enough to scoop, which should be about 4-6 hours, depending on the temperature of your freezer.Īnd that’s it! Five ingredients, ten minutes of work, a few hours of impatient finger tapping, and you have a luscious, rich, chocolatey ice cream packed with soft marshmallows and crunchy almonds. (That’s not a good long-term storage solution, though, because it doesn’t prevent freezer burn or bad odors from creeping in. You could also just freeze it in the bowl you mixed it in, covered very well with plastic wrap. Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. I’m sorry! Don’t throw things! Patience is a virtue! Now…don’t be mad…but I might have neglected to mention a teensy, tiny detail. When you’re finished your mixture should be without any streaks of chocolate or whipped cream. This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.Īdd the cocoa mixture to the bowl of whipped cream… Using the whisk attachment, whip the cream on medium-high speed until it forms gentle peaks. Pour the cream into the bowl of a stand mixer or just any large bowl, if you’re using a hand mixer. You might be tempted to forget about ice cream and just eat this chocolate slurry with a spoon, and although I can tell you from experience that it IS delicious, I promise that the ice cream will be worth the self-control. Stir until the marshmallows and almonds are well-distributed in the condensed milk, and are covered with chocolate. …but as you continue whisking, the cocoa will eventually combine with the milk, and you’ll be left with a shiny, smooth, darkly chocolatey mixture.Īdd the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together. Whisk them together until the cocoa has dissolved into the condensed milk. Place the condensed milk in a bowl, and add the unsweetened cocoa powder. I should also add that you can use roasted unsalted almonds instead of the salted kind–you just don’t want raw almonds, because they don’t have enough flavor or crunch. They don’t need to be in small pieces, but giant whole almonds are a little tough to eat in ice cream, so chop them roughly to make them more manageable. 3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)īegin by coarsely chopping the almonds.
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