Delicious and easy-to-make, our recipes offer you other ways to enjoy Velvet Ice Cream. Strawberry Ice Cream: Add 1 cup strawberries, stems removed, to the basic recipe before blending and omit the extra 1/2 cup milk of choice. Pour the egg yolk mixture into pan with remaining milk mixture; cook over medium-low heat until a thermometer registers 160° (about 2 minutes), stirring constantly.
Simmer the milk: Place the remaining 1 3/4 cups milk, cream, sugar, and honey in a medium saucepan and whisk to combine. The combination of a crunchy, buttery graham cracker crust with velvety-smooth cocoa and bittersweet chocolate pudding is so satisfying that you won’t even notice the filling is made with 1{45d44c7638c99d836c8a8cf1f9391ee9c1971410f5e14b7cf4fa6b38b3db838e} milk.
If your childhood memories include mint-chocolate ice-cream cones, you’ll love Purely Twins 5-ingredient vegan spin on the classic, with creamy avocado-banana ice cream. The coffee-chocolate blend in this drink is refreshingly cool, especially when topped with scoops of vanilla and chocolate ice cream.
The vanilla ice cream recipe uses just four ingredients for a rich homemade dessert. I halved the resulting dough and rolled out each half for a 9 inch glass pie dish. In order to get that scoopable texture, and to let the flavors meld and bloom, it’s best to freeze the ice cream for at least a few hours before eating.
The chocolate will clump at first when you add the liquid, but keep adding liquid and stirring, and it will come the custard to the melted chocolate in small parts, mixing thoroughly until smooth and velvety. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.