variety of chocolate dipped cones with sprinkles and crushed oreos
dipped in chocolate and sprinkles with crushed oreos
dipped in chocolate and sprinkles with sprinkles
dipping in chocolate
A great way to serve ice cream is in a chocolate dipped cone.
Place a 1/2 Cup of semisweet chocolate pieces in a microwave safe bowl. Microwave the chocolate at 70 percent power or medium high heat for 1 minute. Stir and continue microwaving for 1 to 3 minutes or until the chocolate is smooth.
Dip the cones into the melted chocolate about 1/3 of the way up the cone.
If the chocolate is too thick, stir in 1 teaspoon of melted shortening. If desired sprinkle with crushed oreos, sprinkles etc while still wet.
Place the cones top side down on wax paper until the chocolate is set.
2 Cups of strawberries 1 Cup sugar, divided 1 egg, lightly beaten 2 3/4 Cups half and half, divided 1 teaspoon vanilla
Clean and cut the strawberries in half. Place the strawberries into a saucepan. Dump half of the sugar into the pan with the berries. Place the pan over medium low heat and cook 18 minutes or until the berries are soft, stirring often. Place the mixture into the blender. Cover the blender and puree the berries until very smooth. Transfer of a bowl, cover and chill at least 4 hours but no more than 24 hours. Place the egg into a small saucepan. Pour in 1 C of the half and half and the remaining sugar. Place the pan over medium heat and stirring continuously cook the custard about 5 minutes or until the mixture passes the metal spoon test (see tip below.) Transfer the mixture to a bowl and stir in the remaining half and half and the vanilla.
Cover the bowl and refrigerate for at least 4 hours but no longer than 24 hours. Pour the half and half mixture into the ice cream maker's freezer canister. Freeze 5 minutes then stir in the strawberry mixture. Freeze according the ice cream maker's directions. Allow the ice cream to ripen for 4 hours.
2 Cups of boiling water 1 (6 oz.) pkg. raspberry gelatin 1/2 Cup of cold water 1/2 Cup of chocolate syrup 3/4 Cup of whipping cream Pour the boiling water into a large bowl. Whisk in the gelatin until completely dissolved. Add the cold water, syrup and whipping cream, whisking until blended in well. Cover and chill for 1 hour or until cooled but not set up. When the mixture has cooled pour it into the cylinder of the ice cream maker. Freeze according to the manufacturer's directions for you ice cream maker. Allow to ripen 2 hours.
1/2 gallon vanilla ice cream, softened 3 1/2 teaspoons ground cinnamon Place the softened ice cream into a mixing bowl. Sprinkle the cinnamon over the ice cream. Stir until the cinnamon is blended in well. Return the ice cream to its original container or place in a bowl covered with plastic wrap. Freeze at least 4 hours or until firm
4 Cups whipping cream 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) can frozen lemonade concentrate, thawed 5 drops yellow food coloring Place the whipping cream into a medium size bowl. Add the milk and lemonade to the bowl. Place the food coloring into the mixture.
Blend until all the ingredients are incorporated together well. Pour the mixture into a 5 qt. freezer canister of the ice cream maker.
Freeze according to the directions on the ice cream maker. Ripen for about 4 hours.
How to make Chocolate homemade Ice-Cream Without an Ice-Cream Maker......
Things you will need: 2 Cups of sugar 1/2 Tablespoon of cocoa powder 2 Cups of Milk 3 Eggs 1 Pack of cream
How to make it: Mix all of the things in a saucepan until the mixture has thickened up. Allow the mixture to cool and then put the mixture in the freezer for about one to two hours. Once it has frozen then take it out and eat!!!
4 Cups of whole milk 1 1/3 Cups of sugar 12 egg yolks, beaten 12 oz. semisweet chocolate melted Pour the milk into a large saucepan placed over medium heat. Add the sugar and the egg yolks to the milk. Stirring continuously, cook for 4 minutes or until the mixture coats a metal spoon and runs clear when a finger is passed through it. Remove the pan from the heat. Add the melted chocolate and whisk until very smooth. Cover the surface of the chocolate mixture, not the entire pan, with plastic wrap. Chill the chocolate for several hours or until very cold.
Pour the chocolate mixture into the ice cream maker's freezer canister. Freeze as directed by the manufacturer. Ripen for 4 hours.
Heat 1 cup of milk on the stove. Just before it boils add 6 Peppermint Twists. Stir on medium heat until peppermint twists disappear. Pour liquid into a mug and add whipped cream. (optional) Crush up 2 peppermint twists and sprinkle on top.
~This post may contain affiliate links and I'll earn a small commission if you shop through them. There is no extra cost to you. This is how we help support our family and continue to bring you amazing content. To learn more see the affiliates disclosure here.~