Okay so I made my coffee ice cream that I adapted from pinterest…As you know I have a HUGE food critic at home….my husband and my kids. The coffee ice cream that I made was good, but not as good as if you made it from your ice cream maker…my ingredients are a lot better and tasting and creamer and almost if not better than hagen daz…
Not a coffee drinker that’s okay, you can take the coffee out and you have yourself a creamy vanilla ice cream. Try it and let me know how you like them.
As you know I’m always trying out new things in my kitchen as natural as possible and my kids absolutely love Magic Shell. The ones you get at the store doesn’t last a long time in my house..but I wanted something more natural than the ones I buy at the store. So where did I turn to? Of course our friends at Pinterest…
Homemade Magic Shell
Yield: About 2 cup
Make your own DIY homemade magic shell with just 2 ingredients! I used Guittard semisweet chocolate chips and Organic Coconut Oil by spectrum.
2 cup chocolate chips -one bag of (dark, semisweet, milk chocolate, white, etc.)
Stir together chocolate chips and coconut oil in a small pot. Place on stove top on high for 2 minutes or so. Continue stirring in 15 second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.
Serve with ice cream, or cover and store at room temperature keep in a mason jar or plastic container with cap. DO not store in a refrigerator, keep it for up to 1 month. I made more as it goes fast in my house. My kids love it! Happy kids, happy Mom.
I used my Blentec blender as my stand mixer broke….STIR cream with instant espresso in a large bowl (or bowl of a stand mixer).
BEAT cream, using an electric mixer on medium or blentec on pulse, until soft peaks form, 2 to 4 min. Reduce speed to low and gradually beat in condensed milk until just combined. Mixture should be smooth and fluffy.
SCRAPE mixture into a tupperware container or 9×5-in. loaf pan. Cover with lid, or a piece of waxed paper if using loaf pan. Freeze until firm, about 4 hours. Scoop and serve!