|
|
Post by Granny Smith on Jun 25, 2011 20:14:51 GMT -5
I've been messing with making mock ice cream out of powdered Whip-It (Dream Whip). I've been flavoring it and adding other ingredients. So far, I haven't made a bad batch.
One batch was 2 recipes of Whip-It (made with water), 8 oz. cream cheese (whipped), half a cup of sugar, about a cup of blueberry syrup with blueberries in it, and a sleeve of graham crackers (broken into small pieces).
I mixed the Whip-It, cream cheese, and graham crackers, then layered it in a plastic canister with the syrup, beginning and ending with the Whip-It mixture. Then I froze it. It was really good and tasted like blueberry cheesecake.
Tonight, I made 2 recipes of Whip-It, beat in 1/4 cup of sugar, 3 drops of green food color, 3 t. mint extract, and 1 t. vanilla extract. Then I chopped a dark chocolate candy bar and folded in the pieces. It's in the freezer now. The kids said it tasted good. I couldn't taste it because of the chocolate, but the minty base was good.
You could make this just about any flavor or flavor combination you want, it's easy to make, costs very little, and you can store the ingredients on the shelf.
|
|
|
|
Post by Sheila on Jun 25, 2011 21:20:43 GMT -5
Oh this sounds good going to try this for sure,just got a bunch of boysenberries.I'm seeing calories in my future.
|
|
|
|
Post by Granny Smith on Jun 26, 2011 11:06:54 GMT -5
All of the boys tried the mint chocolate chip 'ice cream' this morning and they all wanted it for breakfast! They said it was the best ice cream ever! Boy, do I wish I could try it! That used to be my favorite.
|
|
|
|
Post by Valerie on Jun 27, 2011 7:30:38 GMT -5
Hey, I bet this would be a lot easier on the tummy than real ice cream! I'm planning on having a shindig on July 23, for Dave's birthday (and the other family July birthdays, I'm sure). I think I'll serve some of this. My dad and brothers love blueberry. Ooh, try this Gayle. Do one with some carob powder and cherries.  |
|
|
|
Post by Granny Smith on Jun 27, 2011 8:56:28 GMT -5
I think I will! I might throw in some marshmallows, too, just for good measure.
|
|
|
|
Post by Granny Smith on Jul 5, 2011 22:08:07 GMT -5
I made this today with just 1/3 c. carob powder and 2 t. instant coffee. I added both of those to about half a cup of boiling water, stirred in half a cup of sugar, then chilled it. I added it to the whipped cream (2 batches) and froze it. Is it good! I haven't had 'chocolate' ice cream in more than 7 years. That's one of the few chocolate things I really missed. Now I won't have to miss it anymore.
|
|
|
|
Post by Sheila on Jul 5, 2011 23:07:32 GMT -5
Sounds good Gayle love the coffee idea I have been putting coffee in my chocolate icing too it taste real good.
|
|
|
|
Post by Granny Smith on Jul 6, 2011 14:46:48 GMT -5
Coffee is the only thing I've found that makes carob taste like chocolate. You really can't taste the coffee, though. I used to add it to regular chocolate to make mocha.
I think I overdid it a bit on the carob. Next time I'll only add 3 T. The carob mixture gave the ice cream an odd texture, once it was completely frozen. The kids said it was like Crisco. Cutting back on the carob should fix that. It must not have been too awful - it's nearly gone.
When we finish some of this ice cream (I have 4 containers in the freezer), I want to try making coffee ice cream. I think that would be good. (So many flavors, so little time)
|
|
|
|
Post by Sheila on Jul 6, 2011 17:00:51 GMT -5
oh just was thinking puree some bananas add chopped walnuts and vanilla yummy.
|
|
|
|
Post by Granny Smith on Jul 6, 2011 18:35:30 GMT -5
Mmmmmm... I was thinking about making banana bread out of the bananas that aren't holding up so well in the heat, but maybe not...
|
|
|
|
Post by Granny Smith on Jul 11, 2011 21:39:44 GMT -5
I made the best ice cream yet this morning. I whipped 3 recipes of the whipped topping with a can of evaporated milk (not sweetened condensed), 1 cup of sugar and a tablespoon of vanilla, then put about 1/6 of it in a smaller bowl and beat in about an equal amount of peanut butter and a couple pinches of salt. It turned to moist crumbs. Not what I wanted, so I set it aside. Then I used the mixer to blend about half a cup of corn syrup (or maybe a little more) with some peanut butter. Not sure how much - somewhere between half and 3/4 cup I guess. It was thick, but pourable. I added a pinch or two of salt to that, too.
Then I folded the crumbs into the vanilla topping and layered it in a freezer container with the peanut butter syrup. After it was all in, I took a knife and swirled it a little, like you'd do for a marble cake.
I wish I'd measured things so I could give you better directions because it was SO good! It reminded me of the peanut butter milkshakes I used to get at an ice cream place in Georgia, called 'The North Pole'.
|
|
