Almond Joy Snow Cream (lacking any ice cream maker) ~Sundays With Joy~
Week 11 of Sundays With Pleasure brought us to some cauliflower risotto recipe I have already been eying since I 1st opened the reserve.
Chocolate Covered Coconut Macaroon Snow Cream.
You can find layers of coconut flavor atlanta divorce attorneys section of this dessert rendering it every coconut lovers (like myself) dream.
I actually don’t own an ice cream maker. My mom will and I’ve meant to borrow it for weeks right now but have however to take action.
I hate buying products that just has one job. We don’t consume enough snow cream to justify an glaciers cream maker purchase, and I don’t need something taking up extra room.
So what’s a woman to do when you need to make ice cream but do not own an ice cream maker?
I turned to my Sundays With Pleasure friend Tiffany from A Clove Of Garlic clove A Pinch Of Sodium , once the group was assigned to create strawberry cookie dough snow cream last month (I had been at KAF and have yet to make it….) Tiffany produced this a breeze 2 ingredient glaciers cream you could add whatever you little heart desires to it.
It works! I understand sometimes homemade ice cream without an ice cream manufacturer causes you to get ice cream that is not creamy… it has that glaciers crystal build-up… or it changes solid like glaciers.
Not really this super duper easy glaciers cream! Tiffany uses whipped cream and sweetened condensed dairy to create hers. Because of this weeks formula I wanted to utilize a great deal of coconut taste within the snow cream so I used coconut dairy like joy does rather than the large cream/whipped cream.
Why stop presently there with my adaptations…. lets add some almonds to make this like the best candy bar.
For the chocolates shell Joy uses coconut oil that i thought I put… but when I it arrived time to allow it to be… I did not. I subbed with veggie oil. I had developed to regulate the quantities because coconut essential oil is thick.
My hubby said it tasted exactly like the candy bar just in glaciers cream form. I have to agree… it certainly did!
Almond Joy Snow Cream
1 can of sweetened condensed milk
1 1/4 cup shredded unsweetened coconut
1/2 cup of slivered almonds
For the Topping:
1/2 cup veggie oil
In your electric mixer whip coconut dairy until foamy. Pour in sweetened condensed milk whip for 2 a few minutes.
In the indicate time toast your coconut. Sprinkle within a thin layer on a cooking sheet bake bake at 350 for 5-8 moments. Mine had taken 6. After the coconut is really a light golden brownish remove from oven and cool.
Flip cooled coconut and almonds in to the milk mixture.
Pour right into a refrigerator proof dish/container. Place in the fridge for 2 hours. Stir.
Return to freezer for yet another 2 hours.
Walla… you have ice cream!
For the delicious chocolate coating, place chocolate and oil in a double boiler blend until it is melted and combined. Remove from high temperature and invite to cool a bit at room temp. I allow mine cool for quarter-hour.
Pour over snow cream servings.Delicious chocolate should harden a little as it gets to the cold ice cream. Joys was a harder chocolates shell where mine was more fudge like along with a bit softer… nonetheless it did create a chocolate shell.
(Disclaimer: We am in no way affiliated with Pleasure the Baker or the publishes of Joy the Baker Cookbook: 100 Basic and Comforting Recipes. All views are my own)