Make These Delicious Frozen Desserts Without Ice Cream

The weather is warm and my thoughts turned to ice cream. There is something special about making yourself a frosty treat, but not everyone has an ice cream machine. Let’s take a look at a few of our favorite frozen desserts that you can make without special equipment.

Classic ball chocolate

Historically, my main problem with this “no ice cream” ice cream is texture; they just don’t scoop, feel and melt like real ice cream, and that’s repulsive. This creation from America’s Test Kitchen looks, matches and tastes exactly like whipping, plus it only requires five ingredients and is fairly simple to make. Watch the video above to see it in action.

This recipe uses two ingenious ingredients. The first is instant coffee, which doesn’t add as much depth to the coffee flavor as it does dark and complex chocolate ice cream. The second and most important ingredient is sweetened condensed milk, which does not get grainy when frozen and retains the velvety texture of the custard even if you haven’t made a good custard.

Aside from freezing for six hours, the entire process should take about fifteen minutes. Basically this is melting, stirring and whipping. America’s Test Kitchen recommends using a stand mixer to whip cold cream to a soft peak, but I’m pretty sure you can handle it by hand. (It looks like you’ve been training.)

Creamy, sweet sweet serve

This soft feed their own hands by ChefSteps a little harder than the version of ATK, but with it you can cook frozen confection, like the cloud that is perfect for lazy summer evenings on the porch. Again, we have two ingredients that make this recipe really brilliant: dry ice – which may sound exotic, but can actually be bought at almost any major grocery store and is pretty cheap (about $ 2 a pound) – and fat-free powdered milk. According to my future ex-husband, Chef Grant Crilly, “It’s the ingredient that makes it nice, smooth and velvety.”

Check out the full recipe here , but it’s not that hard. After mixing milk, sugar, heavy cream, milk powder, vanilla and salt, you can ease the aggression on some chunks of frozen carbon dioxide. Wrap it in a large towel or apron and shake it out with something heavy until it’s gritty and crumbly. Then you are ready to mix.

Now, for this next step, I would recommend using a stand mixer as you are going to gradually add scoops of crushed dry ice to the dough as you stir it continuously. The ice cream will look like a milkshake at first, but keep sprinkling it with small scoops of dry ice until it looks like a soft serving. (I’m sure you know what that looks like.) Note: When I say ” gradually add tablespoons of crushed dry ice,” I mean, go slower than you think you need to; Adding too much too quickly will cause the whole thing to boil off, which is tragic and sticky.

Satisfy Your Inner Child with Chocolate Tacos

So technically, this is not an ice cream recipe, this is a recipe for nostalgic happiness, and I just feel like you really need to know about it. The above video actually shows you how to make three different ice cream truck-style treats, but I can’t get past the DIY Choco-Taco.

You can use any ice cream for that (maybe the chocolate recipe on top?), Because the waffle bowl is the key to that. Take a bowl, brush the inside with maple syrup, flip it onto a plate and cover with a napkin and microwave for 30 seconds. Now you can sculpt a taco out of it and fill it with ice cream. Dip it in melted chocolate and peanuts for that classic Choco-Taco aesthetic. Speaking of maple syrup, I had a great idea: Remember that whiskey- blend maple syrup we talked about the other day? Use this to coat the waffle iron. I didn’t think there was anything better than Choco-Taco, but it turned out to be Choco-Taco with added whiskey.

Batter bag

This method is so simple that you can involve children in it. In fact, I highly recommend getting some energetic kids involved, it takes about 5-10 minutes of vigorous shaking, and kids love to shake things, right?

To get started, make a simple ice cream dough with milk, cream, sugar, vanilla and salt and pour it into a plastic bag, taking as much air as possible. Then take a larger bag and fill it with a bunch of ice cubes and a bunch of salt. Why salt? Because it lowers the freezing point of the ice, helping the ice cream to solidify. (If these kids are still around, you can use this as an opportunity to learn about freezing point depression .) Place the small bag in the large one and shake, shake, shake until you get ice cream. Scoop it all out and enjoy.

This “ice cream” is bananas

BANANA – you get the idea. I usually have a knee-jerk reaction of “take it away” to anything I consider “guilt-free” because I don’t think people should feel guilty about putting food in their own body, so It took me a while to warm up. to this “no guilt banana ice cream.”

The thing is, I really love bananas, especially frozen ones, so this soft frozen treat, inspired by the serving, really loved it. I tried it once and never looked back. The video above shows five different ways to flavor this trendy treat, but I prefer mine to be very simple (I honestly don’t even measure).

I just take a couple of frozen bananas (chopped before freezing to avoid trouble) and toss them into the food processor. When they look like a soft serving, add a tablespoon of unsweetened cocoa powder and stir. I use ripe bananas, so they usually have enough sweetness without the need for extra sugar. If I prefer, I can add a little maple syrup or a spoonful of peanut butter, but usually plain chocolate is enough.

If you’re not screaming about ice cream right now, I don’t know what to do with you. Now go ahead my friends: go ahead and fill your bellies with delicious frozen treats you have made yourself. Just be careful with dry ice, it can catch on fire.


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