Creamy homemade Coconut-Almond Fudge Ripple Ice Cream no machine needed! scrumptiously marbled with chocolates sauce.. just like the flavors of 1 of well known candy bars!
Today I’m pleased to bring you Coconut-Almond Fudge Ripple Snow Cream, modeled after one of my favorite candy bars.. if you know what I mean.
This Coconut-Almond Fudge Ripple Ice Cream actually all started with the easy 3-Ingredient Creamy Coconut Ice Cream I shared on Monday.. See, when my husband tasted the Creamy Coconut Snow Cream.. which he looooooved, incidentally.. he said, “You will need to create this with some delicious chocolate in it.”
And I idea.. Well, of course I do!
But, modeled off a popular bag of chips, I put some almonds in too.
And it’s divine.
To generate this easy almond fudge ripple version yourself, first whip up a batch of homemade coconut ice cream with some sliced almonds in it, and stick it inside a freezer-safe pot. I use a breads pan and then just cover it with foil or plastic material wrap. There is that utilizing a bread pan makes the ice cream mixture an ideal depth for the next phase.. the swirl.
Next, plop in a small amount of sizzling fudge ice cream topping.. not really heated up, of course. Or, you can drizzle on the bit of chocolate syrup. I’ve attempted it both methods and both are great.
Then, have a blade and drag and twist the knife through the delicious chocolate to swirl it in. You want to pull and twist.. not stir.. to have the swirl effect. Oh, and just fyi.. chocolate syrup swirls in a bit easier than sizzling fudge topping.
See?.. when you scoop some out.. chocolates swirls! Very and yummy.
And similar to the plain coconut version, this stuff is soooooo good. I mean seriously, Cauliflower risotto cooking light my husband and I are deeply in love with this newly-discovered-for-us way to make ice cream. Who understood such yumminess could possibly be so easy?
Coconut-Almond Fudge Ripple Glaciers Cream
Resource: A Tracey original
3/4 c. (6 oz.) cream of coconut
1/2 c. sweetened flaked coconut
1/4 c. chopped up almonds
2 T. chocolates syrup or scorching fudge topping (not really heated up)
Chill a big mixing dish and the beaters of a power mixing machine (or whisk connection of a stand mixer) in the refrigerator for approximately a quarter-hour. Remove from the refrigerator and put the whipping cream into the chilled bowl. Beat on broadband until medium-to-stiff peaks form. Gently stir in the cream of coconut, sweetened coconut, and sliced almonds.
Spoon into a freezer-safe pot. Drizzle the chocolates syrup on the coconut blend. Drag and twist a blade through the chocolate to create swirls (usually do not stir).
Cover and freeze for approximately 4 hours or right away.
The stuff found in the drink mixer section of the grocery store, not coconut milk.
-girls-and-a-party-linky-party-30/
Dana @ This Silly Girl’s Life
We hope to see you there!