Look what I made for you! Yes, it’s another dessert post. This time it’s ice cream.
Marshmallow ice cream!
Are you surprised? I do these things for the kids (and Mark) because it’s summertime, after all. This recipe resulted in THE BEST texture of any homemade ice cream I’ve ever made. It’s so soft, and not too icy-ish (if you know what I mean). I made a typical vanilla homemade ice cream using my KitchenAid attachment and added a few drops of Chocoley’s Marshmallow Flavoring Oil.
Let me just tell you about Chocoley. Ok, so you know I don’t really care about sweets, right? The first time I tasted their chocolate I declared it was literally the best I’ve ever put in my mouth. Before I turned 30, I loved dessert; especially cheesecake, key lime pie, chocolate mousse, etc., so I do know quality. I’m not exaggerating – this is elite stuff.
See the pretty sparkles? Those are Chocoley’s Gourmet Sanding Sugars – they have a bazillion colors. They’ll make you feel like Elvis.
The Vegas Elvis.
To make chocolate to dip your cones in, combine chocolate and some coconut oil in a microwavable bowl and heat. Then dip away.
Here’s your printable-
Ingredients
- 2 cups whipping cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 drops Chocoley's Marshmallow Flavoring Oil
- Waffle cones
- 8 oz. Chocoley Dark Chocolate Chips
- 2 tbsp coconut oil
- Sprinkles, sanding sugar, or whatever else you want to dip your cones in
Instructions
- Combine whipping cream through marshmallow flavoring oil in an ice cream maker and churn until frozen.
- Combine chocolate and coconut oil in a micowaveable bowl and heat 30 seconds at a time, until melted.
- Dip the tops of waffle cones in chocolate, then in sprinkles and/or sanding sugar.
- Serve ice cream in cones.
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This Post Has 2 Comments
Thanks, Kris! You’ll love Chocoley.
This ice cream sounds amazing! And now, thanks to you, it looks like I need to go do some shopping over at Chocoley!