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JUNKIT MIX ICE CREAM NO EGGS CRACKER

I also like to add ½ teaspoon of Piña Colada flavor, but this is optional.Ĭereal: Add 1 ½ cup (about 60 g) of fruity pebbles or any cereal you like. Piña Colada: Add½ cup toasted coconut + 1 cup pineapple chunks.

JUNKIT MIX ICE CREAM NO EGGS CRACKER

Key Lime Pie: Mix in 1 cup white chocolate chips + 1 cup graham cracker pieces + 2 tablespoons lime juice + 1 teaspoon lime zest.Ĭheesecake: Mix 6 oz/170 g of softened cream cheese (full-fat) and 1 tablespoon of cream cheese flavor with the condensed milk. S’mores: Add 1 cup mini marshmallows + 1/ 2 cup graham cracker crumbles + 1 cup chocolate chunks or mini chocolate chips. You could also swirl in some strawberry sauce for more flavor.Ĭaramel: Drizzle 1 cup caramel sauce throughout the mixture, along with a sprinkle of flake sea salt.Ĭookies And Cream: Mix in 1 ½ cup crushed Oreos.Ĭhocolate Chip Cookie Dough: Mix in 1/2 cup chocolate chips and 1/2 cup cookie dough pieces. Strawberry: Mix in 1 cup mashed strawberries (or any berry of choice). Freeze for 6 hours, or up to overnight.Ĭhocolate: Add in ¾ cup (150 g) semi-sweet chocolate chips (melted ) + 1 cup chocolate milk + 1/3 cup (33 g) unsweetened cocoa powder. Pour the ice cream mixture into a freezer container. Gently fold the mix-ins ingredients, if any.ĥ – Chill. Gently begin folding the whipped cream into the condensed milk - be careful not to deflate the mixture too much or over-mix.Ĥ – Add Mix-Ins. Then, transfer the rest of the whipped cream to the bowl with the condensed milk mixture. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream. Gently mix a scoop of the whipped cream into the condensed milk mixture. In a large bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of kosher salt.ģ – Fold. Whip the cream until it holds stiff, about 3 minutes.Ģ – Whisk. Pour heavy cream into a mixing bowl or the bowl of a stand mixer. If you only have table salt handy, I recommend reducing the amount to half.ġ – Whip. Even better, try homemade vanilla extract!

Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation.

Sweetened condensed milk: I recommend and use the full-fat version.

Heavy cream: Make sure it has at least 35% of fat content.

Keep cupcakes frozen until ready to serve.Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Fill cavity with 2 tablespoons ice cream and place cupcake top back on top and place in freezer.Īfter cooling (about 60 minutes), apply the icing to the top of the cupcakes using a knife or pastry bag and refreeze.

Scoop out the center of the cupcake, taking care not to overdo it. Start at low speed for the first minute and go up to medium speed for the rest of the time.Īdd cream, salt and vanilla and mix well. Put butter, powdered sugar and cocoa powder in a stand mixer and mix for 3-4 minutes. With mixer on low speed, slowly add the wet ingre∂ιєnts to the dry ingre∂ιєnts and mix until combined.ĭivide batter between cupcake trays lined with cupcake paper. In another small bowl, add eggs, milk, vegetable oil and vanilla to a mix. In a mixing bowl, mix sugar, flour, cocoa powder, baking powder, baking soda and salt.