These are 3 of our most recent favourite FreezeWand creamy ice cream flavours!
Vanilla Ice Cream (with crushed Oreos)
Now who doesn't love a classic vanilla and Oreo combo?!
You're going to need:
80ml heavy cream
130ml whole milk
1 Tbsp cream cheese
50g castor sugar
¾ tsp vanilla paste or extract
2-3 Tbsp Oreo crumbs or other mix-ins
& this is how you make it:
Soften cream cheese in microwave for 15s and then mix in sugar to form a paste. Add milk, vanilla and cream then mix/blend thoroughly. For a lighter texture, whip cream separately until stiff, then fold into rest of mixture. Pour into cup to Max line and freeze overnight. Process on Ice Cream setting, then sprinkle Oreo crumbs on top and run a Mix-in cycle.
Chocolate Ice Cream (With Roasted Hazelnuts)
A rich, delicious and nutty indulgence!
You're going to need:
14g cocoa powder + 2 Tbsp boiling water
75ml heavy cream
75ml whole milk
75ml condensed milk
½ tsp vanilla extract
Pinch of salt
2-3 Tbsp chopped roasted hazelnuts or other mix-ins
& this is how you make it:
Mix cocoa and water into a paste. Add cream, milk, condensed milk, vanilla and salt. Whisk until well mixed. Pour into dessert cup to Max line and freeze overnight. Process on Ice Cream setting, then sprinkle nuts on top and run a Mix-in cycle.
Karak Chai Ice Cream
Tastes like proper stovetop karak, just colder and thicker!
You're going to need:
3 tablespoons Ceylon tea leaves
6 ginger match sticks
A small handful fresh mint
3 peppercorns
2 cloves
1 large cinnamon stick
1 tsp ground cardamom
Sweetener of choice (this recipe uses "Suki", which is sugar free and bakes well) - alternatively use condensed milk if not making it sugar free
¾ can evaporated milk
1 teaspoon milk powder for thickness OR ½ teaspoon xantham gum
½ cup fresh cream
Biscuit crumble for topping
& this is how you make it:
In a pot, add the tea leaves, ginger sticks, mint, peppercorns, cloves, cardamom and cinnamon stick. Add 3 cups water and boil for 15 minutes until the liquid reduces by half.
Add your sweetener of choice. If not making it sugar free, you can use condensed milk instead. Pour in ¾ can evaporated milk and boil for another 10 minutes until slightly reduced and thickened.
Remove from the stove. Once cooled stir in 1 teaspoon milk powder for extra thickness or ½ teaspoon xanthan gum. Mix well. Add ½ cup fresh cream and stir again until fully combined.
Pour into Freeze Wand cups and freeze completely. Process using the Freeze Wand. For the creamiest texture, process twice. Top with biscuit crumble and serve immediately.
