![]() ![]() Photo Credit: Champagne and Coffee Stain. Cocoa powder, mini chocolate chips, and brownie bites are the show-stoppers in this recipe 4. ![]() Pour the mixture into a loaf pan and place in the freezer for 4 hours, or until it's firm enough to scoop. This Ninja Test Kitchen Death by Chocolate recipe is for hard-core chocolate fans. Add the melted chocolate and blend again. When ready to eat, thaw a few minutes on the countertop, then watch all your self control vanish. In a blender (I used my NutriBullet ), add the almond milk, protein powder, and liquid sweetener. Swirl in the fudge sauce and freeze at least six hours. Be sure to clean up the sides of the bowl with a finger. Pour in the condensed milk and vanilla and mix it up nicely before pouring the whole thing into a loaf pan. For that, whip up the cream for a few minutes with a hand or stand mixer – I wouldn’t do this by hand unless you want a very sore wrist after – until fluffy with soft peaks. Next, I add the rest of the cream very slowly, while I whisk constantly. I constantly whisk it until the chocolate melts and the whole thing becomes syrupy goodness. If you’re not feeling it, you can buy your favorite storebrand sauce, but I really think you should try my rendition out.įor the fudge sauce, combine dark chocolate chips, cocoa powder, heavy cream, Kahlua (if you want), vanilla, and salt until melted and smooth. I put the chopped baking chocolate, the sweetener, and half of the cream in a small saucepan and whisk it together over low to medium heat. Then, the hot fudge sauce is up to you, though I provide a mega tasty and simple homemade chocolate overload containing a hint of Kahlua and a touch of salt because I love salty chocolate. You need three ingredients for the ice cream itself: heavy whipping cream (no skimping here!), sweetened condensed milk, and a good helping of vanilla extract or vanilla paste. ![]()
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