Favoreats
Favoreats LLC
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INGREDIENTS
2 cups
heavy cream, chilled
1 can
sweetened condensed milk
1 cup
strawberries, chopped
PREPARATION
1
. In a large bowl, whip the cream until soft peaks form.
2
. Add the condensed milk, then whip until smooth.
3
. Fold in the strawberries.
4
. Transfer the mixture to a baking pan or bowl, then freeze for 3-4 hours.
5
. Enjoy!
6
Servings:
INGREDIENTS
12
chocolate sandwich cookies
8 tbsp
butter, melted
1 cup
heavy whipping cream
7 oz
condensed milk
1/2 tsp
vanilla extract
6
chocolate sandwich cookies, crumbled
PREPARATION
1
. Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
2
. Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl and mix with the butter until well combined.
3
. Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
4
. In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk until soft peaks form.
5
. Gently fold in the cookies. Transfer the mixture to the muffin tin.
6
. Freeze for 4 hours, or until the ice cream is frozen.
7
. Remove the cupcake liners, and enjoy!
Servings: 30-40 bites
INGREDIENTS
10
graham crackers
1 1/4 cups
powdered sugar
1 tsp
kosher salt
8 tbsp
butter, melted
16 oz
cream cheese, softened
1 tsp
vanilla extract
3 cups
chocolate chips
PREPARATION
1
. Add the graham crackers to a ziploc bag and crush until finely ground.
In a large bowl, add the crushed graham crackers, ¼ cup powdered sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
2
. Transfer the graham cracker mixture into a 9x9-inch baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
3
. In a separate bowl, combine cream cheese, 1 cup of powdered sugar, and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for one hour.
4
. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice 1-centimeter strips horizontally, then vertically, creating little cheesecake cubes.
5
. In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
6
. Dip the cheesecake cubes in the chocolate, shaking off any excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes. 6. Freeze for 15 minutes, then serve!
6
Servings:
INGREDIENTS
1 pint
orange or mango sherbet
1 pint
vanilla ice cream
1 pint
strawberry ice cream
1 pint
coffee ice cream
1 cup
crushed biscuits, crushed
3 tbsp
butter, melted
2 cups
chocolate chips
1/4 cup
coconut oil
PREPARATION
1
. Using a melon baller or cookie scoop, scoop out balls of orange or mango sherbet, or vanilla ice cream.
2
. Place the scooped balls on a parchment paper-lined baking tray and freeze for 2 hours.
3
. Add the crushed biscuits and melted butter to a bowl and stir until crumbs are coated in butter and stick together when packed.
4
. Take an ice cream mold or cup and add a layer of strawberry or coffee ice cream. Place a ball of orange/mango/vanilla into the center.
5
. Layer on more strawberry or coffee ice cream. Top it off with the biscuits crumbs and press down. Freeze for 2 hours.
6
. Melt the chocolate chips and coconut oil and stir until smooth.
7
. Set aside until the chocolate has cooled to room temperature.
8
. Unmold the ice cream from the molds, and coat in chocolate until fully covered. 9. Freeze overnight.
10
. Serve and enjoy!
2
Servings:
INGREDIENTS
3
bananas
1/2 cup
dark chocolate chips
1 tsp
vanilla
1/4 cup
milk of choice