I'm freezing some right now to see if I can
get an ice cream consistency.
In addition to the almond milk is coconut milk necessary in order to
get the ice cream consistency that milk and cream combination provide?
Not exact matches
I actually tried banana
ice cream this past summer but couldn't
get the
consistency right with my
ice cream maker so turned it into a smoothie.
Add in a little extra
icing sugar or whipped
cream as needed to
get the desired
consistency.
Continue to process
ice cream until it reaches your desired
consistency, or until it seems like it's no longer
getting any thicker.
Gluten - free cakes tend to
get dense and this cake rather has the
consistency of a pudding cake, but it is good with some
ice cream or whipped
cream on top.
Yes, you want the core of the
ice cream maker to really be frozen in order to
get your
ice cream to the right
consistency.
You may need to add a little extra
cream or a little extra
icing sugar to
get the desired
consistency.
It would
get icy if you stuck it in the freezer and didn't whisk it, and would be more like cold chocolate avocado and not the smooth
consistency of
ice cream.
Here are the tools necessary in making this recipe: - A high speed blender (this is a must to
get that smooth
consistency of the
ice cream cups).
If you do not have an
ice cream maker, remove your
ice cream from the freezer and blend once more just before eating to
get the creamiest
consistency.
Using a stick to stir it, keep adding the grout and stirring until you
get the
consistency of whipped up
ice cream.