Do-it-yourself ice cream is easier to make than you think!
Check out these two summer treats that even I think I could handle, they’re super sweet & sassy!
Pineapple and Chipotle Ice Pops
Yield: 8-10 servings
Prep Time: 15 minutes
Ingredients:
1 (20 oz.) can crushed pineapple in pineapple juice, undrained
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
3/4 cup pineapple juice
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder
Instructions:
- PLACE pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chili powder in large bowl; mix well.
- SPOON into 8 (4 oz.) plastic ice pop molds or 10 (3 oz.) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.
Caribbean Pineapple Lime Ice Cream
Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
1 (20 oz.) can crushed pineapple in pineapple juice, undrained
1 (14 oz.) can Eagle BrandSweetened Condensed Milk
3 tbsps. fresh lime juice
2 tsps. vanilla extract
1 tsp. grated lime peel
1 cup heavy cream
Directions:
1. COMBINE undrained pineapple, sweetened condensed milk, lime juice, lime peel, vanilla and food coloring, if desired, in large bowl; mix well.
2. WHIP cream in medium bowl with electric mixer at medium speed until stiff peaks form. Fold into pineapplemixture.
3. POUR into 9 x 5-inch loaf pan or 2-quart freezer-safe container. Cover; freeze until firm, about 3 hours.
*For more tips and ice cream recipes visit EagleBrand.com
Comments
IM GOING TO MAKE THE ICE CREAM OVER THE WEEKEND AND BRING IT IN TO MY CO-WORKERS. I’LL LET YOU KNOW WHAT THEY THINK
I made this ice cream yesterday and brought it to work It was a HIT!!!!! THANKS