164722 healthy homemade milk ice Recipes

milk chocolate melts, unsalted butter, chopped, vegetable oil

egg yolks, condensed milk, vanilla extract, chocolate sandwich cookies, coarsely crushed, heavy cream , whipped

milk, divided, eggs, separated, sugar, divided, cornstarch, salt, vanilla extract, heavy whipping cream, maraschino cherries , optional

condensed milk (i use food.com homemade !), milk, of your choice (almond , oat, soy, hemp, or regular milk work), artificial sweetener , of your choice (optional, i use agave syrup), cornstarch (optional, depending on the milk that you use , you might want to thicken your creamer. guar gum, arro)

milk (can use part yogurt, sour , butter , sour cream, regular ), butter, salt, honey or 6 tbsp white sugar or 6 tbsp brown sugar, dry yeast, warm water, honey or 1 tbsp sugar, shredded wheat biscuits (cereal, crumbled), oatmeal, cornmeal, whole wheat flour, wheat germ, toasted wheat bran, egg (beaten ), white flour

ice cream cones, nutella, approximately, hazelnuts, coarsely chopped, hazelnuts, finely chopped, chocolate

cold brewed extra strong coffee, heavy whipping cream, sweetened condensed milk

egg yolks, condensed milk, vanilla extract, chocolate sandwich style cookies, coarsely crushed, heavy cream , whipped

sugar, salt, whole milk, eggs, beaten, whipping cream, pure vanilla extract

eggs, beaten or 2 cups egg substitute, sugar, vanilla, whole milk, whipping cream, half-and-half cream

milk, instant coffee granules, hersheys white baking primere chips, pecan peices

milk, vanilla bean , spilt, egg yolks, sugar, salt, vanilla extract ( 2oz), whipping cream

milk, non-flavored yogurt (you can buy it at any grocery store), ready-to-use baked pizza crust , boondi (from asiana market or indian store), mint leaves, salt, black pepper, tomato, potato, shredded cucumber

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

raisin bran cereal (or any healthy cereal), skim milk, vanilla protein powder