Magic Ice Cream Food

MAGIC MILKSHAKES (NO ICE CREAM REQUIRED!)

Steps:

• Place the first four ingredients and ingredients to preferred flavor in the blender.
• Fill the blender the rest of the way with ice and add remaining ingredients.
• Turn on the blender at medium speed and process for about two minutes.
• Fill 2 cups to the top.
• Enjoy!

ANY FLAVOR MAGIC SHELL (HOMEMADE ICE CREAM DIP)

Steps:

• Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine; cool.
• Transfer to a tall mason jar or glass. Dip into jar or pour topping over frozen treats.
• Note: Once the chocolate cools completely it become firm. You can either put it in a hot water bath to re-liquify or put it in the microwave for about 15 seconds at a time, stirring in between.

MAGIC STRAWBERRY ICE CREAM

Steps:

• Chill mixing bowl and beater/whisk in freezer.
• Process strawberries in food processor until smooth, about 30 seconds (puree should measure 3/4 cup).
• Microwave sweetened condensed milk, white chocolate chips, and vodka in large bowl until chocolate melts, about 1 minute, whisking halfway through cooking.
• Whisk in strawberry puree, vanilla, and salt.
• Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
• Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
• Whisk one-third of whipped cream intro strawberry mixture, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.
• Freeze in airtight container until firm, 6 hours or up to 2 weeks.

MAGIC CHOCOLATE ICE CREAM

Steps:

• Combine coffee or espresso powder and hot water in a small bowl.
• Let stand until coffee dissolves, about 5 minutes.
• Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted (about 1 minute).
• Stir in vanilla and salt. Let cool.
• With electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes.
• Whisk 1/3 of whipped cream into chocolate mixture.
• Fold remaining whipped cream into chocolate mixture until incorporated.
• Freeze in airtight container until firm, or at least 6 hours or up to 2 weeks. Serve.