Instructions. Place the heavy cream in a blender. Blend on high for 30 seconds to one minute. (If you don't have a blender you can also place the cream in a large mixer and whip for 3-4 minutes until the cream thickens and stiff peaks form). Remove from heat, stir in mint leaves, cover, and let steep for 2 hours. In another stainless steel saucepan, whisk together egg yolks and sugar until well combined. Quickly strain dairy into pot with egg yolks, pressing on the mint with the back of a spoon to extract as much mint flavor as possible. 1. In a blender, combine the cottage cheese, cocoa powder, maple/honey, vanilla, espresso powder (if using), and a pinch of sea salt. Blend until completely smooth. It's going to be the consistency of a melted chocolate shake. 2. Drizzle in 1/2 cup of the peanut butter, pulse to swirl, don't fully combine. Instructions. Mix together sugar, cocoa powder, chopped chocolate and ½ cup of the milk in a medium saucepan (pot). Place mixture over medium heat and stir occasionally until a smooth chocolate syrup forms - approximately 3-5 minutes. Remove from heat and add in the other 1 cup of milk - stirring with wooden spoon or silicone spatula until smooth. Vay Tiền Nhanh Ggads.

chocolate ice blended recipe