Charcoal Ice Cream Recipe By Tasty

CHARCOAL ICE CREAM RECIPE BY TASTY

Steps:

• In a large freezer bag, place a piece of dry ice. Close the plastic bag, but leave a one-inch (2 ½ cm) opening to prevent the bag from fill with gas.
• Cover the bag with a kitchen towel and carefully use a kitchen mallet to break the dry ice into a powder.
• In a large bowl, combine heavy cream, half & half, sugar, activate charcoal (avoid consuming more than 100 grams of activated charcoal), 2 tablespoons mint extract, and at least 4 tablespoons black food coloring (more food coloring might be needed depending on concentration).
• Whisk together ice cream mixture until frothy.
• Slowly add a spoonful of dry ice into the mixture and whisk together. Gradually add and mix in dry ice until a solid consistency is achieved.
• Wait for all the dry ice to evaporate before consuming. Do not eat solid dry ice.
• For best results, eat within 24 hours.
• *Consuming activated charcoal can interact with certain medications, check with your doctor before ingesting

COCONUT FIG CREAM ICE POPS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
• Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
• When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
• Enjoy!