Mint Chocolate Chip Milk Shake
Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar
Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.
Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup
Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.
Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream
Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.
Check out this video to better explain how to make this absolutely delicious treat.
Simply mix Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.
Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.
Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.
Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy! Want to try maple syrup whipped cream? Follow these ingredients
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*
Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.
10 oz. peach purée
2 oz. simple syrup
2 oz. grenadine syrup
2 oz. peach liqueur
3 oz. Prosecco
3 gelatin sheets, softened in ice water*
Heat half the apricot purée and add the strained gelatin. Add the rest of the ingredients and stir well. Strain the mixture through a fine mesh strainer and pour into a 1 pint dispenser. Screw on one cream charger and shake vigorously. Chill for at least 3 hours. Serve as a topping on Prosecco or sparkling rosé.
- 1/2 cup milk
- 150 g coconut oil
- 60 g sugar
- 8 g chai tea powder
- 1 cup regular whipping cream
Bring the milk, coconut oil, sugar and tea to the boil and allow to infuse for 10 minutes. Stir in the remaining ingredients and strain through the iSi funnel and sieve. Chill for 2 hrs and fill into a 1 pint whipped cream dispenser. Screw on 1 cream charger and shake 12 times.
1 cup fermented tomatoes
75 ml fermented tomato stock
75 ml heavy cream
75 ml greek yogurt
dash of salt
dash of pepper
dash of sugar
Puree the fermented tomatoes and tomato stock in a blender until smooth. Add the cream and yogurt and season to taste with the seasonings. Pass through the iSi funnel & sieve into the whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.
1 cup peas
.5 cups vegetable stock
1 cup heavy cream
Lightly cook the peas in vegetable stock and season with salt and pepper. Puree in a blender until smooth and refine with heavy cream. Pass through the iSi funnel & sieve directly into the whipper. Screw on 1 N20 cream charger and shake vigorously.
1 ½ ounces Kahlua (half of a shot glass).
1 ½ ounces Rum Chata
1 ½ ounces Godiva Chocolate Liquor
1 ½ ounces heavy cream
whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers for garnish (optional)
Combine all ingredients in a cocktail shaker with ice.
Shake to combine.
Pour into 2 martini glasses.
Top with fresh whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!
22 oreos (about 2 cups)
1/4 cup sugar
6 tbsp. butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
6 milk chocolate flavored hot cocoa mixes with marshmallows
1/2 cup marshmallow fluff
In a food processor, process the Oreos to crumbs and pour those crumbs into a medium sized bowl.
Melt the butter or margarine and mix with Oreo crumbs and sugar.
Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
In the same bowl you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
With the spatula, fold in the whipped cream until it is completely incorporated. Be careful to not overmix the whipped cream with the rest of the ingredients.
Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
Pour the mixture into the pan on top of the Oreo crust.
Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.
1 part vanilla vodka cold
6 part orange soda
orange sugar sprinkles optional
If desired, fill a large glass with ice.
Pour orange soda in glass, then add vanilla vodka. Dispense whipped cream on top and decorate with orange sugar sprinkles.
1 cup vanilla ice cream OR eggnog ice cream OR peppermint ice cream
1 cup commercially prepared eggnog
½ cup Andes Peppermint Crunch Baking Chips
¼ tsp peppermint extract (optional – for those who love peppermint)
1 candy cane (stirrer)
1 candy cane crushed (optional)
Peppermint Whipped cream for topping
Combine ice cream, eggnog, baking chips and extract in blender.
Blend until smooth.
Pour into glass,dispense peppermint whipped cream and sprinkle with crushed candy canes and add candy cane stirrer.
1 dozen Krispy Creme donuts
2 pints strawberries
Honey Whipped Cream
Cut donuts in half
Cut strawberries in quarters
Place two spoonfuls of strawberries on halved donut.
Dispense whipped cream, and put top half on and serve.
1 Lemon Jell-O Gelatin (3 oz)
1 Orange Jell-O Gelatin (3 oz)
Whipped Cream1 1/3 cups boiling Water
If you can find tall shot glasses they will work best, but any clear glass will do.
Place lemon gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of yellow and place in refrigerator.
Place orange gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of orange and place in refrigerator.
Top each portion with whipped cream topping and garnish with a piece of candy corn.
Refrigerate until ready to serve
25 2-oz plastic shot glasses.
20 Oreo cookies
2 Tbsp butter, melted
12 oz (1½ bricks) cream cheese, softened
1¾ cups Nutella
1 cup powdered sugar
4 cups (about 12 oz) thawed whipped cream topping * + additional for topping
In food processor, pulverize your Oreo cookies.
Measure out one cup and set aside.
Add your melted butter to the remaining crumbs and stir until well combined.
Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
In stand-mixer, cream together cream cheese and Nutella.
Gradually add 10x sugar, scraping down sides of the bowl as needed.
With mixer on low-speed, whipped cream, making sure to pause occasionally to scrape down sides of bowl.
On low-speed, stir in your reserved 1 cup of Oreo crumbs.
Fill a large plastic (Ziploc) baggie with your filling and cut about a 1″ wide piece of the corner off.
Pipe Nutella filling into shot glasses. Spoon remaining whipped cream evenly atop all dessert shooters.
Sprinkle with remaining Oreo crumbs.
Keep refrigerated until ready to serve.
** follow whipped cream recipe of choice in link
1/2 oz RumChata
1/2 oz Tequila Rose Strawberry Cream
1/2 oz Grenadine
Whipped cream & pink sprinkles