3 large Frozen bananas, sliced into 1/2 inch thick pieces 1/4 Cacao Powder 1/3 cup raw Walnuts 1/3 cup Vegan Chocolate Chips 1/3 cup Vegan Mini- Marshmallows
1. Place your sliced bananas on a plate or a pie tin and sprinkle with Cacao powder. *You can use Cocoa Powder, but you may have to use more in order to make it chocolatey enough. 2. Once your banana is covered with cacao powder, mix in the Walnuts and the Chocolate chips. Just mix until everything is coated in cacao powder. Grab a large mixing bowl and place it under your Magic Bullet Dessert Bullet. 3. Load the Magic Bullet Dessert Bullet feed chute with the banana walnut mixture. Fill until the entire chute is full! Turn the machine on and press firmly with the tamper until all contents are ice-cream. Continue until all of your banana mixture is ice-cream. 4. Once all of the ice-cream has been made, fold in the miniature marshmallows.Be careful not to mix too much, just enough to incorporate the marshmallow thoroughly. Transfer ice-cream to an airtight container and freeze for at least 1 hour before serving. 5. Scoop, serve and enjoy!
There is no spoon 😂 ☺☻♥♦•♪♫ ►◄ 🎂 🍰 🎈 🎉 🎁 🎁 🎉 🎈 🍰 🎂 What I've Watched: bit.ly/2oUnOHe
1. Make ice cream filling. Load feed chute with frozen fruit, alternating banana and strawberries as you go. Once feed chute is full push down the plunger and catch the ice cream in a freezer safe bowl. Repeat until all of the fruit has been made into the ice cream filling. Push down ice cream into one solid layer in freezer safe bowl and immediately place into the freezer to firm up (about 5-7 minutes). 2. Scoop bonbons. Once the ice cream filling is hardened but not solid, take a small ice cream scoop and scoop into little balls with a flat bottom. The flat bottom shape for the bonbons will be easier to store, eat, and freeze. Once all of the ice cream is scooped place back into the freezer for another 5-7 minutes to firm up. 3. Make the Chocolate Shell coating. While the bonbons are in the freezer, heat a saucepan over medium heat with water only filling 1/3 of the bottom. Place coconut oil and chocolate together in a heat safe bowl. Place bowl over the warm but not boiling water to melt slowly. Continue to stir until all of the chocolate and coconut oil are well mixed and liquid. Once melted immediately take off heat and pour into a smaller bowl for the next step. 4. Coat the bonbons. Take the now frozen ice cream balls out of the freezer. Careful lift each bonbon and dunk into the chocolate shell coating being sure to flip to cover the entire surface of the bonbon. Lift the coated bonbon and allow the excess chocolate coating to drip off. Transfer back to the baking sheet and repeat until all of the bonbons are coated. Once coated place the bonbons back into the freezer for another 5 minutes just to finish hardening. Serve and enjoy!
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