1 cup vanilla ice cream 1/4 cup Chocolate Syrup 1/4 cup milk 1 banana
1.Add in blender ice cream, chocolate syrup, milk, and banana. 2.Blend lightly until just mixed to desired consistency. 3.Pour or spoon into tall glasses and garnish with whipping cream, chocolate swirl, piroulines, or vanilla wafers.
Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds. Pour into 2 tall glasses and serve immediately.
2 servings, about 1 1/2 cups each
You will need:
2 to 3 scoops of chocolate ice cream 15 cl of cold milk dark chocolate chips
Mix two scoops of ice cream with milk until it becomes smooth.Serve immediately, topped with a scoop of crushed ice floating in it, decorated with whipped cream and chocolate chips
Ingredients for cocktail: 1 tbs. crushed candy cane or peppermint candy 1 1/2 oz. mint-infused vodka 1/2 oz. B&B (Benedictine and brandy) 1/2 oz. half-and-half Ice Peppermint stick Mint sprig for garnish
Directions Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
1. Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth. 2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.
Wash and peel of the skin of mangoes and chop them roughly. Take a mixer jar, add chopped mangoes, sugar and blend it in a mixer until smooth for few seconds then add 1/2 cup milk and blend again until smooth. Now add the remaining milk and crushed ice and blend the final time.