Ice Cream Bites Recipes

MILKY WAY BITES ICE CREAM & MARS BITES COUPON {#GAMEDAYBITES}

Steps:

• In a medium bowl, whisk the egg yolks. Set aside.
• Unwrap the Milky Way candy bars and cut them up into 4 or 5 pieces.
• In a heavy bottomed saucepan, place the cut pieces Milky Way bars and about ½ of the milk. Over medium low heat, begin to melt the candy, stirring constantly. Gradually add the remaining milk and cream (about ½ cup at a time) stirring to continue to melt the candy bar but being careful not to let the mixture start to simmer. If needed, using a wooden spoon, press the nougat from the candy bar against the side of the hot pot to help it melt and dissolve.
• Remove from the heat (it's OK if there are still some small unmelted pieces of candy bar in the cream mixture.
• Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks - constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.)
• Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream and candy bar mixture.
• Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.)
• Remove the pan from the heat and pour the mixture through a fine strainer into a bowl.
• Cover the bowl with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight.
• Churn in an ice cream maker according to manufacturer's instructions. As you get to the last few minutes of the churning process, pour in the Milky Way Bites and caramel sauce and allow it to churn a minute or so more until mixed throughout.
• After churning, freeze again for 4-6 hours before serving.

ICE CREAM BITES | SNICKERS FAT BOMBS!

Steps:

• Put all the bottom layer ingredients into a bowl and combine with a whisk. Divide mixture between 8 fat bombs in the mold, place the mold on a baking sheet and place in freezer while you make the other two layers.
• Put the peanut butter and butter into a bowl and microwave for 30-45 seconds until the butter has melted. Combine using a spoon.
• Add the maple syrup and combine. Set aside.
• Put the butter and chocolate in a bowl and microwave for 45 seconds and combine using a spoon to melt both together.
• Add the liquid stevia and combine. Set aside.
• Pull the mold out of the freezer that already has the bottom layer setting. Divide the caramel layer among the 8 fat bombs, and top with peanuts, if desired.
• Divide the chocolate layer among the 8 fat bombs - do not overfill.
• Place in the freezer for at least 2 hours before removing fat bombs from molds and enjoying! If the bottom layer has not fully set and hardened allow to freeze longer.

LITTLE BITES ICE CREAM

Steps:

• Take mangoes in a mixie jar add sugar to it.
• Add cardamom powder to it. Puree it.
• The pulp should be smooth if you want sprinkle little water and grind it. Take cream in a mixing bowl. Using a hand mixer whisk well.
• It should form soft peaks at this stage add mango puree to it.
• Mix well until the mango pulp is evenly mixed with the cream.
• Add this mixture to chocolate moulds, cling wrap it and freeze it at least for 6-8 hours. I freezed it overnight so next day unmolded it and kept it ready.
• Now take cooking chocolate at room temperature, chop into pieces. Using double boiler method, heat it up. Make sure the bowl containing chocolate should be directly touch the pan. I kept a small bowl and over that kept the chocolate bowl.
• Melt it until its gooey and runny. Let it cool down for few mins.
• Then take the unmolded ice cream and dip it in chocolate. Let it set in a plate. Repeat to finish.
• Sprinkle silver sugar balls on top. It sets perfectly in room temperature itself but I kept it in fridge for few mins and then served.
• Enjoy homemade Little Bites Ice Cream!

MINT CHOCOLATE CHIP ICE CREAM BITES RECIPE

Steps:

• Press plastic wrap into each cavity of a Silicone Ice Cube Mold. Scoop semi-soft ice cream into each cavity of a Silicone Ice Cube Mold, pressing it down a bit.
• Set aside 3 or 4 tablespoons of crushed cookies.
• Press the rest of the crushed cookies into a layer on top of the ice cream in each mold.
• Place into the freezer for 2-3 hours or until frozen.
• When ready to dip them, pour the chocolate chips into a medium glass bowl.
• Add the coconut oil and stir.
• Place bowl into the microwave for 2 minutes, stirring after every thirty seconds.
• Keep heating and stirring until chocolate is melted and smooth.
• Working quickly, ice cream squares from mold and plastic.
• The crushed cookies should be on the bottoms of each bite.
• Dip them one by one into the chocolate with a fork and then place them onto a piece of parchment paper.
• BEFORE the chocolate hardens, sprinkle crushed cookies onto the tops of each. Chocolate will harden quickly.
• Once the chocolate hardens, place ice cream bites into an airtight container and keep in freezer until ready to enjoy!
• Lay a piece of plastic wrap into a 8x8 pan.
• Scoop soft ice cream into the pan on top of the plastic wrap.
• Smooth ice cream flat. (Add more ice cream if you want them thicker) If you make them too thick you may need more chocolate to coat them.
• Set aside 3 or 4 tablespoons of crushed cookies.
• Press the rest of the crushed cookies into a layer ontop of the ice cream.
• Place into the freezer for 2-3 hours or until frozen.
• When ready to dip them, pour the chocolate chips into a medium glass bowl.
• Add the coconut oil and stir.
• Place bowl into the microwave for 2 minutes, stirring after every thirty seconds.
• Keep heating and stirring until chocolate is melted and smooth.
• Working quickly, remove the ice cream from the pan with the plastic wrap. Place on a cutting board and cut into small squares. Remove plastic.
• The crushed cookies should be on the bottoms of each bite when you dip them.
• Dip them one by one into the chocolate with a fork and then place them onto a piece of parchment paper.
• BEFORE the chocolate hardens, sprinkle crushed cookies onto the tops of each. Chocolate will harden
• Once the chocolate hardens, place ice cream bites into an airtight container and keep in freezer until ready to enjoy!

COOKIE DOUGH ICE CREAM BITES RECIPE BY TASTY

Steps:

• In a large bowl, mix together brown sugar and softened butter.
• Mix in vanilla extract and milk until well-combined.
• Add flour and salt, and continue mixing until you've reached a dough-like consistency.
• Spread the "dough" mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
• Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
• Scoop softened ice cream on top of the dough mixture, and spread evenly.
• Freeze overnight or until frozen.
• In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
• Lift ice cream out using the parchment, then cut into an 8 x 8 inch (20 x 20 cm) grid.
• Evenly coat each piece with the melted chocolate.
• Place back in the freezer for 30 minutes.
• Enjoy!

MINI FRIED ICE CREAM BITES

Steps:

• Follow package directions to heat Athens Fillo shells, cooking them until golden brown and crisp. Take 1 tablespoon vanilla ice cream and roll it in crushed frosted flakes, place in freezer to set up. Place frosted flake covered ice cream balls in fillo shells. Top with whipped cream and sprinkles or fresh berries.

ICE CREAM BITES RECIPE BY TASTY

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

CREAMY AND CRUNCHY OREO ICE CREAM BITES

Steps:

• For this recipe, I am using 12 Oreo cookies. You can use as many Oreos as you want, make sure to have enough ice cream on hand.
• Have a tray ready in the freezer to put the ice cream bites on.
• Using the ice cream scoop, make a big scoop of ice cream and then scrape off the excess with a bench scraper or a flat knife, making sure the ice cream is packed in the scoop. You want the bottom to be flat so it sits on the Oreo.
• Place the scoop of ice cream on an Oreo. I usually do five at a time them place these on the tray in the freezer.
• Freeze the ice cream bites until firm.
• Place the coconut oil and chopped chocolate in a bowl and heat in the microwave at 20-second intervals, until the chocolate is melted. Stir until the chocolate coating is smooth then let cool.
• Make sure the chocolate coating is in a deep enough bowl to dip the ice cream bites.
• Dip the ice cream bite into the chocolate coating, making sure to coat the ice cream ball and the top part of the Oreo. This seals the ice cream and Oreo together.
• Sprinkle on your choice of toppings. I have found it best to sprinkle on the topping instead of dipping the ice cream bite in the topping.
• Place the ice cream bites back in the freezer, and freeze until firm
• Store in a freezer container for one month.

EASY HOMEMADE VANILLA ICE CREAM

Steps:

• Whisk all ingredients together and process according to your ice cream machine directions. If desired, add toppings or add-ins in the last minute of churning, mix in by hand, or layer in by hand. Freeze in freezer until firm.

KETO ICE CREAM BITES

Steps:

• Combine cold heavy cream (1 cup) and erythritol (2 1/2 tablespoons ) in a metal bowl using the whisk attachment of an electric mixer -- option to place the bowl and mixing attachment in the freezer for 20 minutes before starting (will make whipping the heavy cream easier!).
• Whisk until cream reaches soft peaks.
• Scoop whipped cream into mold or a muffin tin pan lined with liners.
• Place in the freezer for 1 hour, or until you're able to remove the whipped cream from the mold in one piece.
• Melt Low Carb Chocolate (1 cup) and coconut oil (1 tablespoon) together in a small bowl (I do this in the microwave using 30-second intervals).
• You'll want to work quickly after pulling ice cream bites out of the freezer. If they become difficult to work with, place back in the freezer.Dip each piece of whipped cream in the melted chocolate, and place on a cooking sheet. Once you've dipped all the whipped cream pieces, place cookie sheet in the freezer until the chocolate sets.
• Store in the freezer and enjoy!

DOUGHNUT HOLE ICE CREAM BITES

Steps:

• Place the sliced doughnut holes on a baking sheet. Pour the sprinkles onto a plate in an even layer.
• Using a small ice cream scoop or tablespoon measure, scoop out balls of ice cream about the size of the doughnut holes and sandwich them between two doughnut halves. Gently squeeze the bites together and then roll them on their sides in the sprinkles to cover the ice cream. As you go, set the finished bites on the baking sheet and place in the freezer to keep the ice cream from melting. Dip the ice cream scoop or tablespoon measure in warm water to make the scooping easier.
• Store the bites in the freezer until ready to serve.

ICE CREAM BROWNIE BITES

Steps:

• Preheat oven to 350 degrees F.
• Follow the instructions on the back of the brownie mix box (or your favorite homemade brownie recipe) to mix all of your brownie ingredients together.
• Prepare your mini muffin pan by coating it with non-stick spray.
• Scoop one heaping tablespoon of brownie batter into each mini muffin cup. If you have excess batter you will need to bake a second batch after the first comes out of the oven. See note 1 below.
• Place the muffin pan in the oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. See note 2 below.
• When the brownies come out of the oven let them cool for about 5 minutes then use a tamper, or a 1 teaspoon measuring spoon to press down in the center of each brownie bite creating an indention in the middle.
• Let the brownies cool completely.
• Once cooled use a 1 teaspoon measuring spoon to scoop the ice cream into a ball and place it in the middle of the brownie.
• Add any of your favorite toppings and serve immediately.

CARAMEL-VANILLA ICE CREAM BITES

Steps:

• Place the cream in a saucepan and heat almost to boiling.
• In a separate pot, heat sugar over medium heat until it becomes amber-colored caramel. Don't mix, just shake the pot from time to time.
• Carefully add the hot cream to the sugar, stirring with a wooden spoon. Continue stirring until you have a smooth toffee. Remove from heat. Let sit two minutes to cool off slightly, then add the butter. Stir until incorporated. Cool to room temperature.
• Beat the heavy cream until stiff.
• Add condensed milk and vanilla and beat another few seconds until incorporated.
• Pour half the ice cream into a nine- by 13-inch (20- by 30-centimeter) pan. Pour toffee on top and mix a bit for a marble effect.
• Cover with the remainder of the ice cream and freeze until completely firm. Cut into one- and- a- half-inch (four-centimeter) squares.
• Heat oven to 225 degrees Fahrenheit (110 degrees Celsius).
• Spread the chocolate on a lined baking sheet and place in the oven for 20 minutes. Remove from the oven after 10 minutes and stir. Return to oven for another 10 minutes, then remove and stir again. If the chocolate is caramel colored, remove from the oven and stir until smooth. If not, return to the oven for a final 10 minutes.
• When the chocolate is caramel colored and smooth, add the cocoa butter or oil and stir well. Cool to 95 degrees Fahrenheit (35 degrees Celsius).
• Dip ice cream squares into the chocolate mixture and turn to coat. Return to freezer. Serve frozen.

2 INGREDIENT KETO ICE CREAM BITES

Steps:

• Allow ice cream to soften at room temperature until easily scoop-able.
• Scoop ice cream into molds and freeze.
• Melt chocolate chips in microwave-safe bowl, heating in 20-30 second increments, stirring between, until smooth.
• Quickly dip ice cream cubes into melted chocolate, then place on baking sheet lined with parchment paper. When all ice cream bites are coated in chocolate, place tray in freezer.
• When chocolate is set, they are ready to enjoy, or move to a freezer storage container.