Awesome 60 Second Instant Cool Whip Or Instant Ice Cream Recipes

Steps:

• In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
• Seal the bag tightly, without leaving a lot of air inside.
• (If you are a little paranoid about it leaking out, feel free to tape it up!).
• In a gallon-sized ziploc plastic bag, mix the ice and salt.
• Place the sealed quart-sized bag in the gallon-sized one.
• Securely seal the gallon-sized bag without leaving very much air in the inside.
• Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
• Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
• If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
• Enjoy!

Steps:

• You will need: 1 SMALL Cuisinart (If you are making this for a party, then large Cuisinart would work. But if this is just for you use the small Cuisinart).
• Dump berries into the Cuisinart first.
• Add the packet of sweetener of your choice.
• (If you don't like sweets too much, you can skip this step.).
• Cover the berries and sweetener with the Carb Countdown Dairy beverage.
• Leave enough space under the lid because this stuff REALLY, REALLY fluffs up!
• Put the cover on and Blend in short spurts.
• About 30-60 seconds depending on how smooth you want the fruit to be.
• The longer you blend this the fluffier this will come out.
• For a beverage, scoop this out into a glass and pour some more Carb Countdown directly into glass to thin out mixture and drink.
• For a "Cool Whip" like topping, take a spatula and scrape out the mixture and add to your dessert and smooth out artistically to make a beautiful, tasty topping.
• To make this into ice cream, scrape out mixture and pour into a bowl and place in freezer for 30-60 minutes depending on how firm you like your ice cream.
• Eat and enjoy.

Steps:

• Mix all together and beat well. Pour into 1 gallon freezer and freeze. More milk may be added to fill freezer. Add any king of well-drained fruit or chocolate candy, grated.

Steps:

• Chill a small bowl.
• Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
• Place ice water and dry milk powder in the chilled bowl.
• Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
• Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
• Stir just before using, to retain creamy texture.
• **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.

Steps:

• In blender, briefly combine milk and pudding powder until smooth. Quickly pour into small bowl and let stand 5 minutes.
• Use bowl scraper to fold the pudding into the cool whip, combining well.
• Cover tightly and freeze several hours for Dairy Queen soft texture or freeze overnight for firm texture, that you can scoop like ice cream.