Chocolate Shaved Ice With Tangy Whipped Cream Recipes

Steps:

• For the tea syrup: Bring the water and sugar to a boil in a small saucepot. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and let the tea syrup cool completely.
• For the shaved ice: In a blender, combine the ice, water, lemon juice, limoncello if using, and all of the tea syrup. Puree until smooth.
• Pour the tea ice into tumblers, and garnish with a lemon wheel and a mint sprig.

Steps:

• Mix chocolate milk, sweetened condensed milk, and whipped topping in a large bowl. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

Steps:

• For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
• Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

Steps:

• Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.

Steps:

• Preheat the oven to 350 degrees F. Position a baking rack in the middle of the oven.
• For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.
• Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.
• Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.
• For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.
• Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!