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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No-Churn King Cake Ice Cream Recipe

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No-Churn King Cake Ice Cream image


This recipe for No-Churn King Cake Ice Cream, by , is from The Best of Marti Gras, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Harmon


Six 1-ounce Hawaiian sweet rolls, split in half

4 tablespoons unsalted butter, melted

2 tablespoons purple sanding sugar

2 tablespoons gold or yellow sanding sugar

2 tablespoons green sanding sugar

One 14-ounce can sweetened condensed milk

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

Pinch fine salt

2 cups cold heavy cream

1 sour gummy kid, such as Sour Patch Kid

*Special equipment: a 9-by-5-by-3-inch metal loaf pan*

Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill.

Preheat the oven to 350 .

Put the rolls on a baking sheet and brush the cut sides with the butter. Sprinkle 4 halves with 1 tablespoon of the purple sugar, 4 halves with 1 tablespoon of the gold sugar and the remaining 4 halves with 1 tablespoon of the green sugar.

Bake until golden around the edges, about 10 minutes. Let cool completely, then cut into 1-inch cubes.

Whisk together the condensed milk, vanilla, cinnamon and salt in a large bowl; set aside.

Whip the cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

Gently fold in the bread cubes and sour gummy kid. Pour into the chilled loaf pan and top with the remaining purple, gold and green sugar.

Freeze, covered, until solid and scoopable, about 5 hours.

Number Of Servings:
Number Of Servings:
Yield: 6 servings
Preparation Time:
Preparation Time:
Total: 5 hr 30 min (includes freezing time) Active: 25 min




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