It’s been some time since I made a dessert, ya know? Almost a month! I’m high five-ing myself for exceptional self-control. Nevertheless, all streaks are in some point broken, so today, just a little twist on somewhat traditional Brazilian dessert. Much very much the same which i twisted that famous Marshall Islands macadamia nut tart into some fantabulisticulous coconut macadamia nut brittle glaciers cream (swoon. Need to MAKE AGAIN SOON), so do I twist this Brazil Nut cake into some glaciers cream.

Seems like I am making an excessive amount of cake recently (is that possible? Mmm. No.) rather than enough glaciers cream (is there every enough glaciers cream? Mmm. No.). But in any case, cake into snow cream. NO CHURN. Too easy. Too, too easy.
There are always a couple of recipes around for simply no churn, however the most popular seems to be basics of merely three ingredients: sweetened condensed milk (heaven), whipped cream (heaven) and vanilla (heaven). Therefore, already heaven in my own mouth. Add in whatever mix-ins you would like and you have ice cream in only a couple of hours instead of greater than a day when you wait for your churn canister to freeze. I like this.
The original dishes I came across for Brazil Nut wedding cake are quite simple and also contained sweetened condensed dairy, as well as cocoa liquor, coconut and Brazil nuts. I utilized my mad improve skillz which recipe borrows those tastes possesses cocoa powder, espresso liquor (because, yo, espresso!), toasted coconut and toasted Brazil nut products.
I can’t help myself. Someone come consider this away. I think I just broke myfitnesspal.
A little on the subject of Brazil nuts: The Brazil nut tree is native to the Guianas, Venezuela, Brazil, eastern Colombia, eastern Peru, and eastern Bolivia. According to Wikipedia (take it when you will), there are… issues with them. EUROPE has imposed rigid regulations around the import from Brazil of Brazil nuts in their shells, because the shells have already been found how to make crispy pork belly slices contain high levels of aflatoxins, that may lead to liver cancer. In addition they contain smaller amounts of radium, about 1000 occasions higher than in several other common foods. According to Oak Ridge Associated Colleges, this isn’t because of elevated degrees of radium within the dirt, but due to the very extensive root system of the tree.” Like additional nut products, though, they’re high in protein, fat as well as other nutrients and so are a popular meals source. So, before indulging in too many, make your pro-con list and act accordingly.
Back again to the glaciers cream. Turns out I’m a bit of a texture junkie when it comes to glaciers cream, an undeniable fact that just now dawns on me. I believe I never believed I used to be because I usually tend to place my texture ON the clean and creamy foundation and then mix it in. In my desire to add lots of texture to this snow cream, I came across myself a wee little bit disappointed. The toasted coconut flakes lost their crunch and ended up tasting a little wonky because of this. If I were to make this once again, I’d garnish with the coconut at the end rather than blending it in from the start. Something to think about.
1 tsp vanilla extract
2 TB Kahlua liquor
1/3 cup shredded coconut, lightly toasted and cooled
6 TB unsweetened dark cocoa powder
In the bowl of electric mixer, add the whipping cream and beat to stiff peaks.
In another small bowl, combine the sweetened condensed milk, vanilla, Kalhua and cocoa powder. Combine until well mixed.
Little by little, gently fold the whipped cream into the sweetened condensed milk mixture, careful never to deflate the cream too much. Fold in the nut products and coconut.
Freeze until great, at least 4 hours. Enjoy!
If you prefer crunchy coconut, instead of adding it to the bottom, add it for some crunch at the top
But without a doubt what I must say i think…
If you like this, you’ll probably like…
OH NO! I believe i convinced myself that ice cream just cannot be made lacking any ice cream maker…and in some way I hardly ever googled this. Move me! Now I’m going to have to make no churn glaciers cream.
What kind of container do you store it in within the freezer?
Love ice cream, coconut and Brazil nut products! I’m sure that is a vintage combo.
It really is rare that I see Brazil nut products any more, even in mixed nut products.