CIRCUS ANIMAL NO-CHURN ICE CREAM #desserts #frozenrecipe

Bazaar Animal No-Churn Ice Cream is a sweet pink-and-white whirled frozen yogurt, with LOTS of sprinkles and carnival creature treats blended in! For greatest charm, serve them in beautiful, eatable white chocolate tulip bowls!

Bazaar creature treats are now my kryptonite. I don't have the foggiest idea what addictive fixings they're placing into those things (um… other than sugar… *innocent whistling*) yet some way or another, in the event that I get my hands on a sack of those pink and white suckers, the whole thing is gone before I recognize what's occurred. They are that compelling. So when you consolidate THOSE treats with THIS frozen yogurt formula, you're truly taking a risk. I suggest making this when you realize organization is coming over, and you'll have individuals to assist you with eating it, else you might conceivably wind up eating the frozen yogurt out of the holder like a non domesticated raccoon attacking the refuse can. Dislike I'd know anything about that. Ahem.

This is a no-stir frozen yogurt, implying that you needn't bother with a frozen yogurt creator to make it! *cue confetti and streamers* I really have a frozen yogurt producer, however what I DON'T have is perpetual cooler space or timely arrangement aptitudes. This implies when the inclination for hand crafted frozen yogurt strikes, I can never satisfy it in light of the fact that my darn frozen yogurt bowl needs to hold up for in any event 24 hours, and since when do I can design out my pastries 24 hours ahead of time… protest… But no compelling reason to protest any more! With no-stir frozen yogurts, you simply combine a couple of fixings, pop that child into the cooler, and in 4-6 hours, you have a delightful, delectable, velvety frozen yogurt all prepared for you. It resembles enchantment, just better, since you can eat it. Palatable enchantment, maybe.

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CIRCUS ANIMAL NO-CHURN ICE CREAM
INGREDIENTS

• 2.25 cups heavy cream
• 14 oz sweetened condensed milk (1 standard can)
• 1 TBSP vanilla extract
• ½ cup International Delight Sweet Cream creamer
• Pink gel food coloring
• 6 oz chopped circus animal cookies (about 1 ½ cups)
• ¼ cup assorted sprinkles

INSTRUCTIONS

1. Whip the cream to firm peaks.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and International Delight Sweet Cream creamer, and stir well.
3. Gently fold the whipped cream into the milk mixture, working in batches and stirring gently so the cream doesn’t deflate. Once combined, divide the mixture in half and color one half a soft pink color, and leave the other half white.
4. Divide the cookies and sprinkles between the two bowls, reserving a few spoonfuls of each to use as toppings. Gently fold the cookies and sprinkles into both bowls.
5. Take a 6-cup container, and alternate adding scoops of white and pink cream into the container. Swirl a knife through the cream until the colors are mixed up in pretty swirls. Sprinkle the top of the ice cream with the reserved sprinkles and cookie pieces. Freeze the container for 4-6 hours, until very firm.

EDIBLE WHITE CHOCOLATE TULIP BOWLS
INGREDIENTS

• 12 oz white candy coating
• 4 oz pink candy coating
• 10 water balloons

INSTRUCTIONS

1. Melt the white candy coating and the pink candy coating in separate bowls. Set them aside to cool to room temperature—they should still be melted and fluid, but not at all warm to the touch. (If the chocolate is too warm, the balloons will pop when you dip them!)
2. Line a baking sheet with parchment or waxed paper. Drop 10 1-inch circles of white coating on the paper, spaced several inches apart, and tap the baking sheet against the counter a few times to level off the circles of chocolate and give them a flat top. These will be the bases for your white chocolate bowls.
3. Blow up the water balloons and tie them off.
4. Drizzle a spoonful of pink coating on top of the melted white coating in a random pattern. Hold a balloon by the top near the knot in one hand, and in the other hand hold the bowl of coating, tilted at an angle toward you.
5. To get visible swirls, you don’t dip the balloon so much as place the side of it in the chocolate and then pull it up. Gently set the side of the balloon in chocolate, so that the chocolate comes about half-way up the side of the balloon in a semi-circle shape. Pull the balloon out of the chocolate, then rotate it a bit, and do a second side, slightly overlapping the first, and creating a scalloped edge on top. Repeat, rotating the balloon, until all of the sides are covered with chocolate. I typically did 5 dips per balloon. Let the excess drip back into the bowl, then gently set the balloon down on one of the white chocolate circles you made.
6. Drizzle another big spoonful of pink coating into the bowl, and repeat with the remaining balloons. If the coating gets too cool to work with, heat it up briefly, in 5-second spurts, just until it is workable again.
7. Once all of the balloons are dipped, refrigerate the tray to set the white chocolate bowls completely.
8. Press against the sides of the balloons, gently, to loosen them from the chocolate bowls, then pop the balloons with a sharp pin and pull out any balloons that cling to the white chocolate inside.
9. Fill the edible bowls with scoops of Circus Animal No-Churn Ice Cream, and once you’ve eaten the ice cream, devour the bowls!

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