Prep 5 mins
Cook 0 mins
This is a tremendously versatile recipe- add fresh chopped strawberries, flavored liquer, cocoa, coffee, the possibilities are endless! I like to serve this only partially frozen, it has a very creamy taste and texture at that stage. Enjoy!
- 4 egg whites
- 1⁄4 cup sugar
- 4 egg yolks
- 1 (10 ounce) carton non-dairy whipped topping (I like Nutri-Whip)
- 1 tablespoon vanilla
- Whip egg whites and sugar until stiff. Whip remaining ingredients in a separate bowl. Fold two mixtures together (do not overmix). Freeze as is.
I make this recipe all the time, using Rich Whip! One of my favorite variations is to melt 8 ounces of dark chocolate, mix it in, add then add the zest of one orange. If you add liqueur the ice cream doesn't freeze as hard because of the alcohol and you get more of a "soft-serve" (of course, this all depends on how much booze you put in your ice cream).
This is awesome, I made a two tone ice cream the first layer was vanilla, and as a previous reviewer wrote, I doubled the vanilla. The second layer was chocolate, I added 3/4 cup cocoa to the mixture YUMMM! this is a definite keeper, something I will probably be making over and over again. Thanks tons Mirakleg for posting this winner!
My Auntie Pearl gave me this recipe many years ago and I lost it! I was so delighted to find it here and have been making it again. I live in Southern Spain and cannot at the moment get non-dairy whipping cream, so have to make do with UHT whipppng cream. It works very well and impresses all my friends. Thanks for the recipe.