I had a little helper in the Muddy Kitchen Floor kitchen this afternoon. Our American friends had landed and after a fairly long trip to the airport and back, we decided it would be fun to make some ice cream. A was my helper and we set about gathering our ingredients ready to fill a tub and some lolly moulds.
First we washed our hands, and sorted out our ingredients
1 can of Coconut Milk
2 dessert spoons of Smooth Peanut Butter
A set about chopping the banana and taking the “green” off of the strawberries then cutting them into teeny tiny pieces for me.
D then opened the can of coconut milk, and put the banana, milk and peanut butter into a blender and whizzed it around until it was all mixed together. We then put the strawberries in the lolly moulds and poured the remainder into a container.
We thought it would be a good idea to add some mini meringue pieces, mini fudge pieces, mini chocolate drops and some marshmallows. These were mixed together and everything placed into the freezer.
It was absolutely delicious. I asked A what we were going to call the ice cream, her immediate response “Dilly Doggy Ice Cream”.