Type what you have

Ingredients

• ✓ heavy cream
• mango

Instructions

1. 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
2. 2 Fold mango purée into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

By twinklez

Ingredients

• ✓ heavy cream
• bittersweet chocolate

Instructions

1. 1 Chop the chocolate into small pieces and place it in a large stainless steel bowl.
2. 2 Heat cream in a large, high-sided saucepan over medium high heat, stirring frequently, until it just begins to boil. The cream can boil over quickly at this stage, so watch it closely. Immediately remove from heat and pour over chopped chocolate.
3. 3 Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator.

By CCACHEF

Ingredients

• ✓ heavy cream
• white chocolate chip

Instructions

1. 1 Heat heavy cream in a saucepan over medium heat until just boiling. Remove from the heat and add white chocolate chips. Whisk gently until chips are melted and fully incorporated. Let cool until slightly thickened, about 15 minutes.

By chelle

Ingredients

• ✓ heavy cream
• white chocolate chip

Instructions

1. 1 Heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
2. 2 Beat ganache with an electric mixer until stiff peaks form.

By Kayla

Ingredients

• ✓ heavy cream
• sweetened condensed milk

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined.
2. 2 Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

By Spetia

Ingredients

• ✓ heavy cream
• semisweet chocolate chip

Instructions

1. 1 Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
2. 2 Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
3. 3 Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
4. 4 Cut a corner from the plastic bag and pipe ganache.

By Mishikall

Ingredients

• ✓ heavy cream
• lemonade concentrate
• powdered sugar

Instructions

1. 1 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Stir in lemonade concentrate and confectioners' sugar until well combined.
2. 2 Transfer cream-lemon mixture to a freezer-safe bowl; freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ heavy cream
• white sugar
• bourbon

Instructions

1. 1 In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

By Susan Hissam

Ingredients

• ✓ heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk cream in a chilled glass or metal bowl with an electric mixer until frothy.
3. 3 Add confectioners' sugar and vanilla; continuing to beat until soft peaks form.
4. 4 Enjoy!

By Paula

Ingredients

• ✓ heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Place a medium bowl and mixer beaters into the freezer to chill, about 5 minutes.
2. 2 Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla gradually, continuing to beat until soft peaks form.

By Chef Carlie

Ingredients

• ✓ heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Beat together cream, sugar, and vanilla in a bowl with an electric mixer until stiff. Place in the refrigerator until set, about 15 minutes.

By DC Simpson

Ingredients

• ✓ heavy cream
• bittersweet chocolate
• vanilla extract

Instructions

1. 1 Combine chocolate and cream in a medium saucepan over medium heat; cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 ½ to 2 hours.

By Gina Mork

Ingredients

• ✓ heavy cream
• egg yolk
• half-and-half
• cinnamon red hot candy

Instructions

1. 1 Whisk 1 cup cream and egg yolks together in a large bowl until well combined.
2. 2 Combine half-and-half, remaining 1 cup cream, and red hot candies in a large saucepan over medium-low heat; cook, stirring until candies dissolve, 5 to 10 minutes.
3. 3 Pour 1 cup red hot candies mixture into cream-egg mixture in the bowl; whisk until well combined. Pour cream-egg mixture into remaining red hot candies mixture in the saucepan; whisk until well combined. Cook, stirring over medium heat, keeping mixture just under a boil, until it coats the back of a spoon, about 5 minutes.
4. 4 Strain red hot candies mixture into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
5. 5 Pour red hot candies mixture into an ice cream maker and process according to manufacturer's instructions.

By Scott Swenson

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• sugar
• butter
• sea salt

Instructions

1. 1 Place sugar in a heavy-bottomed saucepan set over medium-high heat, stirring continuously until sugar begins to melt. Continue stirring until sugar completely melts, begins to darken, and all chunks are dissolved, about 10 minutes. Stop stirring; continue cooking until sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
2. 2 Whisk in butter until melted and combined. Slowly pour in ½ cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt; stir to combine. Transfer sauce to a jar; cool completely before refrigerating.

By John Mitzewich

Ingredients

• ✓ heavy cream
• confectioners sugar
• vanilla extract
• chocolate cream sandwich cookie

Instructions

1. 1 Gather the ingredients.
2. 2 Line an 8x4-inch loaf pan with plastic wrap, allowing the wrap to hang over the sides completely.
3. 3 Place cream in a large bowl and beat with an electric mixer on medium speed for 2 minutes. Add powdered sugar and vanilla extract; continue to beat until soft-medium peaks form. Reserve 1 cup of whipped cream and refrigerate until ready to use.
4. 4 Place a thin layer of whipped cream in the bottom of the prepared pan. Reserve 2 cookies for garnish. Add a layer of cookies over the cream, breaking any cookies as necessary to fill in any empty spaces; top with 1/4 of remaining cream. Top with another layer of cookies and another 1/4 of remaining cream. Repeat the process two more times until all the cream is used. Top with remaining cookies, pressing them into the cream. Wrap the plastic around the loaf and refrigerate at least 8 hours.
5. 5 When ready to serve, unwrap cake and invert onto a serving plate. Top cake with reserved whipped cream. Crush reserved 2 cookies and sprinkle on top as garnish.
6. 6 Slice and serve as desired. Enjoy!

By Nicole McLaughlin

Ingredients

• ✓ heavy cream
• banana
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking sheet with parchment paper. Arrange banana slices on paper and freeze until solid, at least 2 hours.
3. 3 Peel bananas from the parchment paper and place in the blender. Add milk and cream and blend until smooth.
4. 4 Serve banana ice cream as-is, or transfer to a sealable container and freeze until desired consistency.

By Katherine

Ingredients

• ✓ heavy cream
• strawberry
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine frozen strawberries and sugar in a food processor or blender. Process until strawberries are roughly chopped.
3. 3 With the processor on, slowly pour in heavy cream until incorporated. Store in the freezer for up to 1 week.

By Pamela Euless-Barker

Ingredients

• ✓ heavy cream
• milk
• white sugar

Instructions

1. 1 Stir milk and sugar in a large bowl until sugar is dissolved. Slowly stir in heavy cream.
2. 2 Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions.
3. 3 After your machine is finished churning, the ice cream is ready to eat. It will have a soft consistency.

By Zero

Ingredients

• ✓ heavy cream
• half-and-half
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk heavy cream and half-and-half together in a large bowl.
3. 3 Gradually whisk in sugar until blended, then whisk in vanilla.
4. 4 Cover and refrigerate until very cold, at least 3 hours or up to 3 days.
5. 5 Remove from the refrigerator and whisk mixture to blend.
6. 6 Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.
7. 7 Transfer to an airtight container and freeze until firm, about 4 hours.

By Ginger

Ingredients

• ✓ heavy cream
• lemon juice
• milk
• white sugar

Instructions

1. 1 Combine heavy cream, lemon juice, milk, and sugar in a bowl; pour into 4 ice pop molds. Freeze until solid, 4 hours to overnight.

By Yoly

Ingredients

• ✓ heavy cream
• white sugar
• cocoa powder
• vanilla extract

Instructions

1. 1 Place cream, sugar, cocoa powder, and vanilla in a food processor with the whip attachment. Mix on high until stiff peaks form, about 3 minutes.

By SavvyTech

Ingredients

• ✓ heavy cream
• strawberry
• confectioners' sugar
• chocolate sprinkle

Instructions

1. 1 Cut the hulled-side strawberries so they can stand up on a plate. Slice the tip off each strawberry to make Santa's "hat"; set aside.
2. 2 Beat cream and confectioners' sugar in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up; the whipped cream will form soft mounds.
3. 3 Spoon a large dollop of whipped cream on top of strawberry base for the "face" and "beard". Set the "hat" atop the "face'". Add a dot of whipped cream, using a toothpick, on top of the "hat" for the "pom-pom" and 2 dots on the strawberry base for "buttons". Place 2 sprinkles on the "face" for "eyes".

By Barbara Sauermann

Ingredients

• ✓ heavy cream
• mascarpone cheese
• vanilla extract
• chocolate chip

Instructions

1. 1 Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.
2. 2 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
3. 3 Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

By mistressmary

Ingredients

• ✓ heavy cream
• eggnog
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
2. 2 Transfer ice cream into a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By CHRISTYGOBAR

Ingredients

• ✓ heavy cream
• vanilla bean
• sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
3. 3 Pour cream over vanilla seeds; add sugar and vanilla extract.
4. 4 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

By MonicaA

Ingredients

• ✓ heavy cream
• semisweet chocolate chip
• confectioners sugar
• cream cheese

Instructions

1. 1 In a double boiler, melt chips and add heavy cream. Mix until smooth and take off of heat.
2. 2 In a mixing bowl cream together sugar and cream cheese until smooth. Slowly add chocolate mixture. Mixture will thicken up as chocolate cools.

By D. Stafford

Ingredients

• ✓ heavy cream
• cream of coconut
• milk
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream of coconut and milk in a food processor or blender; mix thoroughly. Stir in cream and flaked coconut (if using) until combined.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 25 minutes. Transfer ice cream to an airtight container and freeze until firm or desired consistency.

By SUEMB

Ingredients

• ✓ heavy cream
• confectioners' sugar
• vanilla extract
• chocolate wafer cookie
• chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form.
3. 3 Spread a generous teaspoon of whipped cream onto each cookie.
4. 4 Press cookies together to make 3-inch stacks.
5. 5 Spread whipped cream in a 1-inch-wide line down the center of a serving platter. Turn cookie stacks sideways and join into a log; place in the whipped cream to secure.
6. 6 Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate, 8 hours to overnight.
7. 7 To serve, slice diagonally to create striped pieces.

By Joanne L Hayes

Ingredients

• ✓ heavy cream
• half and half
• white sugar
• amaretto liqueur
• vanilla extract

Instructions

1. 1 Stir heavy cream, half-and-half, and sugar together in a large bowl until sugar dissolved. Stir in liqueur and vanilla.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer to an airtight container and freeze about 2 hours before serving.

By ly1310

Ingredients

• ✓ heavy cream
• milk
• white sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk, cream, and sugar together in a saucepan over low heat until sugar has dissolved; heat just until hot and a small ring of foam appears around the edge.
3. 3 Transfer cream mixture to a pourable container such as a large measuring cup; stir in vanilla extract. Chill cream mixture thoroughly, 2 hours to overnight.
4. 4 Pour cold cream mixture into an ice cream maker and freeze according to manufacturer's instructions, 20 to 25 minutes.
5. 5 Serve ice cream immediately when softly frozen or place a piece of plastic wrap directly onto ice cream and place in the freezer to firm and ripen, 2 to 3 hours.
6. 6 Serve and enjoy!

By John Mitzewich