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
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes.
3. 3 Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.
4. 4 Enjoy!

By Brian Perspect

Ingredients

• ✓ heavy cream
• self-rising flour

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour and heavy whipping cream in a bowl and mix until a sticky dough has formed.
3. 3 Flour a work surface. Knead until dough just comes together and roll dough into a 7-inch circle, about 1/2 inch thick. Dust top with more flour and fold over. Knead and roll again into a 7-inch circle. Be careful not to over-knead the dough.
4. 4 Cut out biscuits with a biscuit cutter and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until biscuits start to brown, 10 to 12 minutes.

By Yoly

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
• corn syrup
• brown sugar

Instructions

1. 1 Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat; cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

By ely123

Ingredients

• ✓ heavy cream
• cooking spray
• green grape

Instructions

1. 1 Spray 24 miniature muffin cups with cooking spray.
2. 2 Pour 1 tablespoon cream into each muffin cup. Place 1 grape into each muffin cup, swirling grape in the cream to coat.
3. 3 Freeze grape mixture until solid, about 1 hour.

By MichaelaK9

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
• pineapple juice
• white sugar
• lemon juice

Instructions

1. 1 Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
2. 2 Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

By House of Aqua

Ingredients

• ✓ heavy cream
• white pepper
• hot pepper sauce
• horseradish

Instructions

1. 1 Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

By FOKLMEMBER

Ingredients

• ✓ heavy cream
• milk
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

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
• canning jar
• lid
• ring

Instructions

1. 1 Pour cream into the jar and screw on the lid.
2. 2 Shake the jar until butter forms a soft lump, 15 to 20 minutes.
3. 3 Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
4. 4 Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter.
5. 5 Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

By John Mitzewich

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