Recovery Ice Cream and Skratch Crispy Cones
It might be the first day of Fall but it’s also National Ice Cream Cone Day, here is a treat to enjoy after a hard effort and before the warm days wind down.
For the cones warm a Skratch Sport Crispy Rice Cake for 10-30 seconds mold into a cone shape - freeze for 15 minutes.
The ice cream is based on a basic semifreddo recipe and Skratchified by adding any flavor of Sport Recovery Mix.
Add in "mix ins" to your liking; chopped nuts, chunks of chocolate, berries, oreos, a swirl of nutella... the options are endless.
Ice Cream from Skratch (by @lentinealexis)
3 scoops Sport Recovery Mix (Coffee OR horchata OR chocolate! OR make a batch of each OR mix the flavors together)
2 cups heavy whipping creama pinch of fine-grain sea salt2/3 cup organic sweetened condensed milk1/2 cup plain greek yogurtPrepare an 8x8 inch loaf pan by lining with wax paper. Set aside.Whisk the Sport Recovery Mix into the whipped cream until completely combined. Then, in a large broad bowl with a whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the cream and salt until medium-soft peaks form on the whisk. Then, gently fold in the sweetened condensed milk and greek yogurt until smooth. (Add in any mix-ins at this point if you wish!)Transfer the ice cream to the prepared loaf pan, place a sheet of wax paper over the top to prevent ice crystals, and freeze for at least 3 hours and up to 3 days. Scoop, and enjoy!
For vegan or gluten-free: sub your preferred products.