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Last year as part of the Maleny IGA's Local Product Local Recipe - recipe card series I created the below festive Ice-Cream cake recipe using gorgeous local products so you can have something amazing at your Christmas event that some of your guest who may be gluten free or dairy free can still all enjoy/\
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It chopped them up nicely. I will make them again, but I would decrease the butter content in the icing and increase the cream cheese to make up the difference
If you don't have an icecream churner (which is such a great investment to be able to make all natural frozen treats the whole family can eat and not feel guilty about), you could freeze the mix and whiz back in the Thermomix or other high powered food processor once frozen
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Place in freezer safe bowl and cover. Like every year, this year I also received some rhubarb from my mom's garden and because I promised myself that I will prepare a lot of different flavors of homemade ice-cream this year, I transformed this sour stalks into an excellent rhubarb icecream
I can vouch that the view was spectacular and that it was absolutely freezing too boot. I have noticed on my travels, that the colder the climate the more readily icecream seems to be available and the more open everyone is to eating it
In a large bowl, beat heavy whipping cream and vanilla essence until medium peaks form. 2 1/2 cup heavy whipping cream. Transfer to a freezer safe container and freeze for 8 hours or overnight. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve. Recipe adapted from here 2 1/2 cup heavy whipping cream
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