Dairy Free Raspberry Milk Shake

 Dairy Free Milk Shake from my friend Becky Edwards She said she was loving the raspberry shake in Bear Lake and decided to try and make herself one at home.

Dairy Free Raspberry Milk Shake

Update: Some have asked for the recipe. I'm estimating the amounts:

Dairy-free Raspberry Shake (serves 2)

2 cups dairy-free vanilla ice cream (1 pint, I like the coconut milk kind. You can buy this at natural food stores or Smiths or Harmon's in Utah)

1 cup frozen raspberries (you could also use fresh)

1 cup dairy-free milk (I use almond milk)

Blend in blender. Adjust amounts as needed if the shake is too thick or too thin.

One person on the post said to add fresh lime juice, she loves hers that way

Best Ever Hot Fudge Sauce

Best Ever Hot Fudge Sauce   I like this web site, can't wait to try this! Her website is
www.thecafesucrefarine.com
At the bottom I will pin where she got her chocolate from

BEST EVER HOT FUDGE SAUCE

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PREP TIME

5 mins

COOK TIME

2 mins

TOTAL TIME

7 mins

Just like the name says, this stuff is seriously the best ever hot fudge sauce. What the name doesn't say is now super easy it is, so easy you'll hardly believe it!

Author: Chris Scheuer

Recipe type: Dessert Sauce

INGREDIENTS

• 6 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped (you also can use good quality semi-sweet chocolate chips)
• ¼ cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla bean paste or vanilla extract
• a pinch of sea salt
• ½ cup half & half, a bit more to thin, if needed

INSTRUCTIONS

1. Place all ingredients except half and half into a blender container.
2. Measure half and half into a medium size microwave-safe bowl or measuring cup. Heat in the microwave on high power for 75-90 seconds or until it's vigorously boiling*. Make sure to use a big enough container to allow liquid to boil without rising over the top.
3. Immediately pour over contents into blender and cover. Holding the lid to keep it securely in place, blend on medium-high speed for 1 minute. Remove cover and scrape down sides of blender container with a rubber spatula. Cover and blend again for another minute. Sauce should be smooth, silky and thick. Depending on the type of chocolate you use, the sauce may be too thick at this point. If you want to thin it a bit, add more half and half, 2-3 teaspoons at a time and blend briefly till combined. Continue until desired consistency is reached.
4. Store in the refrigerator in an airtight container or glass jar. Keeps for 1-2 weeks. Sauce will get thicker when chilled, but will return to a looser consistency when warmed. Heat before serving on medium power in the microwave, stirring every 15 seconds until desired temperature.
5. Makes approximately 1 cup of chocolate sauce

NOTES

*Half and half can also be heated on the stovetop over medium heat until vigorously boiling. Stir frequently.

I’ve made this dessert sauce a zillion times, but I have to say the French Broad chocolate took it way over the top. If you’ve got a get-together coming up and you don’t have time for a fancy dessert, don’t worry, no one will care. Pick up some good vanilla ice cream and whip up a batch of this Best Ever Hot Fudge Sauce. Everyone will think you’re a culinary whiz for making this heavenly, homemade chocolate sauce – just don’t tell them about the missing word that starts with an e.

P.S. French Broad Chocolate can be found in specialty shops all over the U.S. and can also be ordered directly from frenchbroadchocolates.com.

Disclosure: We were given French Broad Chocolate at the conference, but have not been compensated for this post. The opinions are our own.