Thursday, July 1, 2010

Yoo-hoo Ice Cream #73

My friend Susie Mantooth gave me this recipe.  I was immediately intrigued!

The case:
  • 6 cans Yoo-hoo
  • 1 can Eagle sweetened milk
  • 1 pint half and half
Put into a ice cream maker, and let it work its magic.

I have 2 small ice cream makers, so I used both.  My ice cream never completely froze.  Michael said I should have refrigerated the Yoo-hoo first.  I am going to freeze it now, but so far it is an awesome milkshake!  Michael isn't the biggest chocolate fan, so he doesn't really care for it.  He says it is too chocolaty.   It sorta reminds me of a frosty.

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