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Ingredients:
Slushy:
1 (12oz) can frozen apple juice concentrate
3 cups cold water
3 Tbsp toasted marshmallow or white chocolate syrup
Whipped Cream:
1 cup heavy cream
¼ cup powdered sugar
3 Tbsp mango juice
3 Tbsp passionfruit juice
Utensils:
Measuring cups and spoons
Mixing Bowls
Whisk
Ice Cream Machine
Hand or Stand Mixer with the Whisk attachment
Cups
Recipe Instructions
Kitchen Safety Tips:
Make sure to assemble your mixer before you plug it in!
Step 1: Slushy Mix
Combine all slushy ingredients to a mixing bowl and use a whisk to combine.
Step 2: Freeze
Get your ice cream machine and set it up. Add slushy mix and run for 20 minutes or until it reaches a slushy consistency.
Step 3: Whipped Cream
Add all whipped cream ingredients to a mixing bowl or bowl of a stand mixer. Use the whisk attachment to mix until soft peaks form.
Refrigerate until ready to use.
Step 4: Assemble
Scoop desired amount of slushy mix into a cup and top with the tropical whipped cream.
Step 5: Enjoy
Enjoy!
I highly recommend enjoying with either a straw or a spoon.
Step 6: Storage
Extra whipped cream can be stored in an airtight container in the refrigerator.
Extra slushy can be stored in the freezer in an airtight container. When used again, add to a blender with a bit of water or juice to return to a slushy consistency.
