Cold stone

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The Cold Stone brand of ice cream has its own distinguished position in the ice cream market. Cold Stone Creamery is the healthy and pleasing cream that melts in the mouth with a lot of liquid cash flowing to the franchisees’ coffers. The results have gained strength from years of franchising experience started by the company since 1995. Today, the company has appeared on the international scenario with about 1,400 ice cream parlors operating in Japan, Korea, Guam and Puerto Rico besides the home market of United States.

On the off chance that you are in the disposition to make ice cream with your ice cream maker, these three simple Cold stone ice cream ice cream formulas can make a nice summer treat. Each are distinctive, so you have choices relying upon the fixings you have at home.


2 teaspoons fit gelatin

1/4 glass apple-Cold stone ice cream juice

2/3 glass all-organic product Cold stone ice cream jam

3 mugs vanilla soy milk

1 teaspoon vanilla

  1. In a little bowl, sprinkle gelatin over squeezed apple. Let sit, mixing sometimes, until gelatin is broken up and mollified, around 10 minutes.
  1. In a medium pan, whisk together stick and 2 containers soy milk. Cook until simply hot, mixing every now and again; expel from warmth. Add mollified gelatin to hot milk blend, mixing until gelatin is totally broken down. Mix in remaining soy milk and vanilla; let cool, cover, and refrigerate until extremely all around chilled.
  1. Spoon chilled blend into the canister of an ice cream maker and stop as indicated by producer’s bearings.

Cool stone ice cream not just has an awesome surface, it additionally has a delightful taste. This solidified treat tastes simply like a banana split! So on the off chance that you have an adoration for banana parts, this formula will be a top pick!

Makes around 1 quart.


1 pt Strawberries

1 c Sugar

1 Egg

1 c Half and half

1 t Vanilla

3 c Heavy cream

Structure the berries and cut the bigger ones down the middle. Place the berries in a twofold kettle and include 1/2 container sugar. Heat for 10-15 minutes, mixing at times, until the natural product is delicate. Puree the organic product in a blender. Exchange puree to a bowl and cool in the fridge.

Put the egg, creamer, remaining sugar and vanilla concentrate in the blender and mix on medium rate till blend is smooth and the sugar is broken up. Gradually include the cream and keep mixing on low speed for 30 seconds. Exchange the blend to your ice cream freezer and stop as per maker’s directions.

At the point when the ice cream is about half solidified, include the Cold stone ice cream puree to the blend. Keep solidifying. Makes somewhat more than 1 quart.


You may make additional purée and use it as a sauce under the sorbet. A new mint spring makes a pretty embellishment.

2 pints strawberries, washed and hulled

1 container in addition to 2 tablespoons superfine sugar

1/4 container crisp lemon juice

Purée the strawberries in a nourishment processor. You ought to have around 3 glasses. Mix in some the basic syrup and the lemon juice. Taste and include remaining syrup if vital. Empty the blend into the bowl of the machine and stop.

Makes around 3 1/2 containers.



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