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@taylorannsimon3: Okayyyy this Tideway ProWaver is AMAZINGGGG 😍🔥 And it’s on FLASH SALE right now! If you’ve been wanting effortless waves, you need to see this 👀✨ @Tideway #tideway #ProWaver #HairTok #HairTools #TikTokShop

TaylorSimon • MAMA OF 2
TaylorSimon • MAMA OF 2
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Sunday 23 August 2026 13:22:53 GMT
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Recreating my husband’s absolute favorite: Ben & Jerry’s chocolate overload ice cream! I challenged myself to recreate that deep, intense chocolate flavour at home with the Ninja Creami. Rich chocolate custard, fudgy brownie chunks, crunchy caramelized pecans, and an unbelievably creamy texture. Every bite is packed with chocolate flavour. Chocolate Ice Cream Base For Ninja Creami Deluxe XL INGREDIENTS • Whole milk — 290 g • Heavy cream (33–36%) — 170 g • Sugar — 70 g • Glucose syrup — 30 g • Skim milk powder — 30 g • Dutch-process cocoa powder — 37 g • Egg yolks — 25 g • Xanthan gum — 0.2 g (optional) METHOD 1. Combine the milk, cream and glucose syrup in a saucepan. Heat to approximately 40-45°C (104-113°F). 2. Add skim milk powder, cocoa powder, sugar and xanthan gum. Mix. 3. Add the egg yolks and blend thoroughly. 4. Cook over medium-low heat, stirring constantly, until the base reaches 82–84°C (180–183°F). Do not allow it to boil. 5. Remove from the heat. Let it cool, then pour into the Ninja Creami container. 6. Blend with an immersion blender for 30–60 seconds. 7. Freeze on a level surface for at least 24 hours. 8. Process using the Ice Cream program. #ninjacreamideluxe #ninjacreamirecipe #chocolateicecream #TikTokRecipeContest #frozentreat
Recreating my husband’s absolute favorite: Ben & Jerry’s chocolate overload ice cream! I challenged myself to recreate that deep, intense chocolate flavour at home with the Ninja Creami. Rich chocolate custard, fudgy brownie chunks, crunchy caramelized pecans, and an unbelievably creamy texture. Every bite is packed with chocolate flavour. Chocolate Ice Cream Base For Ninja Creami Deluxe XL INGREDIENTS • Whole milk — 290 g • Heavy cream (33–36%) — 170 g • Sugar — 70 g • Glucose syrup — 30 g • Skim milk powder — 30 g • Dutch-process cocoa powder — 37 g • Egg yolks — 25 g • Xanthan gum — 0.2 g (optional) METHOD 1. Combine the milk, cream and glucose syrup in a saucepan. Heat to approximately 40-45°C (104-113°F). 2. Add skim milk powder, cocoa powder, sugar and xanthan gum. Mix. 3. Add the egg yolks and blend thoroughly. 4. Cook over medium-low heat, stirring constantly, until the base reaches 82–84°C (180–183°F). Do not allow it to boil. 5. Remove from the heat. Let it cool, then pour into the Ninja Creami container. 6. Blend with an immersion blender for 30–60 seconds. 7. Freeze on a level surface for at least 24 hours. 8. Process using the Ice Cream program. #ninjacreamideluxe #ninjacreamirecipe #chocolateicecream #TikTokRecipeContest #frozentreat


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