Silky Chocolate Dairy-Free Ice Cream; Coconut Almond Chip; Dairy-Free Ice Cream; Mango-Lime Sorbet - Cuisinart Mix It In ICE-48C Series Instruction And Recipe Booklet

every few minutes. The ice cream will have a soft,
creamy texture.
4. Serve in cups or cones, adding toppings while
dispensing ice cream.
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 183 (28% from fat) • carb. 31g • pro. 2g • fat 6g
sat. fat 4g • chol. 0mg • sod. 69mg • calc. 1mg • fiber 1g
Silky Chocolate Dairy-Free
Ice Cream
The silken tofu makes a mousse-like
consistency in this vegan-friendly dessert.
Makes about 4 cups ([1 L] eight ½-cup [125 ml]
servings)
12 ounces (340 g) semisweet chocolate, chopped
¹⁄ ³ cup (75 ml) granulated sugar
1½ teaspoons (7 ml) pure vanilla extract
1 cup (250 ml) unsweetened soy milk
14 ounces (396 g) silken tofu, cut into 1-inch
(2.5 cm) cubes
Pinch salt
1. Put the chocolate, sugar, and vanilla extract into a
blender jar.
2. Put the soy milk into a saucepan and set over medium
heat. Bring the milk just to a boil. Let the milk sit for a
few minutes, then add contents of the blender jar.
Blend on Low. Remove the pour lid insert from the
blender cover and add the tofu cubes while the blend-
er is running on High. Once all the tofu has been
added, add the salt and blend on High until homoge-
nous.
3. Chill for a minimum 2 hours, preferably overnight.
Prior to using the ice cream base, whisk the chilled
mixture well and then pour through a strainer to
ensure a smooth mixture.
4. Assemble the Mix It In
with the paddle secured and dispenser handle in its
upright position. Turn on and pour in the chilled base.
Churn until the desired serving consistency is reached,
20 to 25 minutes. If ice cream is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is reached, checking
every few minutes. The ice cream will have a soft,
creamy texture.
5. Serve in cups or cones, adding toppings while
dispensing the ice cream.
Soft Serve Ice Cream Maker
™
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 248 (45% from fat) • carb. 35g • pro. 4g • fat 13g
sat. fat 7g • chol. 0mg • sod. 16mg • calc. 30mg • fiber 2g

Coconut Almond Chip

Dairy-Free Ice Cream

Inspired by a favourite candy bar, this ice cream
can be finished with a hard-shell chocolate coating,
to complete the nostalgic taste, or topped
with warm chocolate syrup if preferred.
Makes about 4 cups ([1 L] eight ½-cup [125 ml]
servings)
2 cans (13.5 oz. [382 g] each) full-fat coconut
milk (do not use "lite")
¾ cup (175 ml) granulated sugar
Pinch salt
¼ teaspoon (1 ml) pure almond extract
¼ cup (1 ml) toasted, finely chopped almonds
Hard Chocolate Coating (page 18) or a simple
Chocolate Sauce, for serving
1. In a medium bowl, whisk the coconut milk, sugar, salt,
and almond extract until there are no clumps. (You
can also use a blender on low speed or a hand
blender.) Chill for at least 2 hours, preferably
overnight. Whisk mixture again before pouring into
the ice cream maker.
2. Assemble the Mix It In
with the paddle secured and dispenser handle in its
upright position. Add the chopped almonds to one of
the topping containers for dispensing.
3. Turn on and pour in the chilled base. Churn until
the desired serving consistency is achieved,
20 to 25 minutes.
4. Serve in cups or cones, adding chopped almonds
while dispensing the ice cream.
5. Finish with the Hard Chocolate Coating or
Chocolate Sauce.
Nutritional information per serving (based on ½ cup [125 ml]):
Calories 231 (66% from fat) • carb. 19g • pro. 2g • fat 18g •
sat. fat 15g • chol. 3mg • sod. 36mg • calc. 10mg • fiber 1g

Mango-Lime Sorbet

Tropical sunshine in a cup — or cone!
Makes about 4 cups ([1 L] eight ½-cup [125 ml]
servings)
13
Soft Serve Ice Cream Maker
™