Frozen Yogurts; Strawberry-Banana Frozen Yogurt; Cherry-Vanilla Frozen Yogurt; Dairy-Free Dulce De Leche Ice Cream - Cuisinart Mix It In ICE-48 Series Instruction And Recipe Booklet

Strawberry-Banana
Frozen Yogurt
The classic combination of strawberry and banana come
together in this sweet and tangy frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
1 ripe banana, peeled and cut into 1-inch pieces
8 ounces strawberries, fresh (hulled)
or frozen (thawed)
½ cup whole milk
½ cup heavy cream
1 cup granulated sugar
Pinch salt
½ teaspoon pure vanilla extract
3 cups whole-milk Greek yogurt
1. Put the banana, strawberries, milk, heavy cream,
sugar, salt, and vanilla extract in a blender jar and
blend on High until smooth. Transfer to a medium bowl
and stir in the yogurt with a whisk. Cover and refriger-
ate until well chilled, preferably overnight.
2. Assemble the Mix It In Soft Serve Ice Cream Maker
™
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,
25 to 30 minutes. If frozen yogurt is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is reached, checking
every few minutes.
3. The frozen yogurt will have a soft, creamy texture.
Serve in cups or cones, adding toppings while
dispensing the frozen yogurt.
Nutritional information per serving (based on ½ cup):
Calories 209 (36% from fat) • carb. 27g • pro. 7g • fat 9g
sat. fat 5g • chol. 30mg • sod. 50mg • calc. 12mg • fiber 1g

Cherry-Vanilla Frozen Yogurt

The classic combination of cherries and vanilla comes
together in this fun, frozen yogurt.
Makes about 5 cups (ten ½-cup servings)
12 ounces pitted sweet cherries,
frozen, thawed
1 cup whole milk
½ cup granulated sugar
1 teaspoon pure vanilla extract
2 cups whole-milk vanilla Greek yogurt
1. Put the cherries, whole milk, sugar, and vanilla extract
in a blender jar and blend on High until smooth.
Transfer to a medium bowl and stir in the yogurt with
a whisk. Cover and refrigerate until well chilled,
preferably overnight.
2. Assemble the Mix it in Soft Serve Ice Cream Maker
™
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,
25 to 30 minutes. If frozen yogurt is not thick enough,
pour back into the freezer bowl and continue mixing
until the desired consistency is reached, checking
every few minutes.
3. The frozen yogurt will have a soft, creamy texture.
Serve in cups or cones, adding toppings while
dispensing the frozen yogurt.
Nutritional information per serving (based on ½ cup):
Calories 84 (10% from fat) • carb. 17g • pro. 3g • fat 1g
sat. fat 1g • chol. 4mg • sod. 34mg • calc. 95mg • fiber 1g
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Dairy-Free Dulce
de Leche Ice Cream
Oat milk ice cream meets coconut dulce de leche in this
creamy and decadent treat.
Makes about 5 cups (ten ½-cup servings)
1 can (11.25 ounces) sweetened, condensed
coconut milk, label removed but unopened
2½ cups barista-style oat milk, divided
¼ cup light corn syrup
½ teaspoon salt
1 tablespoon pure vanilla extract
¼ teaspoon xanthan gum
1. Make the dulce de leche: Put the unopened can of
sweetened, condensed coconut milk in the bottom of a
large pot and cover with water by at least 2 inches.
Place the pot over high heat and bring to a simmer.
Cover the pot and reduce the heat to low to maintain a
steady simmer for 3 hours. Add water, if necessary, for
the can to remain submerged by about 2 inches. Turn
heat off and let the can cool to room temperature in
the water before removing and opening. This can be
made up to a week ahead of time.
2. In a small pot, bring 1 cup of the oat milk to a simmer
(this heat will help to activate the xanthan gum).
Transfer the hot oat milk to a blender jar, and add the
corn syrup, salt, vanilla extract, xanthan gum, and
cooled dulce de leche. Blend on High until completely
smooth and homogenous, 40 to 50 seconds. Cover and
refrigerate until well chilled, preferably overnight.
3. Assemble the Mix It In Soft Serve Ice Cream Maker
™
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,
25 to 30 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.
4. Serve in cups or cones, adding toppings while
dispensing ice cream.
Nutritional information per serving (based on ½ cup):
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 (eight ½-cup servings)
12 ounces semisweet chocolate, chopped
¹⁄ ³ cup granulated sugar
1½ teaspoons pure vanilla extract
1 cup unsweetened soy milk
14 ounces silken tofu, cut into 1-inch 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 blender
is running on High. Once all the tofu has been added,
add the salt and blend on High until homogenous.
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 Soft Serve Ice Cream Maker
™
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.
Nutritional information per serving (based on ½ cup): Calories 248
(45% from fat) • carb. 35g • pro. 4g • fat 13g • sat. fat 7g
chol. 0mg • sod. 16mg • calc. 30mg • fiber 2g
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