Cuisinart ICE-22 Series Instruction And Recipe Booklet page 12

Dairy-Free Vanilla Ice Cream
The tapioca flour (also known as "tapioca starch") helps
give this the texture of the ice cream. It can be found in
the baking aisle of most grocery stores, or can be
purchased online.
Makes about 4 cups (eight, ½-cup servings)
3 cups dairy-free milk (soy, hemp, almond, rice)
2 tablespoons tapioca flour
⁄
cup granulated sugar
2
3
Pinch kosher salt
1½ teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed
or whisk to combine all of the ingredients. Cover
and refrigerate a minimum of 2 hours, preferably
overnight. Whisk mixture together again before
pouring into the ice cream maker.
2. Turn on the Cuisinart ice cream maker; pour the
®
mixture into the frozen freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream
will have a soft texture. If a firmer consistency is
desired, transfer to an airtight container and place in
freezer for about 2 hours. Remove from freezer
about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 103 (14% from fat) • carb. 19g • pro. 3g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 11mg
• calc. 15mg • fiber 2g
Coconut-Chocolate Ice Cream
A delicious and creamy non-dairy frozen treat. Be sure
to mix the batter very well before freezing to avoid any
clumps in the final product.
Makes about 5 cups (ten, ½-cup servings)
¾ cup cocoa powder, sifted
²∕³ cup granulated sugar
¹∕³ cup light brown sugar
Pinch kosher salt
2 cans (13.5 ounces each) coconut milk
(do not use "lite")
1½ teaspoons pure vanilla extract
1. Mix all ingredients together very well until there are
no clumps. (A blender or hand blender is a great
tool for this. Simply put all ingredients into the
blender jar and blend on low. If using a hand
blender, combine all ingredients into a large mixing
bowl and blend until smooth.) Cover and refrigerate
a minimum of 2 hours, preferably overnight. Whisk
mixture together again before pouring into the ice
cream maker.
2. Turn on the Cuisinart ® ice cream maker; pour the
mixture into the frozen freezer bowl and let mix until
thickened, about 20 to 25 minutes. The ice cream
will have a soft, creamy texture. If a firmer
consistency is desired, transfer to an airtight
container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 244 (57% from fat) • carb. 25g • pro. 2g
• fat 15g • sat. fat 14g • chol. 0mg • sod. 36mg
• calc. 5mg • fiber 1g
Rich Vanilla Frozen Yogurt
While low-fat or fat-free yogurt can be substituted, to get
the real flavor and richness of this frozen yogurt, it is best
to use the whole- milk variety.
Makes about 3½ cups (seven, ½-cup servings)
3 tablespoons water
2 tablespoons honey
2 vanilla beans, split and seeds scraped
3 cups whole-milk Greek yogurt
1 teaspoon pure vanilla extract
¾ cup granulated sugar
Pinch kosher salt
1. Put the water, honey, and vanilla beans into a small
saucepan. Over medium-low heat, bring mixture to
a boil, then simmer until reduced by about half.
Strain (discarding vanilla pods); reserve.
2. In a large mixing bowl, whisk the yogurt, reserved
honey/water/vanilla reduction, vanilla extract, sugar
and salt together. Whisk until the sugar has
dissolved. Cover and refrigerate a minimum of 2
hours, preferably overnight. Whisk mixture together
again before pouring into the ice cream maker.
3. Turn on the Cuisinart
mixture into the frozen freezer bowl and let mix until
thickened, about 8 to 10 minutes. The frozen yogurt
will have a soft, creamy texture. If a firmer
consistency is desired, transfer the frozen yogurt to
an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 232 (38% from fat) • carb. 32g • pro. 4g • fat 10g
• sat. fat 6g • chol. 26mg • sod. 77mg
• calc. 129mg • fiber 0g
Mango Frozen Yogurt
Be sure to use fresh, ripe mangoes. The better the
mango, the better the frozen yogurt.
Makes about 5 cups (ten, ½-cup servings)
2 cups whole-milk, plain Greek yogurt
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ice cream maker; pour the
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