Ninja Professional Plus Quick Start Manual page 6

BLUEBERRY VANILLA
I C E C R E A M
CHIP FREEZE
PREP: 10 MINUTES | FREEZE: 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
/ cup white chocolate chips
1
2
/ cup light cream
3
4
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups frozen blueberries
STRAWBERRY
I C E C R E A M
MINT SORBET
PREP: 5 MINUTES | FREEZE: 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 4 SERVINGS
INGREDIENTS
3 cups frozen strawberries
6 fresh mint leaves
1 cup pomegranate juice
2 tablespoons coconut sugar
10 ninjakitchen.com
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select ICE CREAM.
3 Remove mixture from the pitcher and
place in the freezer for at least 15 minutes
before serving. If you prefer a hard ice
cream consistency, pour mixture into
a loaf pan and freeze for 2 to 3 hours,
or until hardened.
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 Select ICE CREAM.
3 Remove mixture from the pitcher
and place in the freezer for at least
15 minutes before serving. If you prefer
a hard ice cream consistency, pour
mixture into a loaf pan and freeze for
2 to 3 hours, or until hardened.
VANILLA PEPPERMINT
ICE CREAM
PREP: 10 MINUTES | FREEZE: 8 HOURS + 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
2 cups heavy cream
1 cup evaporated milk
10 round peppermint candies
/ cup powdered sugar
1
4
/ teaspoon peppermint extract
1
2
1 cup whole milk
CHIPOTLE
SALSA
PREP: 10 MINUTES | CHILL: 1 HOUR | CONTAINER: 72-OUNCE TOTAL CRUSHING® PITCHER | MAKES: 4 CUPS
INGREDIENTS
2 cans (10 ounces each) whole peeled
tomatoes, drained
1 small white onion, peeled, cut in quarters
1 jalapeño pepper, cut in half, seeds removed
1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce
1 bunch cilantro, stems removed
1 lime, peeled, cut in quarters, seeds removed
Kosher salt, to taste
Ground black pepper, to taste
I C E C R E A M
DIRECTIONS
1 Stir together the heavy cream and
evaporated milk. Pour into ice cube trays
and freeze for 8 hours or overnight.
2 Place peppermint candies, powdered
sugar, peppermint extract, milk, and
frozen cream cubes into the 72-ounce
Total Crushing Pitcher.
3 Select ICE CREAM.
4 Remove mixture from the pitcher
and place in the freezer for at least
15 minutes before serving. If you prefer
a hard ice cream consistency, pour
mixture into a loaf pan and freeze for
2 to 3 hours, or until hardened.
M A N U A L
DIRECTIONS
1 Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2 PULSE until desired consistency
is reached.
3 Cover and refrigerate at least 1 hour
before serving.
ninjakitchen.com 11