Recipe Booklet
Instruction
Booklet
Reverse Side
Mix It In Soft Serve Ice Cream Maker
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ICE-45A
RECIPES
Quick & Easy Ice Cream
Simple Vanilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Simple Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Mint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Peanut Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Tropical Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Coconut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Pumpkin Sp’Ice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Frozen Yoghurt
Vanilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Mocha Latte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Red Raspberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Strawberry Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cherry Vanilla . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Sorbet & Sherbet
Blueberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Fresh Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Dark Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Orange Creamsicle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Peaches & Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Piña Colada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Root Beer Float. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Dairy Free Frozen Dessert Treats
Banana Maple Tofu Frozen Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Chocolate Velvet Tofu Frozen Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
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Simple Vanilla
Ice Cream
Makes about ten ½-cup servings
1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Place milk and sugar in a medium bowl.
Use a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until the sugar
is dissolved. Stir in the heavy cream and
vanilla to taste. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
• calc. 60mg • fibre 0g
Lower Fat Variation:
1 cup reduced fat milk (2%)
¾ cup granulated sugar
2 cups half-and-half*, well chilled
1 to 2 teaspoons pure vanilla extract,
to taste
Mix and freeze as above.
Nutritional information per serving:
Calories 132 (40% from fat) • carb. 18g • pro. 2g
• fat 6g • sat. fat 4g • chol. 29mg • sod. 32mg
• calc. 81mg • fibre 0g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
Simple Chocolate
Ice Cream
Makes about ten ½-cup servings
²∕³ cup unsweetened cocoa powder
(Dutch process preferred)
½ cup granulated sugar
¹∕³ cup firmly packed brown sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Place the cocoa and sugars in a medium
bowl; stir with a whisk to combine and
remove any lumps. Add the whole milk and
use a hand mixer (about 1 to 2 minutes on
low speed) or whisk to combine the milk
with the cocoa powder and sugars until they
are dissolved. Stir in the heavy cream and
vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 255 (62% from fat) • carb. 23g • pro. 3g
• fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg
• calc. 75mg • fibre 3g
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Strawberry Ice Cream
Makes about ten ½-cup servings
1 230g very red, ripe strawberries –
fresh summer berries or frozen
berries, thawed
²∕³ cup granulated sugar
¼ teaspoon pure vanilla extract
²∕³ cup whole milk
1¹∕³ cups heavy cream
Place strawberries, granulated sugar, vanilla,
and whole milk in a blender jar or food
processor fitted with the metal “s” blade,
and blend on high speed until completely
smooth and homogenous, about 40 to 50
seconds. Pour into a bowl and stir in heavy
cream. If not making ice cream immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 178 (60% from fat) • carb. 17g • pro. 1g
• fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg
• calc. 43mg • fibre 1g
Mint Ice Cream
Makes about ten ½-cup servings
1 cup whole milk, well chilled
¾ cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon mint extract (may use
peppermint or spearmint)
4-5 drops green or pink food colouring
Place milk and sugar in a medium bowl. Use
a hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until the sugar is
dissolved. Stir in the heavy cream and mint
extract. Add food colouring in drops to reach
desired colour. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
For mint chip ice cream: add mini
chocolate morsels.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
• calc. 60mg • fibre 0g
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Coffee Ice Cream
Makes about ten ½-cup servings
1 cup whole milk, well chilled
½ cup granulated sugar
¼ cup packed brown sugar
1-1½ tablespoons instant espresso
or coffee, to taste
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
Place milk, both sugars, and espresso
powder in a medium bowl. Use a hand mixer
(about 1 to 2 minutes on low speed) or a
whisk to mix until the sugar is dissolved,
about 1 to 2 minutes on low speed. Stir in
the heavy cream and vanilla to taste. If not
making ice cream immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 257 (67% from fat) • carb. 19g • pro. 3g
• fat 19g • sat. fat 12g • chol. 72mg • sod. 44mg
• calc. 95mg • fibre 0g
Cheesecake Ice Cream
Makes about ten ½-cup servings
1 450g lowfat cream cheese,
cut into 2.5cm pieces,
at room temperature
1 can (420ml) fat free sweetened
condensed milk
1 cup fat free half-and-half*
1 teaspoon pure vanilla extract
½ teaspoon pure lemon extract
½ teaspoon pure almond extract
Place cream cheese and sweetened
condensed milk in a medium bowl. Use
a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until smooth.
Stir in the half-and-half* and extracts.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g
• fat 8g • sat. fat 5g • chol. 19mg • sod. 317mg
• calc. 189mg • fibre 0g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
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Peanut Butter Ice Cream
Creamy peanut butter ice cream is a favourite of
kids of all ages.
Tropical Fruit Ice Cream
Citrus is blended with mango and papaya for
a tropical flavour that everyone will love.
Makes about ten ½-cup servings
1 cup creamy peanut butter
²∕³ cup granulated sugar
1 cup whole milk
1½ cups half-and-half*
1 teaspoon pure vanilla extract
Place peanut butter and sugar in a medium
bowl. Stir with a whisk until smooth. Add
milk and stir until smooth and sugar is
dissolved. Stir in half-and-half* and vanilla. If
not freezing immediately, cover and place in
refrigerator until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 265 (58% from fat) • carb. 21g • pro. 8g
• fat 18g • sat. fat 6g • chol. 17mg • sod. 150mg
• calc. 76mg • fibre 2g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
Makes about ten ½-cup servings
²∕³ cup orange or tangerine juice
concentrate, thawed
²∕³ cup mango purée¤
²∕³ cup papaya purée
¤
²∕³ cup granulated sugar
½ tablespoon fresh lemon juice
½ teaspoon pure vanilla extract
²∕³ cup whole milk
²∕³ cup heavy cream
Place the orange juice concentrate, mango
purée, papaya purée, sugar, lemon juice,
vanilla, and milk in a blender jar. Blend on
high speed until smooth and homogenous,
about 1 minute. Transfer to a bowl and stir in
heavy cream. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
¤
Available in the frozen food section of
well-stocked grocery stores. Fruit purées
can also be made by puréeing fresh or
frozen thawed fruit.
Nutritional information per serving:
Calories 159 (35% from fat) • carb. 25g • pro. 1g
• fat 6g • sat. fat 4g • chol. 24mg • sod. 17mg
• calc. 39mg • fibre 1g
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Banana Ice Cream
Makes about ten ½-cup servings
2 medium bananas, ripe but not
overripe, cut into 2.5cm pieces
²∕³ cup granulated sugar
1 tablespoon fresh lemon juice
¾ cup whole milk
½ teaspoon pure vanilla extract
1¹∕³ cups heavy cream
1 to 2 drops yellow food colouring to give
the yellow banana colour, optional
Place the bananas, granulated sugar, lemon
juice, whole milk, and vanilla in a blender jar
and blend on high speed for 40 to 50
seconds until smooth, creamy and
completely homogenous. Transfer to a bowl
and stir in the heavy cream. Add yellow food
colouring if using. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 193 (56% from fat) • carb. 20g • pro. 1g
• fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg
• calc. 44mg • fibre 0g
For Chocolate Banana Ice Cream: Add ¼
cup unsweetened cocoa powder and ¼ cup
chocolate syrup to the blender along with
the first 5 ingredients and blend as directed.
Coconut Ice Cream
Makes about ten ½-cup servings
²∕³ cup sweetened coconut flakes
²∕³ cup granulated sugar
1 cup lite coconut milk
(do not use regular)
½ teaspoon coconut extract
½ teaspoon pure vanilla extract
1 cup whole milk
1¼ cups heavy cream
Place the coconut flakes, granulated sugar,
lite coconut milk, and both extracts in jar of
a blender in that order. Blend on high speed
until smooth and homogenous, about 40 to
50 seconds. Transfer to a bowl and stir in
the milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 206 (62% from fat) • carb. 18g • pro. 2g
• fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg
• calc. 49mg • fibre 0g
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Pumpkin Sp’Ice Cream
Makes about ten ½-cup servings
1¼ cups whole milk
¾ cup packed light or
dark brown sugar
1½ tablespoons molasses or
dark corn syrup
1¹∕³ cups pumpkin purée
(solid pack pumpkin)
1 teaspoon cinnamon
¾ teaspoon ginger
¹∕
8 teaspoon freshly ground nutmeg
1½ cups heavy cream
1 teaspoon pure vanilla extract
Place 1 cup of the milk in jar of a blender
with the brown sugar, molasses, pumpkin
purée, cinnamon, ginger, and nutmeg. Blend
on high speed until smooth and homogenous,
about 30 seconds. Transfer to a bowl and
stir in the remaining cold milk and cream. If
not making ice cream immediately, cover
and refrigerate until ready to use.
Vanilla Frozen Yoghurt
Makes about ten ½-cup servings
1¹∕³ cups whole milk
²∕³ cup granulated sugar
2½ cups fat free or lowfat vanilla
yoghurt
1 teaspoon pure vanilla extract
Place whole milk and sugar in a medium
bowl. Use a hand mixer (about 1 to 2
minutes on low speed) or a whisk to mix
until sugar is dissolved. Stir in the yoghurt
and vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl and
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 99 (10% from fat) • carb. 19g • pro. 4g
• fat 1g • sat. fat 1g • chol. 6mg • sod. 54mg
• calc. 126mg • fibre 0g
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups or cones, adding mix-ins while
dispensing.
Nutritional information per serving:
Calories 217 (58% from fat) • carb. 21g • pro. 2g • fat 14g
• sat. fat 9g • chol. 53mg • sod. 35mg
• calc. 85mg • fibre 1g
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Chocolate Frozen Yoghurt
Makes about ten ½-cup servings
1 cup whole milk, warmed to
a simmer
1 230g semisweet chocolate,
chopped (may use semisweet
chocolate morsels)
¼ cup granulated sugar
2 cups fat free or lowfat yoghurt
1 teaspoon pure vanilla extract
Stir the chocolate and sugar into the warmed
milk. Stir until chocolate is completely
melted and sugar is dissolved. Let come to
room temperature. Add the yoghurt and
vanilla and stir with a whisk until completely
combined. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 179 (44% from fat) • carb. 23g • pro. 5g
• fat 10g • sat. fat 6g • chol. 4mg • sod. 41mg
• calc. 121mg • fibre 1g
Mocha Latte
Frozen Yoghurt
A frozen yoghurt with coffeehouse flavours.
Makes about ten ½-cup servings
¾ cup whole milk
¹∕³ cup packed brown sugar
2 tablespoons granulated sugar
1½-2 tablespoons unsweetened cocoa
powder, to taste
1½-2 tablespoons instant espresso
powder, to taste
2 cups fat free or lowfat vanilla
yoghurt
¹∕³ cup half-and-half*
1 teaspoon pure vanilla extract
Place milk, both sugars, cocoa powder, and
espresso powder in a medium bowl. Use a
hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until the sugar is
dissolved. Stir in the yoghurt, half-and-half*,
and vanilla until well blended. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 99 (15% from fat) • carb. 18g • pro. 3g
• fat 2g • sat. fat 1g • chol. 6mg • sod. 43mg
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
• calc. 118mg • fibre 0g
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Red Raspberry
Frozen Yoghurt
Makes about ten ½-cup servings
1 340g fresh red raspberries
(or frozen, thawed)
¾ cup granulated sugar
¼ cup fresh lime juice
½ cup whole milk
1¹∕³ cups fat free or lowfat vanilla
yoghurt
Place the raspberries, sugar, and lime juice
in a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. If desired pour
through a fine mesh sieve to strain out the
seeds (press with the back of a wooden
spoon or spatula). Transfer raspberry liquid
to a medium bowl. Stir in milk and yoghurt
with a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 113 (3% from fat) • carb. 26g • pro. 2g
• fat 0g • sat. fat 0g • chol. 2g • sod. 27mg
• calc. 75mg • fibre 1g
Strawberry Banana
Frozen Yoghurt
Makes about ten ½-cup servings
1 large banana, peeled and cut
into 2.5cm pieces
1 230g fresh (hulled) or frozen,
thawed strawberries
½ cup granulated sugar
½ cup whole milk
¼ cup orange juice concentrate,
thawed
½ teaspoon pure vanilla extract
1½ cups fat free or lowfat vanilla
yoghurt
Place the banana, strawberries, sugar, milk,
orange juice concentrate, and vanilla in
a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. Transfer to
a medium bowl and stir in yoghurt with
a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 113 (7% from fat) • carb. 24g • pro. 4g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 33mg
• calc. 89mg • fibre 1g
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Cherry Vanilla
Frozen Yoghurt
Makes about ten ½-cup servings
1 340g pitted sweet cherries,
fresh, canned and drained
(measure after draining),
or frozen, thawed
1 cup whole milk
¼ cup granulated sugar
1 teaspoon pure vanilla extract
1½ cups lowfat or fat free vanilla
yoghurt
Place the cherries, whole milk, granulated
sugar, and vanilla in a blender jar and
blend on high speed for 40 to 50 seconds
until smooth, creamy and completely
homogenous. Transfer to a bowl and stir in
the yoghurt. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 84 (10% from fat) • carb. 17g • pro. 3g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 34mg
• calc. 95mg • fibre 1g
Blueberry Sorbet
Makes about ten ½-cup servings
1¹∕³ cups granulated sugar
²∕³ cup water
1 900g fresh or frozen blueberries
(wild if possible)
3 tablespoons fresh lime juice
2 tablespoons light corn syrup
Combine the sugar and water in a medium
saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Stir in blueberries and
cook until they pop open. Allow to cool for
10 to 15 minutes. When cool, transfer the
blueberry mixture to a blender and add the
lemon juice; blend on high speed until
smooth and homogenous; stir in corn syrup.
Pour mixture through a fine mesh strainer to
remove seeds. Cover and chill for at least 4
hours before freezing.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 139 (2% from fat) • carb. 35g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 6mg • fibre 1g
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Fresh Lemon Sorbet
Bits of fresh citrus zest add a burst of flavour to
these refreshing sorbets.
Makes about eight ½-cup servings
2 cups sugar
2 cups water
1½ cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon
zest*
Fresh Pink Grapefruit Sorbet: Substitute
1½ cups freshly squeezed pink grapefruit
juice for the lemon juice, and 1 tablespoon
finely chopped grapefruit zest for the lemon
zest. Add ¼ cup orgeat syrup to the mixture
(orgeat syrup is used for cocktails such as a
mai tai or scorpion and can be found with
the drink mixers in most grocery stores).
*When zesting a lemon or lime use a
vegetable peeler to remove the coloured part
of the citrus rind.
Combine the sugar and water in a medium
saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Cool completely. This
is called a simple syrup, and may be made
ahead in larger quantities to have on hand
for making citrus sorbets. Allow to cool
completely. When cool, add the lemon juice
and zest; stir to combine. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carb. 54g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg
• calc. 5mg • fibre 0g
Fresh Lime Sorbet: Substitute 1½ cups
freshly squeezed lime juice for the lemon
juice and 1 tablespoon finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon
juice and half lime juice and ½ tablespoon
each of finely chopped lemon and lime zest.
Dark Chocolate Sorbet
Makes about ten ½-cup servings
2½ cups water
1½ cups brown sugar, packed
1½ cups unsweetened cocoa powder
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Combine the water and sugar in a 3½ litres
saucepan and place over medium heat. Stir
until the sugar dissolves. Whisk in the cocoa
and cinnamon; bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove from heat and pour through a fine
strainer into a bowl. Stir in the vanilla. Cover
and chill in the refrigerator for 8 hours.
Stir the chilled mixture. Turn on ice cream
maker and pour in ingredients. Allow to mix
and freeze until desired serving consistency
is reached. Begin checking consistency after
12 to 15 minutes of freezing. If sorbet is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 151 (11% from fat) • carb. 37g • pro. 2g
• fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg
• calc. 44mg • fibre 4g
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Orange Creamsicle
Sherbet
Makes about eight ½-cup servings
1¾ cups frozen orange juice
concentrate, thawed
¼ cup granulated sugar
1½ cups whole milk
2 teaspoons pure vanilla extract
½ cup fat free or regular
half-and-half*
Place the orange juice concentrate, sugar,
milk, and vanilla in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Transfer to a medium bowl
and stir in half-and-half* with a whisk. If not
freezing immediately, cover and refrigerate
until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 142 (11% from fat) • carb. 29g • pro. 2g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 46mg
• calc. 85mg • fibre 0g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
Peaches & Cream Sherbet
Makes about eight ½-cup servings
1 450g peach slices
(fresh or frozen, thawed)
²∕³ cup granulated sugar
½ cup peach nectar or juice
1½ tablespoons fresh lemon juice
¾ cup whole milk
¾ cup fat free or regular
half-and-half*
¼ teaspoon pure almond extract,
optional
Place the peaches, sugar, peach nectar, and
lemon juice in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Add milk and blend until
homogenous. Add almond extract if using.
Transfer to a bowl and stir in half-and-half*.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen sherbet.
Nutritional information per serving:
Calories 122 (8% from fat) • carb. 27g • pro. 2g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 51mg
• calc. 50mg • fibre 1g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
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Piña Colada Sherbet
Makes about ten ½-cup servings
1 560g can pineapple tidbits or
chunks, packed in juice,
not drained
¹∕³ cup (medium pack) sweetened
coconut flakes
²∕³ cup granulated sugar
1 tablespoon fresh lime juice
¾ cup whole milk
1 cup lite coconut milk
1 teaspoon pure vanilla or rum
extract
Place the pineapple, coconut, sugar,
coconut milk and lime juice in a blender jar
(or food processor fitted with the metal “s”
blade) and blend on high until smooth and
homogenous. Stir in milk with a whisk.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yoghurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Root Beer Float Sherbet
Tastes just like the soda shop favourite.
Makes about ten ½-cup servings
1 350ml bottles root beer, allowed
to go flat or somewhat flat
½ cup lowfat sweetened
condensed milk
½ cup lowfat or regular half-and-half*
Place all ingredients in a medium bowl and
stir to blend. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 86 (8% from fat) • carb. 18g • pro. 2g
• fat 1g • sat. fat 1g • sod. 43mg
• calc. 55mg • fibre 0g
*Half-and-half is a term used for half full cream and
half whole milk mixed together.
Serve in cups or cones, adding mix-ins while
dispensing frozen yoghurt.
Nutritional information per serving:
Calories 157 (20% from fat) • carb. 31g • pro. 2g
• fat 4g • sat. fat 3g • chol. 4mg • sod. 26mg
• calc. 47mg • fibre 1g
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Banana Maple Tofu
Frozen Dessert
Makes about eight ½-cup servings
1 cup vanilla soy milk (calcium-
enriched suggested)
²∕³ cup pure maple syrup
1 medium banana, peeled,
cut into 2.5cm pieces
1½ teaspoons pure vanilla extract
1 pound silken tofu, drained,
cut into 5cm pieces
Place all ingredients in a blender jar in the
order listed. Blend on high speed until
completely smooth and homogenous, about
40 to 50 seconds. If not making frozen
dessert immediately, cover and refrigerate
until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen dessert is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen dessert.
Nutritional information per serving:
Calories 171 (19% from fat) • carb. 29g • pro. 6g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 32mg
• calc. 111mg • fibre 1g
Chocolate Velvet Tofu
Frozen Dessert
A chocolaty treat for those who cannot have
milk/dairy-based desserts.
Makes about eight ½-cup servings
1 cup vanilla soy milk (calcium -
enriched suggested)
½ cup packed brown sugar
½ cup granulated sugar
½ cup unsweetened cocoa powder
1½ teaspoons pure vanilla extract
1 pound silken tofu, drained,
cut into 5cm pieces
Place all ingredients in a blender jar in the
order listed. Blend on high speed until
completely smooth and homogenous, about
40 to 50 seconds. If not making frozen
dessert immediately, cover and refrigerate.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen dessert is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen dessert.
Nutritional information per serving:
Calories 185 (17% from fat) • carb. 33g • pro. 5g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 34mg
• calc. 94mg • fibre 1g
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