nutribullet Dessert Bullet Instruction manual

USER GUIDE & RECIPES BOOK

Dessert Bullet, LLC

ALL THE FLAVOR...

WITHOUT ALL THE FAT, SUGAR, & CALORIES

DESSERTS EVERYONE CAN ENJOY!

USER GUIDE & RECIPES BOOK

Dessert Bullet, LLC

ALL THE FLAVOR...

WITHOUT ALL THE FAT, SUGAR & CALORIES

DESSERTS EVERYONE CAN ENJOY!

1

IMPORTANT SAFEGUARDS

Dessert Bullet, LLC

When using electrical appliances, basic safety precautions should always be used, including the following:

•

READ ALL INSTRUCTIONS.

• Caution! To avoid risk of electric shock, never immerse the cord, plug, or base blender in water or other liquids.

• This appliance has a polarized plug (one prong is wider than the other) to reduce the risk of electric shock. This plug will correctly ﬁt in a polarized outlet only one way. If the plug does not ﬁt fully in the outlet, reverse the plug. If it still does not ﬁt, contact a qualiﬁed electrician. Do not modify the plug in any way.

• The use of attachments not recommended or sold by the manufacturer, including electrical adapters or converters may cause ﬁre, electric shock, or injury.

• Unplug the Dessert Bullet when it is not in use. Make sure the machine

is unplugged before assembling, disassembling, adding additional parts, and cleaning.

• Do not pull, twist, or mistreat the power cord.

• Do not allow the cord to hang over the side of the counter or table.

• Do not allow cord to touch hot surfaces, including stove.

• Periodically inspect cord and plug for damage. Do not operate any appliance with a damaged cord or plug. If the appliance malfunctions, or is dropped or damaged in any manner, discontinue use. Contact Customer Service for assistance in obtaining a replacement.

•

Avoid contact with moving parts.

• Never push food down into the feed tubes by hand. Always use the Feed Tube Pusher to avoid injury.

• Never leave the Dessert Bullet unattended while it is in use.

• Close supervision is necessary when any appliance is used by or near children.

• Never Allow the Dessert Bullet to

run continuously for more than 1 minute at a time as it can cause permanent damage to the motor.

If you do overheat your motor, the unit will go into Motor Protection Mode. This causes the motor to shut down until it has cooled – protecting your Dessert Bullet from permanent damage. If your Dessert Bullet goes into Motor Protection Mode you need to : UNPLUG THE POWERBASE to reset the motor, wait 30 to 60 minutes for the motor to cool down and when cooled, plug the unit back in and try again.

• Always allow your food to partially

thaw at room temperature before puting in Dessert Bullet. Please see page 13 for food thawing times. If the frozen fruit is not partially thawed, the ﬁnal result of the desserts will not be smooth.,

• Do not use Dessert Bullet outdoors if exposed to inclement weather elements such as rain or in wet conditions.

• Never feed food by hand. Always use food pusher.

• Never operate your Dessert Bullet on any type of towel or fabric that could block the vents on the bottom of the unit.

• Always use your Dessert Bullet on a clean, ﬂat, hard, dry surface.

• This appliance is not intended for use by children or persons with reduced physical, sensory or mental capabilities. Any person using this appliance should carefully read this instruction manual and exercise appropriate caution.

• Any person using this appliance should carefully read this instruction manual and exercise appropriate caution.

• Large pieces of hard ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

• Never put ice, nuts or fruits with seeds or pits in machine.

SAVE THESE

INSTRUCTIONS

FOR HOUSEHOLD

USE ONLY

CLEANING SAFEGUARDS

• Make sure the machine is unplugged before disassembling, and cleaning.

• Rinse ALL PIECES immediately after use TO PREVENT DEBRIS FROM DRYING AND STICKING TO VESSELS – if necessary, use a dish brush to loosen any debris.

• Hand wash only with mild dish soap and warm water (not hot).

• Dry Immediately.

• The Dessert Bullet parts should not be sterilized in boiling water for any reason as this will warp the plastic.

CLEANING THE DESSERT BULLET POWER BASE

The Power Base doesn’t usually get dirty, but sometimes food or liquid may come in contact with the base.

Here’s how to clean it up. Step 1:

Step 2: Use a damp rag to wipe down

• NEVER SUBMERGE THE POWER BASE IN WATER OR PLACE IT IN THE DISHWASHER.

The most important thing is to UNPLUG the Power Base.

the inside and outside of the Power Base.

2 3

WELCOME!

Dessert Bullet, LLC

Now you can make delicious,

healthy, all-natural desserts in

just seconds. Easy to use and

easy to clean, with the Dessert

Bullet you can have your cake

and eat it too!

TABLE OF CONTENTS

Purchasing/Preparing/Freezing 6 Dessert Bullet Assembly 7 Preparing a Dessert Bullet Recipe 9 Cleaning the Dessert Bullet 11 Dessert Bullet Popular Ingredient Thawing Chart 13 Dessert Bullet Recipes 14 Mint Chocolate Chip 14 Banana Split 15 Chunky Cherry Chip 16 Frozen Lemonade 17 Peanut Butter Icebox Pie 18 Chocolate Chip Cookie Sandwiches 20 Vanilla Ice Cream 22 Cookies and Cream 23 Chocolate Nut Sundae 24 S’m ore s 25 Mini Mint Whoopie Pies 26 Strawberry Bon Bon 28 Chocolate Shell 29 Chocolate Peanut Butter 30 New-Fashioned Chocolate 31 Cookie Dough Bites 32 Orange Dreamsicle 34 Tropical Tutti Frutti 35 Chocolate Peppermint Shake 36 Creamy Berry Sorbet 37 Peach Cobbler 38 Rocky Road 39 Mango Cinnagram Crunch 40 Coconut Colada 41 Sundae Cone 42 Money Back Guarantee 44 Dessert Bullet One-Year Limited Warranty 45

4 5

PURCHASING/PREPARING/

Dessert Bullet, LLC

FREEZING:

6

1

You may purchase fresh or already frozen fruit. Choose organic produce when possible. Wash and dry fresh fruit thoroughly prior to freezing.

2

If fresh, remove any peels, skins, rinds, pits, seeds or leaves and cut into bite-size or 2 inch pieces small enough to ﬁt into the Dessert Bullet chute.

3

For fresh berries, grapes, or anything not needing to be peeled and de-seeded, simply rinse and dry well before freezing. Hull strawberries prior to freezing.

4

Bananas should be peeled and broken into 1-2 inch sections before freezing.

5

Place prepared fresh fruit in a freezer-safe container or plastic bag and store in the freezer.

Freeze your desired fruit for at least 24 hours before using in the Dessert Bullet to allow enough time for the fruit to chill through. If using already frozen fruit this wait time is not necessary.

7

In addition to frozen fruit, some recipes call for ‘add-ins’ or toppings. Check the recipe prior to starting and have these on hand in the cupboard or pantry.

Tip:

Freeze your fruit on a

!

cookie sheet lined with wax or parchment paper in a single layer, and cover with plastic wrap so it doesn’t freeze in a clump. After 24 hours simply transfer them into a resealable plastic bag for easy access. An alternative if your cookie sheet is too large for your freezer is to repurpose the plastic clam shells you ﬁnd spinach and other salad ﬁxings in at the grocery to line and freeze your fruit!

DESSERT BULLET ASSEMBLY:

3

1

Place your Dessert Bullet base on a sturdy, dry countertop or hard surface near an electrical outlet. Be sure the cord and unit are away from any water source.

Do NOT plug the power base in to your electrical outlet until it has been completely assembled.

2

Pick up the Dessert Bullet Fruit Chute and insert ribbed barrel with the small hole facing back into the motor base at an angle (facing 11:00). Rotate clockwise until it clicks into place (

A

at 12 : 00).

B

Insert Spindle, skinny side ﬁrst, into the ribbed barrel.

4

Take the Dispenser Cap of your choice (oval or star-shaped) and place it over the spindle with the vertical dial slightly slanted to the left (facing 11:00) and rotate clockwise into place. The dial should be vertically aligned with the chute (at 12:00) with the spout facing down.

A

B

C

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5

Dessert Bullet, LLC

Place Funnel on top of Fruit Chute aligning the triangle on the Funnel with the triangle on the Chute. Press into place.

A B

Note: The Dispenser Caps

“shape” your “ice cream.” The star shape creates ridges and the oval shape creates a smoother look.

6

Insert Fruit Plunger into the chute. Make sure the groove in the plunger is aligned with the triangle in the chute.

A B

7

Plug the cord into an electrical outlet.

8

Your Dessert Bullet is now ready to make a delightful, healthy dessert!

PREPARING A DESSERT BULLET RECIPE:

1

Remove ingredients to be used from the freezer prior to preparing your dessert, allowing them to thaw slightly. Please see the thawing chart on the next page to help you achieve the best texture. You may either place ingredients in the refrigerator or on the counter (any unused portions should be placed back in the freezer so that they are not given time to thaw completely).

2

Gather dry pantry ‘add-ins’/ toppings such as spices, extracts, cacao nibs, coconut chips, sweeteners, nuts, and other dried condiments to be included with the recipe.

3

Place a dessert bowl or serving dish directly beneath the Dispenser Cap.

4

Measure the desired portions for the fruit and ‘add-ins’/ toppings. Using the Funnel, add ingredients into the Fruit Chute according to recipe directions.

Note: Large pieces of hard ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

8 9

5

Dessert Bullet, LLC

If not using a recipe, alternate fruit pieces and ‘add-ins’/ toppings when placing ingredients through the funnel into the chute. This will ensure that the toppings mix thoroughly with the fruit for consistent ﬂavor throughout your frozen treat.

6

Do not overstuff or cram ingredients into the chute.

7

Once ingredients are added, secure Fruit Pusher on top of ingredients in the Fruit Chute. Make sure ingredients are not overﬂowing on the Funnel.

8

Press and release the grey power button to turn on the Dessert Bull et moto r.

9

Slowly and gently press down on the Fruit Pusher until it is fully inserted into the chute and all ingredients are pushed through the Dispenser Cap. This will guide the ingredients through the Spindle and out into your dessert bowl or serving dish as a transformed, soft serve “ice

cream-like” dessert. If pushing is difﬁcult, wait 10 seconds before pushing again.

Tip: If you are having to use

!

effort to push the ingredients down the Fruit Chute, release all pressure, wait 3 seconds and try again.

10

If more ingredients are to be added, simply remove the Fruit Pusher from the Fruit Chute and repeat the process until all ingredients are turned into a deliciously smooth treat!

11

To turn off the Dessert Bullet, press and release the grey power button again (as shown in step 8).

12

Gather your frosty treat-ﬁlled bowl and a spoon. Enjoy!

CLEANING THE DESSERT BULLET:

1

Before cleaning the Dessert Bullet, make sure that the motor is turned off and the base is unplugged from the electrical socket. Do not place the base or cord into water, liquid, or in a dishwasher. Use a wet, nonabrasive cloth to wipe down any food debris from the base.

2

To disassemble the components, simply remove the Fruit Pusher from the top of the Fruit Chute.

3

Twi st the Dispenser Cap counterclockwise to disconnect it from the Fruit Chute Barrel.

4

Next, remove the Spindle from inside the Barrel.

5

Remove the Funnel from the top of the Fruit Chute.

6

Disconnect the Fruit Chute from the base of the Dessert Bullet by ﬁrst rotating it counterclockwise, then pulling away from the base.

BA

10 11

DESSERT BULLET POPULAR

Dessert Bullet, LLC

INGREDIENT THAWING CHART:

7

Rinse all parts thoroughly using a non-abrasive cloth or sponge with warm soapy water or place them on the top rack of a dishwasher.

8

Use a wet cloth to wipe down the area where the base and chute attach.

9

Allow all components to dry or hand dry with a soft cloth before reassembling them.

10

When ready, re-assemble the Dessert Bullet components by following the directions in the “Dessert Bullet Assembly” section.

11

The Dessert Bullet is now ready to make your next creamy, nutritious dessert!

Each ingredient not only contains different vitamins, minerals, and antioxidants, they each have unique thaw times to make the perfect Dessert Bullet treat! Use the following

chart as a guide for how long some of the most popular frozen foods will need to be removed from your freezer prior to creating your masterpiece.

Food Thawing Time

BANANAS (WHOLE)

CHERRIES

BLACKBERRIES

BLUEBERRIES

RASPBERRIES

STRAWBERRIES (WHOLE)

MELON: WATERMELON, CANTALOUPE, HONEYDEW

(2 INCH CUBES)

KIWI (EACH CUT INTO 4-6 PIECES)

MANGO (CUBES)

APPLES (SLICES)

PEARS (SLICES)

PINEAPPLE (2 INCH CUBES)

PEACHES (SLICES)

YOGURT - DAIRY AND NON-DAIRY (IN CUBES)

FRUIT PUREE CUBES (EX. PUMPKIN PIE) (IN CUBES)

GRAPES

ORANGES (SLICES)

LIMES, LEMON ( SLICES)

AVOCADO (CUBED OR SLICED INTO 1/8TH

PORTIONS)

5-7 minutes

3 minutes

3-5 minutes

3 minutes

8-10 minutes

10-15 minutes

10 minutes

10-12 minutes

12-15 minutes

10-12 minutes

5-7 minutes

15-20 minutes

5-7 minutes

8-10 minutes

10 minutes

15-20 minutes

12 13

— you’ll be amazed by how

Dessert Bullet, LLC

DESSERT BULLET

RECIPES:

Enjoy your favorite ice creams, sorbets, and more using nutritious, all-natural, vitamin-rich ingredients

decadent they taste! And what’s more, the Dessert Bullet churns out all of its frozen concoctions in 10 Seconds or Less! That’s right; you can make fantastic, desserts that are full of nutrition in less time than it takes to thaw a pint of ice cream!

MINT CHOCOLATE CHIP

Chill out with this delicious Dessert Bullet mixture, but be gentle with potent peppermint extract. Too much can turn your ﬁ rst bite into frostbite! Add just the right amount and you will be rewarded with a sweet, frosty, chocolatey crunch to rival any of your

favorite ice creams!

1 medium frozen banana, halved

1 Tbsp raw cacao nibs or vegan chocolate chips, divided in two portions

1 Tiny drop (<1/4th of the cap) Peppermint Extract

¼

tsp gluten-free vanilla extract

2 mint leaves, to garnish (optional)

1 Turn the Dessert Bullet on and

add vanilla and peppermint into chute. Run for 5 seconds to coat the spinner, and then turn off.

2

Alternate adding one banana half with ½ of the cacao nibs into the chute until all ingredients are used.

3 Turn on the Dessert Bullet and

press ingredients through the dispenser into a serving bowl. Garnish with fresh mint, if desired.

Calories: 185

Diabetic Exchange: 1.5 Fruits

BANANA SPLIT

This cleaned-up treat hits every ﬂ avor note of the famed parlor classic, right down to the cherry on top! If you’re feeling extra decadent, doctor this dish up with whipped topping and a little hot fudge.

½ frozen banana

¼ cup frozen pineapple chunks

2 frozen cherries

1 Tbsp cacao nibs (or chocolate

chips for a few more calories)

1 Tbsp raw chopped pecans

Optional: whipped topping

Optional: chocolate sauce/hot

fudge on top

1 Place all ingredients in a bowl

and mix together.

2 Pour ingredients into chute,

turn on machine and press ingredients through the chute.

3 If desired, add the optional

toppings. If adding these toppings, the recipe will no longer be diabetic–friendly, dairy-free, or under 200 calories. It may also no longer be glutenfree, depending on the variety of toppings chosen. Check ingredient labels if there are any dietary concerns through the chute.

Calories: 200 (excluding chocolate sauce or whipped topping)

Diabetic Exchange: 2 fruit

14 15

CHUNKY CHERRY CHIP FROZEN LEMONADE

Dessert Bullet, LLC

Sweet, creamy vanilla is the perfect contrast to tart cherries and rich chocolate chips in this seemingly indulgent, but surprisingly healthful dessert.

½ cup low fat vanilla yogurt

(5-6 frozen cubes)

*option to use coconut milk

yogurt for a dairy-free, vegan

option

1 Tbsp vegan chocolate chips,

divided

4 frozen cherries, divided

1 Pour yogurt into an ice cube tray

and freeze for at least 4 hours.

2 Add 2oz of yogurt, 2 frozen

cherries and one half of the chocolate chips to the chute. Repeat with the second half of the ingredients

3 Turn on the machine and press

ingredients through the dispenser into a serving bowl.

Calories: 190

Diabetic Exchange: 1 Fruit, 0.5 Milk

“Pucker up and grab a glass of this intensely refreshing icy treat!”

2 Tbsp raw honey

4 Tbsp lemon juice

3/4 cup water

1 In a microwave-safe bowl, heat

lemon juice and honey for 20 seconds and stir to combine.

2 Stir in the water and pour

ingredients into an ice cube tray.

3 Freeze for at least four hours until

solid.

4 Add frozen lemonade cubes

into the dessert bullet chute and press down through the dispenser into a serving dish.

Calories per serving: 68

Makes 2 servings

16 17

PEANUT BUTTER ICEBOX PIE

Dessert Bullet, LLC

Decadent chocolate nut crust cradles the Dessert Bullet’s Chocolate Peanut Butter ﬁ lling in this rich and comforting frozen treat.

Chocolate Peanut Butter Cup Filling:

Make 2 Portions of the Chocolate

Peanut Butter Dessert Bullet recipe

(page 30).

Chocolate Nut Crust:

2 tbsp cacao powder

¼ cup raw cashews

¼ cup raw almonds

¼ cup shredded unsweetened ¼

coconut

¼ cup gluten-free oats

1

/8

tsp salt

½ cup pitted dates OR ﬁ gs (roughly

8 small dates), soaked for

2 hours

1 Combine coconut ﬂ akes, cacao

powder, and oats in a food processor or NutriBullet and process into a ﬂ our. Set aside.

2 In a separate container, process

almonds and cashews into a thick ﬂ our using a NutriBullet or food processor. Be careful not to over-process; the mixture should form a ﬂ our, not a nut butter.

3 Add the chocolate coconut

mixture to the nut ﬂ our. Add dates and process until all ingredients are evenly distributed, forming a thick, ﬁ rm paste.

4 Press the paste into and up the

sides of two 4 to 5-inch diameter pie tins. Cover and refrigerate for at least one hour.

5 While the crust chills, make 2

portions of the Chocolate Peanut Butter recipex.

6 Remove the pie tins from the

refrigerator and ﬁ ll each crust with one batch of the Chocolate Peanut Butter Cup ﬂ avor. Slice each pie into four servings and enjoy!

Crust with “Chocolate PB ice cream” totals (per serving: ¼ pie): 143 Calories

18 19

CHOCOLATE CHIP COOKIE

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SANDWICHES

Cool your inner cookie monster with this fantastic “ice cream” sandwich! The recipe below ﬁ lls two moist vegan chocolate chip cookies with the Dessert Bullet’s classic chocolate ﬂ avor, but feel free to replace the ﬁ lling with any of our delicious concoctions!

Cookies:

1 cup gluten-free oat ﬂ our

¼ tsp salt

¾ tsp baking soda

3 Tbsp Coconut Palm Sugar

1 Tbsp evaporated cane juice (or

cane sugar)

1 tsp pure gluten-free vanilla extract

2 Tbsp unsweetened vanilla almond

milk

2 Tbsp brown sugar

1 ½ Tbsp cold-pressed, organic

coconut oil

3 Tbsp vegan chocolate chips

Filling:

Servings of the New-Fashioned

Chocolate Dessert Bullet ﬂ avor

on page 31, or any other ﬂ avor of

choice.

Bake cookies:

1 Preheat oven to 375ºF. Mix oat

ﬂ our, salt, baking soda, and palm sugar/evaporated cane juice together in a large bowl and set aside. In a separate large bowl, whisk together vanilla extract and almond milk. Add brown sugar and coconut oil to the wet ingredients, one tablespoon at a time, whisking in between to form an even consistency.

2 Using a wooden spoon or rubber

spatula, fold dry ingredient mixture into the wet ingredients, ¼ cup at a time. The batter will get sticky and start to form a ball once the dry ingredients mix with the wet. Fold the chocolate

chips into the batter, making sure to mix well enough to distribute them throughout the dough.

3 Refrigerate the dough in its bowl

for ﬁ ve to ten minutes. While the dough chills, grease a cookie sheet with a thin layer of coconut oil or organic baking spray.

4 Remove the dough from fridge

and scoop 12 tablespoon-sized balls onto a greased cookie sheet. Bake in the oven for 7 minutes. Cookies will still look slightly undercooked.

5 Remove cookies from the oven

and refrigerate for 10 minutes, or let cool on the counter for 30 minutes before removing from baking sheet and assembling sandwiches. Store any leftover cookies in a tightly sealed container.

Filling:

While the baked cookies cool, make 3 portions of the New-Fashioned Chocolate Dessert Bullet ﬂ avor on page 31, or any other ﬂ avor of choice. Freeze for 3 minutes so the ﬁ lling is solid, but still spreadable.

Assembly:

Remove cookies from the refrigerator if chilling, and ﬁ lling from the freezer. Assemble sandwiches by ﬁ lling two cookies with roughly 1/6 of the “ice cream” mixture. Wrap each sandwich tightly in plastic wrap to maintain shape, and freeze for at least two hours before serving. The sandwiches will last in the freezer up to 4 days.

Calories: 240 per sandwich

Makes 6 “ice cream” sandwiches

20 21

VANILLA ICE CREAM COOKIES AND CREAM

Dessert Bullet, LLC

Spiked with real vanilla extract, the king of all frozen ﬂ avors is anything but boring!

1 medium frozen banana

¼ tsp gluten-free vanilla extract

1 Turn the Dessert Bullet on and

add vanilla extract into the chute. Run to coat the spinner, about 5 seconds, then turn off.

2 Add banana, turn on machine

and press through the dispenser into a serving bowl.

Tip: Turn this Classic Vanilla into

Chocolate Chip Cookie dough by topping with our all-natural Cookie Dough Bites, found on page 32.

Calories: 105

Diabetic Exchange: 1.5 Fruits

With rich vanilla ﬂ avor seeping into every nook and cranny of chocolate cookie crunch, our Dessert Bullet version will please even the most diehard cookies and cream enthusiasts!

1 frozen banana

2 crumbled Organic, vegan,

creme-ﬁ lled cookie

¼ tsp gluten-free vanilla extract

1 Add vanilla extract to the base

of the Dessert Bullet chute and turn machine on for 5 seconds to coat the spinner.

2 Turn the machine off, then

crumble one cookie into chute.

3 Add ½ banana, then crumble

the second cookie in chute, followed by the second banana half.

Calories: 235

22 23

CHOCOLATE NUT SUNDAE S’MORES

Dessert Bullet, LLC

Go coco-nuts for this cacao, nut, and coconut treat that’s as nutritious as it is delicious! With antioxidants from cacao powder, vitamin-E from walnuts, and ﬁ ber from coconut, enjoying this crunchy, chocolatey mix is no tough nut to crack!

1 frozen banana

1 Tbsp raw cacao powder

1 tsp unsweetened coconut ﬂ akes

1 ½ tsp raw chopped walnuts

Small drop (about ¼ tsp) of

gluten-free vanilla extract

1 Turn on machine and add vanilla

into chute. Run for 5 seconds to coat the spinner and then turn off.

2 Break banana into 4 or 5 pieces.

In a bowl, combine the banana with the remaining ingredients.

3 Pour mixed ingredients into chute,

turn on machine and press ingredients through the dispenser into a serving dish.

Calories: 180

Diabetic Exchange: 1.5 Fruits, 1 Fat

This frozen version of the campﬁ re classic oozes with the unbeatable chocolate, marshmallow, and graham cracker ﬂ avor combination you know and love for a fun and frosty twist on the old favorite. Make a bowl for yourself, or invite your pals to gather

‘round and enjoy this treat together!

½ frozen Banana, broken into two

pieces

¼ tsp gluten-free vanilla extract

½ sheet dairy-free graham cracker,

broken into two pieces at the

dividing line

2 tsp cacao nibs

2 Tbsp mini marshmallows

Entertaining Option:

Make individual S’more parfaits by layering graham cracker crumbles, Dessert Bullet vanilla “ice cream”, cacao nibs, and marshmallows in small shot glasses. Top with more graham cracker crumbles to mimic the sandwich structure of a campﬁ re S’more.

1 Coat the Dessert Bullet spinner

with vanilla extract by adding extract to the base of the chute and turning the machine on for 5 seconds.

2 Turn off, then add half of

the banana, ¼ sheet of the crumbled graham cracker, 1 Tbsp mini marshmallows, and 1 tsp cacao nibs.

3 Add the remaining banana.

Press ingredients through the Dessert Bullet dispenser into a separate bowl.

4 Place the other ¼ sheet graham

cracker on bottom of your serving dish, and top with banana “ice cream.” Sprinkle with remaining cacao nibs and marshmallows and enjoy!

Calories: 183

24 25

MINI MINT WHOOPIE PIES

Dessert Bullet, LLC

Pillowy chocolate cookies cradle refreshingly snappy mint chocolate chip “ice cream” in this delicious, crowd-pleasing dessert.

Whoopie Pies:

¾ cup gluten-free oat ﬂ our

¼ cup raw cacao

¼ cup coconut sugar

¼ tsp salt

¼ tsp baking soda

¼ tsp cinnamon

1 tsp pure gluten-free vanilla extract

3 tbsp unsweetened vanilla almond milk

1 Tbsp pure maple syrup

1 ripe banana, mashed

2 Tbsp brown sugar

2 Tbsp cold-pressed, organic coconut oil–softened

Bake cookies:

1 Mix oat ﬂ our, raw cacao,

coconut sugar, salt, baking soda, and cinnamon together in a large bowl. In a separate large bowl, whisk together vanilla extract, almond milk, and maple syrup. Add the mashed banana to the wet ingredients in three rounds, whisking in between to form a thick, evenly-textured liquid. Add brown sugar and coconut oil a tablespoon at a time, whisking in between so wet ingredients form a thick, evenlytextured liquid.

2 Using a wooden spoon or rubber

spatula, fold dry ingredient mixture into the wet ingredients, ¼ cup at a time. The batter will have a similar consistency to brownie batter when complete.

grease a cookie sheet with a thin layer of coconut oil or organic baking spray.

4 Remove the batter from the

fridge and scoop tablespoonsized balls onto a greased cookie sheet. Gently ﬂ atten to form 2” round circles, leaving roughly one inch between each, as they will spread slightly during baking.

5 Bake at 300ºF for 10 minutes.

The cookies will still look slightly undercooked. Remove cookies from the oven and refrigerate for 10 minutes, or let cool on the counter for 30 minutes before removing from baking sheet and assembling whoopie pies. Store any leftover cookies in a tightly sealed container.

14, or any other ﬂ avor of choice. Freeze for 3 minutes so the ﬁ lling is solid, but still spreadable.

Assembly:

Remove cookies from the refrigerator or baking pan, and ﬁ lling from the freezer. Assemble whoopie pies by ﬁ lling two cookies with roughly 1/7 of the “ice cream” mixture. There might be some ﬁ lling leftover. Wrap each sandwich tightly in plastic wrap to maintain shape, and freeze for at least two hours before serving. The sandwiches will last in the freezer up to 4 days.

Total Calories for one sandwich (2 cookies and half serving of mint chocolate chip recipe = 260)

Makes 7 whoopie pies

Filling:

Servings of Dessert Bullet Mint

Chocolate Chip ﬂ avor (page 14).

26 27

3 Refrigerate the batter for 30-45

minutes. While the dough chills, preheat the oven to 300ºF and

While the baked cookies cool, make 4 portions of the Mint Chocolate Chip Dessert Bullet ﬂ avor on page

STRAWBERRY BON BON

Dessert Bullet, LLC

CHOCOLATE SHELL

½ cups frozen strawberries

1 frozen banana, halved

1 Batch of Chocolate Shell (see

recipe on next page)

1 Alternate adding strawberries

and banana halves in the Dessert Bullet chute. Turn the machine on and press ingredients through the dispenser into a bowl. Transfer to the freezer to harden for 5 minutes.

2 While the ﬁ lling freezes, prepare

the Chocolate Shell according to directions on next page.

3 Using a large melon baller,

scoop eight “ice cream” balls onto a ﬂ at baking sheet lined with parchment paper, or alternatively into 8 separate miniature cupcake wrappers. Slowly pour chocolate over each ball to coat, and return to the freezer for at least 5 minutes before serving. If planning to keep longer than a day, cover with plastic wrap and store in the freezer up to 4 days.

This melted chocolate and coconut oil topping adds fun, delicious, and wholesome decadence to any Des-

sert Bullet ﬂ avor.

2 ½ oz vegan dark chocolate

2 Tbsp coconut oil (measured

when hard)

Microwave:

1 In a small bowl, microwave dark

chocolate and coconut oil in 20-second intervals, stirring each time until smooth. The mixture will be will be runny and warm. Let cool for one minute before pouring over dessert of choice.

Stovetop:

1 TIn a small saucepan over

medium heat, melt dark chocolate and coconut oil, stirring until smooth. Once smooth, remove from heat. The mixture will be runny and warm. Let cool for one minute before pouring over dessert of choice.

Calories per 1-Tbsp serving: 63

Makes 8-10 servings

Serving size: 1 bon bon

Calories per bon bon: 85

Makes 8 Servings

28 29

CHOCOLATE PEANUT BUTTER

Dessert Bullet, LLC

NEW-FASHIONED CHOCOLATE

Romeo and Juliet. Peas and carrots. Peanut Butter and…chocolate? Yes, it seems that chocolate is giving jelly a run for its money as peanut butter’s favorite partner. This tasty Dessert Bullet ﬂ avor adds raw cacao powder and crunchy cacao nibs to the nutty, bittersweet mix for a multi-layered treat brimming with potassium, magnesium, and powerful antioxidants. Sorry jelly, it looks like we just might have a winner …

1 medium small frozen banana

2 tsp natural peanut butter

1 tsp raw cacao nibs

1 tsp cacao powder

1 Coat banana in cacao powder

and add into the chute, may need to break banana in half.

2 Add peanut butter and cacao

nibs directly into the chute along side the banana. Turn on machine and press ingredients through the chute.

*If you are feeling extra indulgent, sprinkle a bit of peanut butter cup candy on top.

Calories: 198

Diabetic Exchange: 1.5 Fruit, 1 Fat

Chocolate ice cream is often considered one of life’s loveliest simple pleasures. For many, however, the dairy, sugar, calories, and processed ingredients it often contains can hinder enjoyment. Clean it up and leave your worries behind with this

dairy and reﬁ ned sugar-free version.

1 medium frozen banana

2 Tbsp raw cacao powder

Small drop (about ¼ tsp) gluten-free

vanilla extract (optional)

1 If using vanilla, add it into the

chute ﬁ rst and turn the machine on for 5 seconds to coat the spinner.

2 In a small bowl, cover the frozen

banana with cacao powder.

3 Add the banana along with any

remaining loose cacao powder into the chute.

4 Turn on the machine and

press ingredients through the dispenser into a serving bowl.

Calories: 135

Diabetic Exchange: 1.5 Fruits

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COOKIE DOUGH BITES

Dessert Bullet, LLC

These tiny “cookie dough” balls make an excellent addition to any Dessert Bullet ﬂ avor, but we recommend adding them to our Classic Vanilla (pg 24) to recreate that unbeatable taste of cookie dough ice cream.

2

/3 Cup raw cashews

1

/3 cup gluten-free oats

1

/2 tsp sea salt

1 Tbsp raw honey (softened)

1 Tbsp maple syrup

1 tsp gluten-free vanilla extract

¼ cup vegan chocolate chips OR

3 Tbsp cacao nibs

1 Combine cashews, oats, and

salt in the NutriBullet or food processor and blend just until they form a powdery ﬂ our. Take care not to overblend to avoid making oat-cashew butter; the ﬁ nal texture of the dough balls will turn out better if ingredients stay dry. Those using a NutriBullet may need to unscrew the blade and redistribute ingredients periodically to ensure an even consi s te n c y.

2 Add honey, maple syrup and

vanilla extract into the dry ingredient mixture. If using a food processor, blend until the mixture forms a sticky ball. If using the NutriBullet, press the cup down in short “pulses” until combined. Stop when ingredients form a sticky ball.

3 Stir chocolate chips or cacao

nibs in by hand, then roll into individual small balls and set on a plate. If the mixture is too sticky, refrigerate it for 30 min before rolling.

4 Cover the plate, and chill or

freeze the cookie dough balls to top future batches of Dessert Bullet ﬂ avors

Yields about 30 tiny balls

Calories per dough ball: 32

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ORANGE DREAMSICLE

Dessert Bullet, LLC

TROPICAL TUTTI FRUTTI

Tart, juicy orange and sweet, creamy vanilla never fail to deliver when paired together, and this dessert is no exception! Feel free to substitute coconut yogurt or almond milk yogurt for a dairy-free twist on this classic mixture.

2 frozen “cutie” mandarins or

½ orange, peeled and frozen

in segments

½ cup vanilla yogurt

(5-6 frozen cubes)

Alternative Option:

Divide the recipe in half and freeze in a popsicle mold with a wooden stick to make 100-calorie orange dreamsicle pops !

1 Transfer yogurt into an ice cube

tray and freeze until solid, at least 4 hours. Remove from the freezer to thaw for 5-10 minutes before adding to the Dessert Bullet.

2 Layer ingredients into the Dessert

Bullet chute, alternating ½ of the yogurt cubes and ½ of the citrus until all ingredients are used.

3 Turn on the machine and

press ingredients through the dispenser into a serving dish

Calories: 200

Diabetic Exchange: 1 fruit, 0.5 milk

The Italian phrase meaning “all fruits” gets taken to the equator in this very varied mix of mango, pineapple, banana, and coconut. Full of warm, enticing ﬂ avors, and brimming with vitamin C and antioxidants, Tropical Tutti Frutti is the perfect dessert for

any night of the week!

½ cup frozen Mango chunks

½ cup frozen Pineapple chunks

½ frozen Banana chunks

1 Tbsp unsweetened coconut ﬂ akes

1 Stir all ingredients together in a

mixing bowl.

2 Transfer to the Dessert Bullet

chute, turn on the motor and press through the dispenser into a serving dish.

Calories: 180

Cuties is a registered trademark of S un Paciﬁ c ®

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CHOCOLATE PEPPERMINT SHAKE

Dessert Bullet, LLC

CREAMY BERRY SORBET

Shake up the classically cool pairing of chocolate and mint with this sensationally satisfying shake! Add crushed peppermint candies and raw cacao nibs for a fantastic boost of ﬂ avor and texture.

1 frozen banana, halved

1 drop peppermint extract

2 tsp cacao powder

2 peppermint candies, smashed

2 tsp cacao nibs (optional)

1 cup almond milk

Note: Large pieces of hard

ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

1 Coat both halves of the frozen

banana in cacao powder and allow to thaw for 3-5 minutes.

2 Layer 1 smashed peppermint

candy, 1 tsp cacao nibs, the ﬁ rst cacao-coated banana half, 1 drop of peppermint extract, the remaining cacao powder, the remaining peppermint candy and cacao nibs, and the second cacao-coated banana half into the Dessert Bullet chute in that order.

3 Press through the dispenser

into a 16-oz glass. Add almond milk to the top of the Dessert Bullet mixture and stir until all ingredients are evenly mixed into a shake consistency. Enjoy!

Calories: 245, including cacao nibs; 195 without cacao nibs

Easy and refreshing enough to whip up on a hot summer afternoon and elegant enough to serve at a dinner party, this versatile berry sorbet is surprisingly smooth for an all-fruit dessert. Top with coconut ﬂ akes for a

nice texture in contrast.

4 medium frozen strawberries

1

/3 cup frozen blueberries

1

/3 cup frozen blackberries

Small drop (about ¼ tsp) of gluten-

free vanilla extract or liquid

stevia (optional)

1 Tbsp unsweetened coconut ﬂ akes

1 If using sweetener and/or vanilla,

turn on machine and add into chute. Run for 5 seconds to ensure spinner is coated.

2 Alternate fruits and coconut

ﬂ akes into the chute.

3 Turn on machine and press

ingredients through the chute. Sprinkle coconut on top if desired.

Calories: 98

Diabetic Exchange: 1.5 Fruits

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PEACH COBBLER

Dessert Bullet, LLC

ROCKY ROAD

Whether banana or vanilla-based, this creamy dessert is sure to get you feeling just peachy (and cobbler-y?).

¾ frozen banana

1 cup frozen peach slices

1 Tbsp vanilla granola

(choose gluten-free, vegan,

or nut-free according to

dietary needs)

¼-½ tsp of cinnamon

Dash of allspice (optional)

¼ gluten-free vanilla extract

Optional:

*May sub 4oz frozen vanilla yogurt in place of banana - take yogurt out of the freezer an additional 10 minutes before use. This recipe will not be dairy-free or vegan if a dairybased yogurt is used.

Note: Large pieces of hard

ingredients like nuts, hard candies, chocolate, and chunky granolas

may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

1 Sprinkle frozen banana with

cinnamon or allspice.

2 Turn on machine and add vanilla

into chute. Run for 5 seconds to coat the spinner, then turn off.

3 Add half of the frozen peaches,

half of the granola, frozen banana (or frozen yogurt), then the remaining frozen peaches and granola into chute. Turn on machine and press ingredients through the chute.

Calories: 150 (using banana)

There are enough bumps and lumps on the road of life as it is; we don’t need to add more to our waistlines. Try this delicious lightened-up version next time a Rocky Road craving hits, and keep your diet cruising down easy street.

2 tsp chopped walnuts

1 small frozen banana

1 tsp raw cacao powder

2 tsp mini marshmallows, divided

2 tsp vegan chocolate chips

Small drop (about ¼ tsp) of

gluten-free vanilla extract

Note: Large pieces of hard

ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before

adding to the Dessert Bullet Chute

1 Turn on machine and add vanilla

into chute. Run for 5 seconds to coat the spinner, then turn off.

2 Break banana in half and coat

both halves in cacao powder. Layer banana halves alternating with chocolate chips and ﬁ rst teaspoon of marshmallows into the chute.

3 Turn on machine and press

ingredients through the dispenser into a serving dish.

4 Top with walnuts and the second

teaspoon of marshmallows.

Calories: 200

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MANGO CINNAGRAM CRUNCH

Dessert Bullet, LLC

COCONUT COLADA

The cozy taste combination of cinnamon and graham cracker makes a great match for warm, creamy mango.

1 cup frozen mango chunks

1 tsp ground cinnamon

1 sheet graham cracker, broken into

bite-sized pieces

Optional:

*May sub 4oz frozen vanilla yogurt in place of banana - take yogurt out of the freezer an additional 10 minutes before use. This recipe will not be dairy-free or vegan if a dairybased yogurt is used.

Note: Large pieces of hard

ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

1 Add all ingredients to a small

mixing bowl and toss to evenly coat frozen mango with cinnamon and graham cracker pieces.

2 Add the coated mango to the

Dessert Bullet chute along with any remaining loose cinnamon and graham cracker pieces.

3 Turn on the Dessert Bullet and

press ingredients through the dispenser into a serving bowl.

Calories: 120

If you like pina coladas, you’ll love this creamy, coconutty, pineapple mixture! Plus, unlike the classic poolside cocktail containing four times as many calories, this Dessert Bullet ﬂ avor won’t have you running to cover up that swimsuit!

3 oz frozen vanilla coconut

milk yogurt

½ cup frozen Pineapple chunks

1 Tbsp unsweetened coconut ﬂ akes

1 Transfer coconut milk yogurt

into an ice cube tray and cover with a freezer-safe container or plastic bag.

2 Freeze yogurt cubes for at least

4 hours, until solid. Remove from the freezer to thaw for 10 minutes before adding to the Dessert Bullet.

3 Add yogurt cubes, pineapple,

and coconut ﬂ akes to a mixing bowl and stir to combine ingredients, coating the fruit and yogurt cubes with coconut ﬂ akes.

4 Add to the Dessert Bullet chute,

making sure to alternate yogurt and pineapple pieces. Add any remaining coconut from the mixing bowl to the chute. Turn power on and push ingredients through the dispenser into a serving dish.

Calories: 130

Diabetic Exchange: 1.5 carbohydrates, 0.5 Fat

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SUNDAE CONE

Dessert Bullet, LLC

Does lightening up your diet make you nostalgic for more decadent days of yore? Try this wholesome recreation of an ice cream truck classic next time a craving—or a chime-box version of “The Entertainer”—hits your brain.

½ frozen banana

2 tsp cacao nibs

2 Tbsp Chocolate Shell sauce (pg 29)

2 chopped peanuts

1 small sugar cone

Alternative Options:

For a more indulgent treat, mix peanuts into our Chocolate Shell recipe, and pour over scoop before placing it on the sugar cone.

For an under-200 calorie version of this treat, skip the Chocolate Shell coating and roll your bananacacao scoop into the peanuts.

Note: Large pieces of hard

ingredients like nuts, hard candies, chocolate, and chunky granolas may clog the spinner and cause damage to the machine. Any mix-in ingredients larger than a standard chocolate chip must be crushed or chopped into smaller pieces before adding to the Dessert Bullet Chute.

1 Add banana half and cacao

nibs into the Dessert Bullet chute. Press ingredients through the dispenser and into a freezer-safe bowl or container. Set in the freezer for 5 minutes to harden.

2 While the banana/cacao ﬂ avor

sets, prepare the chocolate shell according to ingredients on page 29.

3 Remove banana/cacao ﬂ avor

from the freezer, and form into a round scoop. Place on a plate or shallow dish and set aside. Remove two tablespoons of the Chocolate Shell mixture and stir with 2 tsp chopped peanuts in a small bowl. Pour the peanut-ﬁ lled chocolate shell over the banana/ cacao scoop, coating as evenly as possible.

4 Mount the chocolate and

peanut–coated scoop on top of a sugar cone and enjoy!

Calories: 300

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MONEY BACK GUARANTEE

Dessert Bullet, LLC

DESSERT BULLET ONE-YEAR

Because we have so much faith that you are going to absolutely love your Dessert Bullet, Homeland Housewares offers a 30-day Money Back Guarantee. If you are not completely satisﬁ ed within the ﬁ rst 30 days of ownership, simply call our customer service department

at 1-85 5 -3 -MB-DESSERT (1- 855-362-

3377) or contact us via email from our website at www.DessertBullet. com. Simply click the Customer Service link and ﬁ ll out and submit the customer contact form for information about how to get your Dessert Bullet repaired or replaced.

LIMITED WARRANTY

At Homeland Housewares, we take pride in our products. We go out of our way to make products of superior quality and craftsmanship, products designed to meet or exceed the demands placed on them through everyday use. Because of this commitment to quality, we warrant the Dessert Bullet to be free of defects for one full year. Here’s the deal: If your Dessert Bullet stops operating to your satisfaction due to defects in materials or workmanship, we’ll gladly repair it or replace it for free (excluding shipping and handling charges). For warranty service, simply call our customer service department at 1-855-3-MB-DESSERT (1-855-362-3377) or contact us via e-mail from our website at www.DessertBullet.com, simply click the Customer Service link, ﬁ ll out and submit the customer contact form and we will be glad to help you. At Homeland Housewares, your complete satisfaction is our daily goal (hey, we know what it’s like to be the customer!).

Homeland Housewares warrants that the Dessert Bullet is free of defects in materials and workmanship for one year from the date of purchase. This warranty is valid only in

accordance with the conditions set forth :

1.

Norma l wear and tear a re not covered by t his warranty. This warranty applies to consumer use only, and is void when the product is used in a commercial or institutional setting.

2. This warranty extends only to the original consumer purchaser and is not transferable. In addition, proof of purchase must be demonstrated. This warranty is void if the product has been subject to accident, misuse, abuse, improper maintenance or repair, or unauthorized modiﬁ cation.

3. This limited warranty is the only written or express warranty given by Homeland Housewares. Any implied warranties on the product (including but not limited to any implied warranties of merchantability or ﬁ tness for a particular purpose) are limited in duration to the duration of this warranty. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

4. Repair or replacement of the product (or, if repair or replacement is not feasible, a refund of the purchase price) is the exclusive remedy of the consumer under this warranty. Homeland Housewares shall not be liable for any incidental or consequential damages for breach of this warranty or any implied warranty on this product. Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion may not apply to you.

5. This warranty gives you speciﬁ c legal rights, and you may also have other rights, which vary from state to state.

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RECIPES

Dessert Bullet, LLC

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Dessert Bullet, LLC

USER GUIDE & RECIPES BOOK

Dessert Bullet, LLC

ALL THE FLAVOR...

WITHOUT ALL THE FAT,SUGAR, & CALORIES

The Dessert Bullet turns simple frozen fruits into delicious frosty treats without the extra sugar, fat, chemicals, or calories of traditional frozen desserts! By using fresh fruits as your main ingredient, Dessert Bullet desserts taste just like your favorite ice cream but are not only not bad for you, they are actually good for you.

Enjoy your favorite ice creams, sorbets, icebox pies, and more using nutritious, all-natural, vitamin-rich ingredients — you’ll be amazed by how decadent they taste! And what’s more, the Dessert Bullet churns out all of its frozen concoctions in 10 Seconds or Less! That’s right; you can make fantastic, desserts that are full of nutrition in less time than it takes to thaw a pint of ice cream!

DESSERTS EVERYONE CAN ENJOY!

Dessert Bullet is a trademark of Homeland Housewares, LLC

Los Angeles, CA 90025

nutribullet Dessert Bullet Instruction manual

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Frequently Asked Questions

User Manual