At the touch of one button, you can create two quarts of delicious frozen treats in just 20 minutes. Making homemade ice cream, gelato, frozen yogurt, and sorbet of any flavour couldn’t be easier with one-button operation, convenient digital LCD time programming, and auto shutoff. The sleek brushed metal housing makes it look as good as the treats it creates for your family and friends.
- Makes up to 2 quarts (1.9 L)
- Electronic touchpad controls
- Brushed metal housing
- Three pre-programmed settings and LCD display with auto-shutoff
- Double insulated freezer bowl
- Ingredient spout with integrated measuring cup
SPECS AND MANUALS
- UPC Code: 068459126429
- Unit LxWxH: 9.74" x 8.62" x 13.22"
- Unit Weight: 14.00 lb
- Box LxWxH: 12.50" x 12.88" x 18.00"
- Warranty: Limited 3-year warranty
Coconut Chocolate Peanut Butter Ice Cream
Recipe submitted by: Jen Zigizmund
- 1 14 oz. can full-fat coconut milk
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup peanut butter
1. Using a blender mix all the ingredients together until very smooth with no clumps. Cover and refrigerate for 2 hours, or overnight. Whisk mixture before pouring into the ice cream maker.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2-hours. Remove from freezer about 15 minutes before serving.
Beet Chocolate Frozen Yogurt
Recipe submitted by: Jen Zigizmund
- 3 cups of 2% Greek yogurt or SKYR
- 5 medium/small size beets, steamed or roasted
- ½ cup chocolate chunks
- ½ cup maple syrup
- 1 tsp. of coconut oil or MCT oil
1. Combine all ingredients in a blender or food processor and purée until smooth and creamy. Strain mixture into a medium mixing bowl, cover and refrigerate at least for 2 hours, or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. 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 the freezer for about 2-hours. Remove from freezer about 15 minutes before serving.
Coconut Cotton Candy Ice Cream
Beat the heat with this vegan dessert that’s sure to please the whole family!
Recipe submitted by The Cake Mama
- 2 Cans Coconut Milk, 13.5 oz
- 1/2 Cup Maple syrup
- 1/4 Tsp Salt
- 1 Tsp Cotton Candy flavoring oil
- 2 Tbsp Corn starch or 1 tsp arrowroot powder
1. Ensure freezer bowl component of ice cream maker has been frozen for a minimum of 12-24 hours. The freezing liquid should not make any noise when shaken to ensure a full freeze.
2. Over medium low heat, add all but 1/2 c of full fat coconut milk.
3. Add maple syrup and salt and allow to warm (not boil) for 2 minutes.
4. In a separate bowl, mix cornstarch (or arrowroot powder) with ½ c of remaining coconut milk.
5. Add cornstarch mixture to sauce pan and turn heat to medium and continue to stir (about 6-8 minutes) until mixture coats the back of a spoon.
6. Remove from heat, transfer to a heat safe bowl, then add flavoring oil.
7. Allow to cool at room temperature for about 15 mins with plastic covering to avoid skin forming on the surface.
8. Chill in refrigerator until mixture is completely cold.
9. Time to churn! Place the freezer bowl onto the Cuisinart Gelateria console and insert the churning paddle and lid.
10. Turn on the ice cream maker and press the ice cream setting. Set the churning time to 20 minutes.
11. Open the ingredient spout and slowly pour the ice cream mixture. Allow to churn until mixture resembles soft serve.
12. Transfer contents of ice cream into a container and freeze for about 1 hour.
13. Serve and enjoy!
Chocolate Hazelnut Gelato
A standard in many gelateria, bring the flavours of Italy to your kitchen with this recipe.
- 1 ¾ cups (425 ml) heavy cream
- 2 ¼ cups (550 ml) whole milk, divided
- ½ cup (125 ml) granulated sugar
- 2 tablespoons (30 ml) cornstarch
- Pinch kosher salt
- 1 cup (250 ml) chocolate-hazelnut spread
- 1 ½ cup (125 ml) chopped hazelnuts
1. In a medium saucepan, combine the cream and 1. cups (375 ml) of the milk. Set over medium/medium-low heat and bring to a simmer.
2. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl. Whisk to combine.
3. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined. Slowly whisk in the chocolate hazelnut spread. While still set over medium/medium-low heat, continuously stir until mixture comes to a strong simmer and thickens slightly so it just coats the back of a spoon (this will take no more than 20 minutes, depending on the stove being used).
4. Remove pan from heat, strain and cool to room temperature. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture together again, before pouring into the ice cream maker.
5. Press Gelato and then Start/Stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. When the gelato is almost fully churned, gradually add the hazelnuts. Allow to mix thoroughly. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato 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 ó cup (125 ml)]:
Calories 403 (65% from fat) • carb. 30g • pro. 5g • fat 30g • sat. fat 13g • chol. 65mg • sod. 71mg • calc. 136mg • fiber 3g