Ice Cream 

For our Ninja creami ice cream maker.

~Coconut Cream Pumpkin
In measuring pitcher mix with immersion blender GENTLY, as not to add air and thereby volume:
6 oz (~1 c) milk
2 oz (1/4 c brown sugar)
2 oz maple syrup
4 oz homemade pumpkin puree
2 t pumpkin pie spice
1/2 oz vanilla
6 oz coconut cream (90% coconut)
-Let sit in refrigerator 12-24 hours to allow time for the spices to bloom and distribute throughout.
***If ice cream is crumbly after mixing it, mix again using the 'mix in' setting.

~Gingerbread
In measuring pitcher mix with hand whip or immersion blender GENTLY, as not to add air and thereby volume:
8 oz (1 c) milk
2 oz turbinado or brown sugar
2 oz maple syrup
1/2 oz molasses
1 t pumpkin pie spice
1/2 oz vanilla
Mix gently and let sit until sugar is dissolved.
Stir in:
8 oz (1 c) heavy whipping cream

~Frozen Yogurt-Honey Vanilla
***This recipe was very tangy from too much honey and vanilla. Try these ratios. Make the yogurt to taste before freezing.
12 oz yogurt
1 oz honey
1 t vanilla
Stir to dissolve
Optionally, Stir in:
4 oz heavy cream
OR coconut cream
OR just add 4 more oz yogurt

~Sorbet
Thaw fruit if it is frozen enough to immersion blend to a fairly consistent mix. You don't want any air pockets when making the sorbet.

Process twice as it was crumbly with just one mix. You can use the mix in setting or a setting that is 2 minutes.
~Notes:
The 'max freeze fill line' is 20 oz, not 24 oz. Both by weight and volume.

~Add-ins:
1/4 c mini chocolate chips - We didn't like this because they just got cold and didn't taste much of chocolate
1/4 c very well chopped candy canes, haven't tried yet.

~Basic cream-milk mixture with thick unpasteurized cream.
-1 pt cream - 2 pts milk
This is the completed milk component (16 oz in each container) for ice cream and is a heavier cream than these recipes. This made a creamy product but did not freeze very stiff.
-1 pt to 3 pts milk
This again is the completed milk component (16 oz in each container).
This made a thicker yet still creamy ice cream.

~Basic vanilla without refined sugar (did not mix well, needs work)
8 oz (1 c) milk
4 oz maple syrup
5 g homemade stevia liquid
15 g vanilla
Mix
Stir in:
8 oz (1 c) heavy whipping cream

~Vanilla with sugar
8 oz milk
2 oz maple syrup
2 oz sugar
1/2 oz vanilla
Stir in:
8 oz heavy whipping cream

~Vanilla with low sugar
8 oz milk
2 oz maple syrup
1/8 t monkfruit liquid concentrate
1 oz sugar
1 oz allulose powder
3/4 oz vanilla
Stir in:
8 oz heavy whipping cream

~Basic chocolate without refined sugar (also did not mix well, needs work)
8 oz (1 c) milk
4 oz homemade chocolate sauce
1 oz maple syrup
5 g homemade stevia liquid
Mix
Stir in:
8 oz (1 c) heavy whipping cream

~Chocolate maple ice cream
8 oz (1 c) milk
2 oz (1/4 c) sugar, granulated or turbinado
2 oz maple syrup
1/2 oz unsweetened baking cocoa
1/2 oz vanilla
Mix gently and let sit until sugar is dissolved.
Stir in:
8 oz (1 c) heavy whipping cream

~Extra sweet chocolate
Warm to dissolve the cocoa:
8 oz (1 c) milk
1/2 oz unsweetened baking cocoa
Whisk well then add:
4 oz sugar, granulated
2 oz allulose powder
2 oz maple syrup
1/4 t monkfruit liquid concentrate
scant 1/4 t salt
1 oz vanilla
Mix thoroughly and let sit until sugar is dissolved.
Stir in:
8 oz (1 c) heavy whipping cream

~Pumpkin ice cream
In measuring pitcher mix with hand whip or immersion blender gently, as not to add air and thereby volume:
6 oz (~1 c) milk
2 oz (1/4 c brown sugar)
2 oz maple syrup
4 oz homemade pumpkin puree
2 t pumpkin pie spice
1/2 oz vanilla
Mix gently and let sit until sugar is dissolved.
Stir in:
6 oz (~1 c) heavy whipping cream
-Let sit in refrigerator 12-24 hours to allow time for the spices to bloom and distribute throughout.

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