Cuisinart ICE-48 User Manual - Page 15

Dairy-Free Dulce de Leche Ice Cream Oat milk ice cream meets coconut dulce de leche in this creamy and decadent treat. Makes about 5 cups (ten ½-cup servings) 1 can (11.25 ounces) sweetened, condensed coconut milk, label removed but unopened 2½ cups barista-style oat milk, divided ¼ cup light corn syrup ½ teaspoon salt 1 tablespoon pure vanilla extract ¼ teaspoon xanthan gum 1. Make the dulce de leche: Put the unopened can of sweetened, condensed coconut milk in the bottom of a large pot and cover with water by at least 2 inches. Place the pot over high heat and bring to a simmer. Cover the pot and reduce the heat to low to maintain a steady simmer for 3 hours. Add water, if necessary, for the can to remain submerged by about 2 inches. Turn heat off and let the can cool to room temperature in the water before removing and opening. This can be made up to a week ahead of time. 2. In a small pot, bring 1 cup of the oat milk to a simmer (this heat will help to activate the xanthan gum). Transfer the hot oat milk to a blender jar, and add the remaining oat milk, corn syrup, salt, vanilla extract, xanthan gum, and cooled dulce de leche. Blend on High until completely smooth and homogenous, 40 to 50 seconds. Cover and refrigerate until well chilled, preferably overnight. 3. Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Turn on and pour in the chilled base. Churn until the desired serving consistency is reached, 25 to 30 minutes. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing until the desired consistency is achieved, checking every few minutes. The ice cream will have a soft, creamy texture. 4. Serve in cups or cones, adding toppings while dispensing ice cream. Nutritional information per serving (based on ½ cup): Calories 183 (28% from fat) • carb. 31g • pro. 2g • fat 6g sat. fat 4g • chol. 0mg • sod. 69mg • calc. 1mg • fiber 1g Silky Chocolate Dairy-Free Ice Cream The silken tofu makes a mousse-like consistency in this vegan-friendly dessert. Makes about 4 cups (eight ½-cup servings) 12 ounces semisweet chocolate, chopped ¹⁄³ cup granulated sugar 1½ teaspoons pure vanilla extract 1 cup unsweetened soy milk 14 ounces silken tofu, cut into 1-inch cubes Pinch salt 1. Put the chocolate, sugar, and vanilla extract into a blender jar. 2. Put the soy milk into a saucepan and set over medium heat. Bring the milk just to a boil. Let the milk sit for a few minutes, then add contents of the blender jar. Blend on Low. Remove the pour lid insert from the blender cover and add the tofu cubes while the blender is running on High. Once all the tofu has been added, add the salt and blend on High until homogenous. 3. Chill for a minimum 2 hours, preferably overnight. Prior to using the ice cream base, whisk the chilled mixture well and then pour through a strainer to ensure a smooth mixture. 4. Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Turn on and pour in the chilled base. Churn until the desired serving consistency is reached, 20 to 25 minutes. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing until the desired consistency is reached, checking every few minutes. The ice cream will have a soft, creamy texture. 5. Serve in cups or cones, adding toppings while dispensing the ice cream. Nutritional information per serving (based on ½ cup): Calories 248 (45% from fat) • carb. 35g • pro. 4g • fat 13g • sat. fat 7g chol. 0mg • sod. 16mg • calc. 30mg • fiber 2g 15