ICE-70 User Manual

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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.

Nutritional information per serving (based on ½ cup):

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Agave-Vanilla Ice Cream

The agave nectar gives this vanilla ice cream a honey-like taste.

Makes about 6 cups (twelve ½-cup servings)

1½ cups whole milk

⁄3 cup agave nectar

Pinch kosher salt

3 cups heavy cream

1½ teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to

combine the milk, agave and salt until homogenous. Stir in the heavy

cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.

2. Press Ice Cream and then Start/Stop. Pour the mixture through the

spout and then cover with the measuring cup. 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.

Nutritional information per serving (based on ½ cup):

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Vanilla Ice Cream with Stevia

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the stevia powder, but if the ice cream is not sweet enough, try adding some blended

frozen fruit as well.

Makes about 5 cups (ten ½-cup servings)

1½ cups whole milk

4 teaspoons stevia powder

Pinch kosher salt

3 cups heavy cream

2 teaspoons pure vanilla extract

1. In a medium bowl, use a hand mixer on low speed or whisk to

combine the milk, stevia and salt until the stevia is dissolved. Stir in

the heavy cream and vanilla. Cover and refrigerate at least 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, adding

additional time as necessary. 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.

Nutritional information per serving (based on ½ cup):

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Chocolate-Coconut Ice Cream

A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well

before freezing to avoid any clumps in the ﬁnal product.

Makes about 4 cups (eight ½-cup servings)

¾ cup cocoa powder, sifted

⁄3 cup granulated sugar

⁄3 cup packed light brown sugar

Pinch kosher salt

2 cans (13.5 ounces each) coconut milk (do not use “lite”)

1½ teaspoons pure vanilla extract

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User Manual - Page 14