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15
Coconut Ice Cream with Chocolate
Chunks (dairy free)
Rich and creamy with the perfect amount of
chocolate in every bite.
Makes about 6 cups
2 cans (13.5 ounces each) coconut milk
(do not use “lite”)
¾ cup granulated sugar
Pinch kosher salt
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate (about ¾ cup),
melted and kept warm (can use dairy-free or
carob chips)
1. Using a blender or in a bowl with an immersion
blender on low speed, mix the coconut milk, sugar,
salt and vanilla until very smooth with no clumps.
Chill for at least 2 hours, preferably overnight. Whisk
mixture before continuing.
2. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until thick,
about 18 minutes. Slowly drizzle in the melted
chocolate; allow to churn to fully mix for an
additional 1 or 2 minutes. 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):
Calories 206 (60% from fat) • carb. 21g • pro. 1g
• fat 15g • sat. fat 13g • chol. 0mg • sod. 17mg
• calc. 3mg • fiber 1g
Triple Citrus Sorbet
Cool and refreshing, this sorbet uses citrus juice plus the
zest to maximize flavor.
Makes 4½ cups
2 large grapefruits (about 2½ pounds)
2 oranges (about 1½ pounds)
1 lime
1 cup granulated sugar
1 cup water
1. Peel a 4-inch piece of zest off of one grapefruit and
one orange. Grate ½ teaspoon of zest from the lime;
reserve.
2. Put the grapefruit and orange peel into a medium
saucepan with 1 cup of sugar and 1 cup of water.
Set over medium-low heat and cook until the sugar
has fully dissolved. Remove from heat and cool
completely. Once cool, remove the citrus peels and
discard.
3. Juice the grapefruits, oranges and lime. There
should be about 3 cups of juice in total. Whisk
together with the lime zest and the cooled citrus
simple syrup.
4. Assemble the paddle holder of the Cuisinart
®
Fruit
Scoop™ Frozen Dessert Maker with the ice cream
attachment. Place in freezer bowl and turn the unit
on. While the unit is running, pour the mixture into
the frozen freezer bowl. Allow to churn until
thickened, about 22 to 24 minutes. The sorbet will
have a soft, creamy texture. If a firmer consistency
is desired, transfer the sorbet 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):
Calories 147 (1% from fat) • carb. 38g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 45mg • fiber 3g
Rich Vanilla Frozen Yogurt
While part-skim or fat-free yogurt can be substituted, to
get the real flavor and richness of this frozen yogurt, it is
best to use the whole-milk variety.
Makes about 4 cups
2 tablespoons light corn syrup
2 tablespoons honey
¼ cup water
1 vanilla bean, split seeds scraped and set
aside
4 cups whole milk, plain Greek yogurt
1½ teaspoons pure vanilla extract
1¼ cups granulated sugar
Pinch kosher salt
1. Put the corn syrup, honey, water and scraped vanilla
pod (not the seeds; they will be used in the next
step) into a medium saucepan. Bring mixture to a
boil and then simmer until reduced by half (but be
sure that it has not picked up too much color); cool
and reserve.
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