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44 45 ninjakitchen.co.uk
Dark Chocolate
Sorbet
DIRECTIONS
1. Place water, sugar and cocoa powder
into a small saucepan, heat until just
simmering, whisk until fully combined
and sugar is dissolved.
2. Place chopped chocolate in a medium
bowl, pour hot mixture over the
chocolate and stir. Cool.
3. Pour cooled base into an empty tub.
Place lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid
from tub. Please use the Quick Start
Guide for assembly and processing
information.
5. Select SORBET.
6. Once processing is complete, add
mix-ins or remove sorbet and serve
immediately.
PREP: 15 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
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INGREDIENTS
450ml water
120g caster sugar
45g cocoa powder
120g dark chocolate, chopped
TOOLS NEEDED
Small Saucepan
Medium Bowl
Whisk
Sorbet
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
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Strawberry and
Banana Smoothie Bowl
DIRECTIONS
1. Fill an empty tub with fruit in order of
ingredients.
2. Cover fruit with yogurt and milk.
Place lid on tub and freeze
for 24 hours.
3. Remove tub from freezer and remove
lid from tub. Please use the Quick Start
Guide for assembly and processing
information.
4. Select SMOOTHIE BOWL.
5. Once processing is complete, transfer
the processed base to a bowl and
decorate with desired toppings.
INGREDIENTS
120g strawberries, cut into thin slices
75g ripe peeled bananas, cut into ½cm slices
150ml yogurt
100ml whole milk
TOPPINGS (optional)
Banana chips
Strawberry slices
Toasted almond flakes
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Smoothie
Bowl
FREEZE TIME
24 HOURS
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