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15 ninjakitchen.co.uk14
Dairy-Free
Vanilla Coconut
Ice Cream
DIRECTIONS
1. Shake or stir the can of coconut
milk. Then, in a medium bowl, whisk
all ingredients together until well
combined and sugar is dissolved.
2. Pour base into an empty tub. 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 ICE CREAM.
5. Once processing is complete, add
mix-ins or remove ice cream from
tub and serve immediately.
INGREDIENTS
1 can (400g) full-fat unsweetened coconut milk
95g caster sugar
1 teaspoon vanilla extract
TOOLS NEEDED
Medium Bowl
Whisk
Ice Cream
FREEZE TIME
24 HOURS
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Create new flavours by adding 2 tablespoons cocoa powder
for a chocolate coconut ice cream, 2 tablespoons instant
coee for a coee coconut ice cream, or substitute vanilla
extract for lemon extract for a lemon coconut ice cream.
TIP
Use if crumbly for a creamier
result, if not adding mix-ins.
Dairy-Free Mint
Chip Ice Cream
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. Shake or stir the can of coconut milk.
Then, in a medium bowl, whisk together
the coconut milk, sugar and peppermint
extract until well combined and sugar
is dissolved.
2. Pour base into an empty tub. 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 ICE CREAM.
5. With a spoon, create a 4cm wide hole
that reaches the bottom of the tub. Add
45g vegan mini chocolate chips to the
hole* and process again using the MIX-
IN program.
*It's fine if level is above MAX FILL line.
6. Once processing is complete,
remove ice cream from tub and serve
immediately.
INGREDIENTS
1 can (400g) full-fat unsweetened coconut milk
95g caster sugar
1
/2 teaspoon peppermint extract
45g vegan mini chocolate chips, for mix-in
TOOLS NEEDED
Medium bowl
Whisk
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Ice Cream
FREEZE TIME
24 HOURS
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