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8
• 1/4 teaspoon pure vanilla extract
• 2/3 cup chopped almonds
1. In a medium bowl, whisk the sifted
cocoa powder, dark brown sugar,
granulated sugar and salt together.
Slowly add the milk, combining
until your powdered mixture has
dissolved. Stir in the heavy cream and
vanilla. Cover and refrigerate for at
least 1-2 hours, or overnight.
2. Turn on the GreenLife Scoop
Express ice cream maker. Pour the
preparation into the frozen Freezer
Bowl and mix until you reach a thick
consistency, roughly 15 to 20 minutes
for a soft, creamy texture. Add in
chopped almonds the last 5 minutes.
If a rmer consistency is desired,
place the ice cream in the freezer
in an airtight container for around 2
hours.
Remove from freezer about 15
minutes before serving.
Creamy Honey Vanilla &
Blueberry Frozen Yogurt
The whole milk in this recipe is what
gives the frozen yogurt its rich and
creamy texture. That being said, if
you’re looking to keep things light you
can always substitute skim milk or
fat-free yogurt.
Makes about 5 cups
(ten ½-cup servings)
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons honey
• 2 1/2 tablespoons water
• 5 cups whole milk plain yogurt,
strained through a cheesecloth
(or paper towel in a pinch!) for
2 to 4 hours
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar
• pinch salt
• 3 cups frozen blueberries, thawed
1. Prepare a honey simple syrup. Over
medium-low heat, combine the corn
syrup, honey, water in a medium
saucepan. Bring the mixture to a boil,
then simmer until the liquid has reduced
by half. Remove from heat and set honey
simple syrup aside.
2. In a large mixing bowl, whisk the yogurt,
honey simple syrup, vanilla extract,
sugar and salt together. Mix until the
sugar has completely dissolved. Cover
and refrigerate for at least 1-2 hours, or
overnight.
3. Turn on the GreenLife Scoop Express ice
cream maker. Pour the preparation into
the frozen Freezer Bowl and mix until
you reach a thick consistency, roughly 15
to 20 minutes for a soft, creamy texture.
Add in blueberries the last 5 minutes.
If a rmer consistency is desired, place
the ice cream in the freezer in an airtight
container for around 2 hours.
Remove from freezer about
15 minutes before serving.
Refreshing Raspberry Sorbet
The trick when making sorbet is to taste
the fruit beforehand. Depending on how
ripe and sweet it is, you can add or reduce
the amount of sugar in the recipe.
Makes about 5 cups (ten ½-cup servings)
• 2 1/4 cups water
• 1 1/4 cups granulated sugar
• pinch table salt
• 3 1/2 cups frozen raspberries, thawed
1. Prepare a simple syrup. Over medium-
low heat, combine the water and sugar
in a medium saucepan set. Stirring often,
cook mixture until the sugar is fully
dissolved. Set aside.
2. Blend the raspberries, simple syrup, and
salt until smooth.
3. Strain the raspberry purée in batches
to remove seeds. A spatula can come
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