Please read the Quick Start Guide and Instructions first
RECIPE GUIDE
ICE CREAM MAKER
TROPICAL
SMOOTHIE BOWL
LIGHT VANILLA
ICE CREAM
18
32
46
36
Contents
The Science 2
Preset Programs 3
Tips & Best Practices 4
Ice Cream 6
Light Ice Cream 18
Gelato 21
Mix-Ins 26
Mix-In Chart 28
Enjoy today Milkshake 32
Sorbet 36
Smoothie Bowl 45
No-Prep Inspiration Chart 48
8
Welcome!
This guide will help you get started with lots of
recipes to try with your Ninja® Ice Cream Maker.
Before reading on, make sure to understand
how to use the product. If you've not already
done so, please read the Quick Start Guide.
Once you're confident you understand the
unit, read on to find out how to make the best
frozen treats.
VANILLA BEAN
GEL ATO
21
Need extra tubs? Buy online at ninjakitchen.co.uk
We invite you to make desserts from scratch and to get started you'll need
to make a base. The balance of water, fat, protein and sugar used to make
the base is very important.
Our chefs have carefully crafted these recipes in the Ninja® Test Kitchen to
ensure the right amounts of each ingredient are in each recipe.
For best results, follow the instructions and carefully measure ingredients.
Only substitute ingredients if recommended. You'll find some general
substitutes below as well as within the TIP boxes on the recipe pages.
The science
behind the recipes
WATER FAT PROTEIN SUGAR
Designed for traditionally indulgent
recipes. Great for turning dairy and
dairy-alternative recipes into thick,
creamy and scoopable ice cream.
Recipes from page 6
Designed for health-conscious
consumers to make ice creams
that are low in sugar or fat or use
sugar substitutes. Choose when
processing keto or paleo recipes.
Recipes from page 18
Designed for custard bases for
Italian-style ice cream. Choose
GELATO when specified to create
delicious, decadent desserts.
Recipes from page 21
Designed to transform fruit-based
recipes, with high water and sugar
content, into creamy delights.
Recipes from page 36
Designed for recipes that are made
from fruit (fresh or frozen) and/
or vegetables frozen together with
dairy, dairy alternatives or juice.
Creates thick smoothie bowls to
eat with a spoon.
Recipes from page 46
Designed to create quick and thick
milkshakes. Simply combine your
favourite ice cream (shop-bought
or homemade) with milk then select
MILKSHAKE.
Recipes from page 32
Depending on which program you choose to make
your next treat, the Ninja® Ice Cream Maker will spin at
precise speeds for a specific amount of time to deliver
perfectly smooth and creamy results.
Get to know
the programs
LIGHT
ICE CREAM
After running one of the preset programs, you can use RE-SPIN to ensure a smooth texture,
if not adding mix-ins. This is often needed when the base is super cold and the texture is
crumbly versus creamy.
Dairy Substitutes
Milk
Double
cream
Cream
cheese
Unsweetened
oat milk
Tinned
coconut milk
Vegan cream
cheese
Sugar Substitute
Sugar Agave Syrup
NOTE: Make sure to use
unsweetened substitutes
and to whisk coconut milk
by itself as the first step.
Want to add crunch?
Refer to pages 26-31 for how to use MIX-IN.
Pre-frozen
ingredients taste
sweeter.
Worried your base mixture
might be too sweet? Don't
worry, it won't taste as
sweet after you freeze and
spin it into a frozen treat.
Using fruit: When making
a fruit-flavoured ice cream,
blend or mash fruit to
release more flavour into
the base before freezing.
(See page 12 for example.)
Tips for the best results
Making
an ice bath.
Some recipes require
ingredients to be cooked
before freezing the base.
To keep from warming up
your freezer, we
recommend using an ice
bath to quickly cool the
base. To prepare an ice
bath, fill a large bowl with
ice and water. Then place
your tub in the ice water.
Once your base has cooled
below 4°C, place the tub in
the freezer.
What to do about
leftovers.
Didn't finish your tub? Flatten
the top of your frozen treat
with a spoon or spatula before
refreezing. If the treat is hard
after re-freezing, process it
again on the program you
used to make it. If it's soft,
just scoop and enjoy it.
NOTE: If your treat contains
mix-ins, processing again
will pulverise the mix-ins
and create a new ice
cream flavour.
Your frozen treat is best
consumed within 2 weeks.
After that it's safe to eat but
the flavour and texture may
not be the same quality as
when you first made it.
Tips for freezing bases
Freeze
for
24 hours
While the tub may
be frozen, it needs to
reach an even colder
temperature before
it can be processed.
This is the minimum
freeze time, there is
no maximum.
Adjust your
freezer's
temp
This unit is designed
to process bases
that are between
-12°C and -25°C.
(If your freezer
temperature is within
this range, your base
should reach the
appropriate
temperature).
* If a tub is frozen unevenly: melt, whisk and then re-freeze the ingredients on a level surface.
Place the
tub on a
level surface
To avoid damaging
your unit, DO NOT
process a tub if
ingredients have
been frozen at an
angle or if tub has
been scooped
out of and then
refrozen unevenly.*
Upright
freezers
work best
We recommend not
using a chest freezer
as they tend to reach
extremely cold
temperatures.
DO NOT USE
THE RE-SPIN
PROGRAM FOR
LEFTOVERS
7 ninjakitchen.co.uk
INGREDIENTS
18g cream cheese, softened
55g caster sugar
Flavouring, 1 teaspoon extract
of your choice OR 2 tablespoons
of cocoa powder
150ml double cream
230ml whole milk
30g mix-ins of your choice (optional)
Choose your flavour
Easy No-Cook Ice Cream
PREP: 5 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 4 SERVINGS | BEST WITHIN: 2 WEEKS
DIRECTIONS
In a bowl, microwave
the cream cheese for
10 seconds.
Add the sugar and your
chosen flavouring, then
mix with a whisk or silicone
spatula until the mixture
looks like frosting.
Once bowl is in place,
ensure unit is switched on.
Select ICE CREAM and
processing will begin.
When complete, all 4
segments of the progress
bar will flash and turn off.
Slowly mix in the double
cream and milk until fully
combined and sugar is
dissolved.
Pour base into an empty
tub. Place lid on tub and
freeze for 24 hours.
Ensure tub is on a flat
surface and that the
mixture is level.
Remove tub from freezer
and remove lid from tub.
To assemble ready for
processing, refer to Steps
1-5 in the Quick Start Guide.
TOOLS NEEDED
Whisk
Large bowl
Silicone spatula
FLAVOURINGS
EASY
KICK STARTER
With a spoon, create a 4cm
wide hole that reaches
the bottom of the tub.
Add chosen mix-in to the
hole*, then re-assemble
and process by selecting
MIX-IN.
*It's fine if level is above
MAX FILL line.
Once processing is complete,
remove from tub and serve
immediately.
Remove bowl from unit and
remove tub from bowl.
(Refer to steps 7 & 8 in the
Quick Start Guide.)
If the base is crumbly and
you are not adding mix-ins,
then re-assemble and insert
back into unit and press
RE-SPIN.
If adding mix-ins see next
step. If not, your ice cream
is ready to enjoy.
6
Cocoa powder
Vanilla extract
Peppermint
extract
Fruit extract
Almond extract
Refer to
pages 26-31
for ideas.
9 ninjakitchen.co.uk
Vanilla Ice Cream
With Chocolate Chips
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. In a large, microwave-safe bowl,
mircowave the cream cheese for
10 seconds. Add the sugar and vanilla
extract. With a whisk or silicone spatula,
beat for about 60 seconds until the
mixture looks like frosting.
2. Slowly mix in the double cream and
milk until fully combined and sugar
is dissolved.
3. Pour 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 ICE CREAM.
6. With a spoon, create a 4cm wide hole
that reaches the bottom of the tub. Add
45g chocolate chips to the hole* and
process again using the MIX-IN program.
*It's fine if level is above MAX FILL line.
7. Once processing is complete, remove ice
cream from tub and serve immediately.
INGREDIENTS
18g cream cheese, softened
55g caster sugar
1 teaspoon vanilla extract
150ml double cream
230ml whole milk
45g mini chocolate chips, for mix-in
TOOLS NEEDED
Large bowl
Whisk
Silicone spatula
Ice Cream
FREEZE TIME
24 HOURS
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Don't fancy chocolate chips?
Refer to pages 26-31 for MIX-IN ideas.
11 ninjakitchen.co.uk10
No-Cook
Strawberry Ice Cream
PREP: 15 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. In a large bowl, add strawberries, sugar,
golden syrup and lemon juice. Using a
fork, mash strawberries. Allow mixture
to sit for 10 minutes, stirring regularly.
2. Add cream and mix until well combined.
3. Pour 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 ICE CREAM.
6. Once processing is complete, add
mix-ins or remove ice cream from
tub and serve immediately.
INGREDIENTS
225g fresh strawberries, trimmed, cut in quarters
100g granulated sugar
1 teaspoon golden syrup
1 teaspoon lemon juice
250ml double cream
TOOLS NEEDED
Large bowl
Whisk
Ice Cream
FREEZE TIME
24 HOURS
We recommend adding white chocolate chips as a mix-in to
make this ice cream even sweeter.
TIP
It is normal for some of the chocolate to settle at the
bottom of the tub during freezing.
NOTE
If cocoa powder is lumpy, sift to remove lumps.
TIP
Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
Easy Chocolate
Ice Cream
DIRECTIONS
1. In a large, microwave-safe bowl,
microwave the cream cheese for
10 seconds. Add the cocoa powder,
sugar and vanilla extract. With a whisk
or silicone spatula, beat for about
60 seconds until the mixture looks
like frosting.
2. Slowly mix in the double cream and
milk until fully combined and sugar
is dissolved.
3. Pour 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 ICE CREAM.
6. Once processing is complete,
add mix-ins or remove ice cream from
tub and serve immediately.
INGREDIENTS
18g cream cheese, softened
20g cocoa powder
55g caster sugar
1 teaspoon vanilla extract
150ml double cream
230ml whole milk
TOOLS NEEDED
Large bowl
Whisk
Silicone spatula
PREP: 5-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Ice Cream
FREEZE TIME
24 HOURS
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13 ninjakitchen.co.uk12
Easy Nut-Spread
Ice Cream
DIRECTIONS
1. Place all ingredients in a large bowl and
mix well, until spread is dissolved and
evenly distributed.
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
150g sweetened nut spread of your choice
(pistachio, hazelnut, almond, hazelnut-
chocolate, etc.)
100ml whipping cream
250ml whole milk
1 teaspoon flavouring extract of choice
(pistachio, hazelnut, almond, etc.), optional
Pinch of salt
TOOLS NEEDED
Large bowl
Whisk
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Ice Cream
FREEZE TIME
24 HOURS
Add 3 tablespoons of the toasted, chopped nut of
your choice as a mix-in after processing.
TIP
Raspberry Crush
Ice Cream
DIRECTIONS
1. In a small bowl, add 100g raspberries
and microwave for 1 minute to thaw.
Stir in 2 tablespoons condensed milk
and using a fork mash together.
2. In a large bowl, whisk remaining
condensed milk, double cream and
vanilla extract together, until thick. Fold
in raspberry puree from step 1.
3. Pour 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 ICE CREAM.
6. With a spoon, create a 4cm wide hole
that reaches the bottom of the tub.
Add meringue nest and 20g of frozen
raspberries to the hole* and process
again using the MIX-IN program.
*It's fine if level is above MAX FILL line.
7. Once processing is complete,
remove ice cream from tub and
serve immediately.
INGREDIENTS
120g frozen raspberries, divided
100g condensed milk, divided
180ml double cream
½ teaspoon vanilla extract
1 ready-made meringue nest, broken into pieces,
for mix-in
TOOLS NEEDED
Small bowl
Large bowl
Whisk
Silicone spatula
PREP: 10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Ice Cream
FREEZE TIME
24 HOURS
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Use if crumbly for a creamier
result, if not adding mix-ins.
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
17 ninjakitchen.co.uk
Vanilla
Frozen Yogurt
DIRECTIONS
1. Place yogurt, double cream, milk, sugar
and vanilla into a large bowl and whisk
until mixture is fully combined and
sugar is dissolved.
2. Pour base into 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 yogurt from tub and
serve immediately.
INGREDIENTS
90ml plain whole milk yogurt
135ml double cream
135ml whole milk
70g caster sugar
1 teaspoon vanilla extract
TOOLS NEEDED
Large Bowl
Whisk
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
16
Ice Cream
FREEZE TIME
24 HOURS
Fig, Honey and
Ginger Frozen Yogurt
DIRECTIONS
1. In a large bowl, whisk together yogurt,
cream, milk, sugar and vanilla until
sugar is dissolved.
2. Add ginger, figs and honey to bowl and
whisk until mixture is fully combined.
3. Pour base into 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 ICE CREAM.
6. Once processing is complete, add
mix-ins or remove yogurt from tub and
serve immediately.
INGREDIENTS
90ml plain whole milk yogurt
135ml double cream
135ml whole milk
70g caster sugar
1 teaspoon vanilla extract
40g stem ginger in syrup, drained and
finely chopped
3 ripe figs, chopped
2 tablespoons honey
TOOLS NEEDED
Large Bowl
Whisk
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Ice Cream
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
18 19 ninjakitchen.co.uk
DIRECTIONS
1. Place all ingredients into a large bowl.
2. Whisk ingredients until completely
mixed.
3. Pour base into 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 LIGHT ICE CREAM.
6. Once processing is complete, add
mix-ins or remove ice cream from tub
and serve immediately.
INGREDIENTS
225ml single cream
140ml semi-skimmed milk
1 teaspoon vanilla extract
2 tablespoons stevia granules
2 tablespoons light agave syrup
TOOLS NEEDED
Large Bowl
Whisk
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Light Vanilla
Ice Cream
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Light
Ice Cream
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
DIRECTIONS
1. Place all ingredients into jug
of a blender.
2. Blend ingredients on high until
completely blended.
3. Pour base into 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 LIGHT ICE CREAM.
6. Once processing is complete, add
mix-ins or remove ice cream from tub
and serve immediately.
INGREDIENTS
250ml oat cream
120ml oat milk
1 teaspoon vanilla extract
3 pitted dates
3 tablespoons light agave syrup
TOOLS NEEDED
Blender
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Dairy free, Light
Vanilla Ice Cream
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Light
Ice Cream
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
21 ninjakitchen.co.uk20
Dairy Free,
Light Chocolate
Ice Cream
DIRECTIONS
1. Place all ingredients into jug of
a blender.
2. Blend ingredients on high until
completely blended.
3. Pour base into 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 LIGHT ICE CREAM.
6. Once processing is complete, add
mix-ins or remove ice cream from tub
and serve immediately.
INGREDIENTS
250ml oat cream
120ml oat milk
1 teaspoon vanilla extract
2 tablespoons cocoa powder
3 pitted dates
3 tablespoons light agave syrup
TOOLS NEEDED
Blender
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
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Light
Ice Cream
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Vanilla Bean Gelato
Gelato
FREEZE TIME
24 HOURS
It is important to stay within the 74°C–79°C range.
The eggs should reach at least 74°C for them to be
food safe but will curdle and scramble if overcooked.
Additionally, cooking to this temperature range
integrates the sugar and thickens the mixture,
resulting in smoother texture.
TIP
Can substitute vanilla extract if preferred, instead of
vanilla pod or vanilla bean paste.
TIP
Use if crumbly for a creamier
result, if not adding mix-ins.
DIRECTIONS
1. Place egg yolks, golden syrup and sugar
into a small saucepan and whisk until fully
combined and sugar is dissolved.
2. Add double cream, milk and vanilla pod to
saucepan and stir to combine.
3. Place saucepan on hob over medium heat,
stirring constantly with a whisk or silicone
spatula. Cook until temperature reaches
74-79°C on an instant-read thermometer.
4. Remove base from heat and pour through
a fine-mesh sieve into an empty tub. Place
tub into an ice bath. Once cooled, place lid
on tub and freeze for 24 hours.
5. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
6. Select GELATO.
7. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
INGREDIENTS
4 large egg yolks
1 tablespoon golden syrup
55g caster sugar
250ml double cream
90ml whole milk
1 whole vanilla pod,
split in half lengthwise, scraped
or 1 teaspoon vanilla bean paste
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
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23 ninjakitchen.co.uk22
Rich Chocolate
Gelato
DIRECTIONS
1. Place egg yolks, sugar and cocoa powder
into a small saucepan. Whisk until fully
combined and sugar is dissolved.
2. Add double cream and milk and stir to mix
in.
3. Place saucepan on hob over medium heat,
stirring constantly with a whisk or silicone
spatula. Cook until temperature reaches
74-79°C on an instant-read thermometer.
4. Remove from heat, stir in chocolate and
pour through a fine-mesh sieve into an
empty tub. Place tub into an ice bath.
Once cooled, place lid on tub and freeze
for 24 hours.
5. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
6. Select GELATO.
7. Once processing is complete, add mix-ins
or remove gelato from tub and serve
immediately.
INGREDIENTS
4 large egg yolks
80g caster sugar
15g cocoa powder, sifted
230ml double cream
100ml whole milk
50g dark chocolate 74% solids,
broken into small pieces
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Gelato
FREEZE TIME
24 HOURS
INGREDIENTS
80g granulated sugar
230ml double cream, warm with
milk in a microwave to a temp
of 50°C
180ml whole milk
½ teaspoon sea salt flakes
4 medium egg yolks
½ teaspoon vanilla extract
Salted Caramel
Gelato
4. Whisk yolks into caramel mixture in
saucepan and raise heat to medium,
stirring constantly with a whisk or
silicone spatula. Cook until temperature
reaches 74-79°C on an instant-read
thermometer.
5. Remove base from heat, add vanilla and
pour through a fine-mesh sieve into an
empty tub. Place tub into an ice bath.
Once cooled, place lid on tub and freeze
for at least 24 hours.
6. Remove tub from freezer and remove lid
from tub. Please use the Quick Start
Guide for assembly and processing
information.
7. Select GELATO.
8. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
DIRECTIONS
1. Place sugar in a medium saucepan over moderate
heat, stirring occasionally with a wooden spoon,
until it melts, (this may take around 10 minutes)
then caramelises into a rich copper colour and just
begins to smoke. (If the colour is too light, your ice
cream will be sweet but without depth of flavour;
if it’s too dark, it will taste burnt.)
2. Remove pan from heat and gradually whisk in half
the cream, milk, and salt. THE CARAMEL WILL
HARDEN INTO A LUMP. Return pan to low heat
and stir until any hardened caramel is dissolved.
Add in remaining amount of milk and cream.
3. In a small bowl, whisk egg yolks slightly and
then whisk in a small amount of the warm
caramel mixture.
PREP: 10 MINUTES
COOK TIME: 10-15 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Gelato
FREEZE TIME
24 HOURS
Once the gelato is ready, add 2
tablespoons of salted butter caramel as a
mix-in, for even richer flavour.
TIP
It is important to stay within the
74°C–79°C range. The eggs should reach
at least 74°C for them to be food safe but
will curdle and scramble if overcooked.
Additionally, cooking to this temperature
range integrates the sugar and thickens
the mixture, resulting in smoother texture.
TIP
TOOLS NEEDED
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result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Medium saucepan
Wooden Spoon
Small bowl
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
25 ninjakitchen.co.uk
Honey Gelato
INGREDIENTS
3 large egg yolks
175ml whipping cream
175ml whole milk
60g strong flavoured honey
(such as forest honey)
Pinch of salt
TOOLS NEEDED
Small bowl
Small saucepan
Whisk
Wooden Spoon
Silicone spatula
Fine-mesh sieve
Thermometer
DIRECTIONS
1. In a small bowl, lightly whisk the egg yolks
and set aside.
2. Place whipping cream, milk, honey and
salt in saucepan and stir to combine.
3. Place saucepan on stove over medium
heat, stirring constantly with a whisk,
wooden spoon or silicone spatula.
4. Whisk in a small amount of the warm
honey mixture into the egg yolks, then
whisk yolks into the saucepan and
continue to cook until temperature
reaches 74-79°C on an instant-read
thermometer.
5. Remove base from heat and pour through
a fine-mesh sieve into an empty tub. Place
tub into an ice bath. Once cooled, place lid
on tub and freeze for at least 24 hours.
6. Remove tub from freezer and remove lid
from tub. Please use the Quick Start Guide
for assembly and processing information.
7. Select GELATO.
8. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
PREP: 5 MINUTES
COOK TIME: 7-10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
24
Gelato
FREEZE TIME
24 HOURS
Add 3 tablespoons of chocolate chips, meringue pieces or
praline as a MIX-IN after processing.
TIP
Coffee Gelato
PREP: 5 MINUTES
COOK TIME: 7–10 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. Place egg yolks and caster sugar into
a small saucepan and whisk until fully
combined and sugar is dissolved.
2. Add whipping cream, milk, instant
espresso and salt to saucepan and stir
to combine.
3. Place saucepan on hob over medium
heat, stirring constantly with a whisk or
silicone spatula. Cook until temperature
reaches 74-79°C on an instant-read
thermometer.
4. Remove base from heat and pour
through a fine-mesh sieve into an empty
tub. Place tub into an ice bath. Once
cooled, place lid on tub and freeze for at
least 24 hours.
5. Remove tub from freezer and remove
lid from tub. Please use the Quick Start
Guide for assembly and processing
information.
6. Select GELATO.
7. Once processing is complete, add
mix-ins or remove gelato from tub and
serve immediately.
INGREDIENTS
3 large egg yolks
80g caster sugar
200ml whipping cream
170ml whole milk
2 teaspoons (2 sachets, about 4g) instant espresso
Pinch of salt
TOOLS NEEDED
Small saucepan
Whisk
Silicone spatula
Thermometer
Fine-mesh sieve
Gelato
FREEZE TIME
24 HOURS
It is important to stay within the 74°C–79°C range. The eggs
should reach at least 74°C for them to be food safe but will
curdle and scramble if overcooked. Additionally, cooking to this
temperature range integrates the sugar and thickens the
mixture, resulting in smoother texture.
TIP
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Ideal recipe for mix-ins.
Refer to pages 26-31 for MIX-IN ideas.
Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
27 ninjakitchen.co.uk
Make one-of-a-kind treats
with extracts & mix-ins
Mix-ins
Mix in chocolate, nuts, sweets, fruit and more to elevate any treat with bursts of flavour.
26
Hard mix-ins
will remain intact.
Mix-ins like chocolate, sweets and nuts
will not be broken down during the
MIX-IN program. We recommend using
mini chocolate chips, mini sweets or
pre-chopped ingredients.
Soft mix-ins
will get broken down.
Mix-ins like cookies and frozen fruit will
end up smaller after the MIX-IN program.
We recommend using bigger pieces of
soft ingredients.
We don't recommend
fresh fruit, sauces and spreads to use as mix-ins.
Adding fresh fruit, fudge and caramel sauces will soften
your treat. Chocolate hazelnut spread and nut butters generally
do not incorporate well. We recommend using frozen fruit or
chocolate/caramel shell toppings with the mix-in program and
only enjoying sauces and spreads as toppings.
FOR ICE CREAM & GELATO ONLY
To make even more flavours, substitute
vanilla extract with 1 teaspoon of fruit,
herb or nut extract.
1.
Make a base
Start by making any base from this
guide & add an extract if desired.
+
3.
Process
Select the program that
matches your base
ICE CREAM
GELATO
LIGHT ICE CREAM
4.
Add mix-ins
With a spoon, create a 4cm
wide hole that reaches the
bottom of the tub.
Add your mix-ins to the
hole in the tub.
5.
Process
Press MIX-IN program.
2.
Freeze
Cover with lid
and freeze for
24 hours
Don't want to wait? Scoop in some shop-bought ice cream into the tub and skip to step 4.
LIGHT
29 ninjakitchen.co.uk
Get creative with mix-ins
Here are some ideas to get you started...
28
Chocolate Caramel Nut Cluster
Base: Vanilla
Extract: N/A
Mix-in: 45g chocolate covered
caramel sweets (broken),
2 tablespoons roasted
hazelnuts (broken)
Banana Chocolate Chunk
Base: Vanilla, Chocolate
Extract: N/A
Mix-in: 1 tbsp banana
chips, broken into pieces,
2 tbsp chocolate chips
Sundae Cone
Base: Vanilla
Extract: N/A
Mix-in: 1 tbsp chocolate shell
topping, 2 tbsp peanuts,
2 tbsp sugar cone pieces
Chocolate Cookies & Cream
Base: Chocolate
Extract: N/A
Mix-in: 3 chocolate sandwich
biscuits, broken
Chocolate Toee Crunch
Base: Chocolate
Extract: N/A
Mix-in: 45g chocolate toee
bar, cut into 1cm slices
Chocolate Cherry Chip
Base: Chocolate
Extract: N/A
Mix-in: 2 tbsp mini chocolate
chips, 45g frozen cherries
Chocolate Chip Cookie Dough
Cookies & Cream
Rocky Road
Base: Vanilla
Extract: N/A
Mix-in: 45g edible frozen
cookie dough chunks +
1 tbsp mini chocolate chips
Base: Vanilla
Extract: Vanilla, as per recipe
Mix-in: 3 chocolate sandwich
biscuits, broken
Base: Chocolate
Extract: N/A
Mix-in: 2 tbsp almonds,
chopped, 2 tbsp chocolate chips,
1 tbsp marshmallow topping
Mint Chocolate Chip Death by ChocolateStrawberry
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp peppermint
extract (Add green food
colouring, optional)
Mix-in: 45g mini chocolate chips
Base: Chocolate
Extract: N/A
Mix-in: 2 tbsp mini chocolate
chips, 2 tbsp brownie bits
Base: Strawberry
Extract: N/A
Mix-in: 2 tbsp freeze dried
strawberries or strawberry flakes
For best results chop or break mix-ins into smaller pieces before adding to your frozen treat.
TIP
3130
For best results chop or break mix-ins into smaller pieces before adding to your frozen treat.
TIP
Chocolate Chip
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 45g mini chocolate chips
Brownie Chunk
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 45g brownie chunks
Peanut Butter Cup
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 45g mini peanut
butter cups
Lemon Vanilla
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp lemon extract
Mix-in: N/A
Orange Cream
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp orange extract
Mix-in: N/A
Coconut Chocolate
Base: Chocolate
Extract: N/A
Mix-in: 57g Bounty® bars,
roughly chopped
Chocolate Coconut Almond Bar
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp Coconut extract
Mix-in: 3 tbsp almonds,
1 tbsp chocolate chips,
1 tbsp coconut flakes
Raspberry
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp Raspberry extract
Mix-in: 2 tbsp freeze dried
raspberries or raspberry flakes
Roasted Pistachio
Base: Vanilla
(leave out vanilla extract)
Extract: 1 tsp almond extract
(Add green food colouring,
optional)
Mix-in: 45g roasted pistachios,
shells removed, chopped
Chocolate Crunch
Base: Chocolate
Extract: N/A
Mix-in: 40g Crunchie® bar,
roughly chopped
Mint Cream Chocolate
Base: Chocolate
Extract: N/A
Mix-in: 6 After Eight®,
roughly chopped
Hazelnut
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 22g Kinder Bueno®,
broken into pieces
Maltesers®
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 40g whole Maltesers®
Honeycomb
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 20g honeycomb,
broken up
Turkish Delight
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 51g bar,
roughly chopped
Rum Raisin
Base: Vanilla
Extract: N/A
Mix-in: 40g raisins (soaked
in 1 tsp rum)
Salted Caramel
Base: Chocolate
Extract: N/A
Mix-in: 2 tbsp salted caramel
Chocolate Flake
Base: Chocolate or Vanilla
Extract: N/A
Mix-in: 1 flake,
32g (broken into 4)
ninjakitchen.co.uk
Get creative with mix-ins (continued)
DIRECTIONS
Place all ingredients in
an empty tub in the
order listed.
Please use the Quick Start
Guide for assembly and
processing information.
Select MILKSHAKE. Once processing is complete,
add mix-ins or RE-SPIN if
desired. Then remove
milkshake from tub and serve
immediately.
Is chocolate too
plain for you?
Before processing,
use a spoon to create
a 4cm hole that reaches
the bottom of the tub.
Pour the milk and
mix-ins into the hole.
Select MILKSHAKE
to process.
Mix up
the flavour
You can also turn any ice cream recipe in this guide into a milkshake. Simply
process your frozen base on the ICE CREAM program first. Then create a hole, add
milk and mix-ins, and process again using the MILKSHAKE program.
TIP
If you would like your milkshake
thinner, add 1-2 tbsp of milk and
select RE-SPIN and process
until desired texture is achieved.
TIP
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or chopped nuts
and harder mix-ins
Use bigger pieces for
softer mix-ins like biscuits
and cereal.
NO
FREEZING
INGREDIENTS
300g chocolate ice cream
125ml whole milk
Thick Chocolate
Milkshake
PREP: 2 MINUTES | MAKES: 1–2 SERVINGS
ENJOY TODAY
MAKE IT DAIRY-FREE Use dairy-free ice cream and either oat
milk or plant-based coee creamer instead of whole milk.
32
35 ninjakitchen.co.uk
Enjoy today
Fresh Strawberry
Milkshake
Enjoy today
Oreo
®
Milkshake
DIRECTIONS
1. Place all ingredients into empty tub
in the order listed, (no need to make
a hole).
2. Please use the Quick Start Guide for
assembly and processing information.
3 Select MILKSHAKE.
4. Once processing is complete, add
mix-ins or RE-SPIN if desired. Then
remove milkshake from tub and serve
immediately.
DIRECTIONS
1. Place ice cream into empty tub. With a
spoon, create a 4cm wide hole that
reaches the bottom of the tub. Add milk
and Oreos® to the hole in the tub.
2. Please use the Quick Start Guide for
assembly and processing information.
3. Select MILKSHAKE.
4. Once processing is complete, add
mix-ins or RE-SPIN if desired. Then
remove milkshake from tub and serve
immediately.
INGREDIENTS
200g vanilla ice cream
85ml whole milk
100g fresh strawberries, stems removed and cut in half
INGREDIENTS
220g vanilla ice cream
100ml whole milk
3 Oreos
®
, broken up
Milkshake Milkshake
NO FREEZING NO FREEZING
PREP: 2 MINUTES
MAKES: 1-2 SERVINGS
PREP: 2 MINUTES
MAKES: 1-2 SERVINGS
34
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INGREDIENTS
4 ripe bananas (approx.), peeled, cut in 1cm pieces
Fresh Fruit
Sorbet
PREP: 5–10 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 4 SERVINGS | BEST WITHIN: 2 WEEKS
DIRECTIONS
Slice bananas or other
fruit into 1cm pieces. It is
important to cut the fruit
into pieces 1cm or smaller.
Add banana into an empty
tub to the MAX FILL line.
With the back of a heavy
kitchen utensil, such as a
ladle or potato masher,
firmly press the bananas
below the MAX FILL line,
compacting them into a
homogenous mixture to
create space for more
bananas.
Continue adding more
banana pieces and
pressing down with a
heavy kitchen utensil until
all banana pieces are
pressed into the tub just
below the MAX FILL line.
Place lid on tub and freeze
for 24 hours.
Remove tub from freezer
and remove lid from tub.
To assemble ready for
processing, refer to Steps
1-5 in the Quick Start Guide.
36
EASY
RECIPE
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Don't like bananas?
Swap in fresh oranges, pineapples, or combine them for even more
flavour. When combining, mix cut fruit before adding to the tub for
a consistent flavour.
Fresh Pineapple Sorbet: 600g ripe pineapple, cut in 1cm pieces
Fresh Orange Sorbet: 5 oranges (approx.) peeled, cut in 1cm pieces
NOTE: Using any other fruits except banana, pineapple and orange for this recipe may damage the unit.
Once bowl is in place,
ensure the unit is
switched on.
Select SORBET.
Once processing is
complete, add mix-ins or
remove sorbet from tub
and serve immediately.
For best results, make sure your fruit is ripe. This will help
release the fruit’s natural juices making for a sweeter treat
and allow the unit to properly process the sorbet.
TIP
Make sure to firmly press the fruit into the tub to release the fruit’s
natural juice. This is an important step when making a sorbet recipe
that doesn't include extra liquid. DO NOT process loose ingredients.
TIP
37 ninjakitchen.co.uk
Use if crumbly for a
creamier result, if not
adding mix-ins.
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39 ninjakitchen.co.uk
Use pineapple in juice, light syrup, or heavy syrup to adjust
the sweetness of your sorbet. Using fruit with no added
sugar may damage the unit.
TIP
No-Prep
Pineapple Sorbet
DIRECTIONS
1. Fill an empty tub to the MAX FILL line
with chunks of fruit. Next, cover
pineapple with liquid from the can.
Don't worry if it doesn't reach the MAX
FILL line, there is no minimum fill. Place
lid on tub and freeze for 24 hours.
2. Remove tub from freezer and remove lid
from tub. Please use the Quick Start
Guide for assembly and processing
information.
3. Select SORBET.
4. Once processing is complete, add
mix-ins or remove sorbet from tub and
serve immediately.
INGREDIENTS
1 can (400g) pineapple chunks or rings
PREP: 2 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Sorbet
FREEZE TIME
24 HOURS
Use if crumbly for a creamier
result, if not adding mix-ins.
38
DIRECTIONS
1. In a large bowl, add the strawberries
and sugar and mash together with
a fork. Stir in water and whisk until
smooth.
2. Pour base through a fine-mesh sieve
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 SORBET.
5. Once processing is complete, add mix-
ins or remove sorbet from tub and serve
immediately.
INGREDIENTS
450g fresh strawberries, trimmed and sliced
75g caster sugar
75g hot water, 60-70°C
TOOLS NEEDED
Large bowl
Whisk
Fine-mesh sieve
Sorbet
FREEZE TIME
24 HOURS
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Strawberry
Sorbet
Use if crumbly for a creamier
result, if not adding mix-ins.
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Pineapple-
Coconut Sorbet
Pimm’s
®
‘Sorbet’
PREP: 2 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
PREP: 2 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
DIRECTIONS
1. Pour pre-mixed Pimm’s® into an empty
tub up to but not beyond the MAX FILL
line. Place lid on tub and freeze for 24
hours.
2. Remove tub from freezer and remove
lid from tub. Please use the Quick Start
Guide for assembly and processing
information.
3. Select SORBET.
4. Once processing is complete, add
mix-ins or remove sorbet from tub and
serve immediately.
INGREDIENTS
2 cans of pre-mixed Pimm’s®
Try topping this sorbet with fresh strawberries, a
wedge of orange and a sprig of mint to recreate
Pimm’s® in a bowl!
TIP
You can use any pre-prepared cocktail mix in this
recipe – so if you prefer an Espresso Martini or
Cosmopolitan, just swap out the Pimm’s® for your
preferred cocktail.
DIRECTIONS
1. Place all ingredients in a medium bowl
and mix well, until 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 SORBET.
5. Once processing is complete, add
mix-ins or remove sorbet from tub and
serve immediately.
INGREDIENTS
110g canned pineapple drained and
100ml canned pineapple juice
200ml full fat coconut milk
2 tablespoons icing sugar
TOOLS NEEDED
Medium bowl
Whisk
TIP
Sorbet Sorbet
FREEZE TIME
24 HOURS
FREEZE TIME
24 HOURS
41 ninjakitchen.co.uk40
Use if crumbly for a creamier
result, if not adding mix-ins.
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43 ninjakitchen.co.uk42
Watermelon
Sorbet
Sorbet
FREEZE TIME
24 HOURS
DIRECTIONS
1. In a small bowl whisk together the
agave syrup with the lime juice.
2. Place watermelon pieces into tub, up to
but not beyond the MAX FILL line. Pour
agave and lime juice over watermelon.
3. 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 from tub and
serve immediately.
INGREDIENTS
2 tablespoons agave syrup
Juice of ½ lime
350g watermelon, chopped
TOOLS NEEDED
Small Bowl
Whisk
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Lemon
Sorbet
DIRECTIONS
1. In a large bowl, whisk together sugar,
golden syrup and warm water until
sugar is dissolved. Add lemon juice and
whisk until fully combined.
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 SORBET.
5. Once processing is complete, add
mix-ins or remove sorbet from tub and
serve immediately.
INGREDIENTS
100g caster sugar
1 tablespoon golden syrup
210ml hot water, 60-70°C
100ml lemon juice
TOOLS NEEDED
Large bowl
Whisk
Sorbet
FREEZE TIME
24 HOURS
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
Use if crumbly for a creamier
result, if not adding mix-ins.
Use if crumbly for a creamier
result, if not adding mix-ins.
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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
G
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F
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47 ninjakitchen.co.uk
Tropical
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
100g melon chunks
100g pineapple chunks
150ml tropical flavoured yogurt
100ml whole milk
TOPPINGS (optional)
Pineapple slices
Mango slices
Toasted coconut flakes
PREP: 5 MINUTES
MAKES: 4 SERVINGS
BEST WITHIN: 2 WEEKS
46
Smoothie
Bowl
FREEZE TIME
24 HOURS
G
L
U
T
E
N
-
F
R
E
E
NOTES
49 ninjakitchen.co.uk
No-prep inspiration chart
Transform ordinary items from your cupboard or fridge into extraordinary delights.
TEXTURE TIP: Customise your treat. Use the RE-SPIN button to make your treat softer and creamier.
48
INGREDIENTS RECIPE TYPE PROCESS PROGRAM
400g canned pineapple Sorbet Fill tub with fruit and juice from can
Cover with lid
and freeze for
24 hours
SORBET
400g canned mango Sorbet Fill tub with fruit and juice from can SORBET
400g canned peaches Sorbet Fill tub with fruit and juice from can SORBET
400g canned pears Sorbet Fill tub with fruit and juice from can SORBET
400g canned mandarin oranges Sorbet Fill tub with fruit and juice from can SORBET
Bottled smoothies Smoothie Bowl
Fill tub no higher than MAX FILL line. Don't worry if it doesn't
reach the line, there is no minimum fill
SMOOTHIE BOWL
Shop bought bottled milk shakes (any flavour) Ice cream ICE CREAM
Whole milk store bought chocolate milk Ice cream ICE CREAM
Bottled protein drinks Light Ice Cream LIGHT ICE CREAM
Bottled latte/pre-prepared iced coee Sorbet SORBET
Canned mango puree Sorbet SORBET
NC300UK_IG_MP_210611_Mv1
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