Cuisinart Mix It In ICE-45C Service manual

For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
Mix It In
™
Soft Serve Ice Cream Maker
Mix It In
ICE-45C
INSTRUCTION AND RECIPE BOOKLET
INSTRUCTION AND RECIPE BOOKLET
IB-6405-CAN

2
IMPORTANT
SAFEGUARDS
When using an electrical appliance, basic
safety precautions should always be followed
to reduce the risk of fire, electric shock, and/
or injury, including the following:
1.
READ ALL INSTRUCTIONS
BEFORE USING.
2. To protect against risk of electric shock,
do not place cord, plug, or base of
appliance in water or any other liquid.
3. Close supervision is necessary when any
appliance is used by or near children.
4. Always unplug appliance from outlet
when not in use, before putting on or
taking off parts, and before cleaning.
5. Avoid contact with moving parts. Keep
hands, hair, clothing, as well as spatulas
and other utensils away from appliance
during operation to reduce the risk of
injury and/or damage to the appliance.
6. Do not operate any appliance with a
damaged cord or plug, or after the
appliance malfunctions, or is dropped or
damaged in any manner. Return the
appliance to the nearest Cuisinart Repair
Center for examination, repair, electrical
or mechanical adjustment.
7. The use of attachments other than those
made by Cuisinart may cause fire,
electric shock or risk of injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge of table
or counter, or touch hot surfaces.
10. Keep hands and utensils out of freezer
bowl while in use to reduce the risk of
injury to persons or to the appliance
itself.
DO NOT USE SHARP OBJECTS
OR UTENSILS INSIDE THE FREEZER
BOWL!
Sharp objects will scratch and
damage the inside of the freezer bowl.
A rubber spatula or wooden spoon may
be used when the appliance is in the
OFF position.
11. This appliance is for household use. Any
servicing other than cleaning and user
maintenance should be done only by
authorized Cuisinart Repair Personnel.
12. Do not use the freezer bowl on flames,
hot plates or stoves. Do not expose to
heat source. Do not wash in dish washer;
doing so may cause risk of fire, electric
shock or injury.
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power supply cord is provided to
reduce the risks resulting from becoming
entangled in or tripping over a longer cord.
Longer extension cords are available and
may be used if care is exercised in their use.
If a long extension cord is used, the marked
electrical rating of the extension cord should
be at least as great as the electrical rating of
the appliance. The longer cord should be
arranged so that it will not drape over the
countertop or tabletop where it can be pulled
on by children or animals, or tripped over.
NOTICE
This appliance has a polarized plug (one
blade is wider than the other). To reduce
the risk of electric shock, this plug will fit in
a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the
plug. If it still does not fit, contact a qualified
electrician. Do not attempt to defeat this
safety feature.

3
CAUTION
This appliance is for household use. Any
servicing other than cleaning and user
maintenance should be performed by an
authorized service representative.
• Do not immerse base in water.
• To reduce the risk of fire or electric
shock, do not disassemble the base.
Note: the base does not contain any
user-serviceable parts.
• Repairs should be made only by
authorized personnel.
• Check voltage to be sure that the voltage
indicated on the name plate agrees with
your voltage.
• Never clean with scouring powders or
hard implements.
CONTENTS
Important Safeguards
. . . . . . . . . . . . . . . . . .
2
Before First Use
. . . . . . . . . . . . . . . . . . . . . . .
3
Freezing Time and Bowl Preparation
. . . . . . .
3
Diagram, Features and Benefits
. . . . . . . . . . .
4
Assembly
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5
Making Soft Serve Ice Cream
. . . . . . . . . . . .
5
Recommended Mix-ins
. . . . . . . . . . . . . . . . . .
6
Safety Feature
. . . . . . . . . . . . . . . . . . . . . . . .
6
Cleaning and Storage Instructions
. . . . . . .
6-7
Troubleshooting
. . . . . . . . . . . . . . . . . . . . . . .
7
Recipes
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8
Warranty
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
23
INTRODUCTION
Get ready to enjoy professional-quality soft
ice cream, yogurt, sorbet and sherbet right
at home, with your new Cuisinart
®
Mix It In
™
Soft Serve Ice Cream Maker. Not only can
you make all of your favorites, but with three
built-in condiment dispensers, you can make
them extra delicious! With the pull of a tab,
sprinkles, chips and other toppings mix right
into your frozen dessert as you fill up cones
or bowls. Operation is fully automatic, so just
pick a recipe from the ones we’ve included, put
the ingredients in the bowl, and turn the dial!
BEFORE USING
FOR THE FIRST TIME
DO NOT immerse this product in water. Wipe
it with a moist cloth. Wash the lid, freezer
bowl, mixing arm, condiment containers,
condiment chute and drip tray in warm soapy
water to remove any dust or residue from the
manufacturing and shipping process. DO
NOT clean any of the parts with abrasive
cleaners or hard implements. DO NOT
immerse unit in water or put unit under
running water. Clean with a damp cloth only.
FREEZING TIME AND
BOWL PREPARATION
The freezer bowl must be completely frozen
before you begin your recipe. Before freezing,
wash and dry the bowl. Wrap it in a plastic
bag to prevent freezer burn. We recommend
that you place the freezer bowl in the back of
your freezer where it is coldest.
Be sure to
place the freezer bowl on a flat surface in
its upright position for even freezing.
The
length of time needed to reach the frozen
state depends on how cold your freezer is.
For the most convenient frozen desserts,
leave your freezer bowl in the freezer
at all times. You can take it out any time for
immediate use. In general, freezing time
should be a minimum of 12 hours. To
determine whether the bowl is completely
frozen, shake it. If you do not hear liquid
moving, the cooling liquid is frozen.
Reminder:
Your freezer should be set to 0°F
(-18°C) to ensure proper freezing of all foods.

4
FEATURES AND BENEFITS
1.
Easy-lock Lid with Window
–
Lid is
designed to remove and lock easily. An
ingredient window allows you to pour
ingredients directly through the top and
watch the freezing process.
2.
Mixing Arm (not shown)
–
Mixes and
aerates ingredients in freezer bowl to
create smooth soft ice cream.
3.
1
1
⁄
1⁄ 1
2
⁄2⁄
-
Quart (1.4 L) Freezer Bowl (not
shown)
–
Contains cooling liquid within a
double-insulated wall to create fast and
even freezing. Double wall keeps the
bowl cool and at an even temperature.
4. Three
Condiment Containers
–
Dispense the mix-ins of your choice.
The front condiment container with a
curved edge dispenses small mix-ins
such as sprinkles. Two rectangular
condiment containers dispense larger
mix-ins such as mini M&M
®
s or
mini chocolate morsels.
5. Condiment Dispensing Levers
–
Pull out one of three levers to add the
mix-ins of your choice into your
soft ice cream.
6. Condiment Chute
–
Mix-ins are
dispensed from the chute into your ice
cream cone or bowl while you dispense
ice cream. Removable for easy cleaning.
7. Dispensing Bracket with Handle
–
Dispenses the soft ice cream when
handle is pulled down. Removable for
easy cleaning.
8. Base
–
Contains heavy-duty motor
strong enough to make and dispense
ice cream.
9. ON/OFF Power Dial
10. Cone Holder
–
Conveniently holds a
stack of extra ice cream cones. Can hold
both flat and pointed-bottom cones.
11. Removable Drip Tray
–
11. Removable Drip Tray –11. Removable Drip Tray
Can be removed
for easy cleaning. Dot in center of tray
indicates where to place the ice cream
cone.
1
2
.
Mix-in Gauge
–
Check the size of mix-ins
by dropping them through. Mix-ins that
do not fit through will clog the ice cream
maker.
1
3
. Rubber Feet
–
Nonslip feet keep base
stationary during use.
1
4
5
10
9
8
7
6
11
13
12

5
ASSEMBLY
1. Insert the condiment containers into the
indent on the top side of the ICE-45C so
that they are firmly in place. The
condiment container with the rounded
edge should be inserted into the front
space.
2. Place the small narrow cover over the
condiment containers.
3. Attach the dispenser with handle by
inserting the tab into the slot under the
dispensing area, then push the dispenser
upwards until it locks into place. (Make
sure the handle is in the upright position.)
4. Slide the condiment chute into the
space provided under the condiment
containers. Be sure to slide it all the way
in until it stops.
5. Place the drip tray on the base under
the dispenser.
6. Push the mixing arm into the hole on the
bottom of the lid.
7. Insert the freezer bowl. Make sure that it
is securely in place.
8. Put the lid with mixing arm attached over
the freezer bowl and push down until it
clicks securely in place. To remove lid,
push in and lift the two side tabs.
MAKING SOFT SERVE
ICE CREAM AND
FROZEN DESSERTS
1. Fill the condiment containers with the
desired mix-ins. Place small mix-ins
such as sprinkles in the front condiment
container with the curved edge. Place
large mix-ins such as mini M&M
®
s or
mini chocolate morsels in the rectangular
condiment containers.
NOTE:
Do not place liquid condiments
in the condiment containers.
2. Use Cuisinart’s recipes from the pages
that follow. Do not fill the freezer bowl
higher than ½" (1.25 cm) from the top,
as the ingredients will increase in volume
during the freezing process. For best
results, prepare ingredients in a container
from which it is easy to pour.
3. Remove the freezer bowl from the freezer.
(Remove plastic bag if you have wrapped
freezer bowl.) Lift the lid and place freezer
bowl inside the base.
NOTE:
Bowl will begin to defrost quickly
once it has been removed from freezer.
Use it immediately after removing from
freezer.
4. Push the mixing arm into the hole on the
bottom of the lid.
5. Place lid with mixing arm on base and
push down until it locks in place.

6
6. Turn the power dial to the ON position.
Mixing arm will begin to turn.
7. Add ingredients to the freezer bowl by
pouring them through the opening in
the lid.
8. Soft ice cream will be finished in as little
as 20 minutes. The time will depend on
the recipe and volume of the dessert
you are making. If ingredients are
refrigerated, ice cream making time will
be reduced.
NOTE:
You must watch the ice cream to
determine when to dispense. If you wait
too long, ice cream may get too thick to
dispense. If this happens, remove the
bowl, scoop out and enjoy the ice cream.
9. Hold an ice cream cone or bowl one
inch below the ice cream chute and pull
down the handle to dispense the soft ice
cream. Turn cup or bowl as you dispense
to swirl ice cream.
10.
Pull out
one, two or all three condiment
dispen sing levers to add the mix-ins
of your choice into your soft ice cream
or dessert. To stop the flow of mix-ins,
push in the dispensing levers.
11. When finished filling the cone or bowl,
push the handle back up to stop the
flow of ice cream.
NOTES:
Some liquid may initially come
out of the dispensing bracket when the
handle is first pulled down. Use a cup to
collect this liquid, then proceed with
filling the first bowl or cone.
Do not store frozen desserts in the
freezer bowl. Desserts will stick to
the side of the freezer bowl and may
damage the bowl. Store only in an
airtight container.
The ice cream will lose its soft
consistency and harden after it is
stored in the freezer.
RECOMMENDED MIX-INS
These items can be found in most well-
stocked grocery stores and specialty
grocery/gourmet food stores.
The location of the items will depend upon
the individual store (for example, some items
will be found near the ice cream and ice
cream cones while others may be found in
the baking section).
Mini M&M
®
s*
Mini chocolate morsels*
Confetti sprinkles
Chocolate sprinkles
Caramel sprinkles
Praline crunch
Critter crunch or other decorative
crunch bits
Almond brickle bits/chips
*NOTE:
Do not use full sized M&M
®
s or
chocolate morsels, they are too large to
dispense. Use the mix-in gauge to make sure
mix-ins are not too large. If they do not fit
through the hole in the gauge, then they will
clog the unit.
SAFETY FEATURE
The Cuisinart
®
Mix It In
™
Soft Serve Ice
Cream Maker is equipped with a safety
feature that automatically stops the unit if the
motor overheats. This may occur if the
dessert is extremely thick or if the unit has
been running for an excessively long period
of time, or if added condiments are too large.
If ice cream is too thick to dispense, remove
the bowl and eat the ice cream.
DISASSEMBLING
FOR CLEANING
1.
Remove the lid and disconnect the mixing
paddle.
2.
Lift the freezer bowl up and out of the
base.
3. Remove the condiment chute by
pulling
it toward you.
4. Remove the di
spen
sing bracket with
handle by
pushing the button located on
the centre of the face of the dispenser
down
and pulling it down and out
towards you.

7
TROUBLESHOOTING
Problem
Solution
Ice cream is
not ready in
recommended
time.
Check recipe to make sure
that the ingredients are
correct. Keep the freezer
bowl in the freezer for a
longer amount of time
before making ice cream.
Do not let freezer bowl sit
outside of the freezer for
more than 5 minutes before
making ice cream. Make
sure your freezer is set to
0˚F (-18°C).
Ice cream is
not dispensing.
The ice cream may be too
thick. Check the processing
time. Check recipe to make
sure that the ingredients are
correct. Remove the bowl,
scoop out and eat the ice
cream.
Motor stalls.
The ice cream may be
too thick. Check the
processing time. Turn off
ice cream maker. Clean
ice cream maker and put
freezer bowl in the freezer.
Make a new batch once
the bowl is frozen for the
recommended amount of
time.
Mix-ins are not
dispensing.
Check the condiment chute
to make sure that mix-ins
are not stuck. Clean and
dry the chute. Check mix-
ins to make sure that they
are not melting. Clean and
dry condiment dispensers.
Check for jammed mix-ins.
Mix-ins may be too large.
The mixing arm
is not turning.
Check to make sure there
is no ice in the freezer bowl.
Check to see if unit is on.
The ice cream may be too
thick.
CLEANING
1.
Unplug your Cuisinart
®
Mix It In
™
Soft
Serve Ice Cream Maker before
cleaning.
2.
Base:
Wipe with a damp cloth and dry.
Never use abrasives or immerse
in water.
3.
Freezer Bowl and Lid:
Wash by hand in
warm soapy water and dry thoroughly.
DO NOT PUT IN THE DISHWASHER.
DO NOT CLEAN WITH ABRASIVE
CLEANSERS OR IMPLEMENTS.
4.
Handle with Dispensing Bracket:
Wash
thoroughly by hand in warm soapy water.
Be sure to eliminate all ice cream residue
by cleaning the dispensing while it is
opened (with the handle pushed down)
and closed (with handle up).
5.
Mixing Arm, Condiment Containers,
Condiment Chute and Drip Tray:
Wash
by hand in warm soapy water and dry
thoroughly. These parts are also top rack
dishwasher-safe. Be careful not to
remove the small rubber pads that are
located inside the condiment containers
when cleaning. The rubber pads are a
part of the condiment containers and are
not removable.
STORAGE
DO NOT put freezer bowl in freezer if bowl is
wet. DO NOT store lid, mixing arm, base, drip
tray or condiment containers in the freezer.
You may store the freezer bowl in the freezer,
in its upright position, for convenient,
immediate use. Before freezing, wrap the
bowl in a plastic bag to prevent freezer burn.
Do not store frozen desserts in the freezer
bowl. Transfer desserts to an airtight
container for longer storage in the freezer.
When filled condiment containers are not in
use, store in a cool, dark place. Empty
containers if not used once a week. Start
with fresh mix-ins so they don’t spoil.
NOTE:
The ice cream will lose its soft
consistency and harden after it is stored in
the freezer.

8
RECIPES
Quick & Easy Ice Cream
Simple Vanilla
. . . . . . . . . . . . . . . . . . . . . . . .
8
Simple Chocolate
. . . . . . . . . . . . . . . . . . . . .
9
Strawberry
. . . . . . . . . . . . . . . . . . . . . . . . . . .
9
Mint
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Coffee
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
10
Cheesecake
. . . . . . . . . . . . . . . . . . . . . . . .
11
Peanut Butter
. . . . . . . . . . . . . . . . . . . . . . . .
11
Tropical Fruit
. . . . . . . . . . . . . . . . . . . . . . . .
12
Banana
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
12
Coconut
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Pumpkin Sp’Ice
. . . . . . . . . . . . . . . . . . . . . . .
13
Frozen Yogurt
Vanilla
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14
Chocolate
. . . . . . . . . . . . . . . . . . . . . . . . . .
14
Mocha Latte
. . . . . . . . . . . . . . . . . . . . . . . .
15
Red Raspberry
. . . . . . . . . . . . . . . . . . . . . .
15
Strawberry Banana
. . . . . . . . . . . . . . . . . . .
16
Cherry Vanilla
. . . . . . . . . . . . . . . . . . . . . . .
16
Sorbet & Sherbet
Blueberry
. . . . . . . . . . . . . . . . . . . . . . . . . . .
17
Fresh Lemon
. . . . . . . . . . . . . . . . . . . . . . . .
17
Dark Chocolate
. . . . . . . . . . . . . . . . . . . . . .
18
Orange Creamsicle
. . . . . . . . . . . . . . . . . . .
19
Peaches & Cream
. . . . . . . . . . . . . . . . . . . .
19
Piña Colada
. . . . . . . . . . . . . . . . . . . . . . . . .
20
Root Beer Float
. . . . . . . . . . . . . . . . . . . . . .
20
Dairy Free Frozen Dessert Treats
Banana Maple Tofu Frozen Dessert
. . . . .
21
Chocolate Velvet Tofu Frozen Dessert
. . .
21
SIMPLE VANILLA
ICE CREAM
Makes about ten ½-cup (125 ml) servings
1 cup (250 ml) whole milk, well chilled
¾ cup (175 ml) granulated sugar
2 cups (500 ml) heavy cream,
well chilled
1 to 2 teaspoons (5 to 10 ml) pure vanilla
extract, to taste
Place milk and sugar in a medium bowl.
Use a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until the sugar
is dissolved. Stir in the heavy cream and
vanilla to taste. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
• calc. 60mg • fiber 0g
Lower Fat Variation:
1 cup (250 ml) reduced fat milk (2%)
¾ cup (175 ml) granulated sugar
2 cups (500 ml) half-and-half,
well chilled
1 to 2 teaspoons (5 to 10 ml) pure vanilla
extract, to taste
Mix and freeze as above.
Nutritional information per serving:
Calories 132 (40% from fat) • carb. 18g • pro. 2g
• fat 6g • sat. fat 4g • chol. 29mg • sod. 32mg
• calc. 81mg • fiber 0g

9
SIMPLE CHOCOLATE
ICE CREAM
Makes about ten ½-cup (125 ml) servings
²⁄
³
²⁄³ ²⁄
cup (150 ml) unsweetened cocoa
powder (Dutch process preferred)
½ cup (125 ml) granulated sugar
¹⁄
³
¹⁄³ ¹⁄
cup (75 ml) firmly packed
brown sugar
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
Place the cocoa and sugars in a medium
bowl; stir with a whisk to combine and
remove any lumps. Add the whole milk and
use a hand mixer (about 1 to 2 minutes on
low speed) or whisk to combine the milk
with the cocoa powder and sugars until they
are dissolved. Stir in the heavy cream and
vanilla. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 255 (62% from fat) • carb. 23g • pro. 3g
• fat 18g • sat. fat 12g • chol. 69mg • sod. 33mg
• calc. 75mg • fiber 3g
STRAWBERRY
ICE CREAM
Makes about ten ½-cup (125 ml) servings
8 ounces (240 g) very red, ripe
strawberries – fresh summer
berries or frozen berries, thawed
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
¼ teaspoon (1 ml) pure vanilla extract
²⁄
³
²⁄³ ²⁄
cup (150 ml) whole milk
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) heavy cream
Place strawberries, granulated sugar, vanilla,
and whole milk in a blender jar or food
processor fitted with the metal “s” blade,
and blend on high speed until completely
smooth and homogenous, about 40 to 50
seconds. Pour into a bowl and stir in heavy
cream. If not making ice cream immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 178 (60% from fat) • carb. 17g • pro. 1g
• fat 12g • sat. fat 8g • chol. 46mg • sod. 20mg
• calc. 43mg • fiber 1g

10
MINT ICE CREAM
Makes about ten ½-cup (125 ml) servings
1 cup (250 ml) whole milk,
well chilled
¾ cup (175 ml) granulated sugar
2 cups (500 ml) heavy cream,
well chilled
1 teaspoon (5 ml) mint extract
(may use peppermint or spearmint)
4-5 drops green or pink food colouring
Place milk and sugar in a medium bowl.
Use a hand mixer (about 1 to 2 minutes on
low speed) or a whisk to mix until the sugar
is dissolved. Stir in the heavy cream and
mint extract. Add food colouring in drops
to reach desired color. If not freezing
immediately, cover and refrigerate until
ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
For mint chip ice cream:
add mini
chocolate morsels.
Nutritional information per serving:
Calories 238 (68% from fat) • carb. 17g • pro. 2g
• fat 19g • sat. fat 12g • chol. 69mg • sod. 30mg
• calc. 60mg • fiber 0g
COFFEE ICE CREAM
Makes about ten ½-cup (125 ml) servings
1 cup (250 ml) whole milk,
well chilled
½ cup (125 ml) granulated sugar
¼ cup (50 ml) packed brown sugar
1-1½ tablespoons (5 to 7 ml)
instant espresso or coffee, to taste
2 cups (500 ml) heavy cream,
well chilled
1 teaspoon (5 ml) pure vanilla extract
Place milk, both sugars, and espresso
powder in a medium bowl. Use a hand mixer
(about 1 to 2 minutes on low speed) or a
whisk to mix until the sugar is dissolved,
about 1 to 2 minutes on low speed. Stir in
the heavy cream and vanilla to taste. If not
making ice cream immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 257 (67% from fat) • carb. 19g • pro. 3g
• fat 19g • sat. fat 12g • chol. 72mg • sod. 44mg
• calc. 95mg • fiber 0g

11
CHEESECAKE
ICE CREAM
Makes about ten ½-cup (125 ml) servings
16 ounces (480 g) lowfat cream
cheese, cut into 1-inch (2.5 cm)
pieces,
at room temperature
1 can (14 ounces [420 ml]) fat free
sweetened condensed milk
1 cup (250 ml) fat free half-and-half
1 teaspoon (5 ml) pure vanilla extract
½ teaspoon (2 ml) pure lemon extract
½ teaspoon (2 ml) pure almond
extract
Place cream cheese and sweetened
condensed milk in a medium bowl. Use a
hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until smooth. Stir in
the half-and-half and extracts. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g
• fat 8g • sat. fat 5g • chol. 19mg • sod. 317mg
• calc. 189mg • fiber 0g
PEANUT BUTTER
ICE CREAM
Creamy peanut butter ice cream is a favourite
of kids of all ages.
Makes about ten ½-cup (125 ml) servings
1 cup (250 ml) creamy peanut butter
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
1 cup (250 ml) whole milk
1½ cups (375 ml) half-and-half
1 teaspoon (5 ml) pure vanilla extract
Place peanut butter and sugar in a medium
bowl. Stir with a whisk until smooth. Add
milk and stir until smooth and sugar is
dissolved. Stir in half-and-half and vanilla. If
not freezing immediately, cover and place in
refrigerator until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 265 (58% from fat) • carb. 21g • pro. 8g
• fat 18g • sat. fat 6g • chol. 17mg • sod. 150mg
• calc. 76mg • fiber 2g

12
TROPICAL FRUIT
ICE CREAM
Citrus is blended with mango and papaya for
a tropical flavour that everyone will love.
Makes about ten ½-cup (125 ml) servings
²⁄
³
²⁄³ ²⁄
cup (150 ml) orange or tangerine
juice concentrate, thawed
²⁄
³
²⁄³ ²⁄
cup (5 ounces [150 ml]) mango
purée*
²⁄
³
²⁄³ ²⁄
cup (5 ounces [150 ml]) papaya
purée*
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
½ tablespoon (7 ml) fresh lemon juice
½ teaspoon (2 ml) pure vanilla extract
²⁄
³
²⁄³ ²⁄
cup (150 ml) whole milk
²⁄
³
²⁄³ ²⁄
cup (150 ml) heavy cream
Place the orange juice concentrate, mango
purée, papaya purée, sugar, lemon juice,
vanilla, and milk in a blender jar. Blend on
high speed until smooth and homogenous,
about 1 minute. Transfer to a bowl and stir
in heavy cream. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
*Available in the frozen food section of
well-stocked grocery stores. Fruit purées
can also be made by puréeing fresh or
frozen thawed fruit.
Nutritional information per serving:
Calories 159 (35% from fat) • carb. 25g • pro. 1g
• fat 6g • sat. fat 4g • chol. 24mg • sod. 17mg
• calc. 39mg • fiber 1g
BANANA ICE CREAM
Makes about ten ½-cup (125 ml) servings
2 medium bananas, ripe but not
overripe, cut into 1-inch pieces
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
1 tablespoon (15 ml) fresh lemon
juice
¾ cup (175 ml) whole milk
½ teaspoon (2 ml) pure vanilla extract
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) heavy cream
1 to 2 drops yellow food colouring to give
the yellow banana colour, optional
Place the bananas, granulated sugar, lemon
juice, whole milk, and vanilla in a blender jar
and blend on high speed for 40 to 50
seconds until smooth, creamy and
completely homogenous. Transfer to a bowl
and stir in the heavy cream. Add yellow food
colouring if using. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 193 (56% from fat) • carb. 20g • pro. 1g
• fat 12g • sat. fat 7g • chol. 46mg • sod. 21mg
• calc. 44mg • fiber 0g
For Chocolate Banana Ice Cream:
Add ¼
cup (50 ml) unsweetened cocoa powder and
¼ cup (50 ml) chocolate syrup to the blender
along with the first 5 ingredients and blend
as directed.

13
COCONUT ICE CREAM
Makes about ten ½-cup (125 ml) servings
²⁄
³
²⁄³ ²⁄
cup (150 ml) sweetened coconut
flakes
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
1 cup (250 ml) lite coconut milk
(do not use regular)
½ teaspoon (2 ml) coconut extract
½ teaspoon (2 ml) pure vanilla extract
1 cup (250 ml) whole milk
1¼ cups (300 ml) heavy cream
Place the coconut flakes, granulated sugar,
lite coconut milk, and both extracts in jar of
a blender in that order. Blend on high speed
until smooth and homogenous, about 40 to
50 seconds. Transfer to a bowl and stir in
the milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing ice cream.
Nutritional information per serving:
Calories 206 (62% from fat) • carb. 18g • pro. 2g
• fat 15g • sat. fat 10g • chol. 44mg • sod. 37mg
• calc. 49mg • fiber 0g
PUMPKIN SP’ICE
CREAM
Makes about ten ½-cup (125 ml) servings
1¼ cups (300 ml) whole milk
¾ cup (175 ml) packed light or
dark brown sugar
1½ tablespoons (25 ml) molasses or
dark corn syrup
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) pumpkin purée
(solid pack pumpkin)
1 teaspoon (5 ml) cinnamon
¾ teaspoon (3.75 ml) ginger
¹⁄
8
¹⁄8¹⁄
teaspoon (0.5 ml) freshly ground
nutmeg
1½ cups (375 ml) heavy cream
1 teaspoon (5 ml) pure vanilla extract
Place 1 cup (250 ml) of the milk in jar of a
blender with the brown sugar, molasses,
pumpkin purée, cinnamon, ginger, and
nutmeg. Blend on high speed until smooth
and homogenous, about 30 seconds.
Transfer to a bowl and stir in the remaining
cold milk and cream. If not making ice cream
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If ice cream is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups or cones, adding mix-ins while
dispensing.
Nutritional information per serving:
Calories 217 (58% from fat) • carb. 21g • pro. 2g • fat 14g
• sat. fat 9g • chol. 53mg • sod. 35mg
• calc. 85mg • fiber 1g

14
VANILLA FROZEN
YOGUR
T
Makes about ten ½-cup (125 ml) servings
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) whole milk
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
2½ cups (625 ml) fat free or lowfat
vanilla yogurt
1 teaspoon (5 ml) pure vanilla extract
Place whole milk and sugar in a medium
bowl. Use a hand mixer (about 1 to 2
minutes on low speed) or a whisk to mix
until sugar is dissolved. Stir in the yogurt
and vanilla. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 99 (10% from fat) • carb. 19g • pro. 4g
• fat 1g • sat. fat 1g • chol. 6mg • sod. 54mg
• calc. 126mg • fiber 0g
CHOCOLATE FROZEN
YOGURT
Makes about ten ½-cup (125 ml) servings
1 cup (250 ml) whole milk, warmed to
a simmer
8 ounces (240 g) semisweet
chocolate, chopped (may use
semisweet chocolate morsels)
¼ cup (50 ml) granulated sugar
2 cups (500 ml) fat free or lowfat
yogurt
1 teaspoon (5 ml) pure vanilla extract
Stir the chocolate and sugar into the warmed
milk. Stir until chocolate is completely
melted and sugar is dissolved. Let come to
room temperature. Add the yogurt and
vanilla and stir with a whisk until completely
combined. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 179 (44% from fat) • carb. 23g • pro. 5g
• fat 10g • sat. fat 6g • chol. 4mg • sod. 41mg
• calc. 121mg • fiber 1g

15
MOCHA LATTE
FROZEN YOGURT
A frozen yogurt with coffeehouse flavours.
Makes about ten ½-cup (125 ml) servings
¾ cup (175 ml) whole milk
¹⁄
³
¹⁄³ ¹⁄
cup (75 ml) packed brown sugar
2 tablespoons (30 ml) granulated
sugar
1½-2 tablespoons (25 to 30 ml)
unsweetened cocoa powder,
to taste
1½-2 tablespoons (25 to 30 ml) instant
espresso powder, to taste
2 cups (500 ml) fat free or lowfat
vanilla yogurt
¹⁄
³
¹⁄³ ¹⁄
cup (75 ml) half-and-half
1 teaspoon (5 ml) pure vanilla extract
Place milk, both sugars, cocoa powder, and
espresso powder in a medium bowl. Use a
hand mixer (about 1 to 2 minutes on low
speed) or a whisk to mix until the sugar is
dissolved. Stir in the yogurt, half-and-half,
and vanilla until well blended. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 99 (15% from fat) • carb. 18g • pro. 3g
• fat 2g • sat. fat 1g • chol. 6mg • sod. 43mg
• calc. 118mg • fiber 0g
RED RASPBERRY
FROZEN YOGURT
Makes about ten ½-cup (125 ml) servings
12 ounces (360 g) fresh red
raspberries (or frozen, thawed)
¾ cup (175 ml) granulated sugar
¼ cup (50 ml) fresh lime juice
½ cup (125 ml) whole milk
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) fat free or lowfat
vanilla yogurt
Place the raspberries, sugar, and lime juice
in a blender jar (or food processor fitted with
the metal “s” blade) and blend on high until
smooth and homogenous. If desired pour
through a fine mesh sieve to strain out the
seeds (press with the back of a wooden
spoon or spatula). Transfer raspberry liquid
to a medium bowl. Stir in milk and yogurt
with a whisk. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 113 (3% from fat) • carb. 26g • pro. 2g
• fat 0g • sat. fat 0g • chol. 2g • sod. 27mg
• calc. 75mg • fiber 1g

16
STRAWBERRY BANANA
FROZEN YOGURT
Makes about ten ½-cup (125 ml) servings
1 large (about 6 ounces [170 g])
banana, peeled and cut into
1-inch (2.5 cm) pieces
8 ounces (240 g) fresh (hulled) or
frozen, thawed strawberries
½ cup (125 ml) granulated sugar
½ cup (125 ml) whole milk
¼ cup (50 ml) orange juice
concentrate, thawed
½ teaspoon (2 ml) pure vanilla extract
1½ cups (375 ml) fat free or lowfat
vanilla yogurt
Place the banana, strawberries, sugar, milk,
orange juice concentrate, and vanilla in a
blender jar (or food processor fitted with the
metal “s” blade) and blend on high until
smooth and homogenous. Transfer to a
medium bowl and stir in yogurt with a whisk.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 113 (7% from fat) • carb. 24g • pro. 4g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 33mg
• calc. 89mg • fiber 1g
CHERRY VANILLA
FROZEN YOGURT
Makes about ten ½-cup (125 ml) servings
12 ounces (360 g) pitted sweet
cherries, fresh, canned and drained
(measure after draining), or frozen,
thawed
1 cup (250 ml) whole milk
¼ cup (50 ml) granulated sugar
1 teaspoon (5 ml) pure vanilla extract
1½ cups (375 ml) lowfat or fat free
vanilla yogurt
Place the cherries, whole milk, granulated
sugar, and vanilla in a blender jar and
blend on high speed for 40 to 50 seconds
until smooth, creamy and completely
homogenous. Transfer to a bowl and stir in
the yogurt. If not freezing immediately, cover
and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 84 (10% from fat) • carb. 17g • pro. 3g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 34mg
• calc. 95mg • fiber 1g

17
BLUEBERRY SORBET
Makes about ten ½-cup (125 ml) servings
1¹⁄
³
1¹⁄³ 1¹⁄
cups (325 ml) granulated sugar
²⁄
³
²⁄³ ²⁄
cup (150 ml) water
2 pounds (1 kg) fresh or frozen
blueberries (wild if possible)
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) light corn syrup
Combine the sugar and water in a medium
saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Stir in blueberries and
cook until they pop open. Allow to cool for
10 to 15 minutes. When cool, transfer the
blueberry mixture to a blender and add the
lemon juice; blend on high speed until
smooth and homogenous; stir in corn syrup.
Pour mixture through a fine mesh strainer to
remove seeds. Cover and chill for at least 4
hours before freezing.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 139 (2% from fat) • carb. 35g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 6mg • fiber 1g
FRESH LEMON SORBET
Bits of fresh citrus zest add a burst of flavor to
these refreshing sorbets.
Makes about eight ½-cup (125 ml) servings
2 cups (500 ml) sugar
2 cups (500 ml) water
1½ cups (375 ml) freshly squeezed
lemon juice
1 tablespoon (15 ml) finely chopped
lemon zest*
Combine the sugar and water in a medium
saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Cool completely. This
is called a simple syrup, and may be made
ahead in larger quantities to have on hand
for making citrus sorbets. Allow to cool
completely. When cool, add the lemon juice
and zest; stir to combine. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carb. 54g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg
• calc. 5mg • fiber 0g
Fresh Lime Sorbet:
Substitute 1½ cups
(375 ml) freshly squeezed lime juice for the
lemon juice and 1 tablespoon (15 ml) finely
chopped lime zest for the lemon zest.

18
Fresh Lemon-Lime Sorbet:
Use half lemon
juice and half lime juice and ½ tablespoon
(7 ml) each of finely chopped lemon and
lime zest.
Fresh Pink Grapefruit Sorbet:
Substitute
1½ cups (375 ml) freshly squeezed pink
grapefruit juice for the lemon juice, and 1
tablespoon (15 ml) finely chopped grapefruit
zest for the lemon zest. Add ¼ cup (50 ml)
orgeat syrup to the mixture (orgeat syrup is
used for cocktails such as a mai tai or
scorpion and can be found with the drink
mixers in most grocery stores).
*When zesting a lemon or lime use a
vegetable peeler to remove the coloured
part of the citrus rind.
DARK CHOCOLATE
SORBET
Makes about ten ½-cup (125 ml) servings
2½ cups (625 ml) water
1½ cups (375 ml) brown sugar, packed
1½ cups (375 ml) unsweetened
cocoa powder
1 teaspoon (5 ml) cinnamon
1 tablespoon (15 ml) pure
vanilla extract
Combine the water and sugar in a 3½ quart
(3.3 L) saucepan and place over medium
heat. Stir until the sugar dissolves. Whisk in
the cocoa and cinnamon; bring mixture to a
simmer. Simmer for 3 minutes, stirring
constantly. Remove from heat and pour
through a fine strainer into a bowl. Stir in the
vanilla. Cover and chill in the refrigerator for
8 hours.
Stir the chilled mixture. Turn on ice cream
maker and pour in ingredients. Allow to mix
and freeze until desired serving consistency
is reached. Begin checking consistency after
12 to 15 minutes of freezing. If sorbet is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 151 (11% from fat) • carb. 37g • pro. 2g
• fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg
• calc. 44mg • fiber 4g

19
ORANGE CREAMSICLE
SHERBET
Makes about eight ½-cup (125 ml) servings
1¾ cups (a 12-ounce [425 ml] can)
frozen orange juice concentrate,
thawed
¼ cup (50 ml) granulated sugar
1½ cups (375 ml) whole milk
2 teaspoons (10 ml) pure vanilla
extract
½ cup (125 ml) fat free or regular
half-and-half
Place the orange juice concentrate, sugar,
milk, and vanilla in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Transfer to a medium bowl
and stir in half-and-half with a whisk. If not
freezing immediately, cover and refrigerate
until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 142 (11% from fat) • carb. 29g • pro. 2g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 46mg
• calc. 85mg • fiber 0g
PEACHES & CREAM
SHERBET
Makes about eight ½-cup (125 ml) servings
1 pound (500 g) peach slices
(fresh or frozen, thawed)
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
½ cup (125 ml) peach nectar or juice
1½ tablespoons (25 ml) fresh lemon
juice
¾ cup (175 ml) whole milk
¾ cup (175 ml) fat free or regular
half-and-half
¼ teaspoon (1 ml) pure almond
extract, optional
Place the peaches, sugar, peach nectar, and
lemon juice in a blender jar (or food
processor fitted with the metal “s” blade)
and blend on high until smooth and
homogenous. Add milk and blend until
homogenous. Add almond extract if using.
Transfer to a bowl and stir in half-and-half. If
not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen sherbet.
Nutritional information per serving:
Calories 122 (8% from fat) • carb. 27g • pro. 2g
• fat 1g • sat. fat 1g • chol. 4mg • sod. 51mg
• calc. 50mg • fiber 1g

20
PIÑA COLADA
SHERBET
Makes about ten ½-cup (125 ml) servings
1 20-ounce (600 ml) can pineapple
tidbits or chunks, packed in juice,
not drained
¹⁄
³
¹⁄³ ¹⁄
cup (75 ml [medium pack])
sweetened coconut flakes
²⁄
³
²⁄³ ²⁄
cup (150 ml) granulated sugar
1 tablespoon (15 ml) fresh lime juice
¾ cup (175 ml) whole milk
1 cup (250 ml) lite coconut milk
1 teaspoon (5 ml) pure vanilla or rum
extract
Place the pineapple, coconut, sugar,
coconut milk and lime juice in a blender jar
(or food processor fitted with the metal “s”
blade) and blend on high until smooth and
homogenous. Stir in milk with a whisk.
If not freezing immediately, cover and
refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If frozen yogurt is not
thick enough, pour back into the freezer
bowl and continue mixing/freezing until
desired consistency is reached, checking
every few minutes.
Serve in cups or cones, adding mix-ins while
dispensing frozen yogurt.
Nutritional information per serving:
Calories 157 (20% from fat) • carb. 31g • pro. 2g
• fat 4g • sat. fat 3g • chol. 4mg • sod. 26mg
• calc. 47mg • fiber 1g
ROOT BEER FLOAT
SHERBET
Tastes just like the soda shop favorite.
Makes about ten ½-cup (1125 ml) servings
2 12-ounce (350 ml) bottles root beer,
allowed to go flat or somewhat flat
½ cup (125 ml) lowfat sweetened
condensed milk
½ cup (125 ml) lowfat or regular
half-and-half
Place all ingredients in a medium bowl and
stir to blend. If not freezing immediately,
cover and refrigerate until ready to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sherbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups or cones, adding mix-ins while
dispensing sherbet.
Nutritional information per serving:
Calories 86 (8% from fat) • carb. 18g • pro. 2g
• fat 1g • sat. fat 1g • sod. 43mg
• calc. 55mg • fiber 0g