Dash DMICS01MU Owner's manual

MINI ICE CREAM
SANDWICH MAKERS
instruction manual and recipe guide MODEL DMICS01MU

use & care ∙ 32 ∙ use & care
USE & CAREUSE & CARE
TIPS:
If the cookies are difcult to cut, try slightly under-baking your cookies so that
they are softer.
Thaw your ice cream for a few minutes before scooping into the molds.
After you make the ice cream sandwiches, you can freeze them.
Try rolling your nished ice cream sandwiches in sprinkles, chopped nuts,
shredded coconut, or crushed pretzels or dip them in chocolate for an extra
fun snack!
MAINTENANCE
Remove the handles from the Ice Cream Sandwich Maker tubes.
Wash in warm, soapy water. Dry thoroughly before storing.
HOW TO USE YOUR DASH MINI ICE CREAM SANDWICH MAKERS
1. Adjust the height of the Ice Cream Sandwich Maker by
twisting the handle.
2. Hold handle in place and press mold down onto rst
cookie to cut.
3. Scoop ice cream into the Ice Cream Sandwich Maker.
4. Press down on second cookie to cut. While holding the
Ice Cream Sandwich Maker against the table or surface,
twist the handle clockwise to press the ice cream
sandwich layers together.
5. Lift up the Ice Cream Sandwich Maker while twisting the
handle clockwise to release your ice cream sandwich.

4 ∙ recipes recipes ∙ 5
COOKIE DIRECTIONS
Preheat oven to 350°F. In a large bowl, use a hand mixer to cream the butter with
the sugars, salt, baking soda, and baking powder. Add the eggs and vanilla and
beat on low speed until just combined. Add the our ½ cup at a time and beat on
increasing speed until all of the our is incorporated. Fold in the chocolate chips.
Roll out dough onto a parchment-lined cookie sheet and bake for 15-20 minutes.
Alternatively, you can use a cookie scoop and your hands to shape the dough into
balls (about 2 tablespoons each). Place on a parchment-lined cookie sheet and
bake for 10-15 minutes or until set and golden. Let cookies cool on the baking
sheet for 5 minutes and then transfer to a wire rack to nish cooling.
ICE CREAM DIRECTIONS
Combine cream and milk in a saucepan over low heat. Gradually stir in sugar until
fully dissolved. Remove from heat and add salt and vanilla extract. Pour into a
container and chill in the refrigerator until cold (about 3-5 hours). Remove mixture
from the refrigerator and pour into an ice cream maker. Process according to
manufacturer’s instructions.
COOKIES:
• 1 cup unsalted butter
(2 sticks)
• ¾ cup granulated sugar
• ¾ cup brown sugar,
tightly packed
• 1 tsp sea salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 large eggs, cold
• 2 tsp vanilla
• 3 cups unbleached,
all-purpose our
• 2 cups mixed milk
and semi-sweet
chocolate chunks
ICE CREAM:
• 2 cups heavy cream
• 2 cups whole milk
• ¾ cup sugar
• 1 tbsp vanilla extract
• pinch of salt
Classic

6 ∙ recipes recipes ∙ 7
COOKIE DIRECTIONS
Preheat oven to 350°F. Combine all of the ingredients with a hand mixer in a
large bowl. Roll out dough onto a parchment-lined cookie sheet and bake for
10-15 minutes.
Alternatively, to make regular cookies, shape the dough into balls (about 2
tablespoons each) and arrange on a parchment-lined baking sheet. Bake for 10
minutes or until cookies start to brown on the edges.
ICE CREAM DIRECTIONS
Whisk the coffee concentrate and melted chocolate together. Place mocha mixture
and all other ingredients into a blender. Blend until smooth. Pour mixture into an ice
cream maker and process according to manufacturer’s instructions. Lightly pack ice
cream into a storage container and freeze for at least an hour.
COOKIES:
• 1¼ cups quick oats
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup almond butter
• 2 tbsp honey
• 1 large ripe banana, mashed
• ½ tsp almond extract
• ¹⁄₃ cup dark chocolate chips
ICE CREAM:
• ¹⁄₃ cup dark chocolate chips, melted
• ½ cup cold brew coffee concentrate,
room temperature
• 1 12 oz pack silken tofu
• ¼ cup honey
• 1 tsp vanilla extract
• ¼ tsp sea salt
Mocha CHIP

8 ∙ recipes recipes ∙ 9
COOKIE DIRECTIONS
Preheat oven to 350°F. Beat the egg and sugar together until well-combined.
Add baking soda and stir. Mix in peanut butter.
Roll dough out onto a parchment-lined baking sheet and bake for 10-15 minutes.
Alternatively, you can roll the dough into 1” balls. Place cookies onto a baking
sheet and use the tines of a fork to press the tops down. Bake for 6-8 minutes.
The bottoms should be lightly browned and the cookies should still be soft.
ICE CREAM DIRECTIONS
Combine ingredients in a blender and blend until the mixture reaches the
consistency of soft serve ice cream.
Place in container and freeze for 4-6 hours. Remove and let thaw for a few minutes
before serving.
TIP: Mix it up by adding cocoa powder or mini chocolate chips to the banana ice
cream!
COOKIES:
• 1 cup creamy peanut butter
• 1 cup cane sugar
• 1 egg
• 1 tsp baking soda
ICE CREAM:
• 3-4 ripe bananas, halved and frozen
• ½ tsp vanilla extract
Peanut Butter Banana

10 ∙ recipes recipes ∙ 11
COOKIE DIRECTIONS
Preheat oven to 350°F. Using a hand mixer, combine melted chocolate, coconut
oil, egg, and peppermint extract. Add the almond our, cocoa powder, and baking
soda and mix well. Freeze dough for 10 minutes. Roll out dough onto a baking
sheet lined with parchment paper. Press in chocolate chips and bake for 12-17
minutes.
Alternatively, you can roll out the dough to a ¼” thickness and cut out cookies with
a circular cookie cutter. Top with chocolate chips and bake on a parchment-lined
baking sheet for 10 minutes.
ICE CREAM DIRECTIONS
Refrigerate coconut milk overnight and then process in a blender. Add maple syrup,
vanilla extract, and salt. Blend until smooth. You will see bubbles in the mixture. You
can add more maple syrup if desired. Pour mixture into an ice cream maker and
process according to manufacturer’s instructions. Enjoy!
TIP: Add a little avocado to the ice cream mixture before blending for
a fun green colored ice cream!
COOKIES:
• 1 cup almond our
• ¹⁄₃ cup chocolate chips,
melted
• ¹⁄₃cup coconut oil,
melted
• 1 tsp peppermint
extract
• ¹⁄₃ cup unsweetened
cocoa powder
• 1 egg
• ¼ tsp baking soda
• semi-sweet or dark
chocolate chips, for
topping
ICE CREAM:
• 2 (14-oz.) cans full
fat coconut milk
• ½ cup maple syrup
• 2 tsp vanilla extract
• pinch of salt
Coco-Mint CHIP

12 ∙ recipes recipes ∙ 13
COOKIES DIRECTIONS
Preheat oven to 350°F. Sift the our, sugar, and salt. Add butter and whisk until
combined. Using your hands, pull together dough and roll out to ½” thick on
a parchment-lined baking sheet. Bake for 25-35 minutes.
Alternatively, to make regular cookies, shape dough into balls and bake on a cookie
sheet for 20-25 minutes or until edges begin to brown.
ICE CREAM DIRECTIONS
Combine mashed strawberries with sugar, lemon juice, and pinch of salt. Let stand
for 10-15 minutes, stirring occasionally. Transfer half of the berry mixture to a
blender. Add the cream, milk, and vanilla. Blend until smooth. Combine the purée
with the unblended strawberry mixture. Chill for 2-4 hours.
Place contents in ice cream maker and process according to manufacturer’s
instructions.
COOKIES:
• 2 cups unsalted butter, softened
• 2 tsp vanilla extract
• 1 cup cane sugar
• 4 cups our
• ¼ tsp salt
ICE CREAM:
• 1 cup strawberries, mashed
• ¼ tsp fresh lemon juice
• 1 tsp vanilla extract
• ½ cup cane sugar
• pinch of salt
• 1 cup whole milk
• 1 cup heavy cream
Strawberry Shortcake

14 ∙ recipes recipes ∙ 15
COOKIE DIRECTIONS
Preheat oven to 350°F. In a bowl, beat together shortening and sugars with a hand
mixer. In a separate bowl, whisk the egg, water, and vanilla. Combine the two
mixtures. Sift together the our, baking soda, cinnamon, and ground ginger and stir
into the shortening. Mix in the rolled oats, cranberries, and pecans. Roll out dough
onto a parchment-lined baking sheet and bake for 15-20 minutes.
To make regular cookies, scoop spoonfuls of the dough onto a greased cookie
sheet and bake for 12-15 minutes.
ICE CREAM DIRECTIONS
In a medium saucepan, combine cream, cocoa powder, sugar, and salt. Whisk over
medium-low heat. Add chocolate and stir continuously until smooth. Remove from
heat and add milk and vanilla extract.
Let the mixture cool until no longer hot. Chill in refrigerator until cold. Add mixture
to an ice cream maker and process according to manufacturer’s instructions.
COOKIES:
• ¾ cup shortening
• 1 cup brown sugar,
tightly packed
• ½ cup cane sugar
• 1 egg
• ¼ cup water
• 1 tsp vanilla extract
• 1 cup all-purpose our
• ½ tsp salt
• ½ tsp baking soda
• 1 tbsp ground
cinnamon
• pinch of ground ginger
• ½ cup dried cranberries,
chopped (optional)
• ½ cup chopped pecans
• 3 cups rolled oats
ICE CREAM:
• 2 ½ cups heavy cream
• 1/4 cup cocoa powder
• ½ cup cane sugar or
dark brown sugar
• pinch of salt
• 8 oz. dark chocolate,
nely chopped
• 1 cup whole milk
• ½ tbsp vanilla extract
Oatmeal +Chocolate

16 ∙ recipes recipes ∙ 17
Chocolate Chunk + GREEN TEA
COOKIE DIRECTIONS
Preheat oven to 350°F. In a large bowl, use a hand mixer to cream the butter
and sugar until smooth. Then, beat in eggs one at a time. In a separate bowl, sift
together our, coffee powder, cocoa, baking soda, and salt. Combine dry mixture
with the wet. Mix in chocolate chips. Roll dough out onto a parchment-lined baking
sheet and bake for 10-15 minutes.
To make regular cookies, drop spoonfuls onto a greased cookie sheet. Bake for
10-12 minutes.
ICE CREAM DIRECTIONS
Place the bananas in a blender and process until smooth. Add remaining
ingredients and blend until well-combined. Pour into a container and freeze until
solid. Let thaw a few minutes before serving.
COOKIES:
• 1 ¼ cup butter, softened
• 1 ½ cups cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp instant coffee
powder
• 2 cups our
• ¾ cup unsweetened
cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet
chocolate chips
• 1 cup dark chocolate
chips
ICE CREAM:
• 2-3 ripe bananas, halved
and frozen
• ½ small, ripe avocado
• ¼ cup coconut cream
• 1 tsp matcha powder
• ½ tsp vanilla extract

18 ∙ recipes warranty ∙ 19
MORE ICE CREAM SANDWICH IDEAS
• Salted Caramel Snickerdoodle - snickerdoodle cookies with salted caramel
ice cream
• Carrot Cake - carrot cookies with frozen greek yogurt or cheesecake ice cream
• Gingerbread Chai - gingerbread cookies with chai spiced ice cream
• Reese’s - chocolate cookies with peanut butter ice cream
• S’mores - graham crackers with marshmallows and chocolate ice cream
• PB&J - shortbread cookies with peanut butter and strawberry ice cream
• Raspberry Dream – raspberry thumbprint cookies with raspberry sorbet
• Brownie Sandwich - brownies with chocolate ice cream
• Try substituting cookies for brownies, eggless cookie batter, graham crackers,
cake, and more
ICE CREAM SANDWICH POPS
• After you make your ice cream sandwiches, insert a popsicle stick into the ice
cream and place sandwiches in freezer until ice cream is solid
WHAT DO I DO WITH MY LEFTOVER COOKIES?
• Eat them
• Make cake pops…with cookies
• Blend cookies with oil or butter to make cookie butter
• Crush your leftover cookies and use as a garnish on just about anything
• Make a parfait
• Blend into a decadent smoothie
• Substitute graham crackers for cookies in a pie crust or mini cheesecakes
RECIPE IDEAS AND TIPS STOREBOUND, LLC – 1 YEAR LIMITED WARRANTY
Your StoreBound product is warranted to be free from defects in material and
workmanship for a period of one (1) year from the date of the original purchase
when utilized for normal and intended household use. Should any defect
covered by the terms of the limited warranty be discovered within one (1) year,
StoreBound, LLC will repair or replace the defective part. To process a warranty
claim, contact Customer Support at 1-800-898-6970 for further assistance and
instruction. A Customer Support agent will conduct troubleshooting in an
attempt to x any minor problems. If troubleshooting fails to x the problem,
a return authorization will be issued. Proof of purchase indicating date and
place of purchase is required and should accompany the return. You must also
include your full name, shipping address, and telephone number. We are unable
to ship returns to a PO Box. StoreBound will not be responsible for delays or
unprocessed claims resulting from a purchaser’s failure to provide any or all of
the necessary information. Freight costs must be prepaid by the purchaser.
Send all inquiries to: [email protected]
There are no express warranties except as listed above.
REPAIR OR REPLACEMENT AS PROVIDED UNDER THIS WARRANTY IS THE
EXCLUSIVE REMEDY OF THE CUSTOMER. STOREBOUND SHALL NOT BE LIABLE
FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES OR FOR BREACH OF
ANY EXPRESS OR IMPLIED WARRANTY ON THIS PRODUCT EXCEPT TO THE
EXTENT PROHIBITED BY APPLICABLE LAW. ANY IMPLIED WARRANTY OF
MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ON THIS
PRODUCT IS LIMITED IN DURATION TO THE DURATION OF THIS WARRANTY.
Some states do not allow the exclusion or limitation of incidental or consequential
damages, or limitations on how long an implied warranty lasts. Therefore, the
above exclusions or limitations may not apply to you. This warranty gives you
specic legal rights and you may also have other rights, which vary from state
to state.

For more information, please visit bydash.com
Customer Support 1-800-898-6970