Recipe

14
desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 105 (8% from fat) • carb. 21g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 38mg • calc. 14mg • fiber 1g
Agave-Vanilla Ice Cream
The agave nectar gives this vanilla ice cream a honey-like taste.
Makes about 6 cups (twelve ½-cup servings)
1½ cups whole milk
2
⁄3 cup agave nectar
Pinch kosher salt
3 cups heavy cream
1½ teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, agave and salt until homogenous. Stir in the heavy
cream and vanilla. Cover and refrigerate at least 2 hours, or overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the measuring cup. Let mix until thickened.
The ice cream will have a soft, creamy texture. If a firmer consistency
is desired, transfer the ice cream to an airtight container and place in
freezer for about 2 hours. Remove from freezer about 15 minutes
before serving.
Nutritional information per serving (based on ½ cup):
Calories 228 (87% from fat) • carb. 5g • pro. 1g • fat 21g • sat. fat 17g
• chol. 83mg • sod. 47mg • calc. 84mg • fiber 1g
Vanilla Ice Cream with Stevia
A little goes a long way when using stevia. We recommend using only 1 tablespoon of
the stevia powder, but if the ice cream is not sweet enough, try adding some blended
frozen fruit as well.
Makes about 5 cups (ten ½-cup servings)
1½ cups whole milk
4 teaspoons stevia powder
Pinch kosher salt
3 cups heavy cream
2 teaspoons pure vanilla extract
1. In a medium bowl, use a hand mixer on low speed or whisk to
combine the milk, stevia and salt until the stevia is dissolved. Stir in
the heavy cream and vanilla. Cover and refrigerate at least 2 hours, or
overnight.
2. Press Ice Cream and then Start/Stop. Pour the mixture through the
spout and then cover with the cap. Let mix until thickened, adding
additional time as necessary. The ice cream will have a soft, creamy
texture. If a firmer consistency is desired, transfer the ice cream to an
airtight container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 268 (95% from fat) • carb. 3g • pro. 1g • fat 25g • sat. fat 17g
• chol. 100mg • sod. 30mg • calc. 41mg • fiber 0g
Chocolate-Coconut Ice Cream
A delicious and creamy non-dairy frozen treat. Be sure to mix the batter very well
before freezing to avoid any clumps in the nal product.
Makes about 4 cups (eight ½-cup servings)
¾ cup cocoa powder, sifted
2
⁄3 cup granulated sugar
1
⁄3 cup packed light brown sugar
Pinch kosher salt
2 cans (13.5 ounces each) coconut milk (do not use “lite”)
1½ teaspoons pure vanilla extract