Ninja Ice Cream Recipes

Ingredients 1 -Chocolatesorbet

• 400 Ml water
• 80 grams sugar or a split with sweetner (50/30)add 4 grams of glycerine/li>
• 2 gram salt or use smoked salt!
• 40 grams of cocao powder
• 100 gram dark chocolate
• 0.5 gram chili powder of your choice
• 10 gram veg. glycerine

Ingredients 2 - Mango Sorbet

• 300 gram mango puree/fruit
• 200 ml coconut milk (60% fat)
• 2 gram salt
• 1 gram black pepper
• 2 gram cinnamon powder
• 8 gram vanilla extract 4% or 1 vanilla bean
• 10 gram veg. glycerine

Ingredients 3 - Whey protein ice cream

• 400 ML water
• 80 Whey protein
• 1.5 gram salt
• 8 gram 4% vanilla extract
• 20 gram veg. glycerine

Ingredients 4 - Passionfruit sorbet

• 300 gram passionfruit puree
• 200 ml coconut milk (60% fat)
• 2 gram salt
• 8 gram vanilla extract 4% or 1 vanilla bean
• Optiona1 gram black pepper
• Optional 2 gram cinnamon powder
• Optiona: 30 grams of sugar if you like it sweeter
• 12 gram veg. glycerine
• optional: Add black sesame, chili, coconut flakes to taste<. Think about adding a little bit of spices like cardamon goes great with mango etc. /li>

  Ingredients 5 - Fig Lemon -Mascarpone

• 250 gram ripe fig fruit "meat" in chunks
• 250 gram mascarpone
• 1.5 gram salt
• 20 gram lemon juice (1 lemon)
• Lemon zest from an organic lemon to taste. Organic non waxed other citrus fruit is good too
• 40 Ml water
• 30 grams of sugar
• 10 gram veg. glycerine

Ingredients 6 - Chocolate Heaven

• 250 ML Double cream
• 100 gram egg yolks
• 2 gram salt
• 50 Ml water
• 125 gram of your favorite 70%+ chocolate in small pieces
• 20 grams milkpowder
• 60 grams of sugar
• 5 gram veg. glycerine
• 0.5 gram Xanthangum

Instructions

1Mix all together with a good blender till you have a smooth texture. Cool down in a fridge and then put into your ice cream machine in mine this takes around 30 minutes. Check how long your machine needs to avoid over freezing for a normal ice cream maker.

2icecream 1 - for the chocolate sorbet mix water, cocoa, sugar, salt, chili together. Bring to 75 degrees celcius boil and pour over the chocolate chips. Strir vigirously and let it cool down. put in the ninja jar and freeze for 24 hours. Process as sorbet and respin if needed.

3icecream 2&4 - for the mango sorbet mix all ingredients, blend well. put in the ninja jar and freeze for 24 hours. Process as light ice cream and respin. Tip: Light warm the mixture and let the spices that you add be soaked up by the fruit.

4icecream 3 - for the whey icecream mix all ingredients, blend well (use luke warm water 40 degrees). put in the ninja jar and freeze for 24 hours. Process as light sorbet and respin.

5icecream 5 - for the fig icecream mix figs, water, sugar and cook for 8 minutes (til you have jam like thickness) and blend let it cool to around 40 degrees celcius.. add lemon juice, mix again. gently mix in mascarpone and lemon zest plus glycerine. Put in the ninja jar and freeze for 24 hours. Process as ice cream and respin if needed.

6icecream 6 - To make chocolate heaven combain all the ingredients (except the chocolate pieces) mix well and heat to 82 degrees celcius whilst stirring well. Take of the heat add the chcolate pieces and stir in well. Add vanilla, other flavors such as a little chili as you like. Let it cool down gently. Put in the ninja jar and freeze for 24 hours. Process as ice cream and respin if needed.Add a little milk to respin if needed.