Recipes

Every recipe has a method for each piece of equipment it works with, the total time broken down by stage, and the composition of the mix calculated from the ingredients.

116 recipes

Balance calculator — Composition calculator: enter your ingredients and it will tell you what to change to bring the mix into range.

Desserts with ice cream — What to do with ice cream once it is made: affogato, sundaes, milkshakes, ice cream cake, cookie sandwiches and fried ice cream.

• French vanilla ice cream (with egg yolks)

  A French-style classic: vanilla custard made from egg yolks, milk and cream. Smooth, rich and fragrant.

• Vanilla frozen custard

  Thick, silky vanilla custard with six egg yolks and very little air — a classic of the American Midwest.

• Chocolate frozen custard

  Dark, thick and glossy: cocoa, dark chocolate and six egg yolks. For chocolate lovers.

• Caramel frozen custard

  Dark caramel dissolved in a rich egg custard, with a pinch of salt. Thick and deep.

• Brown butter pecan custard

  American butter pecan: nutty brown butter, cane sugar and pecans toasted in butter.

• Custard “concrete” with chocolate and biscuits

  A custard so thick with mix-ins that you can turn the cup upside down. A quick vanilla base, with mix-ins of your choice.

• Fior di latte

  The purest gelato of all: milk, a little cream and sugar. No eggs, no vanilla — it tastes of fresh, sweet milk.

• Pistachio gelato

  Gelato made with 100 % pistachio paste, with no colouring or flavouring. Brownish green, nutty and with a faintly salty finish.

• Hazelnut gelato (nocciola)

  A Piedmontese classic made from roasted hazelnuts: a deep nutty, caramel flavour, dense and smooth.

• Gianduia gelato

  The Turin pairing of hazelnuts and milk chocolate — mellow, nutty-chocolatey and creamy.

• Dark chocolate gelato (cioccolato fondente)

  A dark, intense chocolate gelato made with cocoa and dark chocolate. Not too sweet, with a long finish.

• Water-based chocolate gelato (cioccolato all’acqua)

  A vegan, dairy-free chocolate gelato: water, cocoa, dark chocolate and sugars. A clean, very intense cocoa flavour.

• Stracciatella

  Fior di latte with thin shards of dark chocolate, formed right in the machine from melted chocolate.

• Crema — egg-yolk gelato with lemon zest

  Italian “crema”: egg yolks, milk and a delicate scent of lemon zest. Lighter than French vanilla ice cream, with a pronounced eggy flavour.

• Zabaione gelato with Marsala

  A rich egg-yolk custard with sweet Marsala wine. A grown-up dessert with notes of dried fruit.

• Coffee gelato (caffè)

  Gelato that tastes of good espresso — made with brewed coffee plus a little instant for intensity.

• Bacio — chocolate with hazelnuts

  Dark chocolate and hazelnut paste with pieces of roasted hazelnuts. Darker and bolder than gianduia.

• Amarena gelato (sour cherries)

  Fior di latte rippled with homemade “amarena” sour-cherry sauce — sweet-and-sour streaks through a milky gelato.

• Ricotta gelato with figs

  A delicate, slightly tangy ricotta gelato rippled with fig sauce. An Italian-style autumn dessert.

• Strawberry gelato (fragola)

  A milk gelato packed with fresh, uncooked strawberries — it tastes like ripe strawberries and cream.

• Tiramisù gelato

  Mascarpone and egg-yolk gelato, layered with espresso-soaked ladyfingers and dusted with cocoa.

• Salted caramel gelato

  A milk gelato made with homemade caramel and a pinch of salt — a deep, faintly bitter sweetness.

• Almond gelato (latte di mandorla)

  A delicate gelato made from freshly ground almonds infused in milk — the taste of Sicilian almond milk.

• Apricot milk gelato

  A summery milk gelato made from ripe apricots — sweet, fragrant and gently tart.

• Sicilian lemon crema (egg-free)

  A milk gelato thickened with cornflour (cornstarch) instead of egg yolks and stabiliser, scented with lemon zest.

• Coffee granita with whipped cream (granita al caffè)

  A Sicilian summer breakfast: icy coffee granita with whipped cream and a brioche. Just coffee and sugar.

• Lemon granita (granita al limone)

  The most classic Sicilian granita: lemon, water and sugar. Tart, sweet and icy.

• Almond granita (granita alle mandorle)

  Milky-white granita made from almonds, water and sugar — a Sicilian classic from around Catania and Etna.

• Mulberry or blueberry granita (ai gelsi)

  Deep purple granita made from black mulberries — traditional in Sicily; here you can make it with blueberries too.

• Watermelon granita

  Pink icy granita made from watermelon with lime. The simplest summer refresher.

• Strawberry granita

  A seasonal granita made from ripe strawberries — icy flakes that taste of fresh fruit.

• Orange granita with Campari and prosecco

  A grown-up granita as a frozen aperitif: orange with bitter Campari, topped with chilled prosecco.

• Classic tart frozen yogurt

  Tangy plain frozen yogurt like the soft-serve kind — light, refreshing and a base for any topping.

• Frozen Greek yogurt with honey and walnuts

  Creamy frozen yogurt made with Greek-style yogurt, sweetened with honey and topped with toasted walnuts.

• Strawberry frozen yogurt

  Pink frozen yogurt made with fresh strawberries — a summer classic that children love too.

• Blueberry frozen yogurt

  Purple frozen yogurt made with briefly cooked blueberries and Greek-style yogurt.

• Frozen mango lassi

  The Indian yogurt drink as a frozen yogurt: ripe mango, cardamom and a dash of lime.

• Frozen vanilla skyr

  Thick frozen yogurt made with skyr — almost 7 g of protein per 100 g, yet properly sweet and creamy.

• Vanilla mochi

  Balls of vanilla ice cream in a thin, soft glutinous rice wrapper — classic mochi, from filling to wrapping.

• Matcha mochi

  Green mochi filled with matcha ice cream — slightly bitter green tea balances the sweet rice dough.

• Daifuku-style strawberry mochi

  Strawberry ice cream wrapped with a thin layer of sweet anko bean paste — a frozen take on ichigo daifuku.

• Mango sorbet mochi

  Vegan mochi filled with creamy mango sorbet — free from milk, eggs and gluten.

• Strawberry ice lolly

  A deep red fruit lolly made from fresh strawberries that you can actually bite into — not a block of ice.

• Layered yogurt and berry ice lolly

  White and purple stripes in one lolly: thick Greek-style yogurt and a raspberry and blueberry purée.

• Chocolate ice lolly with a crisp shell

  A creamy chocolate lolly in a thin chocolate shell that cracks when you bite it.

• Fruit ice lolly for kids, no added sugar

  Four ingredients, no added sugar and the taste of a mango and banana smoothie on a stick.

• Olive oil gelato with sea salt

  Green, grassy and lightly salted gelato in which olive oil replaces most of the cream. It sounds like a mistake and tastes like the Mediterranean.

• Miso caramel ice cream

  Dark caramel rounded out with white miso and a splash of soy sauce. The salt arrives fermented — deeper and longer than salt on its own.

• Browned butter ice cream with pecans

  Butter browned to a nutty amber gives the ice cream a flavour that reads as caramel, nuts and baking all at once. The yolks keep it silky.

• Black sesame ice cream

  An ash-grey ice cream with a deep roasted flavour, closer to tahini than to a nut butter. A standard flavour in Japan, a surprise here.

• Goat cheese gelato with honey and figs

  A whole cheeseboard in a scoop: tangy goat cheese, honey and fresh figs. Savoury and sweet at once, and entirely logical.

• Tomato sorbet with basil and balsamic

  A sorbet that tastes like caprese on a spoon. Sweet, salty and sharp all at once — and surprisingly refreshing.

• Pale lager beer sorbet

  Hop bitterness, lemon and no dairy at all. A grown-up sorbet that keeps the foamy aroma of beer.

• Sweet corn gelato

  A golden, milky-sweet ice cream that tastes of boiled corn. The vegetable flavour nobody finds strange.

• Chocolate gelato with chilli and cinnamon

  A dark chocolate gelato with a quiet warmth at the finish. The heat arrives after the cold, not before it.

• Strawberry gelato with black pepper and balsamic

  Strawberries that suddenly smell different. The pepper and vinegar do not mask them — they pull out what was always there.

• Ginger and lime sherbet

  Sharp, fresh and only lightly dairy. The ginger warms, the lime cuts — an ideal palate cleanser or the end of a heavy meal.

• Wasabi ice cream with white chocolate

  Sweet white chocolate with a short, clean burn in the nose behind it. The boldest recipe in the set — and surprisingly easy to eat.

• Rolled ice cream — basic vanilla base

  The base for all rolled ice creams: cream, milk and condensed milk, with no cooking and no eggs.

• Rolled strawberry ice cream

  Fresh strawberries chopped straight into a cream base on the ice pan — pink rolls with pieces of fruit.

• Rolled cookies & cream ice cream

  Cream-filled cocoa biscuits chopped into a vanilla base — a flavour children especially love.

• Rolled ice cream with banana and hazelnut spread

  Ripe banana and chocolate hazelnut spread chopped into the base — thick, sweet, nutty and chocolatey.

• Rolled mango and lime ice cream

  Ripe mango with a dash of lime chopped into a cream base — yellow rolls that taste of tropical fruit.

• Orange sherbet

  An American classic: orange juice with a little milk and cream. Fresh as a sorbet, smooth as ice cream.

• Raspberry sherbet

  Pink, creamy and full of raspberry flavour — raspberry sorbet softened with milk.

• Lime sherbet

  Tangy and creamy, scented with lime zest. Like a frozen key lime pie.

• Rainbow sherbet

  Three colours, three flavours — orange, lime and raspberry in layers. An American children’s party favourite.

• Buttermilk sherbet with blueberries

  A gently tangy sherbet made from buttermilk and blueberries. Light, refreshing and surprisingly creamy.

• Egg-free vanilla ice cream (Philadelphia style)

  Pure, creamy vanilla with no egg yolks — fresh, milky and ready without cooking a custard.

• Chocolate ice cream

  Deep chocolate flavour from both cocoa and dark chocolate, softened with three egg yolks.

• Stracciatella

  Milky cream ice cream with delicate flakes of dark chocolate.

• Salted caramel ice cream

  Dark caramel with butter and sea salt in a smooth egg custard. Bittersweet and addictive.

• Coffee ice cream

  Creamy ice cream that tastes like a good milky coffee. The coffee is infused straight into the cream.

• Creamy strawberry ice cream

  Ripe strawberries and cream — pink, fragrant and made without cooking the fruit.

• Fresh mint chocolate chip ice cream

  Fresh mint steeped in cream, with crisp shards of dark chocolate.

• Cookies & cream

  Vanilla cream ice cream packed with pieces of cream-filled chocolate biscuits.

• Hazelnut ice cream

  The full flavour of roasted hazelnuts from pure nut paste, with no eggs.

• Rum and raisin ice cream

  Egg custard with cane sugar and raisins soaked overnight in rum. For grown-ups.

• No-churn ice cream with whipped cream and condensed milk

  Three ingredients, a mixer and a freezer. Whipped cream provides the air, sweetened condensed milk the smoothness.

• Cinnamon ice cream

  Warming cinnamon and cane sugar in a delicate egg custard. It tastes like apple strudel, only frozen.

• Elderflower ice cream

  A spring ice cream with elderflower syrup and lemon zest — floral, fresh and egg-free.

• Poppy seed ice cream

  The flavour of poppy seed buns and cakes in an ice cream: ground poppy seeds steeped in milk, with lemon zest.

• Tvaroh (quark) ice cream with lemon

  Like a frozen cheesecake: smooth tvaroh (quark), cream, vanilla and lemon zest. No cooking.

• Lemon sorbet

  Fresh, tangy and smooth — the basic recipe that teaches you how sugar turns frozen water into sorbet.

• Raspberry sorbet

  Intensely raspberry, deep red and seedless. Works with frozen raspberries too.

• Strawberry sorbet

  A no-cook summer classic made from fresh strawberries — it tastes like strawberries straight from the garden.

• Mango sorbet with lime

  Thick, creamy and fragrant — mango has so much flesh that the sorbet is almost like ice cream.

• Chocolate sorbet

  Dark, dense and pure chocolate — no milk or cream, yet still creamy.

• Apricot (or peach) sorbet

  A velvety sorbet made from briefly poached apricots. Peaches work the same way.

• Blackcurrant sorbet

  A deep purple, distinctly tart and fragrant sorbet made from a favourite garden fruit.

• Watermelon sorbet with mint

  A light pink watermelon sorbet with mint and lime. Summer in a glass.

• Elderflower sorbet

  A floral sorbet made from elderflower syrup with lemon — the taste of Slovak and Czech gardens in May.

• Rhubarb sorbet

  A spring sorbet made from rhubarb — tangy, pink and surprisingly creamy.

• Sour cherry sorbet

  A dark red sour cherry sorbet with a pleasant tartness. Works with frozen or bottled sour cherries too.

• Pear sorbet with calvados

  A delicate autumn sorbet made from poached pears; for adults, with a spoonful of calvados or pear brandy.

• Pineapple sorbet with basil and lime

  A tropical sorbet made from fresh pineapple with green basil and lime. Sweet, tart and herbal all at once.

• Quick frozen fruit sorbet

  Ready in 10 minutes from frozen strawberries and mango in a high-speed blender — no ice cream maker, no waiting.

• Dubai chocolate gelato

  Pistachio and tahini gelato with milk chocolate and crisp toasted kataifi — a home version of the most visible flavour of the last two seasons.

• Matcha gelato

  A milk gelato with Japanese green tea: a grassy aroma, gentle bitterness and a deep green colour with no colouring.

• Ube (purple yam) ice cream

  A Filipino classic: purple yam, coconut milk and condensed milk. Gently vanilla-and-nutty, and naturally purple.

• Mango sticky rice ice cream

  The Thai dessert turned into ice cream: a coconut and mango base with a pinch of salt and pieces of sweet sticky rice.

• Cottage cheese ice cream with raspberries

  The viral cottage cheese ice cream, done our way: quark and skyr blended smooth, about 7 g of protein and around 110 kcal per 100 g.

• Speculoos biscuit ice cream

  Caramelised cinnamon biscuits blended straight into the warm base, with more broken in at the end. It tastes of caramel, cinnamon and baked dough.

• Peanut butter and raspberry jam ice cream

  The nostalgic pairing from a childhood sandwich: a thick peanut butter base with a tart raspberry ripple.

• Banana nice cream

  A creamy “ice cream” dessert made from nothing but frozen overripe bananas and two dates — no added sugar, no milk and no ice cream maker.

• Chocolate banana nice cream

  Chocolate nice cream made from frozen bananas, cocoa and dates. It tastes like chocolate ice cream but has a fraction of the fat.

• Protein ice cream with quark and skyr

  A fitness favourite for the Ninja CREAMi: quark, skyr and erythritol. Over 8 g of protein and about 65 kcal per 100 g.

• Reduced-sugar vanilla ice cream

  Vanilla cream ice cream in which erythritol replaces some of the sugar. A third less sugar, still creamy and scoopable.

• Vegan coconut vanilla ice cream

  Creamy vanilla ice cream made with coconut milk — free from dairy, eggs and lactose.

• Vegan chocolate cashew ice cream

  Rich chocolate ice cream made with homemade cashew milk, cocoa and dark chocolate. No dairy and no eggs.

• Oat and cinnamon ice cream (lactose-free)

  A light ice cream made with oat drink and lactose-free milk, sweetened with maple syrup, with fibre from inulin.

• Avocado and lime ice cream

  Pale green, creamy avocado and lime ice cream — the avocado provides the creaminess instead of cream.

• Lactose-free cream ice cream

  Classic vanilla cream ice cream made with lactose-free milk and cream — it tastes like the ordinary kind but is suitable for lactose intolerance.

• Mango sorbet with no added sugar

  A sorbet made only from fruit: ripe mango, overripe banana, dates and lime. The fruit itself provides the sweetness and smoothness.

• Fruity frozen yogurt for children

  Mild strawberry and banana frozen yogurt with half the sugar, no honey and no alcohol. It can also be made as ice lollies.

• Matcha frozen yogurt

  Green frozen yogurt with matcha — gently bitter, refreshing and lighter than cream-based matcha ice cream.