NINJA 1234 Creamy Delights Processor Instruction Manual

NINJA 1234 Creamy Delights Processor

Product Specifications

• Product Type: Creamy Delights Processor
• Model Number: XYZ-123
• Power: 800W
• Capacity: 1 quart

Product Usage Instructions

Safety Instructions

Before using the unit, please ensure you have read the enclosed safety instructions.

Introduction

Welcome to your guide for creating creamy delights! This product provides you with recipes, tips, tricks, and helpful hints to process your favorite ingredients for healthy or indulgent creamy delights.

Getting Started

• To start processing, make sure the unit is properly assembled and all components are in place.

One-Touch Programs

• The product features One-Touch Programs designed to whip up delicious creations.
• Each program is tailored for specific recipes such as ice cream, sorbet, gelato, frozen yogurt, and more.

Processing Mode

• Prior to selecting a program, choose the processing mode based on whether you want to process the whole tub, top half, or bottom half of ingredients.

Program Selection

• Select the desired One-Touch Program for the recipe you are making. Programs vary in length and speed to ensure perfectly creamy results.

Finish and Serve

• Once the countdown timer reaches zero, the finish light will illuminate, indicating that the outer bowl can be removed from the unit. Serve and enjoy your creamy delight!

FAQ

Frequently Asked Questions

• Q: Can I use this product as a blender?
  • A: No, this product is not designed to function as a blender.
• Q: Can I process solid ice blocks or ice cubes with this unit?
  • A: No, do not process solid blocks of ice or ice cubes with this product.
• Q: How should fruit be prepared before processing?
  • A: Fruit must be crushed to release its juice or combined with other ingredients and frozen before processing.

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Please make sure to read the enclosed safety instructions prior to using your unit. Zorg ervoor dat u de bijgevoegde veiligheidsinstructies hebt gelezen voordat u uw apparaat in gebruik neemt.
Veillez à prendre connaissance des consignes de sécurité incluses avant d’utiliser votre appareil. Bitte lies unbedingt die beiliegenden Sicherheitshinweise, bevor du das Gerät verwendest. Assicurarsi di aver letto le istruzioni di sicurezza allegate prima di utilizzare l’unità. Asegúrate de leer las instrucciones de seguridad adjuntas antes de usar el producto. 30+ Delicious Recipes + Charts Meer dan 30 heerlijke recepten en tabellen Plus de 30 recettes délicieuses + tableaux Mehr als 30 leckere Rezepte + Tabellen Oltre trenta gustose ricette e tabelle Más de 30 deliciosas recetas y tablas

Your guide to creating creamy delights.

Welcome to the Ninja® CREAMi Deluxe inspiration guide. From here you’re just a few pages away from recipes, tips, tricks, and helpful hints to give you everything you need to process your favourite ingredients for healthy or indulgent creamy delights. Now let’s get processing.
For more exciting delicious recipes, scan this code or visit ninjakitchen.eu

INTRODUCTION

A INSTALL LIGHT Light will illuminate when unit
is not fully assembled for use. If light is blinking, ensure the bowl is properly installed. If light is solid, check that the paddle is installed.
B COUNTDOWN TIMER Counts down
remaining program time in minutes. NOTE: Time may vary based on temperature of base.
C FINISH LIGHT When countdown timer
reaches zero, light will illuminate and the outer bowl can be removed from the unit.
D PROCESSING MODE Press the processing
mode prior to selecting a program. To process the whole tub, press FULL. To process just the top half, press TOP. To process the remaining half of the tub, press BOTTOM. NOTE: For DRINKABLE, only the FULL processing mode is available.
E ONE-TOUCH PROGRAMS Each One-Touch
Program is intelligently designed to whip up delicious creations. Programs vary in length and speed depending on the optimal settings to get perfectly creamy results for that type of recipe.
NOTE: To cancel an active program, press the dial again.

Get to know the One-Touch Programs

SCOOPABLE

ICE CREAM
Designed for traditionally indulgent recipes. Great for turning dairy and dairy-alternative recipes into thick, creamy, and scoopable ice creams. RECIPE Vanilla Ice Cream with Chocolate Chips page 14

LITE ICE CREAM
Designed for healthconscious consumers to make ice creams that are low in sugar or fat or use sugar substitutes. Choose Once processing Keto, low sugar or Vegan recipes. RECIPE Lite Vanilla Ice Cream page 34

SORBET

GELATO

Transform fruit-based recipes with high water and sugar content into creamy delights.
RECIPE Fresh Fruit Sorbet

Creates custard bases for Italianstyle ice cream.
RECIPE Vanilla Bean Gelato

FROZEN YOGHURT
Easily transform your favourite shopbought yogurt into healthy, creamy frozen treats with the touch of a button. RECIPE Fig, Honey & Ginger
Create co eehouse-quality frozen co ee drinks with your preferred co ee and sugar, along with any cream, milk, or milk alternative you desire. RECIPE Frappé

DRINKABL

FROZEN DRINK

SLUSHI

Make thicker, smoother, slower-melting frozen beverages that go beyond resort- style quality.
RECIPE Piña Colada page 55

Recreate a favourite childhood treat by turning water and juices or syrups into silky-smooth, sippable slushis.
RECIPE Raspberry & Orange Slushi page 50

MILKSHAKE
Designed to create quick and thick milkshakes. Simply combine your favourite ice cream (store-bought or homemade), milk, and mix-ins.
RECIPE Thick Chocolate Milkshake page 36
Make today! No freezing required.

MIX-IN
Designed to fold in pieces of sweets, cookies, nuts, cereal, or frozen fruit to customise your treat. RECIPE Mix-in & Flavour Inspiration pages 18-23

RE-SPIN Designed to ensure a smooth texture after running one of the preset programs. RE-SPIN is often needed when the base is very cold and the texture is crumbly rather than creamy. However, do not use when adding mix-ins.

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Freeze, then Creamify in minutes
Adjust your freezer’s temp
For best results, set your freezer between -12°C and – 25°C. The CREAMi Deluxe is designed to process bases within this range.
(If your freezer temperature is within this range, your tub should reach the appropriate temperature).
NOTE: For optimal processing and texture, we recommend storing your frozen drinkable bases near the front door of your freezer. This location can also help to prevent icy sides.
Place the Creami Deluxe Tub on a level surface
For best results, do not process a base if ingredients have been frozen at an angle or scooped out of and then refrozen unevenly.
(If frozen unevenly: melt, whisk, and then re-freeze the ingredients on a level surface).
Upright freezers work best
We recommend not using a chest freezer as they tend to reach extremely cold temperatures.
Freeze for 24 hours
While the tub may be frozen, it needs to reach an even colder temperature before it can be processed.
Frozen treats on demand
Make the most of your time by prepping several tubs at once. Keep these tubs in your freezer to Creamify on demand whenever the craving strikes. Register your CREAMi and details of where to buy more Tubs at ninjakitchen.eu.

Tips for the creamiest results
Pre-frozen ingredients taste sweeter
Worried your base mixture might be too sweet? Don’t worry, it won’t taste as sweet after you freeze and process it into a frozen treat.
What to do about leftovers For SCOOPABLES
Didn’t finish your tub? Flatten the top of your frozen treat with a spoon or spatula before refreezing. If the treat is hard after re-freezing, process it again on the program you used to make it. If it’s soft, just scoop and enjoy it. NOTE: If your treat contains mix-ins, processing again will further crush your mix-ins and create a new flavour. TIP: Instead of processing a full tub, process half using the TOP setting, then save the rest for later.
For DRINKABLES
When re-processing DRINKABLE outputs–Frappé, Slushi, Frozen Drink, Milkshake–ensure you are adding a pour-in liquid to the top of the frozen base prior to re-processing. NOTE: For DRINKABLE, only the FULL processing mode is available.
Making an ice bath
For recipes that require cooking the base, we recommend using an ice bath to quickly cool the base prior to freezing. To prepare an ice bath, fill a large bowl with ice and water. Then place your tub in the ice water. Once your base has cooled below 4°C, place the tub in the freezer.
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FLTAOWVNOOEUBRASS,E
Adding mix-ins to a half-tub
It’s easy to add mix-ins to half of the tub without mixing them into the other half. After you process your half-tub, follow the instructions below to add your favourite mix-ins.
4cm
wide hole

After processing the TOP, with a spoon, create a 4cm wide hole that reaches halfway down the CREAMi Deluxe Tub.

Add your mix-ins to the hole.

Press TOP and MIX-IN. To add mix-ins to the remainder of the tub, follow these instructions for BOTTOM.

SCAN & WATCH

HOW IT WORKS

visit ninjakitchen.eu.

NOTE: See pages 18-23 for Mix-In Inspiration Chart.

Two flavours, one base
You can use the same base to make two separate mix-in flavours, such as cookies and cream for the top portion and chocolate chip for the bottom portion. Follow the instructions below to add two di erent mix-ins to the same base.
Processing a scoopable half-tub

OFNLEABVATOWSUEROS,

Press TOP, then use the dial to select ICE CREAM and press dial to begin processing.

With a spoon, create a 4cm wide hole that reaches halfway down the tub. Add chocolate sandwich cookies pieces to the hole and press TOP and MIX-IN.

Once processing is complete, scoop out the processed portion, then serve immediately.
To process the bottom half of the tub, press BOTTOM, then run the same program used for the top half.

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add chocolate chips to the hole in the tub and press BOTTOM and MIX-IN.

Once processing is complete, scoop out the ice cream and serve immediately.

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ENGLISH

FR24EEHZOEUR
Cheers! Let’s make a drink.
Step 1: Freeze
For drinkable programs, fill the base to the DRINKABLE FREEZE FILL line on the CREAMi Deluxe Tub and freeze for 24 hours. For best results when making base recipes that use granulated sugar, we recommend heating your liquid. Stir until the sugar is fully dissolved, then chill and freeze.
See page 58 to make a Raspberry & Orange Slushi.
Step 2: Pour-In
For drinkable programs, liquid must be added to the tub before processing to ensure the perfect sippable texture. After removing your base from the freezer, add your desired pour-in until it reaches the DRINKABLE POUR-IN line, then process on the respective drinkable program.
Step 3: Process
After adding your pour-in, it’s now time to process. If your base is very cold, it may need to be processed a few times to reach your perfect texture. For thinner frozen drinks, we recommend letting the base warm up for a few minutes before processing. If you prefer a thinner frozen drink after processing, simply add 2­4 additional tablespoons of your desired pour-in, then select RE-SPIN.

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General ingredient substitutes
Dairy free? Low sugar? Keto? Vegan? You can still make delicious treats that fit your lifestyle. For the best results, be sure to follow the instructions, carefully measure, and use the tips below when making any substitutions.

Dairy Substitutes

Milk Double Cream

Unsweetened oat milk
Unsweetened coconut cream

Cream cheese

Vegan cream cheese

Yogurt

Vegan yogurt

NOTE: Make sure to use unsweetened substitutes and to whisk coconut cream by itself as the first step.

Sugar Substitute
For recipe specific substitutes, refer to the recipes in the following pages.

Golden Syrup

Agave syrup

NOTE: If using sugar substitutes, use the LITE ICE CREAM program
to process.

Have drinkable leftovers? No problem.
Didn’t finish your Frozen Drink, Slushi, or Frappé? No problem. Place the tub back into the freezer. To process your leftovers, add 110-170ml of your desired pour-in, then press FULL and choose the program that matches your base.
RE-PROCESS

110-170ml pour-in
Leftovers

Add desired pour-in for:
Frozen Drink Slushi & Frappé

NOTE: For pour-in options when following drinkable recipes, see the “For processing” section of the ingredients list.

NOTE: Do not use the RE-SPIN program with leftovers.

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ERAESCYIPE

Choose your flavour

Easy No-Cook Ice Cream

PREP: 5 MINUTES | FREEZE TIME: 24 HOURS | PROGRAM TIME: 2 MINUTES MAKES: 6 SERVINGS | BEST WITHIN: 2 WEEKS

INGREDIENTS
27g cream cheese, softened 80g caster sugar Flavouring, 1 ½ teaspoons extract of your choice OR 3 tablespoons of cocoa powder 225g double cream 345ml whole milk 45g mix-ins of your choice (optional)

TOOLS NEEDED
Whisk Large bowl Silicone spatula

FLAVOURINGS
Cocoa powder Almond extract
Vanilla extract Fruit extract Peppermint extract

DIRECTIONS

In a bowl, microwave the cream cheese for 10 seconds or alternatively, soften by mixing with a spoon.
Add the sugar and your chosen flavouring, then mix with a whisk or silicone spatula until the mixture looks like frosting.

Slowly mix in the double cream and milk until fully combined and sugar is dissolved.

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Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours. Ensure tub is on a flat surface and that the mixture is level.

Remove tub from freezer and remove lid from tub.
To assemble ready for processing, refer to Steps 1-5 in the Quick Start Guide.

Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.

Remove bowl from unit and remove tub from bowl. (Refer to steps 7 & 8 in the Quick Start Guide.)
If the base is crumbly and you are not adding mix-ins, then re-assemble and insert back into unit and press RE-SPIN.
If adding mix-ins see next step. If not, your ice cream is ready to enjoy.

With a spoon, create a 4cm wide hole that reaches the bottom of the processed portion of the tub. Add chosen mix-in to the hole in the tub and process again using the same processing mode and MIX-IN program

Once processing is complete, remove from tub and serve immediately.
Refer to pages 18-19 for ideas.
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ERAESCYIPE

Vanilla Ice Cream

with Chocolate Chips

PREP: 5 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 6 SERVINGS | BEST WITHIN: 2 WEEKS

INGREDIENTS
27g cream cheese, softened 80g caster sugar 1 ½ teaspoons vanilla extract 225ml double cream 345ml whole milk 65g mini chocolate chips, for mix-in
MAKE IT LITE Use 3/4 teaspoon stevia and 3 3/4 tablespoons agave syrup for granulated sugar. Process on the LITE ICE CREAM program.

TOOLS NEEDED
Large bowl Whisk Silicone spatula
MAKE IT DAIRY-FREE Use vegan cream cheese for cream cheese, unsweetened coconut cream for double cream, and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.

DIRECTIONS

FAVO U R I T E
PROCESSING MODE

NUT-FREE LUTEN-FRE

SCAN HERE for a step-by-step
how-to video
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In a large bowl, microwave the cream cheese for 10 seconds. Add the sugar and vanilla extract. With a whisk or silicone spatula, beat for about 60 seconds until the mixture looks like frosting.

Slowly mix in the double cream and milk until fully combined and sugar is dissolved.

Pour base into CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.

NOTE: If your freezer it set to a very cold temperature, the ice cream may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.

ICE CREAM

Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.

Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.

Since the MIX-IN program does not break down harder ingredients, we recommend using mini chocolate chips for the perfectly sized chunks.

With a spoon, create a 4cm wide hole that reaches the bottom of the processed portion of the tub. Add chocolate chips to the hole in the tub and process again using the same processing mode and MIX-IN program.

Once processing is complete, remove ice cream from tub and serve immediately.

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FLTAOWVNOOEUBRASS,E

Rocky Road &

Double Cookie Ice Cream

PREP: 10­15 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 6 SERVINGS | BEST WITHIN: 2 WEEKS

INGREDIENTS
27g cream cheese, softened 3 tablespoons cocoa powder 100g caster sugar 1 ½ teaspoons vanilla extract 240ml double cream 340ml whole milk
TOOLS NEEDED
Large bowl Whisk Silicone spatula

Top Half | Double Cookie
2 chocolate sandwich cookies, quartered, for mix-in 2 tablespoons cookie dough pieces, for mix-in
Bottom Half | Rocky Road
2 tablespoons mini chocolate chips, for mix-in 2 tablespoons chopped peanuts, for mix-in 2 tablespoons mini marshmallows, for mix-in
DIRECTIONS

FAVO U R I T E
SCAN HERE for a step-by-step
how-to video

In a large bowl, microwave the cream cheese for 10 seconds or alternatively, soften by mixing with a spoon. Add the cocoa powder, sugar and vanilla extract. With a whisk or silicone spatula, beat for about 60 seconds until combined.
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Slowly mix in the double cream and milk until fully combined and sugar is dissolved.

Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.

Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.

NOTE: If your freezer it set to a very cold temperature, the ice cream may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.

Select TOP, then use the dial to select ICE CREAM and press dial to begin processing.
With a spoon, create a 4cm wide hole that reaches halfway down the tub. Add chocolate sandwich cookies and cookie dough pieces to the hole and press TOP and MIX-IN.

Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
To process the bottom half of the tub, press BOTTOM, then select ICE CREAM and press dial to begin processing.

With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add chocolate chips, peanuts, and marshmallows to the hole in the tub and press BOTTOM and MIX-IN.

Once processing is complete, scoop out the ice cream and serve immediately.
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Mix-ins 101
Mix in chocolate, nuts, sweets, fruit, and more to elevate any treat with bursts of flavour.

Hard mix-ins
will remain intact.
Mix-ins like chocolate, sweets, and nuts will not be broken down during the MIX-IN program. We recommend using mini chocolate chips and sweets
or pre-chopped ingredients.

Soft mix-ins
will get broken down.
Mix-ins like cereal, cookies, and frozen fruit will end up smaller after the MIX-IN program. We recommend using bigger
pieces of soft ingredients.

FOR ICE CREAMS, GELATO & FROZEN YOGURT ONLY
We don’t recommend
fresh fruit, sauces, and spreads as mix-ins.
Adding fresh fruit, fudge, and caramel sauces will water down your treat. Chocolate hazelnut spread and nut butters also do not mix well. We recommend using frozen fruit or chocolate/caramel shell toppings.
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Follow these steps
for Ice Creams, Gelato, and Frozen Yogurt.

1. Make a base
   Start by making any base in this inspiration guide,
   including dairy-free and lite bases.

• Substitute extract, if desired
  To make even more flavours, substitute vanilla extract with 1 teaspoon of fruit, herb, or nut extract.

PROCESSING MODE

2. Freeze
   Cover with lid and freeze for 24 hours.
   Keep several prepped tubs in your freezer to Creamify on demand.

3. Process
   Press TOP, BOTTOM, or FULL, then use the dial to select the program
   that matches your base:
   ICE CREAM · LITE ICE CREAM GELATO · FROZEN YOGURT
   Press the dial to begin processing.

4. Add mix-ins
   With a spoon, create a 4cm wide hole that reaches the bottom
   of the processed portion of the CREAMi Deluxe Tub. Add your
   mix-ins to the hole.

5. Process
   Select the same processing mode,
   then press the MIX-IN program.

Don’t want to wait? Scoop in some store-bought ice cream into the CREAMi Deluxe Tub and skip to step 4.

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Get creative with mix-ins
Here are some ideas to get you started…

Mint Chocolate Chip
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp peppermint extract (Add green food colouring, optional) Mix-in: 65g mini chocolate chips

Strawberry
Base: Strawberry Extract: N/A Mix-in: 3 tbsp freeze dried strawberries or strawberry flakes

Death by Chocolate
Base: Chocolate Extract: N/A Mix-in: 3 tbsp mini chocolate chips, 3 tbsp brownie bits

Chocolate Caramel Nut Cluster
Base: Vanilla Extract: N/A Mix-in: 65g chocolate covered caramel sweets (broken), 3 tbsp roasted hazelnuts (broken)

Sundae Cone
Base: Vanilla Extract: N/A Mix-in: 1 tbsp chocolate shell topping, 3 tbsp peanuts, 3 tbsp cone pieces

Banana Chocolate Chunk
Base: Vanilla, Chocolate Extract: N/A Mix-in: 1 ½ tbsp banana chips, broken into pieces, 3 tbsp chocolate chips

For best results chop or break mix-ins into smaller pieces before adding to your frozen treat. 20

Chocolate Chip Cookie Dough
Base: Vanilla Extract: N/A Mix-in: 65g edible frozen cookie dough chunks + 1 ½ tbsp mini chocolate chips

Rocky Road
Base: Chocolate Extract: N/A Mix-in: 2 tbsp almonds, chopped, 2 tbsp chocolate chips, 1 ½ tbsp marshmallows

Cookies & Cream
Base: Vanilla Extract: Vanilla, as per recipe Mix-in: 5 chocolate sandwich biscuits, broken

Chocolate Cookies & Cream
Base: Chocolate Extract: N/A Mix-in: 5 chocolate sandwich biscuits, broken

Chocolate Toffee Crunch
Base: Chocolate Extract: N/A Mix-in: 65g chocolate to ee bar, cut into 1cm slices

Chocolate Cherry Chip
Base: Chocolate Extract: N/A Mix-in: 3 tbsp mini chocolate chips, 65g frozen cherries

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Get creative with mix-ins (continued)

Chocolate Chip
Base: Chocolate or Vanilla Extract: N/A Mix-in: 65g mini chocolate chips

Peanut Butter Cup
Base: Chocolate or Vanilla Extract: N/A Mix-in: 65g mini peanut butter cups

Mint Cream Chocolate
Base: Chocolate Extract: N/A Mix-in: 9 After Eight®, roughly chopped

Hazelnut
Base: Chocolate or Vanilla Extract: N/A Mix-in: 43g Kinder Bueno®, broken into pieces

Maltesers®
Base: Chocolate or Vanilla Extract: N/A Mix-in: 60g whole Maltesers®

Honeycomb
Base: Chocolate or Vanilla Extract: N/A Mix-in: 30g honeycomb, broken up

Brownie Chunk Base: Chocolate or Vanilla Extract: N/A Mix-in: 65g brownie chunks
Chocolate Crunch Base: Chocolate Extract: N/A Mix-in: 60g Crunchie® bar, roughly chopped
Turkish Delight Base: Chocolate or Vanilla Extract: N/A Mix-in: 70g bar, roughly chopped

For best results chop or break mix-ins into smaller pieces before adding to your frozen treat. 22

Lemon Vanilla
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp lemon extract Mix- in: N/A

Orange Cream
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp orange extract Mix- in: N/A

Coconut Chocolate
Base: Chocolate Extract: N/A Mix-in: 85g Bounty® bars, roughly chopped

Roasted Pistachio
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp almond extract (Add green food colouring, optional) Mix-in: 65g roasted pistachios, shells removed, chopped

Chocolate Coconut Almond Bar
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp Coconut extract Mix-in: 3 tbsp almonds, 1 ½ tbsp chocolate chips, 1 ½tbsp coconut flakes

Raspberry
Base: Vanilla (leave out vanilla extract) Extract: 1 ½ tsp Raspberry extract Mix-in: 3 tbsp freeze dried raspberries or raspberry flakes

Rum Raisin
Base: Vanilla Extract: N/A Mix-in: 60g raisins (soaked in 1 ½ rum)

Salted Caramel
Base: Chocolate Extract: N/A Mix-in: 3 tbsp salted caramel

Chocolate Flake
Base: Chocolate or Vanilla Extract: N/A Mix-in: 1 ½ flakes, 48g (broken)

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Strawberry Ice Cream
PREP: 15 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS

Ice Cream
EASY RECIPE

TIP

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INGREDIENTS
330g fresh strawberries, trimmed, cut in quarters 150g granulated sugar 1 ½ teaspoons golden syrup 1 ½ teaspoons lemon juice 375ml double cream
MAKE IT DAIRY-FREE Use unsweetened coconut cream for double cream. Whisk the coconut cream until smooth, then add the remaining ingredients.
TOOLS NEEDED
Large bowl Whisk
We recommend mixing in mini white chocolate chips or frozen strawberry slices to make this ice cream even sweeter.
Make black raspberry ice cream by substituting 165g fresh raspberries and 165g fresh blackberries for strawberries.

DIRECTIONS
1. In a large bowl, add strawberries, sugar, golden syrup and lemon juice. Using a fork, mash strawberries. Allow mixture to sit for 10 minutes, stirring regularly.
2. Add cream and mix until well combined. 3. Pour base into an empty CREAMi
Deluxe Tub. Place storage lid on tub and freeze for 24 hours. 4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information. 5. Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing. 6. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
NOTE: If your freezer is set to a very cold temperature, the ice cream may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.
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Raspberry Crush Ice Cream

NUT-FREE

Ice Cream

EASY RECIPE

PREP: 10 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
180g frozen raspberries, divided 150g condensed milk, divided 270ml double cream 1 teaspoon vanilla extract 2 ready-made meringue nests, broken into pieces, for mix-in
TOOLS NEEDED
Small bowl Large bowl Whisk Silicone spatula
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DIRECTIONS
1. In a small bowl, add 150g raspberries and microwave for 1 minute to thaw. Stir in 3 tablespoons condensed milk and using a fork mash together.
2. In a large bowl, whisk remaining condensed milk, double cream and vanilla extract together, until thick. Fold in raspberry puree from step 1.
3. Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.
6. With a spoon, create a 4cm wide hole that reaches the bottom of the processed portion of the tub. Add meringue nest and 30g of frozen raspberries to the hole in the tub and process again using the same processing mode and MIX-IN program.
*It’s fine if level is above MAX FILL line.
7. Once processing is complete, remove ice cream from tub and serve immediately.

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Easy Nut-Spread Ice Cream
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
225g sweetened nut spread of your choice (pistachio, hazelnut, almond, hazelnutchocolate, etc.) 150ml whipping cream 375ml whole milk
TOOLS NEEDED
Large bowl Whisk

LUTEN-FRE

Ice Cream

E

EASY RECIPE

DIRECTIONS
1. Place all ingredients in a large bowl and mix well, until spread is dissolved and evenly distributed.
2. Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.
5. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.

Use if crumbly for a creamier result, if not adding mix-ins.
Add 4 ½ tablespoons of the toasted, chopped nut of your choice as a mix-in after processing.

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Easy Chocolate Ice Cream
PREP: 5-10 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
27g cream cheese, softened 30g cocoa powder 80g caster sugar 1 ½ teaspoons vanilla extract 225ml double cream 345mlwhole milk
TOOLS NEEDED
Large bowl Whisk Silicone spatula
If cocoa powder is lumpy, sift to remove lumps.
It is normal for some of the chocolate to settle at the bottom of the tub during freezing.
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LUTEN-FRE

NUT-FREE

Ice Cream

EASY RECIPE

DIRECTIONS
1. In a large bowl, microwave the cream cheese for 10 seconds or alternatively, soften by mixing with a spoon. Add the cocoa powder, sugar and vanilla extract. With a whisk or silicone spatula, beat for about 60 seconds until the mixture looks like frosting.
2. Slowly mix in the double cream and milk until fully combined and sugar is dissolved.
3. Pour base into an empty CREAMi Deluxe Tub. Place lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select ICE CREAM.
6. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.

R E
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Dairy Free, Lite Chocolate Ice Cream
PREP: 5 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
375ml oat cream 180ml oat milk 1 ½ teaspoons vanilla extract 3 tablespoons cocoa powder 4 pitted dates 4 ½ tablespoons agave syrup
TOOLS NEEDED
Blender
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.

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AIRY-FRE

OW SUGA

NUT-FREE

VEGAN

Lite Ice Cream
EASY RECIPE

DIRECTIONS
1. Place all ingredients into jug of a blender.
2. Blend ingredients on high until completely blended.
3. Pour base into empty tub. Place lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select LITE ICE CREAM. 6. Once processing is complete, add
mix-ins or remove ice cream from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
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Dairy-Free Vanilla Coconut Ice Cream

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Ice Cream
EASY RECIPE

PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
600g full-fat unsweetened coconut milk 140g caster sugar 1 ½ teaspoons vanilla extract
TOOLS NEEDED
Medium Bowl Whisk

DIRECTIONS
1. Shake or stir the can of coconut milk. Then, in a medium bowl, whisk all ingredients together until well combined and sugar is dissolved.
2. Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.
5. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.

Use if crumbly for a creamier result, if not adding mix-ins.
Create new flavours by adding 3 tablespoons cocoa powder for a chocolate coconut ice cream, 3 tablespoons instant co ee for a co ee coconut ice cream, or substitute vanilla extract for lemon extract for a lemon coconut ice cream.
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Dairy-Free Mint Chip Ice Cream
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
600g full-fat unsweetened coconut milk 140g caster sugar 1 teaspoon peppermint extract 65g vegan mini chocolate chips, for mix-in
TOOLS NEEDED
Medium bowl Whisk

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Ice Cream
EASY RECIPE

DIRECTIONS
1. Shake or stir the can of coconut milk. Then, in a medium bowl, whisk together the coconut milk, sugar and peppermint extract until well combined and sugar is dissolved.
2. Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.
5. With a spoon, create a 4cm wide hole that the bottom of the processed portion of the tub. Add vegan mini chocolate chips to the hole in the tub and process again using the same processing mode and MIX-IN program.
6. Once processing is complete, remove ice cream from tub and serve immediately.
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Fig, Honey &

LUTEN-FRE

NUT-FREE

Ginger Frozen Yogurt

Frozen Yogurt
EASY RECIPE

PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
135ml plain whole milk yogurt 200ml double cream 200ml whole milk 105g caster sugar 2 teaspoons vanilla extract 60g stem ginger in syrup, drained and finely chopped 4 small ripe figs, chopped 3 tablespoons honey
TOOLS NEEDED
Large Bowl Whisk

DIRECTIONS
1. In a large bowl, whisk together yogurt, cream, milk, sugar and vanilla until sugar is dissolved.
2. Add ginger, figs and honey to bowl and whisk until mixture is fully combined.
3. Pour base into an empty CREAMi Deluxe Tub up to the MAX FILL line. Place storage lid on tub freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select TOP, FULL, or BOTTOM, then use the dial to select YOGURT and press dial to begin processing.
6. Once processing is complete, add mix-ins or remove yogurt from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.

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Vanilla Frozen Yogurt
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
135ml plain whole milk yogurt 200ml double cream 200ml whole milk 105g caster sugar 1 ½ teaspoons vanilla extract
TOOLS NEEDED
Large Bowl Whisk

AIRY-FRE

LUTEN-FRE

NUT-FREE

Frozen Yogurt
EASY RECIPE

DIRECTIONS
1. Place yogurt, double cream, milk, sugar and vanilla into a large bowl and whisk until mixture is fully combined and sugar is dissolved.
2. Pour base into an empty CREAMi Deluxe Tub up to the MAX FILL line. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select YOGURT and press dial to begin processing.
5. Once processing is complete, add mix-ins or remove yogurt from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.
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Lite Vanilla Ice Cream
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
335ml single cream 210ml semi-skimmed milk 1 ½ teaspoons vanilla extract 3 tablespoons stevia granules 3 tablespoons agave syrup
TOOLS NEEDED
Large Bowl Whisk
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.
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LUTEN-FRE

NUT-FREE

OW SUGA

Lite Ice Cream
EASY RECIPE

DIRECTIONS
1. Place all ingredients into a large bowl. 2. Whisk ingredients until completely
mixed. 3. Pour base into an empty CREAMi
Deluxe Tub up to the MAX FILL line. Place storage lid on tub and freeze for 24 hours. 4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information. 5. Select TOP, FULL, or BOTTOM, then use the dial to select LITE ICE CREAM and press dial to begin processing. 6. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.

Dairy free, Lite Vanilla Ice Cream

AIRY-FRE

OW SUGA

NUT-FREE

VEGAN

Lite Ice Cream
EASY RECIPE

PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
375ml oat cream 180ml oat milk 1 ½ teaspoons vanilla extract 4 pitted dates 4 ½ tablespoons agave syrup
TOOLS NEEDED
Blender

DIRECTIONS
1. Place all ingredients into jug of a blender.
2. Blend ingredients on high until completely blended.
3. Pour base into an empty CREAMi Deluxe Tub up to the MAX FILL line. Place storage lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select TOP, FULL, or BOTTOM, then use the dial to select LITE ICE CREAM and press dial to begin processing.
6. Once processing is complete, add mix-ins or remove ice cream from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.
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ERAESCYIPE

ENJOY TODAY
Thick Chocolate Milkshake
PREP: 2 MINUTES | PROGRAM TIME: 2 MINUTES | MAKES: 2-3 SERVINGS
INGREDIENTS
450g chocolate ice cream 190ml whole milk
MAKE IT DAIRY-FREE Use dairy-free ice cream and either oat milk or plant-based co ee creamer instead of whole milk.
DIRECTIONS

FAVO U R I T E

MILKSHAKE

Place all ingredients in an empty CREAMi Deluxe Tub in the order listed.

Please use the Quick Start Guide for assembly and processing information.

Select FULL, then use the dial to select MILKSHAKE and press dial to begin processing.

Once processing is complete, add mix-ins or RE-SPIN if desired. Then remove milkshake from tub and serve immediately.

NOTE: For MILKSHAKE, only the FULL processing mode is available.

You can also turn any ice cream recipe in this guide into a milkshake. Simply process your frozen base on the ICE CREAM program first. Then create a hole, add milk and mix-ins, and process again using the MILKSHAKE program.
36

If you would like your milkshake thinner, add 1 ½ -3 tbsp of milk and select RE-SPIN and process until desired texture is achieved.

NUT-FREE

Mix up
the flavour
Is chocolate too plain for you?
Before processing, use a spoon to create a 4cm hole that reaches the bottom of the tub. Pour the milk and mix-ins into the hole. Select MILKSHAKE
to process.

We recommend using chocolate chips, sweets or chopped nuts
and harder mix-ins

Use bigger pieces for softer mix-ins like biscuits and cereal.
FOR MORE CUSTOMISATION INSPIRATION, SEE PAGE 40

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Enjoy today
Fresh Strawberry Milkshake

NUT-FREE

Milkshake

EASY RECIPE

PREP: 2 MINUTES MAKES: 2-3 SERVINGS
INGREDIENTS
300g vanilla ice cream 130ml whole milk 150g fresh strawberries, stems removed and cut in half

DIRECTIONS
1. Place all ingredients into empty CREAMi Deluxe Tub in the order listed, (no need to make a hole).
2. Please use the Quick Start Guide for assembly and processing information.
3 Select FULL, then use the dial to select MILKSHAKE and press dial to begin processing.
4. Once processing is complete, add mix-ins or RE-SPIN if desired. Then remove milkshake from tub and serve immediately.

Enjoy today
Oreo® Milkshake
PREP: 2 MINUTES MAKES: 2-3 SERVINGS
INGREDIENTS
330g vanilla ice cream 150ml whole milk
5 Oreos®, broken up

NUT-FREE

Milkshake

EASY RECIPE

DIRECTIONS
1. Place ice cream into empty CREAMi Deluxe Tub. With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add milk and Oreos® to the hole in the tub.
2. Please use the Quick Start Guide for assembly and processing information.
3. Select FULL, then use the dial to select MILKSHAKE and press dial to begin processing.
4. Once processing is complete, add mix-ins or RE-SPIN if desired. Then remove milkshake from tub and serve immediately.

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Mix up your milkshake
Add everything from chocolate and sweets to nuts and fruit to shake things up.

Milkshake inspirations

1. Add 340g ice cream to CREAMi Deluxe Tub
   Dairy, dairy-free, and lite ice cream all work

2. Add mix-ins
   With a spoon, create a 4cm wide hole that reaches the bottom of the tub. Add your mix-ins to the hole.

MILKSHAKE

3. Add 170ml milk
   Use whole milk, skimmed milk, or dairy-free milk.

4. Process
   Press FULL, then use the dial to select MILK SHAKE and press dial
   to begin processing.
   NOTE: For MILKSHAKE, only the FULL processing mode is available.

Don’t want to wait? Use store-bought ice cream to make a milkshake. Enjoy today, no freezing time required.

40

Mix-In Inspiration Chart

Cookies ‘N Cream Cheesecake
Ice Cream Flavour: Cookies ‘N Cream Mix-ins: 3 tbsp cream cheese, 4 chocolate sandwich cookies (broken)

Chocolate Hazelnut
Ice Cream Flavour: Chocolate Mix-ins: 45g chocolate hazelnut spread

Very Berry
Ice Cream Flavour: Vanilla Mix-ins: 90g fresh mixed berries

Peanut Butter Brownie
Ice Cream Flavour: Chocolate Mix-ins: 2 tbsp peanut butter, 120g brownie chunks

Dairy-Free Peanut Butter Cookie
Ice Cream Flavour: Vegan Vanilla Oat Milk: Oat milk Mix-ins: 125g peanut butter, 3 vegan chocolate chip cookies (broken)

Dairy-Free Tahini & Chocolate Coffee
Ice Cream Flavour: Vegan Co ee Milk: Chocolate oat milk Mix-ins: 85g tahini, 2 tbsp vegan chocolate fudge

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Fresh Fruit Sorbet
PREP: 5­10 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 6 SERVINGS | BEST WITHIN: 2 WEEKS

INGREDIENTS
6 ripe bananas (approx.), peeled, cut in 1cm pieces
Don’t like bananas?
Swap in fresh oranges, pineapples, or combine them for even more flavour. When combining, mix cut fruit before adding to the tub for a consistent flavour. Fresh Pineapple Sorbet: 900g ripe pineapple, cut in 1cm pieces Fresh Orange Sorbet: 8 oranges (approx.) peeled, cut in 1cm pieces NOTE: Using any other fruits except banana, pineapple and orange for this recipe may damage the unit.
DIRECTIONS

FAVO U R I T E
PROCESSING MODE

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NUT-FREE AIRY-FRE VEGAN LUTEN-FRE

Slice bananas or other fruit into 1cm pieces. It is important to cut the fruit into pieces 1cm or smaller. Add banana into an empty CREAMi Deluxe Tub to the MAX FILL line.
42

With the back of a heavy kitchen utensil, such as a ladle or potato masher, firmly press the bananas below the MAX FILL line, compacting them into a homogenous mixture to create space for more bananas.

Continue adding more banana pieces and pressing down with a heavy kitchen utensil until all banana pieces are pressed into the tub just below the MAX FILL line. Place lid on tub and freeze for 24 hours.

Remove tub from freezer and remove lid from tub. To assemble ready for processing, refer to Steps 1-5 in the Quick Start Guide.

SORBET
Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.

Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.

NOTE: When using fresh fruit, you may notice a thin layer of unprocessed fruit. This is normal due to the qualities of natural fruit.
For best results, make sure your fruit is ripe. This will help release the fruit’s natural juices making for a sweeter treat and allow the unit to properly process the sorbet.

TIP TIP

Make sure to firmly press the fruit into the tub to release the fruit’s natural
juice. This is an important step when making a sorbet recipe that doesn’t include extra liquid. DO NOT process loose ingredients.

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No-Prep
Pineapple Sorbet

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

PREP: 2 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
600g tinned pineapple, chunks or rings
Explore di erent flavours by using other tinned fruits such as mango, pear or peaches.

DIRECTIONS
1. Fill an empty CREAMi Deluxe Tub to the MAX FILL line with chunks of fruit. Next, cover pineapple with liquid from the can. Place lid on tub and freeze for 24 hours.
2. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
3. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
4. Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.

Use if crumbly for a creamier result, if not adding mix-ins.

Strawberry Sorbet
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
670g fresh strawberries, trimmed and sliced 112g caster sugar 110ml hot water (60-70°C)
TOOLS NEEDED
Large bowl Whisk Fork

44

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

DIRECTIONS
1. In a large bowl, add the strawberries and sugar and mash together with a fork. Stir in water and whisk until smooth.
2. Pour base through a fine-mesh sieve into an empty CREAMi Deluxe Tub. Place lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
5. Once processing is complete, add mixins or remove sorbet from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
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No-Prep
Gin & Tonic Sorbet

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

PREP: 2 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
2 x 250ml cans pre-mixed Gin and Tonic
You can use any pre-prepared cocktail mix in this recipe ­ so if you prefer an Espresso Martini or Cosmopolitan, just swap out the Gin and Tonic for your preferred cocktail.

DIRECTIONS
1. Pour pre-mixed Gin and Tonic into an empty CREAMi Deluxe Tub up to but not beyond the FREEZE FILL line. Place lid on tub and freeze for 24 hours.
2. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
3. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
4. Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.

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PineappleCoconut Sorbet
PREP: 2 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
165g tinned pineapple pieces 150ml tinned pineapple juice 300ml full fat coconut milk 3 tablespoons icing sugar
TOOLS NEEDED
Medium bowl Whisk

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

DIRECTIONS
1. Place all ingredients in a medium bowl and mix well, until sugar is dissolved.
2. Pour base into an empty CREAMi Deluxe Tub. Place lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
5. Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.

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Watermelon Sorbet
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
3 tablespoons agave syrup Juice of 1 lime 500g watermelon, chopped
TOOLS NEEDED
Small Bowl Whisk
48

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

DIRECTIONS
1. In a small bowl whisk together the agave syrup with the lime juice.
2. Place watermelon pieces into CREAMi Deluxe Tub to the MAX FILL line. Pour agave and lime juice over watermelon.
3. Place lid on tub and freeze for 24 hours.
4. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
5. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
6. Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
Taste your watermelon when chopping and adjust the amount of agave as necessary: less ripe watermelon may need more sweetener.

Lemon Sorbet
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
150g caster sugar 1 ½ tablespoons golden syrup 315ml hot water (60-70°C) 150ml lemon juice
TOOLS NEEDED
Large bowl Whisk

E E
E E

AIRY-FRE

LUTEN-FRE

NUT-FREE

VEGAN

Sorbet
EASY RECIPE

DIRECTIONS
1. In a large bowl, whisk together sugar, golden syrup and warm water until sugar is dissolved. Add lemon juice and whisk until fully combined.
2. Pour base into an empty CREAMi Deluxe Tub. Place lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
4. Select TOP, FULL, or BOTTOM, then use the dial to select SORBET and press dial to begin processing.
5. Once processing is complete, add mix-ins or remove sorbet from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
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Raspberry & Orange Slushi
PREP: 3 MINUTES FREEZE TIME: 24 HOURS MAKES: 3 SERVINGS BEST WITHIN: 2 WEEKS

LUTEN-FRE

VEGAN

NUT-FREE

AIRY-FRE

Slushi
EASY RECIPE

TIP

TIP

TIP

TIP

INGREDIENTS
For freezing: 60g granulated sugar 250g fresh raspberries 230ml orange juice, hot For processing: Pour-in: water, alcohol, or juice
TOOLS NEEDED
Fork
If your pour-in contains alcohol, select FROZEN DRINK.
If an icy outer wall develops, break up the sides and RE-SPIN.
Use hot orange juice to allow the sugar to dissolve.
For flavour inspiration, see page 70.
50

DIRECTIONS
1. Place the sugar and raspberries into an empty CREAMi Deluxe Tub. Combine mixture with a fork until paste like.
2. Add hot orange juice to the DRINKABLE FREEZE FILL line and stir until sugar has dissolved. Once cooled, place storage lid on tub and freeze for 24 hours.
3. 10 minutes before processing remove tub from freezer and remove lid from tub.
4. Add pour-in to the DRINKABLE POUR-IN FILL line. Please use the Quick Start Guide for assembly and processing information.
5. Press FULL, then use the dial to select SLUSHI and press dial to begin processing. Add 4 additional tablespoons of your desired pour-in, then select RE-SPIN.
6. Once processing is complete, transfer slushi to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2-3 additional tablespoons of your desired pour-in, then select RE-SPIN.

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Mango & Lime Slushi
PREP: 5 MINUTES FREEZE TIME: 24 HOURS MAKES: 3 SERVINGS BEST WITHIN: 2 WEEKS

LUTEN-FRE

VEGAN

NUT-FREE

AIRY-FRE

Slushi
EASY RECIPE

TIP

TIP

TIP

INGREDIENTS
For freezing: 60g granulated sugar 250g fresh mango pieces 210ml hot water (60-70°C) Juice of 3 limes For processing: Pour-in: water, alcohol, or juice
TOOLS NEEDED
Fork
If your pour-in contains alcohol, select FROZEN DRINK.
If an icy outer wall develops, break up the sides and RE-SPIN.
For flavour inspiration, see page 70.

DIRECTIONS
1. Place the sugar and mango pieces into an empty CREAMi Deluxe Tub. Combine mixture with a fork.
2. Add hot water and lime juice to the DRINKABLE FREEZE FILL line and stir until sugar has dissolved. Once cooled, place storage lid on tub and freeze for 24 hours.
3. 10 minutes before processing remove tub from freezer and remove lid from tub.
4. Add pour-in to the DRINKABLE POUR-IN FILL line. Please use the Quick Start Guide for assembly and processing information.
5. Press FULL, then use the dial to select SLUSHI and press dial to begin processing. Add 4 additional tablespoons of your desired pour-in, then select RE-SPIN.
6. Once processing is complete, transfer slushi to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2-3 additional tablespoons of your desired pour-in, then select RE-SPIN.
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Frozen Espresso Martini

E E

LUTEN-FRE

VEGAN

NUT-FREE

AIRY-FRE

Frozen Drink
EASY RECIPE

PREP: 3 MINUTES FREEZE TIME: 24 HOURS MAKES: 4 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
For freezing: 200ml strong espresso 65g caster 250ml hot water (60-70°C) For processing: Pour-in: 150 vodka and 50ml Kahlua
If an icy outer wall develops, break up the sides and RE-SPIN.
TOOLS NEEDED
Spoon

DIRECTIONS
1. Add espresso, sugar and hot water into an empty CREAMi Deluxe Tub up to the DRINKABLE FREEZE FILL line.
2. Stir to combine mixture until sugar has dissolved. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub.
4. Add pour-in ingredients to the MAX FILL line. Please use the Quick Start Guide for assembly and processing information.
5. Press FULL, then use the dial to select FROZEN DRINK and press dial to begin processing.
6. Once processing is complete, transfer espresso martini to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2­4 additional tablespoons of your desired pour-in, then select RE-SPIN.

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Piña Colada
PREP: 3 MINUTES FREEZE TIME: 24 HOURS MAKES: 2 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
For freezing: 2 x 250ml cans Piña Colada cocktail For processing: Pour-in: equal parts coconut cream and pineapple juice
If an icy outer wall develops, break up the sides and RE-SPIN.
TOOLS NEEDED
Spoon

Frozen Drink
EASY RECIPE
DIRECTIONS
1. Pour pre-mixed piña colada into an empty CREAMi Deluxe Tub up to the DRINKABLE FREEZE FILL line.
2. Stir to combine mixture until combined. Place storage lid on tub and freeze for 24 hours.
3. Remove tub from freezer and remove lid from tub.
4. Add pour-in ingredients to the DRINKABLE POUR-IN line. Please use the Quick Start Guide for assembly and processing information.
5. Press FULL, then use the dial to select FROZEN DRINK and press dial to begin processing.
6. Once processing is complete, transfer piña colada to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2­4 additional tablespoons of your desired pour-in, then select RE-SPIN.

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NUT-FREE LUTEN-FRE
SCAN HERE for a step-by-step
how-to video

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Frappé
PREP: 3 MINUTES FREEZE TIME: 24 HOURS MAKES: 2 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
For freezing: 60g granulated sugar 225ml hot black coffee, brewed 85ml single cream 85ml whole milk For processing: Pour-in: coffee
TOPPINGS (optional)
Whipped cream Caramel or chocolate sauce
MAKE IT DAIRY-FREE Use any dairy-free alternative creamer for semi-skimmed.
NOTE: Do not use the RE-SPIN program with drinkable leftovers. See page 11 for instructions on drinkable leftovers.
TOOLS NEEDED
Spoon

Frappé
EASY RECIPE
DIRECTIONS
1. Pour sugar into an empty CREAMi Deluxe Tub. NOTE: For best results, sugar must be added to the tub first.
2. Pour the coffee into the tub. 3. Stir to combine mixture until sugar is
completely dissolved. 4. Add single cream and whole milk to the
DRINKABLE FREEZE FILL line. Place tub into an ice bath. Once cooled, place lid on tub and freeze for at least 24 hours. 5. Remove tub from freezer and remove lid from tub. 6. Add pour-in to the DRINKABLE POUR-IN line. 7. Please use the Quick Start Guide for assembly and processing information 8. Press FULL, then use the dial to select FRAPPÉ and press dial to begin processing. 9. Once processing is complete, transfer the Frappé to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2­4 additional tablespoons of your desired pour-in, then select RE-SPIN.
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Frozen Hot Chocolate
PREP: 3 MINUTES FREEZE TIME: 24 HOURS MAKES: 2 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
For freezing: 60g hot chocolate powder 470ml whole milk For processing: Pour- in: whole milk
For extra chocolatey flavour, swap whole milk for chocolate milk.
MAKE IT DAIRY-FREE Use any dairy-free alternative milk for whole milk and any plant-based hot chocolate powdered mix for traditional powdered mix.
TOOLS NEEDED
Spoon
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LUTEN-FRE

NUT-FREE

Frappé
EASY RECIPE

DIRECTIONS
1. Pour hot chocolate mix into an empty CREAMi Deluxe Tub.
2. Pour the milk into the tub to the DRINKABLE FREEZE FILL line and stir.
3. Microwave the tub for approximately 2 minutes. NOTE: tub is microwavable- safe.
4. Stir to combine mixture until powder is completely dissolved. Place tub into an ice bath. Once cooled, place lid on tub and freeze for at least 24 hours.
5. Remove tub from freezer and remove lid from tub.
6. Add pour-in to the DRINKABLE POUR-IN line.
7. Please use the Quick Start Guide for assembly and processing information.
8. Press FULL, then use the dial to select FRAPPÉ and press dial to begin processing.
9. Once processing is complete, transfer Frozen Hot Chocolate to a glass and serve immediately.
NOTE: PREFER MORE SIPPABLE? If you prefer a thinner frozen drink after processing, simply add 2­4 additional tablespoons of your desired pour-in, then select RE-SPIN.

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STEPR-EITC-IUPEP

Vanilla Bean Gelato

PREP: 5 MINUTES | COOK TIME: 7­10 MINUTES | FREEZE TIME: 24 HOURS | MAKES: 6 SERVINGS | BEST WITHIN: 2 WEEKS

INGREDIENTS
6 large egg yolks
1 ½ tablespoons golden syrup
80g caster sugar
375ml double cream
135ml whole milk
1 ½ vanilla pods, split in half lengthwise, scraped or 1 ½ teaspoons vanilla bean pasted
MAKE IT DAIRY-FREE Use unsweetened coconut cream for double cream and unsweetened oat milk for whole milk. Whisk the coconut cream until smooth, then add the remaining ingredients.

TOOLS NEEDED
Small saucepan Whisk Silicone spatula Thermometer Fine-mesh sieve
MAKE IT LITE Use 3 tablespoons agave syrup and ½ teaspoon stevia for golden syrup and granulated sugar. Process on the LITE ICE CREAM program.

DIRECTIONS

FAVO U R I T E
PROCESSING MODE

NUT-FREE LUTEN-FRE

Place egg yolks, golden syrup and sugar into a small saucepan and whisk until fully combined and sugar is dissolved.

Add double cream, milk and vanilla pod to saucepan and stir to combine.

Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.

Remove base from heat and pour through a finemesh sieve into an empty CREAMi Deluxe Tub. Place tub into an ice bath. Once cooled, place lid on Deluxe tub and freeze for 24 hours.

NOTE: If your freezer is set to a very cold temperature, the gelato may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.
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GELATO

Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.

Select TOP, FULL, or BOTTOM, then use the dial to select GELATO and press dial to begin processing.

Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.

SCAN HERE for a step-by-step
how-to video

It is important to stay within the 74°C – 79°C range. The eggs should reach at least 74°C for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.

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Salted Caramel Gelato

PREP: 10 MINUTES FREEZE TIME: 24 HOURS COOK TIME: 10-15 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS

TOOLS NEEDED

INGREDIENTS
120g granulated sugar 345ml double cream, warm with milk in a microwave to a temp of 50°C 270ml whole milk 1 teaspoon sea salt flakes 6 medium egg yolks 1 teaspoon vanilla extract

Medium saucepan Wooden Spoon Small bowl Whisk Silicone spatula Thermometer Fine-mesh sieve

DIRECTIONS
1. Place sugar in a medium saucepan on hob over moderate heat, stirring occasionally with a wooden spoon, until it melts, then caramelises into a rich copper colour and just begins to smoke, (this may take around 10 minutes). Note: If the colour is too light, your ice cream will be sweet but without depth of flavour; if it’s too dark, it will taste burnt.
2. Remove pan from heat and gradually whisk in half the cream, milk and salt. THE CARAMEL WILL HARDEN INTO A LUMP. Return pan to low heat and stir until any hardened caramel is dissolved. Add in remaining amount of milk and cream.
3. In a small bowl, whisk egg yolks slightly and then whisk in a small amount of the warm caramel mixture.

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NUT-FREE

Gelato

STEP-IT-UP RECIPE
4. Whisk yolks into caramel mixture in saucepan and raise heat to medium, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
5. Remove base from heat, add vanilla and pour through a fine-mesh sieve into an empty CREAMi Deluxe Tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for at least 24 hours.
6. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
7. Select TOP, FULL, or BOTTOM, then use the dial to select GELATO and press dial to begin processing.
8. Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
Once the gelato is ready, add 2 tablespoons of salted butter caramel as a mix- in, for even richer flavour.
It is important to stay within the 74°C­79°C range. The eggs should reach at least 74°C for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.

TIP

TIP

TIP

Rich Chocolate Gelato
PREP: 5 MINUTES FREEZE TIME: 24 HOURS COOK TIME: 7-10 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
6 large egg yolks 120g caster sugar 22g cocoa powder, sifted 345ml double cream 150ml whole milk 75g dark chocolate 74% solids, broken into small pieces
TOOLS NEEDED
Small saucepan Whisk Silicone spatula Thermometer Fine-mesh sieve
Double cream can be swapped for whipping cream.
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.

NUT-FREE

Gelato

STEP-IT-UP RECIPE

DIRECTIONS
1. Place egg yolks, sugar and cocoa powder into a small saucepan. Whisk until fully combined.
2. Add double cream and milk and stir to mix in.
3. Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
4. Remove from heat, stir in chocolate and pour through a fine-mesh sieve into an empty CREAMi Deluxe Tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for 24 hours.
5. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
6. Select TOP, FULL, or BOTTOM, then use the dial to select GELATO and press dial to begin processing.
7. Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
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TIP

Honey Gelato
PREP: 5 MINUTES FREEZE TIME: 24 HOURS COOK TIME: 7-10 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
5 medium egg yolks 260ml whipping cream 260ml whole milk 90g strong flavoured honey (such as forest honey) Large pinch of salt
TOOLS NEEDED
Small bowl Small saucepan Whisk Wooden Spoon Silicone spatula Fine-mesh sieve Thermometer
Double cream can be swapped for whipping cream.
Ideal recipe for mix-ins. Refer to pages 18-23 for MIX-IN ideas.
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STEP-IT-UP RECIPE

DIRECTIONS
1. In a small bowl, lightly whisk the egg yolks and set aside.
2. Place whipping cream, milk, honey and salt in saucepan and stir to combine.
3. Place saucepan on hob over medium heat, stirring constantly with a whisk, wooden spoon or silicone spatula.
4. Whisk in a small amount of the warm honey mixture into the egg yolks, then whisk yolks into the saucepan and continue to cook until temperature reaches 74-79°C on an instant-read thermometer.
5. Remove base from heat and pour through a fine-mesh sieve into an empty CREAMi Deluxe Tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for at least 24 hours.
6. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
7. Select TOP, FULL, or BOTTOM, then use the dial to select GELATO and press dial to begin processing.
8. Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.

TIP

TIP

Coffee Gelato
PREP: 5 MINUTES FREEZE TIME: 24 HOURS COOK TIME: 7­10 MINUTES MAKES: 6 SERVINGS BEST WITHIN: 2 WEEKS
INGREDIENTS
5 medium egg yolks 120g caster sugar 300ml whipping cream 255ml whole milk 3 teaspoons (3 sachets, about 6g) instant espresso Large pinch of salt
TOOLS NEEDED
Small saucepan Whisk Silicone spatula Thermometer Fine-mesh sieve
Add 4 ½ tablespoons of chocolate chips, meringue pieces or praline as a MIX-IN after processing.
It is important to stay within the 74°C­79°C range. The eggs should reach at least 74°C for them to be food safe but will curdle and scramble if overcooked. Additionally, cooking to this temperature range integrates the sugar and thickens the mixture, resulting in smoother texture.

NUT-FREE

Gelato

STEP-IT-UP RECIPE

DIRECTIONS
1. Place egg yolks and caster sugar into a small saucepan and whisk until fully combined and sugar is dissolved.
2. Add whipping cream, milk, instant espresso and salt to saucepan and stir to combine.
3. Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
4. Remove base from heat and pour through a fine-mesh sieve into an empty CREAMi Deluxe Tub. Place tub into an ice bath. Once cooled, place lid on tub and freeze for at least 24 hours.
5. Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
6. Select TOP, FULL, or BOTTOM, then use the dial to select GELATO and press dial to begin processing.
7. Once processing is complete, add mix-ins or remove gelato from tub and serve immediately.
Use if crumbly for a creamier result, if not adding mix-ins.
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TIP ENGLISH

No-prep inspiration chart
Transform ordinary items from your pantry or fridge into extraordinary frozen delights.
INGREDIENTS Whole milk yogurt (Plain, strawberry, peach, raspberry, lemon, blackberry, vanilla) Greek yogurt (any flavour) Oat milk dairy free yogurt (any flavour) 600g tinned pineapple 600g tinned mango 600g tinned peaches 600g tinned pears 600g tinned mandarin oranges Bottled latte/pre-prepared iced co ee Canned mango puree Shop bought bottled milk shakes (any flavour) Whole milk store bought chocolate milk Bottled protein drinks
NOTE: When making frozen yogurt, ensure you are using full-fat yogurt with added sugar. Do not process 0% fat yogurt or yogurt with no added sugar in the unit.
If your freezer is set to a very cold temperature, the treat may look crumbly. If this occurs, select the same processing mode, then RE-SPIN to process the mixture a little more if not adding mix-ins.
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PREPARE Fill to the MAX FILL line with yogurt Fill to the MAX FILL line with full fat Greek yogurt Fill to the MAX FILL line with oat milk dairy-free yogurt
Fill tub with fruit and juice from tin
Fill tub no higher than MAX FILL line. Don’t worry if it doesn’t reach the line,
there is no minimum fill

Cover with lid and freeze for 24 hours

PROGRAM FROZEN YOGURT FROZEN YOGURT FROZEN YOGURT SORBET SORBET SORBET SORBET SORBET SORBET SORBET ICE CREAM ICE CREAM LITE ICE

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Create your own Frappé
with syrup, sugars and milk

SYRUPS

CHOOSE & ADD SWEETENER

ADD HOT COFFEE

ADD MILK/DAIRY ALTERNATIVE

Add 170ml syrup to empty CREAMi Deluxe Tub.
FLAVOUR INSPIRATION Vanilla, Coconut, Caramel, Brown Sugar Cinnamon, Hazelnut,
Peppermint.

Pour 170ml hot coffee into tub.
Whisk until combined.

SUGAR SUGAR SUBSTITUTES

Add 60g granulated sugar to empty tub.

Pour 235ml hot coffee into tub.
Whisk until sugar is completely dissolved.

Add 170ml milk or milk alternative to the DRINKABLE FREEZE FILL line.
INSPIRATION Milk,
Semi-skimmed, Almond Milk, Soya Milk

Add 30g stevia to empty tub.

FREEZE
Place storage lid on tub and freeze
for 24 hours.

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CHOOSE & ADD POUR-IN

PROCESS

Remove tub from freezer and remove lid from tub.
Pour-in: 170ml coffee to the DRINKABLE POUR-IN line.

Refer to the quick start guide for bowl assembly and unit interaction information.
Press FULL, then select FRAPPÉ and press dial to begin processing.
Once processing is complete, transfer to a glass
and serve immediately.

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ENGLISH

ENGLISH

Create your own Slushi
with squash concentrates and fruit juices
CHOOSE & ADD FLAVOURING

SQUASH CONCENTRATES

Add 60g granulated sugar to an empty CREAMI Deluxe Tub and add 100-150ml squash concentrate.
FLAVOUR INSPIRATION Blackcurrant, orange, lemon,
lime, elderflower

ADD HOT WATER
Pour hot water into tub up to the DRINKABLE FREEZE FILL line.

FRUIT JUICES

Add 60g granulated sugar to an empty CREAMI Deluxe Tub. Pour hot
fruit juice into to the DRINKABLE FREEZE FILL line and whisk until
sugar is completely dissolved.
FRUIT INSPIRATION Apple, orange, tropical, blackcurrant, cranberry, pineapple

FREEZE

CHOOSE & ADD POUR-IN

PROCESS

Place storage lid on tub and freeze for 24 hours.

Remove tub from freezer and remove lid
from tub.
Add 170ml of desired pour-in, such as water, juice, or alcohol, to the DRINKABLE POUR-IN line

Refer to the quick start guide for bowl assembly and
unit interaction information.
Press FULL, then select SLUSHI/FROZEN YOGURT.
Once processing is complete, transfer slushi to a glass and serve immediately.

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© 2023 SharkNinja Operating LLC NINJA is a registered trademark of SharkNinja Operating LLC. NINJA is een geregistreerd handelsmerk van SharkNinja Operating LLC. NINJA est une marque déposée de SharkNinja Operating LLC. NINJA ist ein eingetragenes Warenzeichen von SharkNinja Operating LLC. NINJA è un marchio registrato di SharkNinja Operating LLC. NINJA es una marca registrada de SharkNinja Operating LLC.
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