Cuisinart ICE-35 Frozen Dessert Maker User Manual


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one cookie. Place another cookie on top of the ice cream and
press down until the ice cream just reaches the edge of the
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cream sandwich in plastic wrap and chill in a freezer until firm
(about 20 minutes).
Nutritional information per serving (2 cookies, not including ice cream):
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So simple and quick to make, these create a beautiful dessert.
Makes 12 servings
nonstick cooking spray
40 gingersnap cookies (Nabisco
®
works well)
6 tablespoons unsalted butter, melted
3 cups Mango Frozen Yogurt (Page 14)
Preheat oven to 350°F.
Coat a twelve-cup muffin pan with nonstick cooking spray;
reserve.
Place the cookies in the bowl of a Cuisinart
®
Food Processor
fitted with the chopping blade. Pulse ten times to break up;
process until finely ground. Gradually add the melted butter
through the feed tube of the food processor while pulsing the
mixture. Pulse until fully combined. Evenly divide the crumb
mixture among the twelve cups in the prepared muffin pan.
Pat crumbs well into each cup. Bake in preheated oven for
10 minutes, or until crust is just set. Cool completely on rack.
Once ginger cups are fully cooled, very carefully remove from
pan (this can be done by inverting and gently tapping on the
bottom of the pan. Place ginger cups on a serving tray and
using a large ice cream dasher, scoop about ¼ cup of frozen
yogurt into each cup.
Serve immediately.
Nutritional information per cupcake:
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The ultimate chocolate lover’s dessert.
Makes 35 bonbons
1 recipe Triple Chocolate Brownies (recipe follows)
5½ cups Espresso Gelato (page 11)
Chocolate Glaze
30 ounces bittersweet or semisweet chocolate, roughly
chopped
¼ cup unsalted butter, cubed
Using a 2¼-inch round pastry cutter, cut 35 rounds out of the
pan of brownies; reserve remaining brownie bits for another
use. Reserve cut brownies on a wax/parchment paper-lined
pan that will be able to fit in your freezer.
Using a 2-inch ice cream scoop, place one scoop of the gelato
on each brownie round. Cover with wax paper and freeze for
about 15 minutes, or until fully hardened.
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glaze. In a heatproof bowl set over a pot of simmering water,
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