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6. Butter Pecan Ice Cream. If you like intensely sweet, buttery ice cream, this butter pecan recipe will probably be a fast favorite of yours. It's soft and smooth, but the chopped pecans add a delightful crunch. The flavor of the butter comes through strongly, even through the sugar, cream, vanilla, and milk.


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To churn homemade dairy free ice cream & serve: When ready to churn, place frozen ice cream maker bowl into machine. Turn on machine and pour in chilled custard mixture. Churn for about 12-15 minutes, until creamy. Fold crushed peppermint candies into churned ice cream. Serve and enjoy immediately, if desired.


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Chill for atleast an hour, or overnight. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2.


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19. Coconut Lime Ice Cream. Another cone-worthy dairy-free recipe is this coconut lime flavor. The mix of coconut and lime sort of tastes like a Key lime pie in ice cream form. Oh, and if you're looking for a no-churn ice cream recipe, you'll be happy to hear an ice cream maker is not necessary. 20.


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12. Strawberry Cheesecake Ice Cream. This strawberry cheesecake ice cream is made with cream cheese and real strawberries, and is an egg-free, extra-creamy summer treat. Inspired by Jeni's Splendid Ice Cream! 13. Mango Ice Cream. Homemade mango ice cream is the best ever creamy frozen dessert.


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White chocolate flavor usually comes from using cocoa butter. They also make white chocolate extracts. One idea is to start with a regular base of 2 cups of heavy cream, 1 cup whole milk, and 3/4 cup to 1 cup of sugar, then add in the white chocolate extract. Mix it, then poor it into your ice cream maker bowl.


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The comforting cinnamon in every creamy spoonful is to die for. It's perfect for serving with apple pie or pumpkin pie! With ribbons of spicy cinnamon running throughout the heavy cream, this is a great ice cream mixture for fall or Thanksgiving. 2. Chocolate Marshmallow. Source: theshortordercook.com.


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Shop now: https://www.cuisinart.com/shopping/appliances/ice_cream/ice-30bcp1Get the full recipe here: https://www.cuisinart.com/recipes/desserts/11328A dairy.


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Instructions. 1. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker. 2. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle.


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This recipe uses your Cuisinart ice cream maker to create a smooth, creamy vegan ice cream infused with natural vanilla bean specks for a touch of elegance. Combine plant-based milk, sugar, and a pinch of salt in a bowl. Whisk until the sugar dissolves. Stir in vanilla extract and vanilla bean seeds.


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Instructions. In a medium bowl, use a hand mixer on low speed or whisk to combine all of the ingredients. Cover, refrigerate, 1 to 2 hours, or overnight. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture.


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pouring into the ice cream maker. 3. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight


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to using the ice cream base, whisk the chilled mixture well and then pour through a strainer to ensure a smooth mixture. 4. Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Turn on and pour in the chilled base. Churn until the desired serving consistency is reached, 20 to.


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Remove the ice cream base from the heat and stir in the vanilla extract. Transfer the vanilla ice cream base to an airtight container and refrigerate until completely chilled, about 2 hours (the length of time depends on how hot your liquid got).