TOP 25

Ice Cream Recipesand more!

Cooking with Tenina

Hello my lovelies! I love ice cream, sorbet, frozen desserts. Ever since discovering that my dad had created an award winning ice cream recipe when he worked for one of England’s biggest ice cream factories, I have been obsessed with creating (and of course eating) ice cream.

The most recent runaway success has been the Killer Vanilla Ice cream recipe that appears in this book. It originally appeared in my last cookbook, Cooking with Tenina; More great recipes for the Thermomix which is widely available in print and on iBooks.

This little collection of winners has a lot of newbies in it for you to try and wait for it, NINE dairy free ice cream recipes that are just as delicious and creamy as the real deal.

So start your mixers people. You are about to find out that happiness is home made ice cream.

Tenina 2017

Where to find everything!doTERRA culinary essential oils can be found on my website in most cases. You can also become a doTERRA wholesale customer by heading over to https://tenina.com/doterra-essential-oils to find out more.

Heilala Vanilla Bean Paste is my flavour weapon of choice and should be yours as well. No nasties, pure flavour hit and quite economical in comparison to purchasing whole organic vanilla beans. I have a Vanilla Store on my site. Check it out.

Tovolo Ice Cream tubs are my choice for freezing and storing homemade ice cream. I am now stocking them on Tenina.com along with the best scoops in the ice cream biz. The tubs help prevent ice crystallization and so give you a better more professional result and help the ice cream to stay fresher longer...as if you needed that feature!!

I recommend Callebaut chocolate for almost all chocolate you need. This can be found online or in some specialist stores

ContentsTOP 25 ICE CREAMS

1. Killer Vanilla2. Jaffa

3. Cookie Dough 4. Rum Raisin

5. Hokey Pokey 6. Easy Strawberry Ice Cream

7. Snickers Ice Cream Sundaes 8. Neapolitan Ice Cream Bombes

9. Lime EVOO Ice Cream with Sour Cherry Granita10. Chocolate I Scream

11. Salted Caramel Ice Cream 12. Licorice Ice Cream

13. Curried Pistachio Kulfi 14. Pumpkin PIe Ice Cream

15. Vanilla Strawberry Cheesecake Swirl 16. Cherry Garcia Ice Cream

DAIRY FREE

17. Passionfruit Sorbet 18. Roasted Vanilla Plum Granita

19. Basil Raspberry Sorbet 20. Black Sticky Rice Cream Sundaes

21. Nutty Date Ice Cream with Choc Chunks 22. Dairy Free Vanilla Ice Dream 23. Mango Maple Macadamia

24. Vice Cream25. Sunrise Sorbet

REFERENCE SECTION

Salted Caramel Sauce Hot Chocolate Fudge Sauce

Marshmallow Sauce Desperate Munchie Cookies

Simple Ice MagicBerry Lime Coulis

1. Killer VanillaThis recipe has become HUGE online and in print...if you have made it already, you will know why. It serves beautifully straight from the freezer. You will notice that I have reduced the sugar in this version. As we are basically using this as a base recipe for so many other recipes, I thought it prudent. It still works, though the sugar content of the original does contribute to the wonderful texture.

NEED:200g egg whites1 tsp cream of tartar200g golden caster sugar2 tsp vanilla bean paste1 x 600ml carton pure cream

DO:Place egg whites and cream of tartar into TM bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.Add sugar through hole in lid, a spoonful at a time while you whip 6 min/50°C/Butterfly/speed 3/MC off.Whip 20 min/Butterfly/speed 1/MC off.Place jug into the fridge, with Butterfly still attached until completely cold.When TM bowl feels cold to the touch, place back into the machine and add vanilla and cream. Whip 20 sec/speed 3.Pour into containers for freezing and place into freezer.

This recipe is used in all of the following options;

2. Jaffa 3. Cookie Dough 4. Rum Raisin5. Hokey Pokey 6. Easy Strawberry Ice Cream7. Snickers Ice Cream Sundaes8. Neapolitan Ice Cream Bombes

2. JaffaNEED:1 batch Killer Vanilla ice cream10 drops doTERRA wild orange oilZest 1 orange, finely grated½ batch Simple Ice Magic

DO:As you are making the Killer Vanilla ice-cream, add the wild orange oil and orange zest to the mixture with the vanilla.Spread the Simple Ice Magic onto a piece of baking paper and place into the freezer. Cut into pieces once completely solid.Stir through the ice cream mix prior to freezing.

“Forget art. Put your trust in Ice Cream!”

- Charles Baxter

Trio of Ice Creams3. Cookie Dough Ice CreamNEED:1 batch Killer Vanilla, softened45g butter, cubedPinch pink salt flakes60g muscavado or dark brown sugar

DO:Premake and freeze the Killer Vanilla ice cream well in advance.Place the butter, salt, sugar and vanilla into TM bowl and blend 10 sec/speed 6.Add flour and milk and blend 10 sec/speed 5. Scrape down sides of bowl and add chocolate chips.Blend 5 sec/speed 5.Roll into a log and freeze for 1-2 hours.Place the already frozen ice cream in it’s container in the fridge for 20 minutes to soften up.Cut cookie dough into small chunks and mix into the softened ice cream. Return to the freezer for a minimum of 15 minutes prior to serving.

4. rum Raisin NEED:150g raisins80g dark rum3 drops doTERRA cinnamon bark oil OR 1 tsp ground cinnamon1 batch Killer Vanilla ice cream ready to freeze

DO:Soak the raisins in the rum with the cinnamon bark oil overnight. (I do recommend the oil rather than the ground cinnamon for the sake of texture.)Stir through the ready to freeze ice cream mixture and freeze. Due to the alcohol, this mixture will be a lot softer when you serve it.

5. Hokey PokeyNEED:160g caster sugar or golden caster80g golden syrup or honey2 tsp bicarb

DO:Place sugar and golden syrup into TM bowl and cook 15 min/Varoma/speed 1.Add sifted bicarb (avoiding the blades) and mix 10-20 sec/speed 3.Quickly pour out onto a baking paper lined tray. Set in the fridge then shatter into pieces with the handle/back of a knife.

To make the Hokey Pokey Ice cream, use one batch of Killer Vanilla ice cream, frozen and softened. Stir the broken pieces of Hokey Pokey through. Return ice cream to the freezer for at least 15 minutes prior to serving.

1 tsp vanilla bean paste150g plain flour or gluten free flour25g milk60g dark chocolate chips

6. Easy Strawberry Ice CreamNEED:500g punnet strawberries, hulled1 batch Killer Vanilla ice cream mix ready for freezing1 tsp Organic beetroot powder (available in my store)

DO:Place the strawberries into a small ceramic baking dish and roast in a hot oven (190°C) for 20 minutes until fragrant and juicy. Cool.Meanwhile make the Killer Vanilla mix completely. Remove from TM bowl.Without cleaning place the roasted strawberries and beetroot powder into TM bowl and blend 30 sec/speed 8. Return ice-cream mix to the TM bowl and stir to incorporate 10 sec/speed 3. Finish combining if needed with a silicone spatula. Freeze.

(Easy Strawberry Ice Cream pictured served in a Desperate Munchie Cookie. See the Reference section in this ebook for recipe)

“Without ice cream, there would be darkness and chaos.”

- Don Kardong

7. Snickers Ice Cream SundaesNEED:1 batch Killer Vanilla Ice cream, premade1 batch Salted Caramel Sauce, premade (See the reference section of this ebook)200g peanuts1 batch Hot Chocolate Fudge Sauce (Trio of Ice Cream Sauces in the reference section of this ebook)

DO:Premake the ice cream and caramel sauce. The ice cream needs to be fully frozen. Place the peanuts onto a lined baking tray and into a cold oven set to 200°C. Roast for exactly 12 minutes. Cool completely.Stir half the nuts through the caramel sauce.Make the Hot Chocolate Fudge Sauce.To assemble, scoop some ice cream into the bottom of each serving bowl. Top with some of the peanut caramel sauce, add more ice cream, finish with the hot fudge sauce and more peanuts.

“Ice cream is cheaper than therapy.” -Tenina Holder

8. Neapolitan Ice Cream BombesNEED:1 batch each Killer Vanilla, Easy Strawberry and Chocolate I Scream recipes (All found in this ebook)

DO:Using small dariole moulds, layer each flavour of ice cream into the bottom of the mould. Smooth the surface well, cleaning the mould with a paper towel so that you get a clean look when they come out.Place in the freezer for a minimum of 20 minutes between each layer.You can of course just make a big container of Neapolitan ice cream if you prefer using the same method.

“... everyone knows that ice cream is worth the trouble of being cold. Like all things virtuous,

you have to suffer to gain the reward.” - Brandon Sanderson,

9. Lime EVOO Ice Cream with Sour Cherry Granita

NEED:1 x 395g tin condensed milk90g Cobram Estate EVOO Zest 2 limes, finely gratedJuice 2 limes1 tbsp vanilla bean paste600ml carton pure cream

DO:Place all ingredients except cream into TM bowl and blend 20 sec/speed 6. Scrape down sides of bowl and repeat.Remove mixture from bowl and set aside.Without cleaning bowl, place cream into bowl and whip 15–30 sec/Butterfly/speed 4 or until holding soft peaks.Remove Butterfly and place milk mixture back into bowl.Blend 3 sec/speed 6.Fold in any mixture or cream that is not well incorporated using a silicone spatula.Put into moulds of choice with or without the Cherry Granita and freeze for 4–6 hours until solid.

Frozen Sour Cherry GranitaNEED:500g sour cherries, pitted (fresh or frozen)100g golden caster sugar1 tsp vanilla bean pasteZest 1 lemon, finely grated100g fresh lemon juice

DO:Place all ingredients into TM bowl and cook 14 min/100°C/Reverse/speed soft. Cool slightly.Pour into moulds or a flat tray and freeze.Chop into chunks and blitz a little at a time before use. Or use as directed with Lime EVOO ice cream.

10. Chocolate I ScreamNEED:200g dark chocolate3 whole eggs500g cream250g milk200g golden caster sugar1 tsp vanilla bean pastePinch pink salt flakes

DO:Place chocolate into TM bowl and chop 10 sec/speed 8. Remove from bowl and set aside.Place eggs and sugar into TM bowl. Beat 4 min/37°C/Butterfly/speed 3. Remove Butterfly.Add all remaining ingredients, including chopped chocolate.Cook 5 min/80°C/speed 5.Pour into large metal loaf tin or Tovolo Ice Cream Tubs. Place in freezer for approx 2 hours or until frozen around the edges.Return to TM bowl and beat 30 sec/speed 9.Return to loaf pan and return to freezer overnight.You can beat it again if you would like it to be a lighter mixture...but I personally like a ‘heavy’ ice cream.NOW, add macadamias, pecans, white or dark chocolate chunks, cherries, peanut but-ter…the list goes on, fold them through and freeze.

“I guess ice cream is one of those things that are beyond imagination.”

- L.M. Montgomery

11. Salted Caramel Ice CreamNEED:150g coconut sugar50g pure maple syrup50g unsalted butter2 tsp vanilla bean paste2 tsp pink salt flakes (reduce to 1 tsp if not using salt flakes)100g whole milk500g cream4 eggs150g dark chocolate in pieces (optional)

DO:Place sugar, maple syrup, butter and vanilla into TM bowl and cook 15 min/Varoma/speed 1.Add salt, cream, milk and cream and whisk 30 sec/speed 5.Add eggs and beat 20 sec/speed 4.Cook 5 min/80°C/speed 4.Pour into tin or Tovolo Ice Cream Tub and freeze.After a couple of hours, when partially frozen, place chunks into TM bowl and mix 1 min/speed 5. Fold through the chocolate if using. Return to the tin or tub and freeze for at least 12 hours before serving.

“Ice cream is happiness condensed.” -Jessie Lane Adams

12. Licorice Ice CreamNEED:200g sugar5 egg yolks1 whole egg500g milkPinch pink salt flakes1 tsp vanilla bean paste200g licorice pieces600g cream

DO:Place sugar, yolks, egg, milk, salt and vanilla into TM bowl and cook 10 min/80°C/speed 5.Add licorice and cook 2 min/90°C/speed 2.Bring speed up slowly and beat 30 sec/speed 7.Pour into cold tin or Tovolo Ice Cream Tub, allow to come to room temperature, then freeze several hours or overnight.In a clean, dry TM bowl, whip cream until soft peaks form 20–30 sec/speed 4/Butterfly. Remove from bowl and set aside.Cube the frozen ice cream mixture and place approx. half into TM bowl and chop 8 sec/speed 8.Add remaining frozen ice cream mix and blend up to 2 min/speed 6–7 until smooth.Add cream and blend 2–3 sec/speed 4 until just combined.Pour back into tin or tub and re-freeze several hours until solid.Remove from freezer and place into fridge 10 minutes prior to serving.

13. Curried Pistachio Kulfiwith Mango Puree

NEED:3 kaffir lime leaves1 cinnamon stick1 vanilla bean¼ tsp ground turmeric6 cardamom pods1cm fresh ginger1 stalk lemongrass, white part only1 x 400ml tin coconut cream1 x 396ml tin condensed milk400g evaporated milkHandful roasted pistachios

DO:Place lime leaves, cinnamon, vanilla, turmeric, cardamom, ginger and lemongrass into TM bowl and chop 6 sec/speed 6.Scrape down sides of bowl and add cream and milks. Cook 20 min/80°C/speed 2.Allow to steep in TM bowl until cooled.Strain through a fine mesh sieve and place into the fridge. Age this custard mix for about a day if you have time.Freeze solid in an ice cube tray.Place half the mixture into the TM bowl and blend 10 sec/speed 10. Add the rest and continue to churn on speed 8 with the aid of a spatula until you are happy with the consistency.Add pistachios at the very end of this process for just a few seconds.Either pour into moulds of choice, or into a container of choice.Return to the freezer until ready to serve.

Mango PureeNEED:4–6 mango cheeksZest and juice 1 limeA little coconut palm sugar to taste (optional)

DO:Place all ingredients into TM bowl and blend 20–30 sec/speed 10 until liquid. Serve drizzled over kulfi or freeze in the bottom of moulds, pour the blended kulfi on top of the frozen puree and freeze until solid. Turn out to serve.

14. Pumpkin Pie Ice CreamNEED:300g pumpkin, peeled, roughly cubed140g pure maple syrup200g whole milk200g cream2 large eggs8 drops cinnamon bark oil2 drops ginger oil2 drops clove oil1 tsp ground nutmeg½ tsp ground allspice2 tsp vanilla bean pasteToasted walnuts or pecans if desired

DO:Place the pumpkin and maple syrup into TM bowl and chop 5 sec/speed 7.Scrape down sides of bowl and lid and cook 8 min/100°C/speed 3.Blend 1 min/speed 7.Scrape down sides of bowl and lid and add all other ingredients except the pecans, in the order listed.Cook 8 min/80°C/speed 4. Cool custard completely before placing into the fridge for up to 12 hours. Churn in traditional ice cream churner or freeze into blocks.If freezing, place half the mixture into TM bowl and blend 10 sec/speed 8. Add remaining blocks and blend for up to 2 min/speed 8 with the aid of the spatula.Serve immediately with toasted walnuts/pecans or refreeze until use.

“It’s harder to hate someone when they like the same ice cream as you.”

- Shannon Wiersbitzky

15. Vanilla Strawberry Cheesecake SwirlNEED:150g golden caster sugar150g water2 tsp vanilla bean pasteJuice 2-3 limesPinch pink salt flakes500g cream cheese, cubed3-4 tbsp strawberry jam

DO:Place sugar and water into TM bowl and cook 5 min/100°C/speed 1.Add vanilla and juice and blend 4 sec/speed 4. Pour into a container and chill completely.Place cream cheese into TM bowl and blend 20 sec/speed 6.Add syrup and blend 30 sec/speed 8.Pour into a flat tray and freeze for several hours. Cut into chunks.Return to TM bowl and chop 10 sec/speed 10. Whip for 40-60 sec/speed 8 with the aid of a spatula. Stir through the strawberry jam and serve immediately as soft serve or return to freezer until solid.

My head says go to the gym.My heart says eat some more Ice Cream

- anonymous

16. Cherry Garcia Ice CreamNEED:2 large eggs150g golden caster sugar2 tsp vanilla bean paste½ tsp almond essence220g full fat milk600g cream300g frozen sour cherries 1/2 batch Simple Ice Magic (Recipe in the Reference Section of this ebook)

DO:Place eggs, sugar and vanilla into TM bowl and whip 4 min/40°C/speed 4.Add almond essence and milk and blend 5 sec/speed 5.Pour into a flat tray and place into the freezer for several hours until semi frozen.Cut into pieces and place into TM bowl, about ½ at a time and blend 20 sec/speed 8. Remove from bowl and place into the freezer.Whip the cream 20-40 sec/Butterfly/speed 4 until holding soft peaks. Stir through the ice cream mixture, along with the cherries until the mix starts to change colour.Return to the freezer.Without washing the bowl, make the Simple Ice Magic and pour through the ice cream, stirring gently with the spatula to just combine. We are hoping for a swirl of chocolate, with pink cherry marbling throughout the ice cream.Freeze until ready to use.

“Life is like an ice cream cone, you have to lick it one day at a time. ”

- Charles M. Schultz

17. Passionfruit SorbetNEED:350-400g passionfruit pulp, frozen, fresh or tinned80g caster sugarZest I lemon, finely grated1 egg white orDash of coconut cream

DO:Strain the seeds from the pulp and reserve. If you feel you have no pulp left, you may need to add more passionfruit to the recipe at this stage. It will depend on the variety of passionfruit used.Freeze the pulp into ice cube trays until completely solid.Place sugar and lemon zest into TM bowl and mill 10 sec/speed 10.Add passionfruit pulp and egg white and mix 30 sec/speed 9.Add reserved seeds to the mixture if desired. (Perhaps not all of them!)Whip 20 sec/Butterfly/speed 4. Serve immediately or place into a container and freeze. This keeps its lovely spoon-able texture when served straight from the freezer.

“It’s never too early for Ice Cream.”-Michael Scott

18. Roasted Vanilla Plum GranitaNEED:1kg black or red plums1 vanilla bean, split150g coconut palm sugarZest and juice 1 lime½ tsp ground cinnamon

DO:Preheat oven to 180°C. Split plums in half and remove pits.Place into baking dish with vanilla bean, and sprinkle with the sugar.Roast 30 minutes until well softened and juicy.Cool.Place roasted plums and all remaining ingredients into TM bowl and blend 10 sec/speed 10.Spread onto a lined tray and freeze for several hours until very solid.Chop into pieces and place into TM bowl. Blend 10 sec/speed 10.Serve immediately as a palate cleanse or as a light dessert.

1 9. Basil Raspberry SorbetNEED:100g golden caster sugarZest 1 lemon2 -3 basil leaves400g frozen raspberry puree, in pieces1 egg white

DO:Place sugar, lemon, basil and puree into TM bowl and chop 10 sec/speed 10.Add egg white and blend 1 min/speed 7-8 with the aid of the TM spatula.Insert butterfly and whip 1 min/speed 4.

“You Can’t keepeverybody Happy.

You are not a Tub of Ice Cream.”

20. Black Sticky Rice Cream SundaesThis recipe was always a big hitter in my Thai cooking classes. Not strictly authentic, but certainly delicious, give it a go. It will surprise you. If the black rice puts you off a bit, just use regular white sticky rice. You will not need to soak it for quite as long. As for the Lime Coconut Butter Chips, these are quite addictive. I didn’t call them ‘chips’ for nothing…you have just one, and before you know it, the whole lot are gone.

NEED:100g black glutinous rice (soaked overnight minimum)200g raw sugar470g coconut cream (Kara)200g water1 pandan leaf, tied in a knot OR 1 tsp Heilala vanilla bean paste3 eggs

DO:Place drained rice, sugar, coconut cream, water and pandan leaf into TM bowl. Cook 60 min/90°C/speed 1. Cool slightly, remove pandan leaf.Strain rice out of liquid and place liquid into TM bowl. Add eggs and cook 6 min/80°C/speed 4. Cool before freezing in a flat tray. Add a few of the reserved rice grains back into the mixture if texture is desired.Break up frozen mixture into large chunks and place about half into TM bowl. Chop 10 sec/speed 10 before adding the remaining frozen mix.Blend 1 min/speed 10 with the aid of the spatula as needed.Serve immediately with freshly diced mangoes and Lime Coconut Butter Chips.

Lime Coconut Butter ChipsNEED:400g shredded coconut10 drops doTERRA lime oil or Zest 2 limes, finely grated1 tsp Heilala vanilla bean paste2 tbsp raw sugar1–2 drops pandan paste

DO:Place all ingredients into TM bowl. Blend 4 min/speed 8.Stop and scrape down sides of bowl and lid as necessary. The bowl will become quite warm. Repeat if needed until you have a lumpy but quite liquid consistency.Pour into a shallow container and tap on bench to level. Refrigerate. Cut into chunks or chips to serve.

Serve with a shallow fried wonton wrapper instead of a wafer, diced mango and whipped coconut cream.

21. Nutty Date Ice Cream with Choc ChunksNEED:100g raw chocolate in pieces200g medjool dates, pittedJuice 2 oranges or as needed100g cashews100g pecans400g water2 tbsp vanilla bean paste Pinch pink salt flakes80g coconut oil50g pure maple syrup

DO:Place dates into the orange juice and soak at least 1 hour. Make sure there is enough juice to fully cover the dates. Add more if required.Place nuts onto a paper lined tray into a cold oven set to 200°C and toast for 10 minutes. Remove and cool slightly.

Place all ingredients except raw chocolate into TM bowl and blend 2 min/speed 10.Pour into a flat tray and freeze.When fully frozen, cut into chunks and place half into TM bowl and blend 10 sec/speed 8. Continue to add the remainder of the mixture in pieces little by little through hole in lid, speed 8 with the aid of the spatula.

When well aerated, add chopped chocolate and blend 8 sec/speed 6. Scrape out into desired container and stir through the chocolate, adding more if desired until it is well distributed throughout the ice cream.This is best served when removed from the fridge about 10 minutes before you wish to eat it.

“Never trust a skinny ice cream man.”

-Ben Cohen

22. Dairy Free Vanilla Ice DreamNEED:1L coconut cream (I prefer the Kara brand for desserts)1 tsp vanilla bean pastePinch pink salt flakes50g coconut butter 75g coconut sugarA few toasted coconut shreds for garnish

DO:Place all ingredients into TM bowl and cook 10 min/100°C/speed 3.Chill completely before placing into a flat tray in the freezer.Chop into blocks or pieces.Place into TM bowl and blend 2-3 min/speed 8 or until creamy.Serve immediately with the toasted coconut.

“The onlyrunning I dois after an

Ice Cream Van.”-Anonymous

23. Mango Maple MacadamiaNEED:100g raw macadamias1 tbsp pure maple syrup½ tsp ground cardamonPinch pink salt flakes800g mango, frozen in small chunks 1 tsp vanilla bean paste100g coconut cream

DO:Combine first 4 ingredients in a bowl. Spread onto a small baking paper-lined dish and place into oven. Set oven to 200ºC and bake 10-15 mins (check after 10) until macadamias are beginning to caramelise and maple syrup is bubbling.Remove from oven and allow to completely cool.Add 400g mango, vanilla and 50g coconut cream to TM bowl. Blend 10 sec/speed 8. Add remaining 400g mango and 50g coconut cream to TM bowl and blend a further 30-60 sec/speed 8 with the aid of the spatula if required. Add macadamias to TM bowl and blend 10 sec/Reverse/speed 6, with the aid of the spatula if required. Serve immediately.

Life is like ice cream. Enjoy it before it

Melts!

24. Vice Cream & 25. Sunrise SorbetVice Cream (Vegan Ice Cream)NEED:400g bananas, peeled and sliced, frozen1 ripe avocado90g maple syrup2 tsp vanilla bean paste40g premium cocoa powderHandful roasted, salted macadamiasHandful Chocolate Crio Beans (optional)

DO:Place bananas into TM bowl and chop 5 sec/speed 10.Add remaining ingredients except nuts and blend 10–15 sec/speed 6. Scrape down sides of bowl. Add nuts and Crio beans and blend 10 sec/speed 6.Serve immediately.

Sunrise SorbetNEED:1 thumb-sized piece fresh ginger, peeled200g mango flesh80–90g banana, frozenJuice 1 lime1–3 tbsp pure maple syrup to taste500g seedless watermelon chunks, frozen

DO:Place ginger into TM bowl and mince 5 sec/speed 9.Add remaining ingredients and blend 30 sec/speed 8, with the aid of the spatula.Serve immediately.

Reference Section

Trio of Ice Cream SaucesLook; plain old Vanilla Bean ice cream, if it’s perfect, is amazing all on it’s own, but on a day when you need to jhoosh it up a notch, or you have the in-laws coming over, why not add a few sauces and start a craze?

Marshmallow SauceNEED:300g commercial marshmallows120g cream1 tsp Heilala vanilla bean paste

DO:Place all ingredients into TM bowl and cook 5 min/80ºC/speed 3. Whip 20 sec/speed 4.Serve warm over vanilla ice cream.Any left overs will set. Reheat in TM bowl 5 min/80ºC/speed 3.

Salted Caramel SauceNEED:100g butter100g cream200g dark brown sugar1 tbsp Heilala vanilla bean pasteGenerous pinch pink salt flakes to taste

DO:Place all ingredients into TM bowl and cook 5-8 min/Varoma/speed 2/MC off.Pour over ice cream, or into a sterilized glass jar. It will set solid in the fridge.

Hot Fudge Chocolate SauceNEED:150g dark chocolate in pieces150g cream1 tsp Heilala vanilla bean pastePinch pink salt flakes

DO:Place all ingredients into TM bowl and heat 5 min/60°C/speed 2. Use hot. Will thicken on standing.

Desperate Munchie CookiesThese cookies are the perfect cookie for Ice Cream Sandwiches. They are a little bit soft (when un-frozen which is vital) and they will hold your ice cream in shape when frozen.

NEED:160g almonds4 egg whitesPinch pink salt flakes50g shredded coconut75g cacao or cocoa powder300g coconut sugar150g chocolate chips

DO:To toast almonds, place on lined baking tray and place into cold oven set to 200°C. Cook 10 minutes. Remove from oven and cool completely. Reduce oven temperature to 180°C and line a second tray.Place egg whites and salt into TM bowl and whip 4 min/37°C/Butterfly/speed 3.Remove Butterfly and add remaining ingredients in the order listed, including the cooled almonds.Blend 15 sec/speed 8.Dollop tablespoon sized mounds onto prepared trays and bake 15-18 minutes until firm on the edges. Cool completely on trays on wire racks before removing from paper. Store in airtight container until use.

“I scream, You scream,

we all screamfor Ice Cream!”

-Jerry Greenfield

Simple Ice MagicNEED:200g dark chocolate in pieces or callets100g pure coconut oil2 tsp vanilla bean paste2 Pinches pink salt flakes

DO:Place all ingredients into TM bowl and melt 4 min/50°C/speed 1.

Cool completely before pouring over ice-cream. Store in an airtight jar in the pantry. It will keep well (Ha, not in my house, but maybe in yours). To loosen it to pouring consistency, just warm in the microwave for a few seconds before further use.

Berry Lime CoulisThis is a simple dessert sauce that you can vary very easily to your own taste. Great with most desserts, excellent on ice cream and well used in the recipes of this book. Freeze it in cubes for easy storage.

NEED:300g red berries of choice, fresh or frozen65g sugarFinely grated zest 1 limeJuice 1 lime

DO:Place all ingredients into TM bowl and cook 8 min/90°C/speed 1.Blend 1 min/speed 6.Strain through fine mesh sieve and pour into sterilized glass jar. Refrigerate until use.

TASTE:This recipe can be doubled easily, just add 2 minutes to the cooking time. It will keep for up to 3 weeks in the fridge and indefinitely in the freezer.

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CreditsPhotography by Shea Walsh, Tash Olde, Tenina Holder, Brook DesmondRecipes by Tenina Holder and Sarah MoranTesting by Tenina Holder, Sarah Moran and Bree GouldEbook and Cover Design by Natasha Olde

All rights reserved. No part of this work may be reproduced or utilised in any form or by any means without prior written permission from Cooking with Tenina. ©2017

Tenina Holder and any associated companies, have no license from or association or sponsorship with Thermomix in Australia PTY LTD, Vorwerk AG, and none of the recipes that appear here are tested or approved by them.

Author’s NoteI do not have control over the ingredients you use to make these recipes, nor the environment in which you are making them. At times I list specific brands of ingredients that I used, but companies do change their products at times, and you should always read labels and check on the gluten-free status of a product or ingredient yourself. When an ingredient is mentioned that may contain gluten, such as soy sauce, I am always referring to a gluten-free version of that ingredient whether noted or not. I am not responsible or liable for any reactions that might result from following the these recipes. Your health is your responsibility.