Use and Care Manual

Almond Milk Vegan Vanilla Ice Cream

• 2 cans full-fat coconut milk/cream

• ½ cup agave nectar, maple syrup, honey, or cane sugar

• ¼ tsp. sea salt

• 1 ½ tsp. vanilla extract

• 2 Tbsp. cornstarch (optional if you want the texture extra creamy)

INGREDIENTS:

1. Whisk all ingredients in the mixing bowl until well incorporated.

2. Follow instructions on page 7 to operate the Elado.

DIRECTIONS (if omitting cornstarch):

1. Warm the coconut milk, sweetener, and salt over medium-low heat,

stirring occasionally for 1 to 2 minutes. Then, whisk in the starch

until it is totally dissolved.

2. Reheat the mixture over medium heat, stirring occasionally until

base has thickened enough to coat the back of a spoon. Do not

allow it to boil over.

3. Remove from heat and stir in the vanilla.

4. Chill the mixture for 4 to 5 hours before churning.

5. Follow instructions on page 7 to operate the Elado.

DIRECTIONS (if using cornstarch)

TECHNICAL SPECIFICATIONS

• Voltage: AC 120 V

• Frequency: 60 Hz

• Power: 12 W

• Freeze Bowl Capacity: 1.6 qt

• Maximum Available Capacity: 2.9 c (700 ml) ice cream mixture