Place all ingredients into the Vitamix container in the order listed and secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 1
minute 30 seconds or until mixture is very smooth.
Pour 3 cups (720ml) of the mixture into ice cube trays and freeze for at least 6 hours until solid. Reserve the remaining liquid in an airtight container and refrigerate.
Once ice cubes are completely frozen, remove from trays and let them sit on the counter for 10 minutes. Measure 1.5 cups (360ml) of the reserved liquid into the Vitamix container, then add all the ice cubes. Secure the lid.
Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades. Blend for 30-40 seconds or until mixture is processed.
In about 30-45 seconds, the sound of the motor will change and four mounds should form. Stop the machine. Do not over mix or melting will occur. Serve immediately.
Standard ice cube trays hold about 1 oz. (2 tbsp.) of liquid per cube, so you will likely need to fill 1 1/2 trays and freeze them. If you have any remaining liquid left over after measuring and freezing, use it as a sauce to pour over scooped ice cream! Silicon ice cube molds work best.
To bake the sweet potatoes, wash thoroughly and place directly on oven rack, baking at 350°F (175°C) for 30 minutes or until tender. Do not boil or steam them as the excess moisture will change the quality of the blend. Be careful not to use a banana that is too ripe, or its flavor will overpower the ice cream.
Rated 4 out of
Good but....I have received the Vitamix as a gift from my father because I wanted to make a smoothie with a powerful blender. So when I got the recipe book that has the cookbook I saw a lot this recipe and I thought I would try this one because I had all the ingredients except the dry milk. Anyways, I tried this recipe and it was more of a copy cat of Wendy's Frosty, same texture. I think children would love this. When you follow the recipe/instructions and you do it right. It comes out as a Frosty texture and then it melts very fast. It doesn't come out like the picture shown. I always had to tweak recipes with the Vitamix.
Date published: 2016-07-20
Rated 3 out of
Small adjustment makes a big differenceThis was not bad... I made a couple changes to get that creamy ice-cream texture with a better flavor.
24 Chocolate pudding cubes (in place of ice cubes)*
1/2 cup of vanilla yogurt (in place of the nonfat dry milk)
1/2 cup of ground up milk chocolate chips (in place of unsweetened coco powder)
*note: I used almond/cashew milk blend to make the pudding, but regular milk where the original recipe calls for milk
my family loves this recipe with these few changes, hopefully this works for you and your families as well.
Date published: 2016-10-05
Rated 4 out of
Super easy and deliciousI have the 750 series, and we love making sorbets from frozen fruit so I was excited to try "ice cream"
I followed the recipe exactly as above except I substituted almond milk (made in the vitamin) for milk and 1/4 cup of chia seeds for the dry milk. It requires tamping and you must stop blending on time .
The result was ice cream that resembles a "frosty" and was delicious!
I will try again with a frozen banana and 3 cups of ice and chilled full fat coconut milk to improve the texture and make it more creamy.
Date published: 2015-11-08
Rated 5 out of
Love The Revision!I accidentally revised Ambassador's revision, substituting 4 cups of vanilla pudding cubes instead of ice cubes and WHOA! You'll never buy store bought ice cream again. I'm assuming that if we omit the cocoa powder we end up with good ol' vanilla ice cream. I shall attempt this next batch. SO AGAIN...follow the original recipe, only use 4 cups of vanilla pudding cubes rather than ice cubes, and refrigerate for at least a couple hours before serving. DIVINE!
Date published: 2017-07-19
Rated 5 out of
Don't touch a thing!Perfect recipe. Don't mess with it. Love the flavor, love the texture. Creamy, chocolately, malty-flavored...amazing. Just...do what it says and wait for the mixture to "catch" which takes about 20-30 seconds using the pusher and wait for it to begin to blend and flow for about 5-10 seconds. Done. It's awesome...
Date published: 2017-02-08
Rated 3 out of
Easy Recipe to modufyI switched up some ingredients like 12 frozen vanilla pudding cubes for half if the ice cube requirement and also put peppermint chips in - much more like ice cream consistency. I had to freeze it before serving it.
Date published: 2015-10-04
Rated 1 out of
Milkshake not ice creamI had a feeling this wouldn't work because all the high reviews are not for this recipe. The recipes the reviewers created with all their tweaks may be 5 stars but the actual recipe is not. Unlike most of these reviews, I actually followed the recipe, dry milk and all. It never formed 4 mounds, it just blended a chocolate shake that yes, tasted like a wendy's frosty. I will try a basic ice cream recipe I found online next but this recipe as followed, fail. Whenever you see a recipe where all the tweaks are literally a brand new recipe, never a good sign.
Date published: 2019-12-16
Rated 3 out of
Followed recipe exactlyThis was ok, but I probably will not make this again. Or if I do, will look for ingredient substitutes.
I followed the recipe exactly as is. I used Hershey’s Natural Cocoa Powder. I used dry skim milk which I purchased from Bulk Barn. For the regular milk I opted for whole milk. I measured out exactly 780gm of ice. I used 1 tsp of vanilla. See my photo for the result.
It was fine. I wasn’t a fan of the natural coco powder. It also had a lot of ice crystals, so I agree with other comments on here regarding the grittiness.
It also wasn’t “scoopable” like a hard ice cream, it comes out on the softer side. I didn’t mind this. My lacklustre review stems from the flavour and texture.
This recipe was ok, and nothing more.