Homemade ice creams, sorbets, and slushies

Easy to prepare with Mycook

 In some countries, with much colder climates than ours,
They have the habit of eating ice cream all year round.
Here it seems that we only remember them in summer and it is
it's a shame because, if you're noisy, besides being more
delicious and healthier, with our kitchen robot
Mycook is prepared very, very easily.

We have compiled in this ebook a selection of recipes from...

ice creams, but also sorbets and slushies because, without
Doubt, they have many elements in common. Elaborated with
milk, with water or with crushed ice, in most cases
The fruits are the essence of their flavor.

Get inspired by these recipes to learn about different processes and

then let your imagination run wild to combine the flavors to your
Taste. And turn these summer fresh into your turic dessert.
for any occasion. What are you waiting for?
 Summary

Slushies and frappes 5

• Horchata Slush 6

• Lemon slush 7

• Strawberries in slush 8

• Orange and mango slush with a hint of cardamom 9

• Coffee slush 10

• Kiwi and lemon slush 11

• Mango and pineapple slush 12

• Matcha latte frappé 13

• Iced coffee 14

Sorbet 15

• Express pineapple sorbet 16

• Creamy lemon sorbet 17

• Watermelon sorbet 18

• Mango sorbet 19

• Tangerine sorbet 20

• Mint sorbet with creamy lemon ice cream 21

Ice creams 22

• Avocado and lime ice cream 23

• Creamy lemon ice cream 24

• Hazelnut ice cream with chocolate chips 25

• Strawberry and cream ice cream 26

• Fruity rosemary ice cream 27

• Chocolate ice cream 28

• Stracciatella Ice Cream 29

• Mint chocolate ice cream 30

Authors of the recipes 31

Mycook Touch kitchen robot 32

Share this ebook 33

Slushies and frappés

5
 Horchata Slush
by Ginger

2 3 hours 5 minutes

INGREDIENTS

• 400 g of horchata
• 100 g of ice cubes

ADVICE

Freeze the ingredient directly

principal in ice cube trays and lower the
the amount of ice is a good option
if you don't like slushies
they remain watered down, they are equally
refreshing and with a more intense flavor

powerful.

PREPARATION

Fill one or more ice cube trays with the horchata and set aside.
freeze for about 3 hours or until frozen.
• 300 g of horchata

[Link] the horchata ice cubes and the ice cubes in the pitcher,
cold liquid horchata and blend for 30 seconds at speed 6,
or until it reaches the desired texture. Serve immediately.
• 100 g of horchata
• 100 g of ice cubes

30 s 7

Slushies and frappés | 6

 Lemon slush
by Trix

PREPARATION

1. Spray the sugar by giving it 1 turbo touch.

• 100 g of sugar

1T

[Link] the four peeled lemons, without skin and without parts, in the jar.
white, and 500 g of water. Blend for 2 minutes on speed
progressive 6-10.
• 4 lemons
4 10 m
• 500 g of water

2m 6-10

INGREDIENTS [Link] it through the sieve to remove any possible skins or seeds.
that may have been left behind. If you don't mind that, you can skip it.
• 100 g of sugar
• 4 lemons
this step.
• 500 g of water
• 500 g of ice
[Link] pour it back into the jar and add the ice. Mix until
ACCESSORIES let the sound of the ice cubes stop for about 30 or 40 seconds
speed 6. If you see that the cubes are still very large, put it a
a little more.
• 500 g of ice
ADVICE
35 s 6
The time for breaking the ice is indicative.
Keep watching until it is like you
in the end, if you like it sweeter,
Can you add more sugar.

Slushies and frappés | 7

 Strawberries in slush
through the small square

2 2m

INGREDIENTS

• 200 g of strawberries (at temperature)

environment)
• 35 g of sugar
• 150 g of ice

ACCESSORIES

TIPS

Serve it in a glass with a straw

PREPARATION

1. Add the strawberries and sugar to the jar. Blend for 1 minute,
speed 6.
• 200 g of strawberries (at room temperature)
• 35 g of sugar

1m 6

Add the ice and chop for 50 seconds, speed 7.

• 150 g of ice

50 s 7

Slushies and frappés | 8

 Orange and mango slush
with a touch of cardamom
by Spika

PREPARATION

[Link] the sugar flavored with cardamom, the peeled fruit and some
pieces of orange peel (without white). Blend for 1 minute on speed
progressive 8-10.
• 30 g of sugar flavored with cardamom
• 4 oranges (frozen)
• 1 mango
• 1 pinch of orange peel (without the white part)

1m 8-10
4 4m

[Link] the ice and chop it by giving it 5 turbo hits.

• 6 large ice cubes

INGREDIENTS 5T

• 30 g of flavored sugar with

cardamom
• 4 oranges (frozen)
• 1 mango
• 1 pinch of orange peel (without the white part)
• 6 large ice cubes

ACCESSORIES

ADVICE

The sugar will depend on the sweetness of the

fruit, so it is to the consumer's taste.
Since it turned out very fine, I didn't pass it.

through the strainer or colander. To taste

of each one.

Slushies and frappés | 9

 Coffee slush
by Mycook

1 1m

INGREDIENTS

• 300 g of ice cubes

• 150 g of sugar
• 50 g of water
• 3 teaspoons of instant coffee

ACCESSORIES

TIPS

You can add liquors or milk.

PREPARATION

1. Chop the ice, sugar, and water for 30 seconds, speed 7.

• 300 g of ice cubes
• 150 g of sugar
• 50 g of water

30 s 7

[Link] the dissolved coffee in a little bit of water, place the mixing paddle.
in the blades and mix for 5 seconds, speed 3.
• 3 tablespoons of instant coffee

5m 3

Slushies and frappés | 10

 Kiwi and lemon slush
by luci

PREPARATION

Grind the sugar. Set for 10 seconds, speed 7.

• 120 g of sugar

10 s 7

[Link] the lemon peel and blend for 10 seconds, speed 7.

• Peel of 1 lemon

10 s 7
- 5m
3. Add the kiwis and the lemon. Blend for 1 minute, speed 5.
• 2 kiwis
• 1 lemon
INGREDIENTS
1m 5
• 120 g of sugar
• Peel of 1 lemon [Link] the water and the ice. Crush for 2 minutes at speed.
• 2 kiwis progressive 5-7.
• 1 lemon • 200 g of water
• 200 g of water • 400 g of ice
• 400 g of ice
2m 5-7

Slushies and frappes | 11

 Mango and pineapple slushie
by lydia6356

4 2m

INGREDIENTS

• 280 g of natural pineapple (peeled and

cut
• 300 g of frozen natural mango
(peeled and chopped)
• 230 g of water
• 400 g of ice cubes

ADVICE

If you want, you can add sugar, honey, or

any other sweetener, that goes in
tastes.

PREPARATION

[Link] the peeled and cut fresh pineapple and the frozen mango,
also peeled and cut into pieces, along with the water and the ice cubes
ice. Grind in batches of 30 seconds at speed 7
helping you with the spatula until the ice is completely
crushed. Repeat the process as many times as you see necessary.
• 280 g of natural pineapple (peeled and chopped)
• 300 g of frozen natural mango (peeled and cut)
• 230 g of water
• 400 g of ice cubes

30 s 7

Slushies and frappes | 12

 Matcha latte frappé
by Ginger

ELABORATION

Introduce the mixing bowl. Sift the matcha tea into the jug.
And, with the palette in motion, slowly pour the water and the milk.
to prevent lumps. Set for 30 seconds, speed 4.
• 1.5 ml of matcha green tea
• 15 g of water (a little hot)
• 250 g of almond milk (you can use cow's milk or another plant-based milk)

30 s 4

2 3 hours 5 minutes
[Link] one or more ice trays with the matcha mixture and reserve.
the freezer for about 3 hours or until frozen.

INGREDIENTS [Link] the matcha tea cubes, the ice cubes, and the milk in a jar.
(or water if you prefer) and a couple of tablespoons of sugar or
• 1.5 c/c of matcha green tea
sweetener of your choice. Beat for 30 seconds at speed 6,
• 15 g of water (a little hot)
or until it reaches the desired texture. Serve immediately.
• 250 g of almond milk (you can
• 100 g of ice cubes
use cow or other plant milk
• 50 g of almond milk (you can use cow's milk or another plant-based milk)
• 100 g of ice cubes
• 2 cups of sugar
• 50 g of almond milk (you can
use cow or another plant-based milk
30 s 6
• 2 cups of sugar

ACCESSORIES

TIPS

Directly freeze the ingredient

mainly in ice buckets and lower the
the amount of ice is good
option if you don't like that the
shaved ice becomes watery, they are
equally refreshing and with a
more powerful flavor.

Shaved ice and frappés | 13

 Iced coffee
by Mycook

- 2m

INGREDIENTS

• 4 ice cubes
• 200 g of water (very cold)
• 10 g of coffee (soluble)
• 20 g of sugar

ADVICE

You can add liquors or milk.

PREPARATION

1. Put the ice cubes in the jug and chop them for 10 seconds.
speed 7.
• 4 ice cubes

10 s 7

[Link] in the water, instant coffee, and sugar. Mix for 1 minute, speed 5.
• 200 g of water (very cold)
• 10 g of coffee (soluble)
• 20 g of sugar

1m 5

[Link] it into the serving container and let it rest for a few minutes.
the fridge.

Slushies and Frappés | 14

Sorbetes

15
 Express pineapple sorbet
for Mycook

- 2m

INGREDIENTS

• 25 g of sugar
• 900 g of fresh pineapple (clean, chopped)
and frozen)
• 150 g of water

ADVICE

Use it immediately or store it in

the freezer.

Preparation

[Link] the sugar for 30 seconds at speed 10.

• 25 g of sugar

30 s 10

[Link] 450 g of pineapple, previously cleaned, cut into pieces.

and frozen, add 100 g of water and blend at progressive speed
7-10 for 45 seconds.
• 450 g of natural pineapple (cleaned, diced, and frozen)
• 100 g of water

45 s 7-10

[Link] add another 450 g of frozen pineapple, 50 g of water, and blend.

at progressive speed 5-7-10, until the desired texture is obtained.
• 450 g of natural pineapple (cleaned, chopped, and frozen)
• 50 g of water

45 s 5-10

Sorbetes| 16
 Creamy lemon sorbet
by Ginger

ELABORATION

[Link] the water and the sugar. Program 5 minutes, 100º, speed 3.
• 400 g of water
• 360 g of sugar

5m 100º 3

[Link] cold water, lemon juice and stir for 5 seconds,

speed 3.
• 250 g of water (cold)
6 4 hours 30 minutes
• 200 g of lemon juice

5s 3

INGREDIENTS [Link] the egg white and mix for 5 more seconds, speed 4.
• 1 egg white
• 400 g of water
• 360 g of sugar 5s 4
• 250 g of water (cold)
• 200 g of lemon juice [Link] the mixture into a flexible and shallow container so that it will be easier later.
• 1 egg white easy to unmold. Reserve in the freezer for at least 4 hours.

TIPS 5. Before taking the sorbet, cut the frozen mixture into cubes
and blend for 30 seconds, speed 9.
Once the mixture is ground, you can
refreeze if you have leftover sorbet. 30 s 9

[Link] for 10 more seconds, speed 4. Serve and consume immediately.

Ice creams | 17
 Watermelon sorbet
by Mycook

- 5m

INGREDIENTS

• 200 g of sugar
• 100 g of water
• 1 tablespoon of vodka
• Juice of 1 lemon
• 900 g of watermelon (frozen)

ACCESSORIES

ELABORATION

Add the sugar to the jar and blend at progressive speed.

7-10.
• 200 g of sugar

30 s 7-10

[Link] the water, lemon juice, and vodka and set for 2 minutes.
speed 10.
• 100 g of water
• 1 tablespoon of vodka
• Juice of 1 lemon

2m 10

[Link] the frozen watermelon and set for 2 minutes at speed.

progressive 7-10. And with the help of the spatula, crush until
it was well emulsified.
• 900 g of watermelon (frozen)

2m 7-10

Sorbetes| 18
 Mango sorbet
by Carmencita

PREPARATION

1. First, crush the sugar. Set for 20 seconds, speed 10.

• 100 g of sugar

20 s 10

[Link], add the mangoes (peeled and cut into pieces)

very large, and frozen a day before). Also add the water
(chilled from the fridge). Set it to progressive speed 6-10 for
2 minutes and 10 seconds with the spatula inside to help you.
- 0m
• 2 mangos (peeled, chopped, and frozen)
• 100 g of water (cold from the fridge)

20 m 10 s 6-10
INGREDIENTS

• 100 g of sugar
• 2 mangoes (peeled, sliced and
frozen
• 100 g of water (cold from the fridge)

ACCESSORIES

TIPS

You can substitute water with cava.

Ideal for when you have friends or
family members for lunch or dinner.

Sorbetes| 19
 Tangerine sorbet
by Mycook

- 3m

INGREDIENTS

• 100 g of sugar
• 500 g of mandarin (in segments)
frozen
• 100 g of water

ACCESSORIES

ADVICE

You can serve by decorating with some

mint leaves. And it is ideal for
consume fresh, without need
to defrost once made (only
refrigerated)
ELABORATION

1. Put the segments of the tangerine in the freezer until they are well frozen.
frozen.

[Link] the sugar to the jar and blend it for 15 seconds at speed 10.
• 100 g of sugar

15 seconds 10

[Link] the frozen tangerine and the water and, using the help of the
spatula, crush the sorbet for 2 minutes at progressive speed 7-10.
• 500 g of mandarin (in frozen segments)
• 100 g of water

2m 7-10

Sorbets
 Mint sorbet with
creamy lemon ice cream
by Mycook

PREPARATION

SORBET

1. Put the water and sugar in the jar and program 2 minutes, 120º.
speed 3.
• 70 g of sugar
• 100 g of water

[Link] the mint leaves and give two taps to the turbo.
• 15 leaves of mint
- 0m
2T

[Link] it steep for 5 to 10 minutes, depending on how strong you want it.
make the infusion, and then put it in the freezer until the moment
INGREDIENTS to serve it.

Sorbet ICE CREAM

• 70 g of sugar [Link] the sugar in the jar and blend with two turbo touches.
• 100 g of water • 140 sugar
• 15 leaves of spearmint
2T

Ice cream
[Link] the lemon zest, without any white part, and program
• 140 sugar again two turbo touches. Reserve.
• 1 lemon (only the peel, removing all the • 1 lemon (only the peel, removing all the white part)
white part
• 400 g of evaporated milk (very cold) 2T
• 1 lemon (only the juice)
[Link] the clean jar, place the mixing paddle, add the milk
ACCESSORIES evaporated very cold and program 1 minute, speed 5.
• 400 g of evaporated milk (very cold)

1m 5

[Link] the juice of one lemon and the sugar with lemon zest that you had.
reserved and program 30 seconds, speed 3. Then, reserve in
the freezer until serving time.
• 1 lemon (only the juice)

30 s 3

INSTALLATION

[Link] can put two scoops of lemon ice cream at the bottom and one scoop on top.
mint sorbet. You can also use some leaves of
peppermint for decoration.
Ice creams
Ice cream

22
 Avocado and lime ice cream
by Ginger

Preparation

Englishcream

1. First, prepare a custard as the base for the ice cream.

Place the mixing paddle in the blades. Insert all the
ingredients in the jar, place the basket upside down on the lid
and program 6 minutes, 90º speed 4.
• 4 egg yolks
• 200 g of white sugar
• 700 g of whole milk
8 21 m
6m 90 degrees 4

[Link] for 10 minutes at speed 3. After this time, remove the

INGREDIENTS mixing palette and let cool completely inside the jar.
• 4 egg yolks
English cream
• 200 g of white sugar
• 4 egg yolks
• 700 g of whole milk
• 200 g of white sugar
• 700 g of whole milk 10 m 3

Ice cream ICE CREAM

• 30 g of extra virgin olive oil
• 500 g of avocado (pulp from about 3 [Link] the oil, the pulp of the avocado, the juice and the lime zest.
pieces) Blend for 1 minute at speed 6.
• 2 limes (juice + zest) • 30 g of extra virgin olive oil
• 500 g of avocado (pulp from about 3 pieces)
ACCESSORIES • 2 limes (juice + zest)

1m 5

[Link] into a metal mold and reserve in the freezer until

TIPS solidify completely (about 6 hours). If you have a refrigerator, it is the
The success of this ice cream is surprising, time to add the mixture and leave it in the refrigerator for about 30-40
that has pleased even those who don't like it min.
I like avocado. The truth is that the
avocado has a very neutral flavor, it 5. Take the mixture out of the freezer, cut it into pieces and crush it.
it can combine both with savory speed 10, removing with the help of the spatula through the spout,
as sweet, and in this dessert it contributes until it achieves a creamy and uniform texture. Pour again
a lot of creaminess, although of flavor in the container and refreeze until serving time.
the one from Lima predominates a little more
(if you prefer, it can also be reduced)
the amount of lime to 1 single unit.
Ice creams | 23
 Creamy lemon ice cream
by Cookinaria

6 4m

INGREDIENTS

• 130 ml of lemon juice (3 lemons)

mediums)
• Lemon zest
• 400 g of condensed milk
• 290 ml of evaporated milk

ACCESSORIES

TIPS
If you have a refrigerator, transfer the mixture to the

refrigerator after step 1.

PREPARATION

[Link] the mixing palette, put all the ingredients in the jar.
from Mycook and beat for 3 minutes at speed 3.
• 130 ml of lemon juice (3 medium lemons)
• Lemon zest
• 400 g of condensed milk
• 290 ml of evaporated milk

3m 3

[Link] the mixture into a container (preferably metal), or a

tupper, lined with transparent film. Cover with more film, in a way
that the film is in contact with the surface of the mixture and freezes.
Every half hour, beat the mixture with a fork for 2 hours.
To keep it fresh. Freeze for 2 more hours and it will be ready to eat.

Ice creams| 24
 Hazelnut ice cream and
chocolate chips
by Xisca Rotger

PREPARATION

1. Put the hazelnuts in the jar and chop them until you obtain the texture.
desired. I do it until it is almost powder by giving it 2 taps.
of the turbo.
• 200 g of hazelnuts (roasted)

2T

[Link] the powdered sugar and mix. Give it another turbo boost.

8 10 m 1T

[Link] the milk and the condensed milk. Mix for 20 seconds,
speed 8.
INGREDIENTS • 100 g of powdered sugar
• 50 ml of milk
• 200 g of hazelnuts (roasted)
• 100 g of powdered sugar 20 s 8
• 50 ml of milk
• 1 tablespoon of condensed milk [Link] the ice and chop it with turbo touches until it's not noticeable.
• 400 g of ice the ice.
• 20 g of chocolate chips • 400 g of ice

4T

[Link], add the seeds and chop again until they are chopped.
to taste. Give it 2 turbo touches.
• 20 g of chocolate chips

2T

Ice Cream | 25
 Strawberry and cream ice cream
by Mycook

4 1m

INGREDIENTS

• 80 g of sugar
• 10 g of vanilla sugar
• 300 g of strawberries (frozen)
• 200 g of cream (frozen)

PREPARATION

[Link] the sugar and vanilla sugar for 15 seconds at speed 10.
• 80 g of sugar
• 10 g of vanilla sugar

15 s 10

2. Add the frozen strawberries and cream and blend for 30 seconds,
progressive speed 7-10.
• 300 g of strawberries (frozen)
• 200 g of cream (frozen)

30 s 7-10

Ice creams| 26
 Fruity rosemary ice cream
by Cookinaria

Preparation

1. Start by making a rosemary syrup. To do this, put in the jar the

water, rosemary, and sugar and heat for 2 minutes, 120º, speed 2.
• 5 sprigs of rosemary
• 150 g of water
• 1 tablespoon of sugar

2m 120º 2

[Link] another 2 minutes to 40º, speed 2, and let steep for about 15.
3 4 hours 10 minutes
minutes, until it cools down. Strain with the strainer and set aside.

2m 40 degrees 2

INGREDIENTS [Link] and pit the peaches. Blend for 1 minute at speed 5.
• 4 peaches
• 5 sprigs of rosemary
• 150 g of water 1m 5
• 1 tablespoon of sugar
• 4 peaches [Link] the rosemary syrup and the cream or yogurt and blend for 3 minutes.
• 80 g of cream (or yogurt) speed 10. Pour the mixture into a container and freeze for a minimum of
4/6 hours.
ACCESSORIES • 80 g of cream (or yogurt)

3m 10

[Link] the Tupperware out of the freezer about 15 minutes beforehand so that it...
ADVICE
start softening. Cut the frozen mixture into several pieces, put it
You can use any other fruit. in the jug and emulsify for 1 minute at speed 6.
sweet with a texture similar to peach,
1m 6
like nectarines, peaches, plums,
Oh mango. If you want to do more
amount, increases all amounts
proportionally and add more time
in step 1 until you see that the water
boils. The rest of the times
they can be sustained.

Ice Cream | 27
 Chocolate ice cream
by Mycook

- 12 m

INGREDIENTS

• 500 g of milk
• 100 g of sugar
• 5 egg yolks
• 200 g of chocolate

ACCESSORIES

ELABORATION

1. Place the mixing palette and the

upside down basket on the lid
and introduce all the ingredients
in the jar minus the chocolate.
Program 5 minutes, 100º,
[Link] 3 minutes, speed 3 and reserve.
speed 4.
• 500 g of milk 3m 3
• 100 g of sugar
• 5 egg yolks [Link] the chocolate 1 minute, 40º, speed 3.
• 200 g of chocolate
5m 100º 4
1m 40 degrees 3

[Link] the English cream that you had reserved and mix for 2 minutes.
speed 4. Store the preparation in the freezer.

2m 4

[Link] frozen, chop and emulsify for 1 minute, speed 5.

1m 5

Ice Cream| 28
 Stracciatella Ice Cream
by Roberyana

Preparation

1. Place the mixing palette and add the ingredients.

Cook for 4 minutes at 100 degrees at speed 3.
Then put it in a plastic container and freeze.
• 400 g of liquid cream for baking
• 300 g of milk (cold)
• 100 g of sugar

4m 100º 3

5 10 m
2. Emulsify. Chop the frozen mixture and add 1/3 of the pieces to the
glass, start mixing and add the rest along with the pieces of
chocolate.
INGREDIENTS • 60 g of chocolate (in pieces)

• 400 g of liquid cream for baking 1 minute 15 seconds 5

• 300 g of milk (cold)
• 100 g of sugar
• 60 g of chocolate (in pieces)

ACCESSORIES

TIPS

Use chocolate topping or chop it up

a tablet shredded with a knife and
passing through a sieve or
sieve to remove dust from
chocolate.

Ice creams | 29
 Mint ice cream with chocolate
by Pilar (cookingwithmycook)

PREPARATION

1. Introduce all the ingredients except the chocolate into the jar.
Mycook and program 6 minutes, 80º, speed 5.
• 500 ml of cream for whipping
• 350 ml of mint syrup
• 4 egg yolks

6m 80º 5

[Link] cool and reserve in the fridge for at least 24 hours.

- 6m

[Link] the chocolate chips over the mixture, stir and pour into the
refrigerator. Leave it for 30-40 minutes until it thickens. Pour it into a

INGREDIENTS container and store in the freezer.

• 80 g of chocolate chips
• 500 ml of whipping cream
• 350 ml of mint syrup
• 4 egg yolks
• 80 g of chocolate chips

TIPS

If you do not have a refrigerator, put it in

a container, take it out every 30 minutes
from the freezer and give it a few turns.
Repeat the operation several times for
so that it does not become crystallized.

Ice creams| 30
 Authors of the recipes
To create this ebook, we have selected recipes from the authors that you
We now thank those who contributed from here.
And we symbolize in them our testimony of gratitude to those who share day by day.
your recipes in our Mycook club enriching it with all kinds of flavors.

Carmencita Cookery Ginger The Angler

Luci Lydia6356 Pilar(cookingwithmycook)

Roberyana Speak Trix Xisca Rotger

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