20 recipes for ice cream, sorbet and frozen yogurt. Calculated to the gram, tested, written by an Italian chef. Dual-column ingredients for the 500 ml jar (Tefal / Moulinex Dolci, Ninja standard) and the 710 ml jar (Ninja Deluxe).
✓ Totally free distribution · ✓ No email required · ✓ 51 pages · ✓ Updated May 2026
The manual booklet that comes with the machine gives 6 basic recipes. They are commercial recipes, written by someone who has never had to balance a gelato in their life. The ratios are wrong, the PAC (anti-freezing power) is not considered, the result is almost always the same: grainy gelato, ice crystals, rock-hard texture straight out of the freezer.
On Google and YouTube you find hundreds of recipes for Tefal Dolci and Moulinex Dolci. 90 % are American copy-paste with no European adaptation (ingredients you can't find here), or improvised recipes written by someone who has just received the machine and is already blogging. No calculations, no verification, no follow-up. You try a recipe, it comes out badly, you don't know why, you give up on the machine.
This book is born from the opposite problem: 20 clean, tested, reformulated recipes that actually work. Each recipe has been calculated with the technical parameters of the professional Pacojet (the world-reference machine for Michelin-starred chefs), then adapted to home appliances with a dual ingredient column: one for the 500 ml jar (Tefal Dolci, Moulinex Dolci, Ninja Creami standard), one for the 710 ml jar (Ninja Creami Deluxe).
What you will actually learn: how base freezing really works (why 24 hours with no lid, why a level surface), why re-spin only works under certain conditions, which program to choose between GELATO / ICE CREAM / LITE / SORBET, when to add milk or cream through the central hole, how to tell if your base is balanced.
The book is completely free. No mandatory email, no trial, no forced newsletter. It's a gift to the community that invested in scraping-blade machines. If it's useful, the only return we ask is that you join the Facebook group: that's where new recipes, technical problems and quick answers live.
Every recipe is written with the ICED° four-step method: Ingredients · Chill (freezing) · Extract (scraping) · Delight (tasting). Pages 9–47 of the PDF book.
You've bought your Tefal Dolci or Moulinex Dolci. The manual has 12 pages. The included booklet gives 6 basic recipes. And then? This book answers the real questions from the Facebook community.
No mandatory professional stabilisers, no PAC/POD to calculate. Just ingredients you can find at the supermarket: milk, cream, sugar, fruit, yogurt, mascarpone, ricotta.
Every recipe is weighed both for the 500 ml jar (Tefal Dolci, Moulinex Dolci, Ninja Creami standard) and the 710 ml jar (Ninja Creami Deluxe). Same recipe, your choice.
Four simple steps to memorise: Ingredients, Chill, Extract, Delight. Once you understand the framework, every recipe becomes replicable and adjustable.
The book is free. No mandatory email, no forced newsletter, no trial subscription. Download it and keep it. It's a gift to the community that invested in scraping-blade machines.
The recipes are tested first on the professional Pacojet, then remade and verified on Tefal Dolci, Moulinex Dolci and Ninja Creami. Calculations based on scientific sources (Goff & Hartel, USDA FoodData Central).
After the 20 base recipes, the Facebook community is where recipes live: you try, take pictures, post questions, get answers from Stefano and other members. The book is the key, the group is the home.
Searching "Tefal Dolci recipes" or "Moulinex Dolci recipes" on Google you'll find hundreds of pages. Many are copy-paste. Many are rough adaptations of recipes for classic ice cream makers. Many don't actually work on scraping-blade machines because they miss one fundamental detail: the machine does not churn, it scrapes a frozen block. Two different physics.
A traditional ice cream maker (Musso, Lello, Nemox) works a liquid base that cools down gradually while the arm stirs. A scraping-blade machine (professional Pacojet, Tefal Dolci, Moulinex Dolci, Ninja Creami) starts from a block already frozen at -18 °C/-24 °C and turns it into cream via mechanical scraping — the blade descends and rises (Ninja Creami Deluxe) or rotates while the container moves up and down (Tefal / Moulinex Dolci).
Recipes for classic ice cream makers often fail on scraping because:
The 20 recipes in this book have been reformulated by recalculating the balance for the specific physics of scraping. The same work I do on my professional Pacojet for years, applied to home machines with the patience of someone who wants a result that actually works, not just "looks like it works".
Practical result: open the book, pick a recipe, follow it, and after 24 hours of freezing + 2 minutes of machine work you have creamy gelato. No trial and error, no re-tests, no "why does mine look like powder?".
To dive deeper into the technical differences between the machines and understand how to choose and use yours, check out our "Beyond Gelato" pillar guide and the Tefal / Moulinex Dolci operating manual.
Zero extra containers to buy. No additional Ninja Creami pints, no impossible-to-find Tritan jars on the market.
PDF · ~400 KB · 9 A4 pages · IT/EN/FR/ES/DE/CS
↘ FREE BOOK · PDF · 9 A4 PAGESDo you have a Tefal Dolci, Moulinex Dolci or Ninja Creami Deluxe and no more containers? Don't buy extra bowls that don't exist on the market: use Chill Tiles. It's the field-tested method to freeze your gelato bases in thin stackable bags, store twice as much in the same freezer space, and transfer them into the original pint/jar only at the moment of use.
For Tefal Dolci and Moulinex Dolci there are no replacement Tritan jars on the consumer market (only the 3 originals in the box). For Ninja Creami Deluxe extra pints exist but they are bulky and take a lot of freezer space.
Eight thin tiles of 1 kg each give you 10–11 kg of ready gelato in the same space you'd keep 6 Creami pints of 710 ml (around 4 kg). Better texture thanks to fast freezing: small ice crystals, no sandy feel in the mouth.
The book is available for free in Italian, English, French, Spanish, German and Czech. 9 A4 pages with real photos, numerical calculations, 6-step procedure, choice between zip bags and chamber vacuum bags, the Archimedes method and more.
~400 KB · 9 A4 pages
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Thin stackable frozen tiles. The field-tested method by Stefano to store 2.5× more gelato without extra jars. PINT, JAR, Tritan: every container covers less than half of what tiles allow.
400 pages. The whole ICED° system: theory, advanced calculations, problem-solving, over 200 recipes. Print and digital edition.
32 MB PDF · 51 pages · 20 recipes · Dual-column ingredients · No email · No forced newsletter · No paywall
© Stefano Chef · ICED Method° 2026 · Veselí nad Moravou, CZ
No spare jars and no way to buy them? The CHILL TILES° book solves it: 25+ ready-to-go gelato bases with just 3 Tritan jars. We discuss this every day in the ICED METHOD° Facebook group.
💬 Talk about it with us in the ICED METHOD° Facebook group →