ICED is the four-step method Stefano Chef uses every day in his restaurant kitchen, brought to your home for the Ninja Creami, Tefal Dolci and Moulinex Dolci. Tap a letter.
Same machine, same ingredients. On the left, a recipe found online; on the right, the same one balanced with the ICED method. Drag to see the difference.
Any recipeICED methodA few wrong grams of sugar, fat or water are all it takes to slide from right to left.
Indicative values for a custard-style ice cream. The app calculates the exact point for every recipe and for your container.
Every ICED recipe is balanced to the gram: fat, sugars, milk solids, free water. The technique of Italian gelato shops becomes a simple process, designed for the machine you have at home.
recipes already balanced
The most underrated step, and where 70% of the result begins. Without a proper freeze even the best recipe falls apart.
The machine has to work the right way: the correct program, a second spin only when needed, mix-ins added at the end.
Professional creaminess, clean flavours, gelato-shop presentation. No ice crystals, no gumminess, no chemical aftertaste: just the true flavour of the ingredients.
ice crystals
From fridge to creamy ice cream: the right grams, the button to press, the traffic light before freezing, cooking mode and labels for your lids.
Stefano Chef puts these machines to the test every day in his restaurant kitchen. The ICED method was born there, not in a photo studio.
After six months the ICED METHOD unlocks in the app: my method for storing, managing and using a huge range of recipes. Your Dolci or Ninja will become your everyday partner in the kitchen, with incredible results. And I’m not talking about ice cream.
See what’s coming →Machines like the Ninja Creami, Tefal Dolci and Moulinex Dolci don’t churn like a classic ice cream maker: you freeze the base first, then the machine shaves or blends it. If the recipe has too much free water and too little sugar and solids, big crystals form and the blade hits a block of ice. The result is powdery, grainy or rock-hard ice cream, even though the machine works perfectly.
Every ice cream is a balance of water, sugars, fat, protein and milk solids. The ICED method calculates these parts for every recipe and for your container, so you know before freezing whether it will come out creamy. In the app you see it as a traffic light: green, yellow or red, before you even switch the machine on.
The base must freeze for at least 24 hours at a constant −18 °C, with the container perfectly level and no lid for the first few hours, to avoid the ice dome in the middle. It’s the most underrated step: much of the final creaminess depends on it.
Every recipe has its program: GELATO, ICE CREAM, SORBET, LITE ICE CREAM, depending on the machine. If the first spin comes out powdery, a second spin (RE-SPIN) with a spoonful of milk makes it creamy. Pieces like biscuits or chocolate go in at the end with MIX-IN.
Containers and programs change from machine to machine, but the principle is the same: a well-balanced, properly frozen base. That’s why the ICED method works on all of them, and the app adapts the grams to your container: 480 ml for the Dolci, 480 ml for the Ninja Creami and 710 ml for the Deluxe.
It’s Stefano Chef’s four-step method (Instruction, Chill, Extract, Delight) for creamy ice cream with shaving and blade machines like the Ninja Creami, Tefal Dolci and Moulinex Dolci.
It’s almost always the recipe: too much free water, or too few solids and sugars. The ICED method balances every recipe to the gram before you freeze it.
At least 24 hours at a constant −18 °C, with the container level and no lid for the first few hours.
In the ICED app: over 800 recipes with the grams for your container and the program to use.
Yes. The principle is the same: balanced base, proper freeze, right program. The app adapts grams and program to the standard Ninja Creami and the Deluxe.
Yes, but it has to be balanced carefully or it turns to ice. The app has light, protein and keto recipes already balanced.
A professional Italian chef: a career in fine dining, today his own restaurant in Moravia. He has worked with the Pacojet for over ten years and uses the Ninja Creami and Dolci every day.
Until 15 October you can lock in the founder price: €19.95 for the first year, about €1.66 a month.
Moulinex, Tefal, Dolci, Ninja and Creami are trademarks of their respective owners; ICED METHOD is not affiliated with them.