Mint Chip Shake

Mint Chocolate Chip Milk Shake

Makes 2 servings
1 pint good quality mint chocolate chip ice cream
1 cup milk, less if you like a thicker milkshake
2 tablespoons sugar

Combine all ingredients in a blender. Mix until smooth. Pour into glasses and top with peppermint whipped cream.

Peppermint Whipped Cream Recipe
Ingredients for 1 pint whipped cream dispenser:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar
1 teaspoons peppermint extract or peppermint syrup

Add sugar, peppermint extract, and food coloring (if adding) to heavy cream and swirl or stir to dissolve completely. Screw on oneN20 cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.

Chocolate Banana Cream Sauce

Ingredients for a 1 pint whip cream dispenser:
1/2 cup Nutella
1 ripe banana, chopped
1 cup chilled heavy cream

Warm Nutella for a few seconds in the microwave to make it more fluid. Place Nutella and banana in a food processor and blend until smooth. Stir in cream and strain through a fine mesh sieve. Pour into a 1 pint whip cream dispenser. Screw on one N20 cream charger and shake vigorously. Chill for at least one hour before serving.

Check out this video to better explain how to make this absolutely delicious treat.

Classic Waffle Recipe

Simply mix  Golden Malted Waffle with fresh eggs, melted butter, and water or make your own favorite recipe.

Pour 2 cups of batter into a 1 pint whip cream maker. Charge with N20 charger and shake vigorously 3 to 5 times.

Dispense batter onto a preheated waffle maker. Close the lid, cook until waffle are golden and crisp.

Keep any remaining batter in the fridge up to 5 days, ready for waffles any time of the day.. And don’t forget to put a nice dollop of your favorite whipped cream recipe and enjoy! Want to try maple syrup whipped cream? Follow these ingredients

1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup*

Pour cream and maple syrup in a 1 pint whip cream maker. Screw on one cream charger and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

Homemade Cheez wiz

Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract

Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!

You can also use your favorite real cheese in any cheese sauce. Just let it chill before you pour it into your whip cream dispenser. Charge with one cream charger. Shake three to five times. Test its consistency. Serve on burgers or baked potatoes, steamed broccoli or roasted cauliflower, toasted baguette slices or just plain crackers.

Peach Bellini Cocktail


10 oz. peach purée

2 oz. simple syrup

2 oz. grenadine syrup

2 oz. peach liqueur

3 oz. Prosecco

3 gelatin sheets, softened in ice water*


Heat half the apricot purée and add the strained gelatin. Add the rest of the ingredients and stir well. Strain the mixture through a fine mesh strainer and pour into a 1 pint dispenser. Screw on one cream charger and shake vigorously. Chill for at least 3 hours. Serve as a topping on Prosecco or sparkling rosé.

Orange Syrup


  • 1.75 cups sugar syrup
  • 70 g orange zest


Put the orange zest and the simple syrup into a dispenser. Screw on 1 cream charger, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever.

Pour the simple syrup through the iSi funnel & sieve into a glass.

Wasabi Foam


  • 10 g wasabi from a tube
  • 1 tbsp. soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp sesame oil
  • 150 g cream cheese, full fat
  • 150 g sour cream


Stir all ingredients together and put into a 0.5 L Whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.

Gingerbread Topping


  • 1.25 cups heavy cream
  • 1/2 cup milk
  • 100 g chocolate mousse
  • 3 tsp. gingerbread spice mix
  • 3 tsp. ground ginger

Mix together ingredients in a bowl. Pass through an iSi funnel and sieve, and open an N2O charger into the 1 pint dispenser. Shake 4 times and use to top freshly brewed coffee.

Cocoa milk cookie topping


  • 60 g Oreo cookies
  • 3/4 cups regular whipping cream
  • 1 cup milk
  • 50 g coconut oil


Bring the milk and coconut oil to the boil, blend, and cool to room temperature. Then mix in the cookies, strain and stir in the regular whipping cream. Pass through the iSi funnel and sieve into a 0.5 liter Whipper, chill for 2 hrs and screw on 1 cream charger. Shake 14 times and portion onto the coffee.

Chai latte cupcake crème


  • 1/2 cup milk
  • 150 g coconut oil
  • 60 g sugar
  • 8 g chai tea powder
  • 1 cup regular whipping cream

Bring the milk, coconut oil, sugar and tea to the boil and allow to infuse for 10 minutes. Stir in the remaining ingredients and strain through the iSi funnel and sieve. Chill for 2 hrs and fill into a 1 pint whipped cream dispenser. Screw on 1 cream charger and shake 12 times.

Fermented Tomato Espuma


1 cup fermented tomatoes
75 ml fermented tomato stock
75 ml heavy cream
75 ml greek yogurt
dash of salt
dash of pepper
dash of sugar


Puree the fermented tomatoes and tomato stock in a blender until smooth. Add the cream and yogurt and season to taste with the seasonings. Pass through the iSi funnel & sieve into the whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for at least 6 hours.



1 ½ ounces Kahlua (half of a shot glass).
1 ½ ounces Rum Chata
1 ½ ounces Godiva Chocolate Liquor
1 ½ ounces heavy cream
whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers for garnish (optional)

Combine all ingredients in a cocktail shaker with ice.
Shake to combine.
Pour into 2 martini glasses.
Top with fresh whipped cream, chocolate shavings, ground coffee or cocoa, and lady fingers. All are optional, but all are fun!


22 oreos (about 2 cups)
1/4 cup sugar
6 tbsp. butter or margarine, melted
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
6 milk chocolate flavored hot cocoa mixes with marshmallows
Whipped cream

1/2 cup marshmallow fluff

In a food processor, process the Oreos to crumbs and pour those crumbs into a medium sized bowl.

Melt the butter or margarine and mix with Oreo crumbs and sugar.

Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.

In the same bowl you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.

Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.

With the spatula, fold in the whipped cream until it is completely incorporated. Be careful to not overmix the whipped cream with the rest of the ingredients.

Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.

Pour the mixture into the pan on top of the Oreo crust.

Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Peppermint Eggnog

1 cup vanilla ice cream OR eggnog ice cream OR peppermint ice cream
1 cup commercially prepared eggnog
½ cup Andes Peppermint Crunch Baking Chips
¼ tsp peppermint extract (optional – for those who love peppermint)
1 candy cane (stirrer)
1 candy cane crushed (optional)
Peppermint Whipped cream for topping

Combine ice cream, eggnog, baking chips and extract in blender.
Blend until smooth.
Pour into glass,dispense peppermint whipped cream and sprinkle with crushed candy canes and add candy cane stirrer.



1 Lemon Jell-O Gelatin (3 oz)
1 Orange Jell-O Gelatin (3 oz)
Whipped Cream1 1/3 cups boiling Water
Candy Corn


If you can find tall shot glasses they will work best, but any clear glass will do.
Place lemon gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of yellow and place in refrigerator.
Place orange gelatin in a bowl and add 2/3 cup boiling water.
Stir well until dissolved and allow to cool.
Fill each cup 1/3 full of orange and place in refrigerator.
Top each portion with whipped cream topping and garnish with a piece of candy corn.
Refrigerate until ready to serve

Nutella Dessert Shooter

25 2-oz plastic shot glasses.
20 Oreo cookies
2 Tbsp butter, melted
12 oz (1½ bricks) cream cheese, softened
1¾ cups Nutella
1 cup powdered sugar
4 cups (about 12 oz) thawed whipped cream topping * + additional for topping

In food processor, pulverize your Oreo cookies.
Measure out one cup and set aside.
Add your melted butter to the remaining crumbs and stir until well combined.
Press about 1 tsp of crumb-mixture into the bottom of each shot glass and gently tamp down. Reserve the leftover crumbs for topping.
In stand-mixer, cream together cream cheese and Nutella.
Gradually add 10x sugar, scraping down sides of the bowl as needed.
With mixer on low-speed, whipped cream, making sure to pause occasionally to scrape down sides of bowl.
On low-speed, stir in your reserved 1 cup of Oreo crumbs.
Fill a large plastic (Ziploc) baggie with your filling and cut about a 1″ wide piece of the corner off.
Pipe Nutella filling into shot glasses. Spoon remaining whipped cream evenly atop all dessert shooters.
Sprinkle with remaining Oreo crumbs.
Keep refrigerated until ready to serve.


** follow whipped cream recipe of choice  in link