Ice Cream Maker KF-2501U1

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User Manual

KF-2501U1

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Recipe

KF-2501U1

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Trouble Shooting

1. How to preprare the ingredients?

- Do not freeze unprepared ingredients directly in the bowl—for example, whole grapes. Instead, mash the fruit and add liquid until the fruit is fully submerged.

- Do not freeze hard, pit‑containing fruits directly in the bowl. The machine cannot blend ingredients that are too firm.

- Keep frozen ingredients below the max fill line to avoid overfilling.

2. How to freeze the ingredients correctly?

- This product does not have a freezing function. It is recommended to freeze the ingredients in an environment between -12°C and -20°C (10°F to -4°F).

- When freezing, place the freezing bowl flat in the freezer. The surface of the frozen ingredients should be level, not sloped; otherwise, it may cause machine malfunction.

- It is recommended to freeze for 20–24 hours to ensure the ingredients are fully frozen.

- If the frozen ingredients have a raised hump on the surface, use a spatula, spoon, or similar tool to flatten it. Failure to do so may cause machine malfunction.

3. How to use the Respin function?

- After the ice cream making cycle is complete, check the consistency. If the ice cream appears powdery or has not reached a smooth, creamy texture, reassemble the bowl onto the machine and use the respin function to process it further.

- After the initial cycle, you may add a small amount of liquid—such as milk or juice—before using respin. This helps achieve a creamier texture.

- Note: You can use respin multiple times until the ice cream reaches your desired consistency.

4. How to use the Mix in function?

- After the ice cream making cycle is complete, dig a small hole in the surface of the ice cream. Crush your mix‑in ingredients and place them into the hole, then use the mixin function to blend them in.

- The mixin function is designed for mixing only—it does not chop or break down ingredients. To ensure even distribution, crush the mix‑ins into small pieces before adding them to the ice cream. For example, with Oreos, crush them into small chunks before mixing.

Cleaning & Maintenance

How to clean the machine?

- The ice cream bowl, freezer lid, and mixing paddle can all be removed and washed by hand or placed in the dishwasher.

Note: The operation lid contains magnets. It is recommended not to wash it in the dishwasher.

- With the machine on and the ice cream bowl not attached, press the CLEAN mode. The paddle shaft will lower. Wipe the shaft with a cloth.

Note: If no other action is taken, the shaft will return to its original position after 90 seconds. Simply press CLEAN again to lower it.

- Fill the ice cream bowl with water up to the MAX line, assemble it into the machine following the steps, and press CLEAN mode. The machine will start the self‑cleaning cycle. Once finished, pour out the water. (You can repeat this multiple times to ensure thorough cleaning. Warm or hot water may be used.)

Help Videos

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Strawberry Ice Cream

ICE CREAM

Strawberry ice cream

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: ICE CREAM

PROGRAM TIME: 2 ½ MINUTES

INGREDIENTS

  • 6.3 oz fresh strawberries, trimmed, cut in quarters
  • 1/3 cup granulated sugar
  • 1 teaspoon golden syrup
  • 1 teaspoon lemon juice
  • 7 fl oz heavy cream

PREPARATION

1. In a large bowl, add strawberries, sugar, golden syrup and lemon juice. Using a fork, mash strawberries.

2. Allow mixture to sit for 10 minutes, stirring regularly.

3. Add cream and mix until well combined.

4. Place storage lid on tub and freeze at -4°F for 24 hours.

5. Then use the ICE CREAM program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Lite Ice Cream

LITE ICE CREAM

Dairy free, light vanilla ice cream

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: LITE ICE CREAM

PROGRAM TIME: 3 MINUTES

INGREDIENTS

  • 1 1/3 cups oat cream
  • 2/3 cup oat milk
  • 1 teaspoon vanilla extract
  • 3 pitted dates
  • 3 ½ tablespoons agave syrup

PREPARATION

1. Place all ingredients in the jar of a blender.

2. Blend ingredients on high speed until well combined.

3. Freeze at -4°F for 24 hours.

4. Then use the LITE ICE CREAM program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Chocolate Hazelnut Gelato

GELATO

Chocolate Hazelnut Gelato

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: GELATO

PROGRAM TIME: 2 ½ MINUTES

INGREDIENTS

  • 3 large egg yolks
  • 1/4 cup hazelnut spread
  • 2 teaspoons cocoa powder
  • 1 tablespoon light corn syrup
  • 1/4 cup granulated sugar
  • 1/3 cup heavy cream
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract

PREPARATION

1. In a small saucepan, whisk egg yolks, hazelnut spread, cocoa, corn syrup, and sugar.

2. Stir in heavy cream, milk, and vanilla extract.

3. Cook over medium heat, stirring constantly, until it reaches 167-176°F.

4. Strain into a pint to MAX FILL. Cool in an ice bath, then freeze at -4°F for 24 hours.

5. Then use the GELATO program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Orange Sorbet

SORBET

Orange Sorbet

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: SORBET

PROGRAM TIME: 2 ½ MINUTES

INGREDIENTS

  • 10 oz oranges
  • 1 tablespoon orange zest
  • 3 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon glucose
  • 1 tablespoon orange liqueur

PREPARATION

1. Peel and fillet oranges, place in the pint.

2. Boil orange juice, zest, sugar, and glucose. Pour over fillets in the pint.

3. Once cooled, add liqueur. Close lid and freeze at -4°F for 24 hours.

4. Then use the SORBET program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Frozen Yogurt

FROZEN YOGURT

Frozen Yogurt

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: FROZEN YOGURT

PROGRAM TIME: 2 MINUTES

INGREDIENTS

  • ½ cup plain whole milk yogurt
  • ½ cup heavy cream
  • ½ cup whole milk
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 small ripe figs, chopped
  • 2 tablespoons honey
  • 1.4 oz stem ginger in syrup, drained and chopped

PREPARATION

1. In a large bowl, whisk yogurt, cream, milk, sugar, and vanilla until sugar is dissolved.

2. Add ginger, figs, and honey. Whisk until fully combined.

3. Pour base into an empty pint up to the MAX FILL line.

4. Freeze at -4°F for 24 hours.

5. Then use the FROZEN YOGURT program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Mango Slushi

SLUSHI

Mango & lime slushi

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: SLUSHI

PROGRAM TIME: 2 MINUTES

INGREDIENTS

  • 3 tablespoons granulated sugar
  • 5.8 oz fresh mango pieces
  • ½ cup hot water (140-158°F)

PREPARATION

1. Pour water, alcohol, or juice to the MAX FILL line.

2. Place sugar and mango pieces into an empty pint. Combine with a fork.

3. Add hot water and lime juice to the pint and stir until sugar is dissolved.

4. Freeze at -4°F for 24 hours.

5. Take out pint from freezer before processing. Add pour-in to the MAX FILL line.

6. Use SLUSHI to process. Add 4 tbsp of pour-in, then select RE-SPIN.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Smoothie Bowl

SMOOTHIE BOWL

Strawberry banana protein smoothie bowl

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: SMOOTHIE BOWL

PROGRAM TIME: 2 MINUTES

INGREDIENTS

  • 7 oz fresh ripe banana and strawberries
  • 2 tablespoons vanilla protein powder
  • 3 tablespoons raw agave nectar
  • 3 tablespoons pineapple juice
  • Whole milk (to MAX FILL line)

PREPARATION

1. Fill pint with bananas and strawberries until evenly distributed.

2. Whisk together remaining ingredients until well combined.

3. Cover fruit with mixture up to MAX FILL. Stir to combine.

4. Add more milk if necessary. Freeze at -4°F for 24 hours.

5. Use SMOOTHIE BOWL program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
Frozen Espresso Martini

FROZEN DRINK

Frozen espresso martini

FREEZE TIME: 24 HOURS

FREEZE TEMPERATURE: between 10.4°F and -4°F

PROGRAM SELECTION: FROZEN DRINK

PROGRAM TIME: 2 ½ MINUTES

INGREDIENTS

  • ½ cup strong espresso
  • 3 tablespoons caster sugar
  • 2/3 cup hot water (140-158°F)
  • ½ cup vodka and 2 tablespoons Kahlúa

PREPARATION

1. Add espresso, sugar, and hot water into the pint.

2. Stir to combine until sugar has dissolved.

3. Freeze at -4°F for 24 hours.

4. Remove pint from freezer and remove lid.

5. Add pour-in ingredients to the MAX FILL line.

6. Then use the FROZEN DRINK program to process.

💡 TIPS: Select RE-SPIN program if crumbly for a creamier result.
NOTICE

1. Always follow the user manual to properly freeze ingredients and assemble the appliance. Before operation, verify that the blade is firmly secured to the cup lid.

2. If you notice any bumps or uneven surfaces on the frozen food before processing, please use a scraper to remove them before processing.

3. A preset recipe cycle usually lasts 1-3 minutes. Never leave the appliance unattended during operation.

4. Before operation, ensure the frozen ingredients in the cup have a level surface, contain no hard objects, and are free of protrusions.

⚠️ CAUTION

- Sound similar to a blender is normal. The blade rotates at high speed.

- Always supervise. If the blade becomes loose, turn off power immediately.

✔ Blade secured

✘ Remove Bumps