How much water/ice does everyone use?
And for those of you with lots of davinci experience, what's the difference between amaretto/almond, french vanilla/vanilla, and hazelnut/toasted hazelnut? I've been waiting to get some of these, but now that winter is disappearing and summer is coming, I think I'm going to be making a lot more shakes (and I thought I'd use them in Italian sodas, too!).
Any advice is appreciated
