Blueberry Buttermilk (Deluxe)¶

The buttermilk gives this a tangy and fresh profile, refreeze after processing for best texture and consistency.

You can replace the blueberries by other fruit, adapt the "Fill to MAX" liquid amount accordingly, and use less buttermilk if you'd overfill otherwise.

💡 Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol with vegetable glycerin. For 10g booze (40 vol%) use 8g VG instead.

Process on Frozen Yogurt, hold it shortly under running water after that.Then a scrape-down and a respin.

Rating: 😋😋😋😋😋

The variant made with strawberries, processed the same but with only a final Mix-In, since it was a bit softer.

Rating: 😋😋😋😋😋

2025-07-11: Made with soy protein isolate. Spun on Sorbet, followed by a scrape-down and respin. Soft-serve consistency.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 425ml Buttermilk 1% [REWE]
• 125g Blueberries (frozen)
• 25g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 40g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia

Fill to MAX

• 45ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Optional

• 175g Strawberries • fresh or frozen [54kcal, 10g sugar]
• 125g Blueberries • fresh or frozen [60kcal, 11g sugar]
• 125g Mango • fresh or frozen [78kcal, 16g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 73.7 kcal; fat 1.4g; carbs 13.7g; sugar 4.3g; protein 4.7g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 265.3 kcal; fat 5.2g; carbs 49.4g; sugar 15.4g; protein 17.1g; salt 0.7g
• Nutritional values total: 720g; 530.5 kcal; fat 10.4g; carbs 98.8g; sugar 30.9g; protein 34.1g; salt 1.5g
• FPDF / PAC^↗ (target 20..30): 31.53
• Protein / Energy Ratio (ok=12%; hi=20%): 25.75% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 58.4g • 8.1%
• Net carbs: 40.2g • ∝ 5 servings@144g: 8g • ∝ 3 servings@240g: 13.4g • energy ratio (low <20%): 30.3%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).