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Cherry Ice Cream (Deluxe)

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🍒 Light, Creamy & Balanced

This recipe uses soy milk, cream cheese, and a mix of natural sweeteners and stabilizers to make an ice cream that is smooth, scoopable, and lower in sugar. A splash of brandy or vodka helps with texture, and a dash of beet root powder deepens the red color.

🌿 Vegan Option
Replace the cream cheese with 50g tofu and 10ml water, blended to a creamy paste. Swap the milk protein for soy protein isolate.

You can replace the cherries by other fruit, see Optional / Choices for some ideas. Blends are also possible.

Spun Ice Cream

Rating: 😋😋🍒🍒🍒

Light Ice Cream Mix-in Manual fold Scooped

Process on “Light Ice Cream”, add 1+1 tsp fruit spread in the center hole, followed by a mix-in run. Then make a deep and a medium hole, fill each with 1 tsp spread, finally bury 1 tsp on top in a shallow cavity — all these are placed on the corners of an imaginary triangle. Then carefully fold all with a chopstick, do not overmix.

💡 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.

INGREDIENTS

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

Wet

Dry

Fill to MAX

Mix-ins

  • 30g Schwartau “Black Cherry” (Extra Zero) • optional: fruit spread, no added sugar; add as a mix-in or topping [18kcal, 2.1g sugar]

Optional / Choices

  • 225g Strawberries • fresh or frozen [70kcal, 13g sugar]
  • 175g Blueberries • fresh or frozen [84kcal, 16g sugar]
  • 150g Cherries • fresh or frozen [92kcal, 14g sugar]
  • 150g Mango • fresh or frozen [93kcal, 20g sugar]
  • 140g Pineapple (without the juice) [REWE] • canned [97kcal, 21g 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.
  8. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 80.2 kcal; fat 2.7g; carbs 13.1g; sugar 2.6g; protein 3.6g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 340g; 272.6 kcal; fat 9.3g; carbs 44.5g; sugar 9.0g; protein 12.1g; salt 0.5g
  • Nutritional values total: 680g; 545.3 kcal; fat 18.6g; carbs 89.1g; sugar 18.0g; protein 24.3g; salt 1.1g
  • FPDF / PAC↗ (target 20..30): 31.09
  • Protein / Energy Ratio (ok=12%; hi=20%): 17.80% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF↗, 7-11%): 29.7g • 4.4%
  • Net carbs: 38.7g • ∝ 5 servings@136g: 7.7g • ∝ 3 servings@227g: 12.9g • energy ratio (low <20%): 28.4%
  • Jun 21, 2025: Switched to soy milk and protein
  • Aug 12, 2025: Using new blends and casein/whey
  • 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).