Creamia (Deluxe)¶

Cremia is a premium Japanese soft-serve ice cream known for its rich, creamy texture and luxurious taste. It's made with 25% fresh Hokkaido cream and 12.5% milk fat, giving it a higher butterfat content than typical soft-serve. Cremia is typically served in a distinctive, buttery langue de chat (cat's tongue) cookie cone.

The original UK YouTube recipe uses double cream (48% fat, 160:380), leading to 16.3% fat in total. It can be replacedd by Crème double or Mascarpone with 42% (190:355), or with whipping cream 32% (250:300).

I also added some stabilizer so it does not melt so fast, and replaced the sugar.

Spin on “Ice Cream”, scrape down is likely not needed, and mix-in if you want it even softer.

Tub after 'Ice Cream' and 'Mix-in', and the lid at the end.

You can draw peaks with a spoon from this, and there are no butter nodules or other blemishes. Perfectly smooth.

Rating: 😋🥛🥛🥛🐮 (milky explosion of decadence)

Adapted from Milkiest Milk Ice Cream Recipe.

ℹ️ Read About 'Simple' Recipes regarding 'exotic' ingredients and their alternatives.

INGREDIENTS¶

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

Wet

• 380ml Milk 3.5% [Weihenstephan]

Dry

• 55g Full Fat Milkpowder [Mr. Brown]
• 35g Trehalose [SaporePuro]^↗ • alternative: dextrose • POD = 45%; GI = 38
• 30g Xylitol (E967)^↗ • alternative: sugar • POD = 100%; GI = 7
• 5g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • alternative: 0.75g guar + .25g xanthan
• 1.5g Glycerol Monostearate (E471) [Bulk]^↗ • alternative: lecithin

Fill to MAX

• 170ml Cream 32% [REWE Beste Wahl]

DIRECTIONS¶

1. Weight and combine ‘dry’ ingredients in a bowl.
2. Pour the milk into a small saucepan.
3. Whisk in the ‘dry’ ingredients.
4. Heat up the milk on medium heat to about 60°C, and add the cream.
5. Let it cool down a bit in a water bath, add to an empty Creami tub.
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; 185.1 kcal; fat 12.1g; carbs 16.0g; sugar 10.9g; protein 4.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 629.4 kcal; fat 41.3g; carbs 54.3g; sugar 37.2g; protein 15.7g; salt 0.7g
• Nutritional values total: 677g; 1252.2 kcal; fat 82.2g; carbs 108.1g; sugar 74.0g; protein 31.3g; salt 1.4g
• FPDF / PAC^↗ (target 20..30): 22.50
• Protein / Energy Ratio (ok=12%; hi=20%): 10.00%
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 82.8g • 12.2%
• Net carbs: 74.4g • ∝ 5 servings@135g: 14.9g • ∝ 3 servings@226g: 24.8g • energy ratio (low <20%): 23.8%
• Aug 9, 2025: Reduced fat to 12%
• 5g 'Salty Stability' is: 3.7g Inulin • 0.6g Glycerol Monostearate (GMS / E471) • 0.3g Tylose powder (E466, Tylo, CMC) • 0.2g Guar gum (E412) • 0.17g Salt • 0.07g Xanthan gum (E415, XG).