Mandarin Sherbet (Deluxe)¶

Mostly mandarin slices and juice, which means a relatively high sugar content, but still reasonably lo-cal because it has only 2% fat.

Small ice crystals (but then it is a sorbet / sherbet), and still immediately scoopable after 1 day in the freezer.

Rating: 😋😋😋😋❄️

INGREDIENTS¶

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

Wet

• 300g Mandarins in juice [REWE]
• 200ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 50g Cream Cheese [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 25g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 25g Xylitol (E967)^↗ • POD = 100%; GI = 7

Fill to MAX

• 65ml Water to MAX line
• 3–7 drops Flavor drops Peach / Maracuja [IronMaxx] • to taste

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; 82.7 kcal; fat 2.0g; carbs 14.6g; sugar 4.1g; protein 4.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 297.8 kcal; fat 7.4g; carbs 52.5g; sugar 14.8g; protein 16.5g; salt 0.9g
• Nutritional values total: 720g; 595.7 kcal; fat 14.7g; carbs 105.1g; sugar 29.6g; protein 33.0g; salt 1.7g
• FPDF / PAC^↗ (target 20..30): 30.31
• Protein / Energy Ratio (ok=12%; hi=20%): 22.18% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 28.1g • 3.9%
• Net carbs: 45.3g • ∝ 5 servings@144g: 9.1g • ∝ 3 servings@240g: 15.1g
• Oct 14, 2024: Dense, intensive, some small ice crystals
• Oct 19, 2024: Changed recipe
• Nov 11, 2024: Switched to ICSv2, added SMP
• Dec 13, 2024: Half the fruit, added milk + flavor drops
• Jun 21, 2025: Switched to soy milk
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).