Mandarin Sherbet (Deluxe)¶

Mostly mandarin slices in juice plus soy milk and a little cream, which leads to 5% sugar and 2% fat content, keeping it reasonably lo-cal.

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

Rating: 😋😋🍊🍊❄️

Light Ice Cream + respin (November 2025).

INGREDIENTS¶

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

Wet

300g Mandarins in juice [REWE]
250ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternatives: 47g allulose or dextrose; POD ≈ 85%; GI < 7
20g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt
10g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia

Fill to MAX

Add "wet" ingredients to empty Creami tub.
Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
Add remaining ingredients (to the MAX line) and stir with a spoon.
For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
Process with RE-SPIN mode when not creamy enough after the first spin.

Nutritional values per 100g/ml: 100g; 79.9 kcal; fat 1.9g; carbs 17.5g; sugar 4.5g; protein 2.6g; salt 0.1g
Nutritional values per ½ Deluxe Tub: 340g; 271.8 kcal; fat 6.5g; carbs 59.6g; sugar 15.4g; protein 9.0g; salt 0.5g
Nutritional values total: 680g; 543.6 kcal; fat 13.0g; carbs 119.1g; sugar 30.8g; protein 18.0g; salt 0.9g
FPDF / PAC^↗ (target 20..30): 31.04
Protein / Energy Ratio (ok=12%; hi=20%): 13.22% • LOW-FAT • Low-Sugar
Milk Solids Non-Fat (MSNF^↗, 7-11%): 20.6g • 3.0%
Net carbs: 47.8g • ∝ 5 servings@136g: 9.6g • ∝ 3 servings@227g: 15.9g • energy ratio (low <20%): 35.1%
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
Aug 27, 2025: Use new blends
Nov 29, 2025: No cream cheese, add inulin and cream
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).