Pineapple Sorbet (Deluxe)¶
Pineapple in its own juice with dairy, soy or coconut milk to make it more creamy.
If you like to put it into Piña Colada territory, use 75ml of Batida de Côco (16 vol%) in place of the rum and VG.
🌿 Vegan Option
Replace the cottage cheese with 100ml coconut milk (adds 20kcal), or silken tofu.
Processed on “Sorbet”, with a scrape-down and re-spin.
Rating: 😋😋😋🍍🍍
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Prep
- 60ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈4 tbsp) • alternative: any other preferred milk (~2% fat) ℹ️
- 25g Coconut Milk Powder 54% [Green Essence]↗ (≈1 tbsp + 2 tsp) ℹ️
- 20g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 tbsp + 1 tsp) • alternative: 27g allulose or dextrose ℹ️
Wet
- 440g Pineapple in juice [Del Monte] (≈1 cup + 7 oz) • Can = 565g ℹ️
- 100g Cottage Cheese 4% [REWE Bio]↗ (≈3 oz + 1 tbsp) • alternative: 30g cream cheese + 70ml milk, 100ml coconut milk, or (silken) tofu ℹ️
- 25g Jamaica Rum 43 vol%↗ (≈1 tbsp + 2 tsp) • alternative: 20g (additional) VG for a sober recipe ℹ️
Dry
- 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈1 tbsp) • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt ℹ️
Adjust sweetness
- ≈7 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
Optional / Choices
- 75ml Batida de Côco 16 vol% [Mangaroca]↗ (≈2 fl oz + 1 tbsp) • swap in for VG and rum [179kcal, 12g sugar] ℹ️
DIRECTIONS¶
- Heat the soy milk in the microwave to ~50°C (~30 sec), and whisk in the coconut milk and sweetener.
- Add "wet" ingredients and warm milk 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 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 & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 685 |
| 🔥 Energy (kcal) | 103.0 | 350.0 | 705.2 |
| 🫒 Fat (g) | 2.8 | 9.6 | 19.3 |
| 🍞 Carbohydrates (g) | 16.2 | 55.0 | 110.9 |
| 🍬 Sugars (g) | 10.0 | 33.8 | 68.2 |
| 💪 Protein (g) | 2.6 | 8.9 | 17.9 |
| 🧂 Salt (g) | 0.2 | 0.7 | 1.4 |
- FPDF / PAC↗ (target 20..30): 30.18
- Protein / Energy Ratio (ok=12%; hi=20%): 10.13% • LOW-FAT
- Milk Solids Non-Fat (MSNF↗, 7-11%): 30.0g • 4.4%
- Net carbs: 79.8g • ∝ 5 servings@137g: 16g • ∝ 3 servings@228g: 26.6g • energy ratio (low <20%): 45.3%
- 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).