Pomegranate Light (Deluxe)¶

Pomegranate ice cream based on pomegranate syrup (nar ekşisi), buttermilk, and cottage cheese. Clocking in at 74 kcal / 100g and 63g net carbs.

Process on Sorbet, hold it shortly under running water after that Then scrape down the sides, and process with mix-in.

Rating: 😋🧈🐮🔴🔴

INGREDIENTS¶

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

Wet

• 75g Cottage Cheese 4% [REWE Bio]^↗ • alternative: 40g cream cheese
• 490ml Buttermilk 1% [REWE] • alternative: kefir, skyr, soured milk, or similar
• 50g Pomegranate syrup (nar ekşisi) [fersan] • 0.76 ml/g
• 10g Glycerin (E422, VG) [hd-line]^↗ • alternative: 35g lactose

Dry

• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 60g allulose or dextrose
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
• 1g Beet Root Powder (organic) [Mandoi] • optional, for color

Fill to MAX

• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. In an empty Creami tub, warm up the cheese and blend with an equal amount of milk to a very creamy texture.
2. Add the "wet" ingredients to it.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
7. 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.
8. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 74.2 kcal; fat 0.9g; carbs 17.7g; sugar 7.1g; protein 4.0g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 340g; 252.3 kcal; fat 2.9g; carbs 60.2g; sugar 24.0g; protein 13.7g; salt 1.0g
• Nutritional values total: 681g; 505.3 kcal; fat 5.9g; carbs 120.6g; sugar 48.1g; protein 27.3g; salt 1.9g
• FPDF / PAC^↗ (target 20..30): 30.99
• Protein / Energy Ratio (ok=12%; hi=20%): 21.65% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 53.7g • 7.9%
• Net carbs: 63.3g • ∝ 5 servings@136g: 12.7g • ∝ 3 servings@227g: 21.1g • energy ratio (low <20%): 50.1%
• Aug 23, 2025: Reformulation with Buttermilk & Cottage Cheese (no curdling)
• 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).