Strawberry Ice Cream (Deluxe)¶
This Strawberry Ice Cream offers a premium texture using a high-protein formula. By combining fresh strawberries with stabilizers and a touch of alcohol, this recipe achieves a brightly flavored and exceptionally creamy, crystal-free result, even after refreezing.
Process on Lite Ice Cream directly from the freezer, fill the hole with crumbled dried strawberry slices, and work them in via a mix-in run.
Intense flavor, very creamy, dense and free of ice crystals, with a nice crunch from the mix-in.
Rating: 😋😋😋🍓🍓
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈1 cup + 2 fl oz) • alternative: any other preferred milk (~2% fat) ℹ️
- 225g Strawberries (≈7 oz + 1 tbsp + 2 ½ tsp) ℹ️
- 50g Cream Cheese 23% [Exquisa]↗ (≈1 oz + 1 tbsp + 1 ½ tsp) • or 100g cottage cheese and less milk ℹ️
- 15g Brandy or Vodka 40 vol%↗ (≈1 tbsp) • alternative: 12g (additional) VG for a sober recipe ℹ️
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • POD = 60%; GI = 5; Density = 1.26 g/ml ℹ️
Dry
- 35g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 1 ¼ tsp) • alternative: 47g allulose or dextrose ℹ️
- 20g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈1 tbsp + 1 tsp) ℹ️
- 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
- 3g Designer Flavor Powder [ESN] (≈½ tsp) • optional flavor boost, “strawberry + white choc”, ≈70% inulin ℹ️
- 2g Beet Root Powder (organic) [Mandoi] (≈½ tsp) • optional, for color ℹ️
Adjust sweetness
- ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste ℹ️
Mix-ins
- 15g Strawberry slices freeze-dried [EWL] (≈1 tbsp) • add crumbled as a mix-in [45kcal, 7g sugar] ℹ️
DIRECTIONS¶
- 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 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.
- Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 680 |
| 🔥 Energy (kcal) | 81.1 | 275.8 | 551.5 |
| 🫒 Fat (g) | 2.7 | 9.3 | 18.6 |
| 🍞 Carbohydrates (g) | 12.3 | 41.8 | 83.7 |
| 🍬 Sugars (g) | 2.6 | 8.9 | 17.8 |
| 💪 Protein (g) | 4.4 | 15.0 | 29.9 |
| 🧂 Salt (g) | 0.2 | 0.6 | 1.2 |
- FPDF / PAC↗ (target 20..30): 31.41
- Protein / Energy Ratio (ok=12%; hi=20%): 21.71% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 34.9g • 5.1%
- Net carbs: 29.9g • ∝ 5 servings@136g: 6g • ∝ 3 servings@227g: 10g • energy ratio (low <20%): 21.7%
- Nov 15, 2024: Swap whey with SMP
- Jun 21, 2025: Switched to soy milk and protein
- 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).