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jhermann's Ice Creamery

Repository https://github.com/jhermann/ice-creamery
jhermann's Ice Creamery

About

A collection of my tested / approved Ninja Creami recipes.

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How It's Made?

This website is based on a collection of calculated recipes stored in a GitHub repository.

GitHub - jhermann/ice-creamery: A collection of my tested / approved Ninja Creami recipes.
A collection of my tested / approved Ninja Creami recipes. - jhermann/ice-creamery
https://github.com/jhermann/ice-creamery#readme https://github.com/jhermann/ice-creamery#readme

💡 You can load all pages at once↗ to save the site as stand-alone HTML or PDF.

The recipes are written as LibreOffice spreadsheets, which allows to directly use formulas for the calculation of important ice cream metrics and nutritional information.

A Python script then converts CSV exports of the spreadsheets to markdown files, which are in turn used to render this HTML web site using MkDocs.

MkDocs
Project documentation with Markdown.
https://www.mkdocs.org/ https://www.mkdocs.org/

General Recipe Hints

  1. Most of the recipes here can be put back into the freezer after processing, and remain scoopable for days without processing them again. Plan ahead accordingly.

    Another advantage of such recipes is you can do the processing during the day, and enjoy your ice cream in the evening or at night without disturbing anyone with Creami noises.

    Or, if you prefer soft-serve consistency, you can dig in immediately.

  2. Recipes are optimized for flavor and texture, not for the number of ingredients. If you use a kitchen scale and immersion blender, this workflow makes the number of ingredients not that important:

    • Put the tub on the scale and weigh the wet ingredients one after another using TARA, and the same for the dry ones into one additional bowl.
    • Then pour the dry stuff into the wet stuff and blend away.

  3. Ingredient amounts fit the 720ml (24oz) container size of the Creami Deluxe. For the base model and the Swirl, scale the recipes by using ⅔ of all ingredients (66%).

  4. Some of the recipes have 'Mix' in their name. These are partial recipes where you can weigh a mix of most or all of the dry ingredients in bulk.

    You typically prepare enough for 5-10 tubs, making the overall process more efficient. Ingredients that only need small amounts are also easier to weigh, due to the upscaling for several portions.

    When you make the final base, you weigh that mix, making it easier to use only a kitchen scale.

Tags - jhermann's Ice Creamery

Tags

Alcohol

Coconut

Cooked Base

Dairy

Dairy-Free

Draft

Erythritol

Favorite

Fruit

Hi-Protein

Light

Low-Fat

Low-Sugar

Polysaccharide Gum

Sorbet

Stevia

Tylo Powder (CMC)

Vanilla

Vegan

Xylitol

Light Recipes

Recipes that have less than 75 kcal per 100g:

A

Almond Buttermilk (Deluxe) - jhermann's Ice Creamery

Almond Buttermilk (Deluxe)

logo

Processed on Lite Ice Cream, with scrape-down and a respin.

Spun Ice Cream

After 2 hours of freezing for firmer consistency — still on the soft side, but this will firm up further overnight.

Spun Ice Cream

Rating: 😋😋😋😋😋

INGREDIENTS

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

Wet

  • 300ml Buttermilk 1% [REWE]
  • 200ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese 23% [Exquisa]
  • 40g Almond butter (creamy) [Seba Garden]
  • 15g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 10 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • POD = 100%; GI = 7
  • 20g Skim Milkpowder 1:10 [Vita2You]

Fill to MAX

  • 25ml Water to MAX line

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; 113.9 kcal; fat 5.1g; carbs 13.7g; sugar 5.1g; protein 5.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 410.2 kcal; fat 18.5g; carbs 49.4g; sugar 18.2g; protein 17.9g; salt 0.9g
  • Nutritional values total: 720g; 820.4 kcal; fat 37.0g; carbs 98.7g; sugar 36.5g; protein 35.7g; salt 1.7g
  • FPDF / PAC (target 20..30): 32.82
  • Protein / Energy Ratio (ok=12%; hi=20%): 17.43%
  • Milk Solids Non-Fat (MSNF, 7-11%): 67.4g • 9.4%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Almond Milk Mix - jhermann's Ice Creamery

Almond Milk Mix

Prepared mix of ‘flavor-free’ dry ingredients for bases using almond milk.

This yields ten 50g servings intended for a Deluxe recipe, in total 500g.

If you use low-cal flavoring, the resulting base typically ends up at 50..55kcal / 100g energy.

If you have access to it (North America), you can use 400g Allulose as sweetener, instead of the sugar alcohols and for 4 kcal/100g less.

INGREDIENTS

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

Dry

  • 200g Erythritol (E968) • POD = 75%
  • 155g Xylitol • POD = 100%; GI = 7
  • 100g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 20g Salt
  • 20g Tara gum (E417)
  • 5g Xanthan gum (E415, XG)

DIRECTIONS

  1. Weigh and mix ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  2. Store in an air-tight jar with enough room (1000ml).

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 136.0 kcal; fat 0.0g; carbs 76.9g; sugar 1.6g; protein 0.2g; salt 4.1g
  • Nutritional values per serving: 50g; 68.0 kcal; fat 0.0g; carbs 38.4g; sugar 0.8g; protein 0.1g; salt 2.0g
  • Nutritional values total: 500g; 679.9 kcal; fat 0.1g; carbs 384.3g; sugar 8.0g; protein 0.8g; salt 20.3g
  • FPDF / PAC (target 20..30): 229.50

B

Banana Ice Cream (Deluxe) - jhermann's Ice Creamery

Banana Ice Cream (Deluxe)

FroYo spin, mix-in with crushed cantuccini, and topped with almonds. Very dense and non-melty, no ice crystals whatsoever.

Spun Ice Cream

With brandy added: ice-free soft-serve after Light Ice Cream spin, scrape down, and a Re-Spin.

Rating: 😋😋😋😋🍦

Spun Ice Cream

INGREDIENTS

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

Wet

  • 225ml Skim Milk 1.5% [Weihenstephan]
  • 225g Bananas (peeled) • 2 mid-size or 3 small pieces, eat any surplus 😋
  • 100g Cottage Cheese 4% [REWE Bio]
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Fruit Brandy 40 vol%
  • 5 drops Vanilla flavor drops [IronMaxx]
  • 5ml Lemon juice

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 20g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 75ml Water to MAX line

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; 92.7 kcal; fat 1.4g; carbs 15.0g; sugar 7.0g; protein 5.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 333.6 kcal; fat 4.9g; carbs 54.1g; sugar 25.1g; protein 19.5g; salt 0.8g
  • Nutritional values total: 720g; 667.2 kcal; fat 9.9g; carbs 108.1g; sugar 50.3g; protein 39.0g; salt 1.6g
  • FPDF / PAC (target 20..30): 29.03
  • Protein / Energy Ratio (ok=12%; hi=20%): 23.36% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 54.5g • 7.6%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • Nov 15, 2024: Add 1cl brandy
  • Jan 1, 2025: Add lemon juice
Banana • Dairy-Free + Vegan (Deluxe) - jhermann's Ice Creamery

Banana • Dairy-Free + Vegan (Deluxe)

Process on FroYo, followed by a scrape down and a re-spin.

Spun Ice Cream

Rating: 😋 (untested)

INGREDIENTS

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

Wet

  • 350ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 250g Bananas (peeled) • 2 mid-size bananas, eat any surplus 😋
  • 10g Fruit Brandy 40 vol%
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

  • 37ml Water to MAX line

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; 71.8 kcal; fat 1.0g; carbs 15.3g; sugar 5.8g; protein 0.8g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 258.4 kcal; fat 3.7g; carbs 55.2g; sugar 20.8g; protein 2.9g; salt 0.6g
  • Nutritional values total: 720g; 516.7 kcal; fat 7.5g; carbs 110.5g; sugar 41.5g; protein 5.9g; salt 1.1g
  • FPDF / PAC (target 20..30): 30.38
  • Protein / Energy Ratio (ok=12%; hi=20%): 4.55% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 0.0g • 0.0%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Banana • Slim (Deluxe) - jhermann's Ice Creamery

Banana • Slim (Deluxe)

Process on FroYo, followed by a scrape down and a re-spin.

Spun Ice Cream

Rating: 😋😋😋😋🍌

INGREDIENTS

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

Wet

  • 250ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 125g Bananas (peeled) • 1 mid-size banana, eat any surplus 😋
  • 100g Greek Yogurt 9% [Lyttos]
  • 100ml Skim Milk 1.5% [Weihenstephan]
  • 10g Fruit Brandy 40 vol%
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

  • 62ml Water to MAX line

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; 72.6 kcal; fat 2.2g; carbs 12.8g; sugar 4.2g; protein 1.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 261.4 kcal; fat 7.9g; carbs 46.1g; sugar 15.1g; protein 5.1g; salt 0.6g
  • Nutritional values total: 720g; 522.7 kcal; fat 15.7g; carbs 92.3g; sugar 30.2g; protein 10.3g; salt 1.2g
  • FPDF / PAC (target 20..30): 28.86
  • Protein / Energy Ratio (ok=12%; hi=20%): 7.85% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 17.1g • 2.4%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Blueberry Buttermilk (Deluxe) - jhermann's Ice Creamery

Blueberry Buttermilk (Deluxe)

Logo

Process on Fozen Yogurt, with scrape-down and a respin.

Spun Ice Cream

Rating: 😋

INGREDIENTS

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

Wet

  • 450ml Buttermilk 1% [REWE]
  • 150g Blueberries (frozen)
  • 25g Cream Cheese 23% [Exquisa]
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • POD = 100%; GI = 7
  • 15g Whey protein Vanilla [MaxiNutrition]

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 72.1 kcal; fat 1.3g; carbs 12.5g; sugar 4.7g; protein 4.1g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 259.7 kcal; fat 4.7g; carbs 44.8g; sugar 17.0g; protein 14.7g; salt 0.7g
  • Nutritional values total: 720g; 519.4 kcal; fat 9.3g; carbs 89.6g; sugar 34.0g; protein 29.5g; salt 1.4g
  • FPDF / PAC (target 20..30): 29.67
  • Protein / Energy Ratio (ok=12%; hi=20%): 22.68% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 54.0g • 7.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

C

Cherry Ice Cream (Deluxe) - jhermann's Ice Creamery

Cherry Ice Cream (Deluxe)

Logo

Spun Ice Cream

INGREDIENTS

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

Wet

  • 300ml Skim Milk 1.5% [Weihenstephan]
  • 125g Cherries
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj

Fill to MAX

  • 115ml Water to MAX line

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; 67.6 kcal; fat 1.2g; carbs 13.1g; sugar 4.0g; protein 3.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 243.4 kcal; fat 4.3g; carbs 47.0g; sugar 14.4g; protein 12.2g; salt 0.8g
  • Nutritional values total: 720g; 486.8 kcal; fat 8.6g; carbs 94.0g; sugar 28.8g; protein 24.4g; salt 1.5g
  • FPDF / PAC (target 20..30): 29.02
  • Protein / Energy Ratio (ok=12%; hi=20%): 20.01% • LOW-FAT • Low-Sugar • Hi-Protein
  • 30g Ice Cream Stabilizer (ICSv2) is: 12.5g erythritol, 1.5g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 0.5g salt.
ChiaChoco (Deluxe) - jhermann's Ice Creamery

ChiaChoco (Deluxe)

After mixing, let the base sit in the fridge for at least 30min (better 2h), for the chia to properly soak. Stir before freezing.

Spun Ice Cream

The seeds practically disappear, only some are left intact (i.e. noticable) on the walls and bottom.

INGREDIENTS

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

Prep

  • 150ml Water (boiling)
  • 30g Cocoa Powder 21% [cebe]

Wet

  • 225ml Skim Milk 1.5% [Weihenstephan]
  • 20g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 7 drops Flavor drops Caramel [IronMaxx]
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]
  • 3ml Soy sauce

Dry

  • 60g Chia seeds [Mr. Brown]
  • 35g Xylitol • Sweetness = 100%; GI = 7
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 15g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 2g Glycerol Monostearate (E471) [Bulk]

Fill to MAX

  • 150ml Water to MAX line

Mix-ins

  • 10g Black sesame seeds, roasted [Emma Basic] • Mix-in for a full tub (2 servings)

DIRECTIONS

  1. Prepare specified ingredients by dissolving / hydrating in hot water.
  2. Add "wet" ingredients to empty Creami tub.
  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. After mixing, let the base sit in the fridge for at least 30min (better 2h), for the seeds to properly soak. Stir before freezing.
  8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  9. Process with RE-SPIN mode when not creamy enough after the first spin.
  10. 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

  • Nutritional values per 100g/ml: 100g; 117.9 kcal; fat 4.7g; carbs 11.9g; sugar 3.6g; protein 5.3g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 424.6 kcal; fat 16.8g; carbs 42.7g; sugar 12.9g; protein 19.0g; salt 0.5g
  • Nutritional values total: 720g; 849.1 kcal; fat 33.6g; carbs 85.5g; sugar 25.8g; protein 38.0g; salt 1.1g
  • FPDF / PAC (target 20..30): 26.90
  • Protein / Energy Ratio (ok=12%; hi=20%): 17.90% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 44.1g • 6.1%
Chocolate Caramel (Deluxe) - jhermann's Ice Creamery

Chocolate Caramel (Deluxe)

FroYo spin; very dense; a few small ice crystals. Taste of the cocoa and caramel combo is great.

Spun Ice Cream

Might add some almond butter next time, or replace the yogurt with cream cheese.

INGREDIENTS

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

Prep

  • 100ml Water (boiling)
  • 30g Cocoa Powder 21% [Bensdorp Premium]

Wet

  • 300ml Skim Milk 1.5% [Weihenstephan]
  • 150g Greek Yogurt 9% [Lyttos]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 5 drops Caramel flavor drops [IronMaxx]
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Whey protein Caramel [MaxiNutrition]
  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj

Fill to MAX

  • 40ml Water to MAX line

DIRECTIONS

  1. Prepare specified ingredients by dissolving / hydrating in hot water.
  2. Add "wet" ingredients to empty Creami tub.
  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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 95.1 kcal; fat 3.6g; carbs 11.2g; sugar 3.2g; protein 5.7g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 342.5 kcal; fat 13.0g; carbs 40.4g; sugar 11.5g; protein 20.4g; salt 0.6g
  • Nutritional values total: 720g; 685.0 kcal; fat 26.1g; carbs 80.9g; sugar 23.0g; protein 40.8g; salt 1.2g
  • FPDF / PAC (target 20..30): 26.40
  • Protein / Energy Ratio (ok=12%; hi=20%): 23.84% • Low-Sugar • Hi-Protein
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Cocofruit (Deluxe) - jhermann's Ice Creamery

Cocofruit (Deluxe)

Process on SORBET and MIX-IN or RE-SPIN (choose depending on consistency you get after processing, and eventually want after 2nd spin).

Spun Ice Cream

Rating: 😋🍌🥥🥥

You can vary by replacing SMP → whey, and replace the banana by other fruit, e.g. strawberries. Both variants were good, I liked the whey/strawberry one a little better.

Spun Ice Cream

Rating: 😋🍓🥥🍓🥥

INGREDIENTS

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

Wet

  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 125g Bananas (peeled)
  • 100ml Coconut milk 22% [REWE Bio]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 30g Xylitol • POD = 100%; GI = 7
  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Skim Milkpowder 1:10 [Vita2You]

Fill to MAX

  • 50ml Water to MAX line

DIRECTIONS

  1. Add "wet" ingredients to empty Creami tub.
  2. Add the prepared dry ingredients, and blend QUICKLY using an immersion blender on full speed.
  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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 113.6 kcal; fat 4.3g; carbs 15.3g; sugar 6.7g; protein 4.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 409.0 kcal; fat 15.3g; carbs 55.0g; sugar 24.0g; protein 16.0g; salt 0.8g
  • Nutritional values total: 720g; 818.0 kcal; fat 30.7g; carbs 110.0g; sugar 48.1g; protein 32.0g; salt 1.6g
  • FPDF / PAC (target 20..30): 32.53
  • Protein / Energy Ratio (ok=12%; hi=20%): 15.65%
  • Milk Solids Non-Fat (MSNF, 7-11%): 57.7g • 8.0%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Coconut (Deluxe) - jhermann's Ice Creamery

Coconut (Deluxe)

Coconut is unsurprisingly the dominant flavor. Process on Ice Cream.

Spun Ice Cream Rating: 😋😋😋😋

With Coconut flakes, processed with FroYo and remix. Add dark chocolate pieces to make it like "Bounty."

Spun Ice Cream Rating: 😋😋😋🥥🥥

INGREDIENTS

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

Prep

  • 150ml Water (boiling)
  • 50g Coconut flakes (desiccated) [Biojoy]
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 15g Rum / Brandy 40 vol%
  • 2g Glycerol Monostearate (E471) [Bulk]

Wet

  • 200ml Coconut milk 22% [REWE Bio]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 75ml Skim Milk 1.5% [Weihenstephan]
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Skim Milkpowder 1:10 [Vita2You]

Fill to MAX

  • 38ml Water to MAX line

DIRECTIONS

  1. Prepare specified ingredients by dissolving / hydrating in hot water.
  2. Add "wet" ingredients to empty Creami tub.
  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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 163.0 kcal; fat 11.2g; carbs 11.4g; sugar 3.8g; protein 4.1g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 586.9 kcal; fat 40.4g; carbs 41.1g; sugar 13.5g; protein 14.7g; salt 0.8g
  • Nutritional values total: 720g; 1173.8 kcal; fat 80.8g; carbs 82.2g; sugar 27.1g; protein 29.5g; salt 1.6g
  • FPDF / PAC (target 20..30): 31.93
  • Protein / Energy Ratio (ok=12%; hi=20%): 10.04% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 41.7g • 5.8%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • Jan 2, 2025: Added alcohol & more cottage cheese; no SMP
  • Jan 4, 2025: Coconut flakes, no whey, reintroduced SMP
  • Feb 28, 2025: Reduce GMS to ~0.28%, and disperse in hot water
Coffee&Cream (Deluxe) - jhermann's Ice Creamery

Coffee&Cream (Deluxe)

Spun on Sorbet, followed by a scrape-down and a re-spin. Went to the freezer again for an hour to firm up.

Spun Ice Cream

The coffee flavor is there but not dominant, the consistency is soft and from experience will get a bit firmer after several hours in the freezer.

Rating: 😋😋😋😋☕

INGREDIENTS

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

Wet

  • 325ml Extra strong coffee
  • 100ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy 40 vol%
  • 7 drops Flavor drops Caramel [IronMaxx] • with sucralose

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Whey protein Vanilla [MaxiNutrition]

Fill to MAX

  • 50ml Cream 32% [REWE Beste Wahl]
  • 65ml Water to MAX line

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; 95.7 kcal; fat 4.2g; carbs 10.9g; sugar 3.2g; protein 5.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 344.3 kcal; fat 15.2g; carbs 39.2g; sugar 11.5g; protein 17.9g; salt 0.7g
  • Nutritional values total: 720g; 688.7 kcal; fat 30.4g; carbs 78.4g; sugar 23.1g; protein 35.8g; salt 1.4g
  • FPDF / PAC (target 20..30): 29.18
  • Protein / Energy Ratio (ok=12%; hi=20%): 20.78% • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 63.0g • 8.7%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

E

Espresso Martini (Deluxe) - jhermann's Ice Creamery

Espresso Martini (Deluxe)

Mix the hot coffee with the cocoa powder to bloom it, then let it cool down.

Spun Ice Cream

Spun with Sorbet mode, scrape-down, and a final mix-in run.

Rating: 😋😋😋😋❄️

INGREDIENTS

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

Prep

  • 150ml Mocca, Espresso, Strong Coffee (cooled)
  • 30g Cocoa Powder 21% [Bensdorp Premium]

Wet

  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 40g Vodka 40 vol% (measured by weigth)
  • 7drops Flavor drops Vanilla [IronMaxx]
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Skim Milkpowder 1:10 [Vita2You]
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 10g Xylitol • Sweetness = 100%; GI = 7

Top Off

  • 75ml Cream 32% [REWE Beste Wahl]
  • 90ml Water to MAX line

DIRECTIONS

  1. Prepare the ingredients, e.g. bloom the cocoa.
  2. Add "wet" ingredients to empty Creami tub.
  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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 110.2 kcal; fat 4.9g; carbs 7.6g; sugar 3.8g; protein 5.5g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 396.8 kcal; fat 17.7g; carbs 27.5g; sugar 13.6g; protein 19.6g; salt 0.6g
  • Nutritional values total: 720g; 793.5 kcal; fat 35.4g; carbs 55.1g; sugar 27.1g; protein 39.3g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.13
  • Protein / Energy Ratio (ok=12%; hi=20%): 19.79% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 64.3g • 8.9%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

F

FroSky (Deluxe) - jhermann's Ice Creamery

FroSky (Deluxe)

Tangy & fresh.

Spun Ice Cream

Rating: 😋😋😋😋

Processed on FroYo + re-spin, likely would have profited from another re-spin (minor ice crystals).

INGREDIENTS

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

Wet

  • 450ml Skyr [arla] • 82% water; 450g container
  • 50g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 150g Mango

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • -5ml Water to MAX line

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; 93.9 kcal; fat 1.8g; carbs 13.2g; sugar 5.5g; protein 7.1g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 338.2 kcal; fat 6.5g; carbs 47.4g; sugar 19.9g; protein 25.7g; salt 0.7g
  • Nutritional values total: 720g; 676.4 kcal; fat 12.9g; carbs 94.8g; sugar 39.7g; protein 51.4g; salt 1.3g
  • FPDF / PAC (target 20..30): 31.15
  • Protein / Energy Ratio (ok=12%; hi=20%): 30.38% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 84.9g • 11.8%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
FroYo Apricot (Deluxe) - jhermann's Ice Creamery

FroYo Apricot (Deluxe)

Fruity, a little tangy, perfect consistency after 1st FROYO spin.

Spun Ice Cream

INGREDIENTS

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

Wet

  • 480g Apricots [Del Monte]
  • 150g Greek Yogurt 9% [Lyttos]

Dry

  • 25g Full Fat Milkpowder [Mr. Brown]
  • 15g ICS [Erythritol / CMC / Tara / XG]
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 50ml Cream [REWE Beste Wahl]

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; 105.1 kcal; fat 4.9g; carbs 15.3g; sugar 10.0g; protein 1.9g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 378.4 kcal; fat 17.8g; carbs 55.0g; sugar 36.1g; protein 7.0g; salt 0.6g
  • Nutritional values total: 735g; 772.7 kcal; fat 36.3g; carbs 112.3g; sugar 73.7g; protein 14.2g; salt 1.3g
  • FPDF / PAC (target 20..30): 22.13
  • 15g Ice Cream Stabilizer (ICS) is: 12.5g erythritol, 1.5g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 0.5g salt.
Fruit Powder Mix (Deluxe) - jhermann's Ice Creamery

Fruit Powder Mix (Deluxe)

Spun in Light Ice Cream mode, plus a mix-in run with 10g freeze-dried strawberry slices. Comes out as soft-serve, I put it back into the cold for 45min for a firmer consistency.

Spun Ice Cream

This one is a favorite, so it gets its own recipe mix for convenient indulgence… It works for fruit or root powders with a sugar content from low (Ube, 10%) to high (Lingonberry, 73%). Counting the pre-made mix as one, it is a 6 ingredients recipe for the final base, including the water. Use ~110g of the mix in your final base (or 72g for a regular 16oz tub).

To make your life easier, take the “prep” ingredients times 4, mix them, and store in an air-tight 1l container (the powder has a low density and needs space). To mix, take a BIG bowl like used for baking, measure the ingredients, and whisk them carefully but thoroughly. A ball whisk works best.

Serves: 4 tubs
Total: 431 g
Per tub: 108 g

  • 120 g Whey protein Vanilla [MaxiNutrition]
  • 120 g Xylitol
  • 60 g Skim Milkpowder 1:10 [Vita2You]
  • 60 g Erythritol (E968)
  • 60 g Inulin [Vit4ever]
  • 6 g Tylose powder (E466, Tylo, CMC)
  • 2 g Tara gum (E417)
  • 2 g Salt
  • 0.60 g Xanthan gum (E415, XG)

INGREDIENTS

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

Prep

  • 30g Whey protein Vanilla [MaxiNutrition]
  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 15g Skim Milkpowder 1:10 [Vita2You]
  • 15g Erythritol (E968) • Sweetness = 75%
  • 15g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 1.50g Tylose powder (E466, Tylo, CMC)
  • 0.50g Tara gum (E417)
  • 0.50g Salt
  • 0.15g Xanthan gum (E415, XG)

Wet

  • 350ml Skim Milk 1.5% [Weihenstephan]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5

Dry

  • 25g Strawberry powder [Supergarden]

Top Off

  • 125ml Water to MAX line

DIRECTIONS

  1. Add "wet" ingredients to empty Creami tub.
  2. Add the prepared dry ingredients mixed with the fruit powder, and blend QUICKLY using an immersion blender on full speed.
  3. Add remaining ingredients (to the MAX line) and stir with a spoon.
  4. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 92.0 kcal; fat 1.7g; carbs 14.3g; sugar 5.7g; protein 7.7g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 331.3 kcal; fat 6.0g; carbs 51.3g; sugar 20.5g; protein 27.7g; salt 1.0g
  • Nutritional values total: 723g; 665.0 kcal; fat 12.1g; carbs 103.0g; sugar 41.2g; protein 55.5g; salt 1.9g
  • FPDF / PAC (target 20..30): 30.32
  • Protein / Energy Ratio (ok=12%; hi=20%): 33.40% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 88.9g • 12.3%

G

German Cheesecake (Deluxe) - jhermann's Ice Creamery

German Cheesecake (Deluxe)

Inspired by German cheesecake, which is made with ‘Quark’ or ‘Topfen’ – think of a cross between yogurt, cottage cheese and ricotta. The lemon juice and soured milk add the necessary tanginess.

Spun Ice Cream Spun Ice Cream

Spin on FroYo and add a re-mix, serve with graham crackers or butter cookies to stand in for the pie crust.

Rating: 😋😋😋😋😋

INGREDIENTS

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

Wet

  • 400g Soured Milk 3.5% [Schwälbchen] • 500g container
  • 240g Topfen / Quark 14.4% [Berchtesgadener] • 250g container
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 15ml Lemon juice
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]
  • 20 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 40ml Cream 32% [REWE Beste Wahl]

Topping Options

  • 3-4 pieces Graham crackers / Butter cookies
  • 3-4 pieces Wafers (cream-filled)

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; 127.6 kcal; fat 8.1g; carbs 10.2g; sugar 3.5g; protein 4.5g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 459.3 kcal; fat 29.1g; carbs 36.6g; sugar 12.7g; protein 16.3g; salt 0.5g
  • Nutritional values total: 760g; 969.7 kcal; fat 61.4g; carbs 77.2g; sugar 26.9g; protein 34.4g; salt 1.1g
  • FPDF / PAC (target 20..30): 23.77
  • Protein / Energy Ratio (ok=12%; hi=20%): 14.20% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 52.4g • 6.9%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

I

Ice Cream Stabilizer • ICSv2 - jhermann's Ice Creamery

Ice Cream Stabilizer • ICSv2

ICS Logo

Pre-mixed stabilizer for Ninja Creami recipes.

It takes handling small amounts of ingredients and their ratio to each other out of the process of mixing your final ice cream base, making the overall process less finicky.

Use 30g of the mix for a Creami Deluxe tub (24oz), and 20g for the regular size (16oz).

The salt is added for convenience with final recipes, and for a FPDF boost.

http://bit.ly/4frc4Vj

INGREDIENTS

  • 100g Erythritol (E968) • Sweetness = 75%
  • 10g Tylose powder (E466, Tylo, CMC)
  • 3.5g Tara gum (E417)
  • 3.5g Salt
  • 1g Xanthan gum (E415, XG)
  • 100g Inulin • Sweetness = 8%; GI ~= 0

DIRECTIONS

  1. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 107.3 kcal; fat 0.0g; carbs 54.7g; sugar 3.7g; protein 0.1g; salt 1.7g
  • Nutritional values per dose: 30g; 32.2 kcal; fat 0.0g; carbs 16.4g; sugar 1.1g; protein 0.0g; salt 0.5g
  • Nutritional values total: 218g; 234.0 kcal; fat 0.0g; carbs 119.3g; sugar 8.0g; protein 0.1g; salt 3.7g
  • FPDF: 1.42
  • FPDF (w/o salt): 1.32
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • 10/29/24: ICSv2 – Added inulin

L

Lazy Apricot FroYo (Deluxe) - jhermann's Ice Creamery

Lazy Apricot FroYo (Deluxe)

“Lazily” using a container of pre-flavored yogurt, just adding a few things for freezing point depression and ice crystal inhibition.

Spun Ice Cream Spun Ice Cream

Spin on FroYo, scrape down, and re-mix.

INGREDIENTS

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

Wet

  • 500g Yogurt 8% Apricot [Lyttos / Aldi]
  • 50g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7

Top Off

  • 105ml Water to MAX line

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; 119.1 kcal; fat 5.8g; carbs 14.9g; sugar 8.2g; protein 2.7g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 428.8 kcal; fat 21.0g; carbs 53.6g; sugar 29.4g; protein 9.7g; salt 0.6g
  • Nutritional values total: 720g; 857.6 kcal; fat 42.0g; carbs 107.3g; sugar 58.7g; protein 19.4g; salt 1.1g
  • FPDF / PAC (target 20..30): 30.58
  • Protein / Energy Ratio (ok=12%; hi=20%): 9.03%
  • Milk Solids Non-Fat (MSNF, 7-11%): 90.6g • 12.6%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

M

Mandarin Sherbet (Deluxe) - jhermann's Ice Creamery

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.

Spun Ice Cream

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 Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Peach / Maracuja [IronMaxx]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 75ml Water to MAX line

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; 83.7 kcal; fat 2.0g; carbs 14.3g; sugar 7.2g; protein 2.8g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 301.2 kcal; fat 7.2g; carbs 51.6g; sugar 26.0g; protein 10.2g; salt 0.7g
  • Nutritional values total: 720g; 602.4 kcal; fat 14.5g; carbs 103.2g; sugar 52.0g; protein 20.3g; salt 1.4g
  • FPDF / PAC (target 20..30): 30.11
  • Protein / Energy Ratio (ok=12%; hi=20%): 13.50% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 46.6g • 6.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • 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 doprs
Mango Kulfi (Deluxe) - jhermann's Ice Creamery

Mango Kulfi (Deluxe)

Processed on Sorbet, scrape-down and a mix-in run resulted in a soft consistency, on the firmer side.

Spun Ice Cream

The flavor is certainly different, and personally I don't like it that much. Probably due to the doubled amount of mango compared to other recipes I did with mango before.

Rating: 😋😋😋

INGREDIENTS

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

Wet

  • 300g Mango
  • 100g Cottage Cheese 4% [REWE Bio]
  • 100ml Coconut milk 22% [REWE Bio]
  • 30ml Lemon juice
  • 15g Brandy 40 vol%
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 7 drops Flavor drops Peach / Maracuja [IronMaxx] • with sucralose

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7
  • 3g Glycerol Monostearate (E471) [Bulk]
  • 1 pinch Cardamom

Fill to MAX

  • 75ml Cream 32% [REWE Beste Wahl]
  • 42ml Water to MAX line

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; 128.2 kcal; fat 7.2g; carbs 12.9g; sugar 6.6g; protein 2.6g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 461.6 kcal; fat 25.8g; carbs 46.6g; sugar 23.8g; protein 9.2g; salt 0.6g
  • Nutritional values total: 720g; 923.3 kcal; fat 51.5g; carbs 93.2g; sugar 47.6g; protein 18.5g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.13
  • Protein / Energy Ratio (ok=12%; hi=20%): 8.01%
  • Milk Solids Non-Fat (MSNF, 7-11%): 20.7g • 2.9%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

O

Orange & Peach (Deluxe) - jhermann's Ice Creamery

Orange & Peach (Deluxe)

Processed on Light Ice Cream to an airy soft serve.

The orange is clearly noticeable, but not overpowering.

Spun Ice Cream

Very freezer stable, comes out soft after days.

Rating: 😋😋😋🍊🍑

INGREDIENTS

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

Wet

  • ½ peel Zest from an organic orange • Zest the orange before juicing!
  • 410g Peaches in Grape Juice [Libby’s] • Can = 410g
  • 80ml Freshly pressed orange juice • 1 medium sized orange (~150g)
  • 75g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 15g Brandy “Williams Birne” 40 vol%

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Whey protein Vanilla [MaxiNutrition]
  • 25g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 40ml Water to MAX line

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; 103.2 kcal; fat 2.6g; carbs 16.4g; sugar 6.7g; protein 4.2g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 371.5 kcal; fat 9.4g; carbs 58.9g; sugar 24.3g; protein 15.1g; salt 0.6g
  • Nutritional values total: 720g; 743.1 kcal; fat 18.8g; carbs 117.9g; sugar 48.6g; protein 30.2g; salt 1.2g
  • FPDF / PAC (target 20..30): 29.47
  • Protein / Energy Ratio (ok=12%; hi=20%): 16.24% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 34.0g • 4.7%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Orange Julius (Deluxe) - jhermann's Ice Creamery

Orange Julius (Deluxe)

Processed on Sorbet, followed by a scrape-down and re-mix. Ends up with a creamy sorbet consistency.

Organic Orange Spun Ice Cream

Very intense flavor due to the orange zest, it might be better with half the orange peel.

Rating: 😋😋😋🍊🍊

INGREDIENTS

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

Wet

  • 1 peel Zest from an organic orange • Zest the orange before juicing!
  • 300g Mandarins in juice [REWE]
  • 150g Mango
  • 80ml Freshly pressed orange juice • 1 medium sized orange (~150g)
  • 75g Cottage Cheese 4% [REWE Bio]
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Whey protein Vanilla [MaxiNutrition]
  • 25g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 15ml Water to MAX line

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; 83.2 kcal; fat 0.7g; carbs 15.9g; sugar 7.8g; protein 4.5g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 299.5 kcal; fat 2.7g; carbs 57.2g; sugar 28.2g; protein 16.2g; salt 0.6g
  • Nutritional values total: 720g; 598.9 kcal; fat 5.4g; carbs 114.4g; sugar 56.4g; protein 32.3g; salt 1.2g
  • FPDF / PAC (target 20..30): 31.08
  • Protein / Energy Ratio (ok=12%; hi=20%): 21.58% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 34.3g • 4.8%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

P

PB Mix - jhermann's Ice Creamery

PB Mix

Logo

PB&J ice cream, based on PB powder and dried strawberry slices. This one is a favorite, so it gets its own recipe mix for convenient indulgence…

Spun Ice Cream

Rating: 😋😋😋😋

Counting the pre-made mix as one, it is a 7 ingredients recipe for the final base, including the water.

Use ~125g of the mix in your final base (or 85g for a regular 16oz tub). Process on Light Ice Cream, then fill the center hole with the crumbled strawberry slices and mix-in. Freshly mixed in they add a crunch, when stored a while in the freezer they re-hydrate and get chewy.

To make your life easier, take the “prep” ingredients times 4, mix them, and store in an air-tight 1l or 1.3l container (1l is the minimum you need for 500g powder). To mix, take a BIG bowl like used for baking, measure the ingredients, and whisk them carefully but thoroughly. A ball whisk works best.

Spun Ice Cream

The base is freezer stable, this one is fresh out of the freezer (-16°C) 1 day after processing.

Serves: 4 tubs
Total: 496 g
Per tub: 124 g

  • 120 g Xylitol
  • 100 g PB powder [Vilgain]
  • 100 g Skim Milkpowder 1:10 [Vita2You]
  • 80 g Whey protein Vanilla [MaxiNutrition]
  • 80 g Inulin [Vit4ever]
  • 10 g Tylose powder (E466 / CMC) [GoodBake]
  • 6 g Tara gum (E417)

INGREDIENTS

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

Prep

  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 25g PB powder [Vilgain]
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 20g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 2.5g Tylose powder (E466 / CMC) [GoodBake]
  • 1.5g Tara gum (E417)

Wet

  • 275ml Skim Milk 1.5% [Weihenstephan]
  • 150ml Water
  • 100g Cottage Cheese 4% [REWE Bio]
  • 20g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 15g Brandy “Williams Birne” 40 vol%
  • 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Fill to MAX

  • 36ml Water to MAX line

Mix-ins

  • 10g Strawberry slices freeze-dried [EWL] • Mix-in for a full tub (2 servings)

DIRECTIONS

  1. Add "wet" ingredients to empty Creami tub.
  2. Add the prepared dry ingredients, and blend QUICKLY using an immersion blender on full speed.
  3. Add remaining ingredients (to the MAX line) and stir with a spoon.
  4. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  5. Process with RE-SPIN mode when not creamy enough after the first spin.
  6. 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

  • Nutritional values per 100g/ml: 100g; 106.7 kcal; fat 1.9g; carbs 12.8g; sugar 5.1g; protein 8.3g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 384.0 kcal; fat 6.7g; carbs 46.0g; sugar 18.4g; protein 29.7g; salt 0.7g
  • Nutritional values total: 720g; 768.1 kcal; fat 13.4g; carbs 92.0g; sugar 36.8g; protein 59.4g; salt 1.4g
  • FPDF / PAC (target 20..30): 31.23
  • Protein / Energy Ratio (ok=12%; hi=20%): 30.94% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 61.3g • 8.5%
PB Swirl - jhermann's Ice Creamery

PB Swirl

Logo

This adds a swirl to your processed creami base. The recipe for the base must allow to refreeze after processing.

Spun Ice Cream

INGREDIENTS

  • 70ml Cream 32% • Use coconut or soy cream to keep this vegan!
  • 20g PB powder
  • 10g Xylitol • POD = 100%; GI = 7
  • 0.25g Salt • 5-7 shakes

DIRECTIONS

  1. Put ingredients into a bowl, and stir with a spoon until smooth.

  2. Make several small holes in your processed base, using the blunt end of a chopstick. The base should not be too soft for this. Place one hole in the center and 6 to 8 holes in a circle.

  3. Then fill those holes with the cream/PB mix, and use the pointy end of a chopstick to carefully fold the base and the swirl into each other, without mixing.

  4. This is best done by slowly moving the chopstick in a circle, sticking it diagonally into the base, while also slowly turning the tub until you did a full circle.

  5. Refreeze for at least a few hours.

NUTRITIONAL & OTHER INFO

  • Nutritional values total: 100g; 318.9 kcal; fat 25.2g; carbs 18.2g; sugar 3.4g; protein 11.8g; salt 0.3g
  • FPDF / PAC (target 20..30): 28.85
PB+J FroYo (Deluxe) - jhermann's Ice Creamery

PB+J FroYo (Deluxe)

Logo

FroYo spin, scrape-down, and mix-in with pre-crumbled strawberry slices.

Spun Ice Cream

Comes out creamy, and no ice crystals at all.

INGREDIENTS

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

Wet

  • 350ml Skim Milk 1.5% [Weihenstephan]
  • 150g Greek Yogurt 9% [Lyttos]
  • 50g Cream Cheese [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5

Dry

  • 35g Erythritol (E968) • Sweetness = 75%
  • 20g PB powder [Vilgain]
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 20g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 2.5g Glycerol Monostearate (E471) [Bulk]
  • 2.5g Tylose powder (E466 / CMC) [GoodBake]

Fill to MAX

  • 55ml Water to MAX line

Mix-ins

  • 10g Strawberry slices freeze-dried [EWL] • Mix-in for a full tub (2 servings)

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.
  8. 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

  • Nutritional values per 100g/ml: 100g; 106.4 kcal; fat 4.8g; carbs 12.1g; sugar 4.7g; protein 6.3g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 383.1 kcal; fat 17.3g; carbs 43.6g; sugar 16.8g; protein 22.9g; salt 0.5g
  • Nutritional values total: 720g; 766.2 kcal; fat 34.6g; carbs 87.1g; sugar 33.6g; protein 45.7g; salt 1.1g
  • FPDF / PAC (target 20..30): 26.24
  • Tip: The dry ingredients make up 100g, so it’s easy to prep a mix for 5 or 10 tubs.
Peach • Sicilian Gelato (Deluxe) - jhermann's Ice Creamery

Peach • Sicilian Gelato (Deluxe)

Sicilian gelato is thickened with cornstarch instead of eggs, a traditional method common in Sicily.

Spun Ice Cream

Process on Lite Ice Cream.

Rating: 😋 (untested)

‼️ This is vegan if you leave out the 10g of SMP (use more inulin).

INGREDIENTS

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

Wet

  • 150ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 25g Almond butter (creamy) [Seba Garden]

Dry

  • 25g Erythritol (E968) • POD = 75%
  • 25g Xylitol • POD = 100%; GI = 7
  • 10g Corn starch
  • 10g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 10g Skim Milkpowder 1:10 [Vita2You] • Leave out for vegan, use more inulin instead
  • 0.5g Salt • 10-15 shakes

Fill to MAX

  • 250g Peaches in Grape Juice [Libby’s] • Drained; Can = 410g
  • 150ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 10g Brandy “Williams Birne” 40 vol%
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 5 drops Flavor drops Peach / Maracuja [IronMaxx] • with sucralose
  • 44.5ml Water to MAX line

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. Transfer the blended base into a saucepan, cook it on medium heat while stirring, to a temperature of around 95°C (203°F) or until it thickens.
  5. Blend the ‘Fill to MAX’ ingredients in the now empty tub, and combine with the cooked pudding. Cool down in the fridge before freezing.
  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; 78.4 kcal; fat 2.6g; carbs 14.8g; sugar 4.1g; protein 1.7g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 282.3 kcal; fat 9.2g; carbs 53.4g; sugar 14.8g; protein 6.2g; salt 0.5g
  • Nutritional values total: 720g; 564.6 kcal; fat 18.4g; carbs 106.9g; sugar 29.6g; protein 12.5g; salt 1.1g
  • FPDF / PAC (target 20..30): 28.90
  • Protein / Energy Ratio (ok=12%; hi=20%): 8.85% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 9.4g • 1.3%
Pineapple Sorbet (Deluxe) - jhermann's Ice Creamery

Pineapple Sorbet (Deluxe)

Processed on Sorbet, with a re-spin.

Spun Ice Cream

Rating: 😋😋😋🍍🍍

INGREDIENTS

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

Wet

  • 450g Pineapple in juice [Del Monte] • Can = 565g
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Brandy 40 vol%
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 105ml Water to MAX line

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; 76.1 kcal; fat 0.6g; carbs 15.2g; sugar 9.6g; protein 2.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 274.0 kcal; fat 2.0g; carbs 54.7g; sugar 34.6g; protein 7.3g; salt 0.6g
  • Nutritional values total: 720g; 548.1 kcal; fat 4.0g; carbs 109.3g; sugar 69.2g; protein 14.5g; salt 1.1g
  • FPDF / PAC (target 20..30): 31.52
  • Protein / Energy Ratio (ok=12%; hi=20%): 10.60% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 16.0g • 2.2%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Pistachio Ice Cream (Deluxe) - jhermann's Ice Creamery

Pistachio Ice Cream (Deluxe)

Processed on Lite Ice Cream, came out as soft-serve on the firmer side of things. Freeze again for about an hour to get to scoopable.

Spun Ice Cream

Rating: 😋😋😋😋

INGREDIENTS

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

Wet

  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 145g Greek Yogurt 9% [Lyttos]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 30g Pistachio butter [Limfood]
  • 20g Almond butter (creamy) [Seba Garden]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 10g Brandy “Williams Birne” 40 vol%

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 4g Glycerol Monostearate (E471) [Bulk]

Fill to MAX

  • 71ml Water to MAX line

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; 132.4 kcal; fat 6.5g; carbs 12.1g; sugar 3.2g; protein 7.0g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 476.5 kcal; fat 23.4g; carbs 43.5g; sugar 11.7g; protein 25.3g; salt 0.9g
  • Nutritional values total: 720g; 952.9 kcal; fat 46.9g; carbs 87.1g; sugar 23.4g; protein 50.5g; salt 1.8g
  • FPDF / PAC (target 20..30): 29.51
  • Protein / Energy Ratio (ok=12%; hi=20%): 21.20% • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 68.2g • 9.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Piña Colada (Deluxe) - jhermann's Ice Creamery

Piña Colada (Deluxe)

INGREDIENTS

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

Wet

  • 225g Pineapple in juice [REWE] • Can = 227g
  • 200ml Coconut milk 22% [REWE Bio]
  • 150ml Skim Milk 1.5% [Weihenstephan]
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 20g Rum / Brandy 40 vol%

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7
  • 20g Skim Milkpowder 1:10 [Vita2You]

Fill to MAX

  • 55ml Water to MAX line

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; 125.9 kcal; fat 6.5g; carbs 14.2g; sugar 8.3g; protein 2.4g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 453.2 kcal; fat 23.2g; carbs 51.1g; sugar 30.0g; protein 8.8g; salt 0.4g
  • Nutritional values total: 720g; 906.4 kcal; fat 46.4g; carbs 102.3g; sugar 59.9g; protein 17.6g; salt 0.8g
  • FPDF / PAC (target 20..30): 32.00
  • Protein / Energy Ratio (ok=12%; hi=20%): 7.78% • Low-Salt
  • Milk Solids Non-Fat (MSNF, 7-11%): 32.5g • 4.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Plum Sherbet (Deluxe) - jhermann's Ice Creamery

Plum Sherbet (Deluxe)

INGREDIENTS

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

Wet

  • 600g Plums
  • 50g Cream Cheese [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 15g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 10ml Water to MAX line

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; 74.3 kcal; fat 1.6g; carbs 15.8g; sugar 8.7g; protein 1.2g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 267.4 kcal; fat 5.6g; carbs 56.9g; sugar 31.3g; protein 4.4g; salt 0.9g
  • Nutritional values total: 720g; 534.9 kcal; fat 11.3g; carbs 113.8g; sugar 62.6g; protein 8.8g; salt 1.8g
  • FPDF / PAC (target 20..30): 27.82
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

R

R-ice Cream (Deluxe) - jhermann's Ice Creamery

R-ice Cream (Deluxe)

Milk rice gelato, inspired by https://youtu.be/9naNqC0I6g0 from Polar Ice Cream.

Process on Lite Ice Cream.

Spun Ice Cream

Rating: 😋 (untested)

INGREDIENTS

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

Prep

  • 300ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 75g Paella Rice (Bomba) [Santo Tomas] • Wash the rice; can use any short grain rice
  • 40g Xylitol • POD = 100%; GI = 7
  • 3g Cinnamon (Ceylon) • 1tsp = 3g
  • 1g Salt

Wet

  • 200ml Skim Milk 1.5% [Weihenstephan]
  • 50g Cream Cheese 23% [Exquisa]
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Cookies&Cream [Nick’s] • with stevia

Dry

  • 20g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 5g Vanilla Bean Powder [InterVanilla]

DIRECTIONS

  1. Wash the rice in a sieve, and cook it on medium heat for 30min with the other ‘prep’ ingredients.
  2. Add "wet" ingredients and the cooked rice to empty Creami tub.
  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. 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; 101.8 kcal; fat 2.8g; carbs 18.3g; sugar 1.8g; protein 2.4g; salt 0.3g
  • Nutritional values per ½ Deluxe Tub: 360g; 366.6 kcal; fat 10.0g; carbs 65.8g; sugar 6.5g; protein 8.8g; salt 1.2g
  • Nutritional values total: 714g; 727.1 kcal; fat 19.9g; carbs 130.5g; sugar 12.8g; protein 17.4g; salt 2.4g
  • FPDF / PAC (target 20..30): 29.72
  • Protein / Energy Ratio (ok=12%; hi=20%): 9.58% • LOW-FAT • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 23.1g • 3.2%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

S

Shregg (Deluxe) - jhermann's Ice Creamery

Shregg (Deluxe)

Egg liqueur ice cream.

Process on SORBET.

You can also use Baileys at 17 vol%, which bumps up the energy to 421 kcal. And I’d use 3g GMS due to higher fat content.

INGREDIENTS

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

Wet - 420ml Water - 175ml Egg Liqueur 15 vol% [Bols Advocaat] • 1 bottle = 700ml - 100g Cream Cheese 23% [Exquisa] - 5drops Flavor drops Vanilla [IronMaxx]

Dry - 20g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0 - 2g Glycerol Monostearate (E471) [Bulk] - 2g Tylose powder (E466, Tylo, CMC) - 1g Tara gum (E417)

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 61.4 kcal; fat 4.8g; carbs 7.5g; sugar 7.2g; protein 1.0g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 220.9 kcal; fat 17.2g; carbs 27.1g; sugar 25.9g; protein 3.6g; salt 0.4g
  • Nutritional values total: 720g; 441.8 kcal; fat 34.4g; carbs 54.2g; sugar 51.9g; protein 7.3g; salt 0.7g
  • FPDF / PAC (target 20..30): 29.12
  • Protein / Energy Ratio (ok=12%; hi=20%): 6.59% • Low-Salt
Strawberry Cheesecake (Deluxe) - jhermann's Ice Creamery

Strawberry Cheesecake (Deluxe)

Logo

A great combination of various tart flavors, and a variation of my German cheesecake base, which is made with ‘Quark’ or ‘Topfen’ – think of a cross between yogurt, cottage cheese and ricotta.

Spun Ice Cream after Mix-in Spun Ice Cream

Spun on Lite Ice Cream, followed by a scrape-down and a mix-in run. Serve with graham crackers or butter cookies to stand in for the pie crust.

Rating: 😋😋😋🍓🍓

INGREDIENTS

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

Wet

  • 245g Topfen / Quark 14.4% [Berchtesgadener] • 250g container
  • 225g Strawberries
  • 145g Greek Yogurt 9% [Lyttos]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 15ml Lemon juice
  • 10 drops Flavor drops Cookies&Cream [Nick’s] • with stevia
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 15g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj

Topping Options

  • 3-4 pieces Graham crackers / Butter cookies
  • 3-4 pieces Wafers (cream-filled)

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 129.0 kcal; fat 6.9g; carbs 12.3g; sugar 5.6g; protein 5.0g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 464.5 kcal; fat 24.9g; carbs 44.3g; sugar 20.3g; protein 17.9g; salt 0.4g
  • Nutritional values total: 720g; 929.0 kcal; fat 49.8g; carbs 88.6g; sugar 40.6g; protein 35.8g; salt 0.9g
  • FPDF / PAC (target 20..30): 28.50
  • Protein / Energy Ratio (ok=12%; hi=20%): 15.43%
  • Milk Solids Non-Fat (MSNF, 7-11%): 51.2g • 7.1%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
Strawberry Ice Cream (Deluxe) - jhermann's Ice Creamery

Strawberry Ice Cream (Deluxe)

Logo

Processed on Lite Ice Cream directly from the freezer, filled the hole with crumbled dried strawberry slices, and worked them in via a mix-in run.

Spun Ice Cream

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

  • 225g Strawberries
  • 250ml Skim Milk 1.5% [Weihenstephan]
  • 75g Cream Cheese 23% [Exquisa]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 5ml Vanilla Extract (w/ alcohol) [Native Vanilla]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 15g Skim Milkpowder 1:10 [Vita2You]

Fill to MAX

  • 80ml Water to MAX line

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; 81.4 kcal; fat 3.0g; carbs 12.7g; sugar 5.0g; protein 2.8g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 293.1 kcal; fat 10.8g; carbs 45.7g; sugar 18.0g; protein 10.0g; salt 0.7g
  • Nutritional values total: 720g; 586.1 kcal; fat 21.7g; carbs 91.4g; sugar 36.0g; protein 20.0g; salt 1.5g
  • FPDF / PAC (target 20..30): 28.43
  • Protein / Energy Ratio (ok=12%; hi=20%): 13.62%
  • Milk Solids Non-Fat (MSNF, 7-11%): 44.2g • 6.1%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • Nov 15, 2024: Swap whey with SMP

U

Ube Coconut (Deluxe) - jhermann's Ice Creamery

Ube Coconut (Deluxe)

This works with any fruit powder that harmonizes with coconut milk.

Spun Ice Cream

Oct 21: Grainy texture, residue on the tub wall! Ricotta?!

INGREDIENTS

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

Wet

  • 200ml Coconut milk 22% [REWE Bio]
  • 200ml Skim Milk 1.5% [Weihenstephan]
  • 100ml Water
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
  • 15g Brandy 40 vol%
  • 7 drops Flavor drops Vanilla [IronMaxx]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio
  • 3g Glycerol Monostearate (E471) [Bulk]

Fill to MAX

  • 7ml Water to MAX line

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; 129.3 kcal; fat 7.1g; carbs 13.3g; sugar 3.1g; protein 3.5g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 465.3 kcal; fat 25.6g; carbs 47.9g; sugar 11.1g; protein 12.6g; salt 0.8g
  • Nutritional values total: 720g; 930.6 kcal; fat 51.2g; carbs 95.8g; sugar 22.3g; protein 25.3g; salt 1.6g
  • FPDF / PAC (target 20..30): 31.25
  • Protein / Energy Ratio (ok=12%; hi=20%): 10.85% • Low-Sugar
  • Milk Solids Non-Fat (MSNF, 7-11%): 34.3g • 4.8%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

V

Vanil-Low (Deluxe) - jhermann's Ice Creamery

Vanil-Low (Deluxe)

Logo

Vanilla ice cream based on almond milk and cottage cheese, clocking in at 60kcal / 100g.

Process on Frozen Yogurt.

Spun Ice Cream

Scrape down the sides, process again on Ice Cream.

Spun Ice Cream

Served with crumbled walnuts and a pomegranate syrup drizzle.

Rating: 😋😋😋😋😋

Use 20g Ube Yam Root powder instead of the vanilla for a different taste and color, and with 7 kcal/100g more.

Or 20g Strawberry powder and strawberry flavor drops instead of the vanilla ones (same caloric impact).

If you have access to it (North America), you can use 40g Allulose as sweetener, instead of the sugar alcohols and for 4 kcal/100g less.

INGREDIENTS

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

Wet

  • 500ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 100g Cottage Cheese 4% [REWE Bio]
  • 10g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%

Dry

  • 25g Erythritol (E968) • POD = 75%
  • 25g Xylitol • POD = 100%; GI = 7
  • 15g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
  • 7g Vanilla Bean Powder [InterVanilla]
  • 10g Whey protein Vanilla [MaxiNutrition]
  • 1g Salt
  • 2g Tara gum (E417)
  • 0.25g Xanthan gum (E415, XG)

Fill to MAX

  • 14.75ml Water to MAX line

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; 57.6 kcal; fat 1.8g; carbs 9.1g; sugar 0.5g; protein 3.4g; salt 0.4g
  • Nutritional values per ½ Deluxe Tub: 360g; 207.4 kcal; fat 6.5g; carbs 32.8g; sugar 1.8g; protein 12.3g; salt 1.3g
  • Nutritional values total: 720g; 414.9 kcal; fat 13.1g; carbs 65.6g; sugar 3.6g; protein 24.6g; salt 2.5g
  • FPDF / PAC (target 20..30): 29.90
  • Protein / Energy Ratio (ok=12%; hi=20%): 23.68% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 24.9g • 3.5%
Vanilla Protein (Deluxe) - jhermann's Ice Creamery

Vanilla Protein (Deluxe)

This is my usual base, but pure vanilla, no cream or cottage cheese, and double the protein powder. Low fat & sugar, and high protein.

Process on Lite Ice Cream.

Spun Ice Cream

Rating: 😋😋😋😋

INGREDIENTS

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

Wet

  • 400ml Skim Milk 1.5% [Weihenstephan]
  • 15g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 60g Whey protein Vanilla [MaxiNutrition]
  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • POD = 100%; GI = 7

Fill to MAX

  • 175ml Water to MAX line

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; 85.4 kcal; fat 1.3g; carbs 11.7g; sugar 3.3g; protein 8.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 307.4 kcal; fat 4.7g; carbs 42.3g; sugar 11.9g; protein 30.4g; salt 0.6g
  • Nutritional values total: 720g; 614.8 kcal; fat 9.5g; carbs 84.6g; sugar 23.9g; protein 60.8g; salt 1.3g
  • FPDF / PAC (target 20..30): 30.71
  • Protein / Energy Ratio (ok=12%; hi=20%): 39.58% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 90.2g • 12.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.

W

Winter Apple (Deluxe) - jhermann's Ice Creamery

Winter Apple (Deluxe)

Applesauce sherbet with cinnamon, and stollen pieces as a mix-in.

Spun Ice Cream Spun Ice Cream

Spun on Sorbet with a re-spin, and coarsely cubed stollen as a mix-in. The mix-in puts this squarely into delish territory.

Rating: 😋😋😋😋🎅

INGREDIENTS

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

Wet

  • 355ml Apple Sauce (no added sugar) [Gut Bio] • 1 jar = 355g
  • 175ml Skim Milk 1.5% [Weihenstephan]
  • 100g Cottage Cheese 4% [REWE Bio]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 3drops Flavor drops Vanilla [IronMaxx]
  • 3drops Flavor drops Caramel [IronMaxx]

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Xylitol • Sweetness = 100%; GI = 7
  • 3g Cinnamon (Ceylon) • 1tsp = 3g

Top Off

  • 22ml Water to MAX line

Mix-Ins

  • 20g Almond slivers • Mixin / Topping
  • 10g Raisins • Mixin / Topping
  • 50g Stollen, coarsely cubed

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.
  8. 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

  • Nutritional values per 100g/ml: 100g; 69.1 kcal; fat 1.2g; carbs 14.4g; sugar 6.4g; protein 2.9g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 248.8 kcal; fat 4.2g; carbs 51.7g; sugar 23.1g; protein 10.3g; salt 0.7g
  • Nutritional values total: 720g; 497.6 kcal; fat 8.4g; carbs 103.4g; sugar 46.2g; protein 20.6g; salt 1.4g
  • FPDF / PAC (target 20..30): 26.75
  • Protein / Energy Ratio (ok=12%; hi=20%): 16.58% • LOW-FAT
  • Milk Solids Non-Fat (MSNF, 7-11%): 32.0g • 4.4%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.