jhermann's Ice Creamery
Repository | https://github.com/jhermann/ice-creamery |
Copyright | Copyright © 2025 Jürgen Hermann
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Table of Contents

About¶
A collection of my Ninja Creami recipes; the goal is to have only tested / approved ones, but on the way there draft and promising recipes are tagged as such. Most recipes are formulated so that they also work in a classic churning machine.
It currently has 66
recipes.
🗓️ Last changed Sun Jul 6 15:14 by jhermann
e939d65
fix typo
How to Use This Site?¶
Use the top bar to navigate using Tags or the first letter of a recipe name.
💡 You can load the All You Can Read↗ version to save the site as a stand-alone HTML or PDF document, to read off-line.
Check out the Info section to get background information on the 'philosophy' behind the specific formulation of these recipes, the ingredients used, and some tips & tricks to successfully reproduce them in your kitchen.
That section also contains a FAQ page and a glossary, in case some abbreviations used are unknown to you.
🗣️ Another way to explore background topics is to listen to this ~18min long interview-style summary of the site.
If your browser does not support the audio element, try to download the MP3 file.
How It's Made?¶
This website is based on a collection of calculated recipes stored in a GitHub repository.
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.

Tags
¶
Tags are keywords used to describe and categorize the recipes, mostly based on traits of the ingredients they use.
Some tags probably need an explanation:
- Draft marks recipes that are incomplete, or not tested yet.
- Promising recipes showed to be viable, but have potential to be improved.
- Favorite are my favorites. YMMV, but if you're new here, it is a good pre-selection.
- Light recipes have an energy value of at most 75 kcal/100g.
- Scoopable recipes are guaranteed freezer-stable due to a PAC value of at least 30.
- Polysaccharide Gum contain one of LBG, xanthan, guar or tara gum.
- Alcohol only marks explicitly 'boozy' recipes; many others contain small amounts of pure ethanol (typically 4g) to help with Freezing Point Depression.
Alcohol¶
- Dirty Peach Bourbon (Deluxe)
- Espresso Martini (Deluxe)
- Piña Colada (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Strawberry Sangria (Deluxe)
Coconut¶
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Mango Kulfi (Deluxe)
- Piña Colada (Deluxe)
- Ube Coconut • Vegan (Deluxe)
Cooked Base¶
Dairy¶
- Almond Buttermilk (Deluxe)
- Banana Ice Cream (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chocolate Caramel (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- FroSky (Deluxe)
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- PB+J FroYo (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Toasted Cowcoa (Deluxe)
- Vanil-Low (Deluxe)
- Winter Apple (Deluxe)
Dairy-Free¶
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banoffee (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- CocoaLow (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pisoyachio (Deluxe)
- Radler Zäpfle (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanilla Protein (Deluxe)
Draft¶
- Almond Milk Mix
- Apple Milk Crème (Deluxe)
- Cacao Noir (Deluxe)
- CocoaLow (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Fruit Powder Mix (Deluxe)
- Lemon Sorbet (Deluxe)
- Matcha Coconut (Deluxe)
- PB Mix
- PB Swirl
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pisoyachio (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg 2 (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Velvet Oasis (Deluxe)
Emulsifier¶
- ChiaChoco (Deluxe)
- Coconut (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Shregg (Deluxe)
Erythritol¶
- Almond Buttermilk (Deluxe)
- Almond Milk Mix
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Espresso Martini (Deluxe)
- Forget-Me-Nut Swirl
- FroSky (Deluxe)
- FroYo Apricot (Deluxe)
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Ice Cream Stabilizer • ICSv2
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB+J FroYo (Deluxe)
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
- Winter Apple (Deluxe)
Favorite¶
- Banana Ice Cream (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chocolate Caramel (Deluxe)
- Mandarin Sherbet (Deluxe)
- Strawberry Float
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
Fruit¶
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cherry Ice Cream (Deluxe)
- Cocofruit (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- FroSky (Deluxe)
- FroYo Apricot (Deluxe)
- Fruit Powder Mix (Deluxe)
- Lazy Apricot FroYo (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- PB+J FroYo (Deluxe)
- Peach • Sicilian Gelato (Deluxe)
- Pineapple Sorbet (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Float
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Vanil-Low (Deluxe)
- Winter Apple (Deluxe)
Gum-Free¶
Hi-Protein¶
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Coffee&Cream (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- FroSky (Deluxe)
- Fruit Powder Mix (Deluxe)
- Lean Coffee (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- Peanut Butter • Vegan (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Pomegranate Light (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Toasted Cowcoa (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
Keto¶
Light¶
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Blueberry Buttermilk (Deluxe)
- CocoaLow (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Vanil-Low (Deluxe)
- Winter Apple (Deluxe)
Low-Cal¶
Low-Fat¶
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- CocoaLow (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- FroSky (Deluxe)
- Fruit Powder Mix (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- Peach • Sicilian Gelato (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Float
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Toasted Cowcoa (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
- Winter Apple (Deluxe)
Low-Sugar¶
- Almond Buttermilk (Deluxe)
- Banafaba (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- ChiaChoco (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Espresso Martini (Deluxe)
- Forget-Me-Nut Swirl
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Matcha Coconut (Deluxe)
- PB Mix
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Float
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
Polysaccharide Gum¶
- Almond Buttermilk (Deluxe)
- Almond Milk Mix
- Apple Milk Crème (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chocolate Caramel (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Espresso Martini (Deluxe)
- FroSky (Deluxe)
- FroYo Apricot (Deluxe)
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Ice Cream Stabilizer • ICSv2
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- Peach • Sicilian Gelato (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
- Winter Apple (Deluxe)
Promising¶
- Banana • Dairy-Free + Vegan (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Mango Kefir (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
Scoopable¶
- Almond Buttermilk (Deluxe)
- Apple Milk Crème (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Espresso Martini (Deluxe)
- FroSky (Deluxe)
- Fruit Powder Mix (Deluxe)
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Piña Colada (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Toasted Cowcoa (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
Sorbet¶
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Orange Julius (Deluxe)
- Pineapple Sorbet (Deluxe)
- Plum Sherbet (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Winter Apple (Deluxe)
Stevia¶
- Almond Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Forget-Me-Nut Swirl
- German Cheesecake (Deluxe)
- R-ice Cream (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Sweet Potato Pie (Deluxe)
Sucralose¶
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- PB Mix
- Peach • Sicilian Gelato (Deluxe)
- Pisoyachio (Deluxe)
- Pomegranate Light (Deluxe)
- Radler Zäpfle (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
Tylo Powder (CMC)¶
- Almond Buttermilk (Deluxe)
- Apple Milk Crème (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chocolate Caramel (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Espresso Martini (Deluxe)
- FroSky (Deluxe)
- FroYo Apricot (Deluxe)
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Ice Cream Stabilizer • ICSv2
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- PB+J FroYo (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Shregg (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
- Winter Apple (Deluxe)
Vanilla¶
- Espresso Martini (Deluxe)
- Orange Julius (Deluxe)
- PB+J FroYo (Deluxe)
- R-ice Cream (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
Vegan¶
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banoffee (Deluxe)
- Cherry Ice Cream (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- CocoaLow (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Fruit Powder Mix (Deluxe)
- PB Swirl
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Radler Zäpfle (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Float
- Strawberry Sangria (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Umamiso (Deluxe)
- Vanilla Protein (Deluxe)
Xylitol¶
- Almond Buttermilk (Deluxe)
- Almond Milk Mix
- Apple Milk Crème (Deluxe)
- Banafaba (Deluxe)
- Banana Ice Cream (Deluxe)
- Banana • Dairy-Free + Vegan (Deluxe)
- Banana • Slim (Deluxe)
- Banoffee (Deluxe)
- Blueberry Buttermilk (Deluxe)
- Cacao Noir (Deluxe)
- Cherry Ice Cream (Deluxe)
- ChiaChoco (Deluxe)
- Chico Caramel • Vegan (Deluxe)
- Chocolate Caramel (Deluxe)
- CocoaLow (Deluxe)
- Cocofruit (Deluxe)
- Coconut (Deluxe)
- Coffee&Cream (Deluxe)
- Dirty Peach Bourbon (Deluxe)
- Dulce de Leche • Vegan (Deluxe)
- Espresso Martini (Deluxe)
- FroSky (Deluxe)
- FroYo Apricot (Deluxe)
- Fruit Powder Mix (Deluxe)
- German Cheesecake (Deluxe)
- Lazy Apricot FroYo (Deluxe)
- Lean Coffee (Deluxe)
- Lemon Sorbet (Deluxe)
- Mandarin Sherbet (Deluxe)
- Mango Kefir (Deluxe)
- Mango Kulfi (Deluxe)
- Matcha Coconut (Deluxe)
- Orange & Peach (Deluxe)
- Orange Julius (Deluxe)
- PB Mix
- PB Swirl
- Peach • Sicilian Gelato (Deluxe)
- Peanut Butter • Vegan (Deluxe)
- Pineapple Sorbet (Deluxe)
- Pisoyachio (Deluxe)
- Pistachio Ice Cream (Deluxe)
- Piña Colada (Deluxe)
- Plum Sherbet (Deluxe)
- Pomegranate Light (Deluxe)
- R-ice Cream (Deluxe)
- Shregg 2 (Deluxe)
- Soda Pop Sorbet (Deluxe)
- Strawberry Cheesecake (Deluxe)
- Strawberry Ice Cream (Deluxe)
- Strawberry Sherbet • Vegan (Deluxe)
- Sweet Potato Pie (Deluxe)
- Toasted Cowcoa (Deluxe)
- Ube Coconut • Vegan (Deluxe)
- Vanil-Low (Deluxe)
- Vanilla Protein (Deluxe)
- Velvet Oasis (Deluxe)
- Winter Apple (Deluxe)
Light Recipes¶
Recipes that have less than 75 kcal per 100g, sorted by their energy value:
- Lemon Sorbet: 28.0 kcal
- Strawberry Sangria: 56.2 kcal
- CocoaLow: 61.4 kcal
- Shregg: 61.4 kcal
- Lean Coffee: 66.6 kcal
- Banana • Dairy-Free + Vegan: 66.9 kcal
- Cherry Ice Cream: 67.6 kcal
- Vanil-Low: 69.1 kcal
- Winter Apple: 69.1 kcal
- Blueberry Buttermilk: 72.1 kcal
- Banana • Slim: 72.6 kcal
- Plum Sherbet: 74.3 kcal
A

Almond Buttermilk (Deluxe)¶
Processed on Lite Ice Cream, with scrape-down and a respin.
After 2 hours of freezing for firmer consistency — still on the soft side, but this will firm up further overnight.
Rating: 😋😋😋😋😋
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Final version from Sat 2025-06-07 (after lite ice cream & mix-in, and scooped).
Served with a topping of black sesame in a creamy pomegranate sauce.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 350ml Buttermilk 1% [REWE]
- 200ml Skim Milk 1.5% [Weihenstephan]↗
- 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
- 15g Skim milk powder 1:10 (SMP) [Vita2You]↗
Fill to MAX
- 30ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 97.4 kcal; fat 3.6g; carbs 13.4g; sugar 4.8g; protein 4.6g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 350.5 kcal; fat 13.0g; carbs 48.3g; sugar 17.2g; protein 16.5g; salt 0.7g
- Nutritional values total: 720g; 701.0 kcal; fat 25.9g; carbs 96.7g; sugar 34.4g; protein 33.0g; salt 1.4g
- FPDF / PAC↗ (target 20..30): 32.27
- Protein / Energy Ratio (ok=12%; hi=20%): 18.82% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 62.2g • 8.6%
- 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.

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

Apple Milk Crème (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.
Process on Frozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin.
Rating: 😋🍎🍏 (untested)
Mix-in Options
- 20g Almond slivers • Mixin / Topping
- 10g Raisins • Mixin / Topping
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 75ml Soy milk 1.6% (sugar-free) [Berief]↗
- 30g Hemp hearts (organic, shelled) [alnatura]
Wet
- 350g Apple Sauce (no added sugar) [Gut Bio/Aldi] • 1 jar = 355g
- 125ml Soy milk 1.6% (sugar-free) [Berief]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
Dry
- 25g Erythritol (E968)↗ • POD = 75%
- 25g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 15g Xylitol (E967)↗ • POD = 100%; GI = 7
- 2g Cinnamon (Ceylon) • to taste; 1tsp = 3g
- 2g Glycerol Monostearate (E471) [Bulk]↗
- 2g Tylose powder (E466 / CMC) [GoodBake]↗
- 2g Salt
Fill to MAX
- 37ml Water to MAX line
- 2–4 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
- 2–4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- In an empty tub, blend the hemp hearts and parts of the milk to a smooth puree.
- Then add all the other ‘wet’ ingredients.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Before freezing, let it rest in the fridge for at least 2 hours.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 94.1 kcal; fat 2.9g; carbs 16.2g; sugar 5.1g; protein 5.5g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 338.8 kcal; fat 10.4g; carbs 58.3g; sugar 18.4g; protein 19.9g; salt 1.4g
- Nutritional values total: 720g; 677.5 kcal; fat 20.8g; carbs 116.6g; sugar 36.7g; protein 39.8g; salt 2.9g
- FPDF / PAC↗ (target 20..30): 31.04
- Protein / Energy Ratio (ok=12%; hi=20%): 23.50% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 23.3g • 3.2%
- Net carbs: 55.7g • ∝ 5 servings@144g: 11.1g • ∝ 3 servings@240g: 18.6g
B

Banafaba (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.
This uses aquafaba in the base, and only one mid-sized banana. Healthy fat is provided by hemp seeds.
Since there are no extra thickeners, the base is relatively fluid. It also leads to a rather watery melt, 1g of CMC or another stabilizer will prevent that.
Process on Sorbet, hold it shortly under running water after that. Then a scrape-down with compaction, and a respin.
Rating: 😋😋😋🍌
Directly after the respin, you get a “soft scoopable” consistency, smooth and crystal-free. It’s a tiny bit gritty — from the hemp seeds? The banana flavor is very mild.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 150ml Aquafaba (chickpea liquid)
- 100g Banana (peeled) • 1 mid-size banana, eat any surplus 😋
- 20g Hemp hearts (organic, shelled) [alnatura]
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Fruit Brandy 40 vol%↗
- 5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Dry
- 30g Erythritol (E968)↗ • POD = 75%
- 30g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 10g Xylitol↗ • Sweetness = 100%; GI = 7
- 2g Vanilla Bean Powder [InterVanilla]
- 1g Tylose powder (E466 / CMC) [GoodBake]↗ • optional, for chewier texture and slower melting
Fill to MAX
- 52ml Water to MAX line
DIRECTIONS¶
- In an empty tub, blend the hemp hearts, banana, and aquafaba to a smooth puree.
- Then add all the other ‘wet’ ingredients.
- 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Before freezing, let it rest in the fridge for at least 2 hours.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 84.9 kcal; fat 2.3g; carbs 11.9g; sugar 2.4g; protein 6.3g; salt 0.1g
- Nutritional values per ½ Deluxe Tub: 360g; 305.7 kcal; fat 8.4g; carbs 43.0g; sugar 8.7g; protein 22.5g; salt 0.5g
- Nutritional values total: 720g; 611.4 kcal; fat 16.9g; carbs 85.9g; sugar 17.4g; protein 45.1g; salt 1.0g
- FPDF / PAC↗ (target 20..30): 29.62
- Protein / Energy Ratio (ok=12%; hi=20%): 29.48% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 27.9g • 3.9%

Banana Ice Cream (Deluxe)¶
🌿 Vegan Option
Replace the cottage cheese with 75g silken tofu (or 50g firm tofu and 30ml water), and use soy protein isolate instead of the whey.
FroYo spin, mix-in with crushed cantuccini, and topped with almonds.
Very dense and non-melty, no ice crystals whatsoever.
With brandy added: ice-free soft-serve after Light Ice Cream spin, scrape down, and a Respin.
Rating: 😋😋🍌🍌🍦
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2025-06-18: Served with a cocoa powder sprinkle and almond slivers. Made with soy milk, spun on Lite Ice Cream and a re-mix. The last picture is scooping texture after 2 days in the freezer.
Still rated 😋😋🍌🍌🍦
Served with cocoa powder dusting, pomegranate syrup swirl, dark chocolate ganache, and almond slivers.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 225g Bananas (peeled) • 2 mid-size or 3 small ripe pieces, eat any surplus 😋
- 100g Cottage Cheese 4% [REWE Bio]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
- 10ml Lemon juice
Wet
Dry
- 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 20g Whey protein Vanilla [MaxiNutrition]↗
- 25g Xylitol (E967)↗ • Sweetness = 100%; GI = 7
Fill to MAX
- 45ml Soy milk 1.6% (sugar-free) [Berief]↗ • fill to MAX
- ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Blend the bananas, cottage cheese and the other ‘prep’ ingredients in an empty tub to a soft puree.
- Add "wet" ingredients to the banana puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 93.4 kcal; fat 1.6g; carbs 15.6g; sugar 5.4g; protein 5.5g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 336.2 kcal; fat 5.6g; carbs 56.3g; sugar 19.5g; protein 20.0g; salt 0.7g
- Nutritional values total: 720g; 672.3 kcal; fat 11.2g; carbs 112.6g; sugar 39.0g; protein 39.9g; salt 1.4g
- FPDF / PAC↗ (target 20..30): 29.62
- Protein / Energy Ratio (ok=12%; hi=20%): 23.77% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 33.8g • 4.7%
- Net carbs: 61.9g • ∝ 5 servings@144g: 12.4g • ∝ 3 servings@240g: 20.6g
- Nov 15, 2024: Add 1cl brandy
- Jan 1, 2025: Add lemon juice
- Jun 8, 2025: Use soy milk (less sugar)
- Jul 2, 2025: Less ICS
- 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).

Banana • Dairy-Free + Vegan (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only almond milk.
Process on Frozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.
Rating: 😋😋😋😋 Good banana flavor, a little melty directly after spinning, we'll see what it's like after refreezing.
💡 Planned improvement is adding 30g soy protein to boost solids & protein content.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 200g Bananas (peeled) • 2 mid-sized bananas, eat any surplus 😋
- 5ml Lemon juice
Wet
- 300ml Almond milk 1.7% (sugar-free) [REWE Bio]↗ • with guar gum (<1.5g)
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Fruit Brandy 40 vol%↗
- 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol↗ • Sweetness = 100%; GI = 7
- 3g Vanilla Bean Powder [InterVanilla]
Fill to MAX
- 100ml Almond milk 1.7% (sugar-free) [REWE Bio]↗ • make blending easier by splitting the milk
- 32ml Water to MAX line
DIRECTIONS¶
- Blend the bananas and the lemon juice in the empty tub.
- Add "wet" ingredients to the banana puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 66.9 kcal; fat 1.1g; carbs 13.9g; sugar 4.7g; protein 0.8g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 240.8 kcal; fat 4.0g; carbs 49.9g; sugar 16.8g; protein 2.8g; salt 0.6g
- Nutritional values total: 720g; 481.6 kcal; fat 8.0g; carbs 99.8g; sugar 33.6g; protein 5.7g; salt 1.2g
- FPDF / PAC↗ (target 20..30): 30.37
- Protein / Energy Ratio (ok=12%; hi=20%): 4.72% • LOW-FAT • Low-Sugar
- 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)¶
Process on FroYo, followed by a scrape down and a re-spin.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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.

Banoffee (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.
Banoffee is a dessert that combines banana and toffee flavors. The name is a portmanteau of “banana” and “toffee.”
Top it with butter cookies or graham crackers, dulce de leche or caramel, sliced bananas, and whipped cream. You might also add chocolate shavings or toffee bits.
Process on Sorbet, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.
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Spun on sorbet, then a respin, resulting in a soft and smooth consistency. Refrozen for optimal scoopability, and served with dark chocolate chunks.
Rating: 😋😋😋🍌🍌
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 100g Banana (peeled) • 1 mid-sized ripe banana, eat any surplus 😋
- 100g Tofu (plain) [REWE Bio]↗ • use 150g of silken tofu if you have it
- 40g Medjool dates (pitted, organic) [Seba Garden] • 2 dates • distinctive caramel taste with hints of vanilla
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
- 5ml Lemon juice
Wet
Dry
- 15g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 25g Xylitol (E967)↗ • Sweetness = 100%; GI = 7
- 10g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 3g Vanilla Bean Powder [InterVanilla]
Fill to MAX
- 147ml Soy milk 1.6% (sugar-free) [Berief]↗ • make blending easier by splitting the milk
- 3–7 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled.
- In an empty Creami tub, blend the dates and the other ‘prep’ ingredients to a smooth paste. Add a splash of soy milk, if needed, to combine things.
- Add "wet" ingredients to the puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 95.9 kcal; fat 2.0g; carbs 14.9g; sugar 6.1g; protein 5.6g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 345.4 kcal; fat 7.3g; carbs 53.5g; sugar 21.9g; protein 20.2g; salt 0.5g
- Nutritional values total: 720g; 690.8 kcal; fat 14.7g; carbs 107.0g; sugar 43.7g; protein 40.3g; salt 1.1g
- FPDF / PAC↗ (target 20..30): 28.09
- Protein / Energy Ratio (ok=12%; hi=20%): 23.36% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 29.5g • 4.1%
- Net carbs: 65.4g • ∝ 5 servings@144g: 13.1g • ∝ 3 servings@240g: 21.8g
- 10g Ice Cream Stabilizer (ICSv2) is: 4.6g Erythritol (E968) • 4.6g Inulin • 0.46g Tylose powder (E466, Tylo, CMC) • 0.16g Guar gum (E412) • 0.16g Salt • 0.05g Xanthan gum (E415, XG).

Blueberry Buttermilk (Deluxe)¶
The buttermilk gives this a tangy and fresh profile, refreeze after processing for best texture and consistency.
Process on Frozen Yogurt, hold it shortly under running water after that.Then a scrape-down and a respin.
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Rating: 😋😋😋😋😋
The variant made with strawberries, processed the same but with only a final Mix-In, since it was a bit softer.
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Rating: 😋😋😋😋😋
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 425ml Buttermilk 1% [REWE]
- 150g Blueberries (frozen)
- 25g Cream Cheese 23% [Exquisa]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
- 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 15g Whey protein Vanilla [MaxiNutrition]↗
Fill to MAX
- 20ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 73.7 kcal; fat 1.3g; carbs 14.7g; sugar 4.6g; protein 4.0g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 265.3 kcal; fat 4.6g; carbs 52.9g; sugar 16.5g; protein 14.3g; salt 0.7g
- Nutritional values total: 720g; 530.6 kcal; fat 9.2g; carbs 105.8g; sugar 33.0g; protein 28.6g; salt 1.4g
- FPDF / PAC↗ (target 20..30): 32.07
- Protein / Energy Ratio (ok=12%; hi=20%): 21.55% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 51.9g • 7.2%
- Net carbs: 41.1g • ∝ 5 servings@144g: 8.2g • ∝ 3 servings@240g: 13.7g
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).
C

Cacao Noir (Deluxe)¶
Spin on “Sorbet”, scrape down, and re-mix.
Rating: 😋🍫 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 200ml Water (boiling)
- 50g Cocoa Powder Organic 11% [Sevenhills]↗
- 50g Dark chocolate 70% [Moser-Roth/Aldi] • Portion = 25g
Wet
- 150ml Soy milk 1.6% (sugar-free) [Berief]↗
- 100ml Strong Coffee or Espresso
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
- 7ml Soy sauce • ½ tbsp
- 5ml Syrup Caramel (low-sugar) [Sukrin] • 14g sorbitol, erythritol, stevia
Dry
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 30g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 1 pinch Cinnamon (Ceylon)
Fill to MAX
- 43ml Water to MAX line
- ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the boiling water with the cocoa powder to bloom it, melt the chocolate pieces into the hot paste, then let it cool down.
- Add "wet" ingredients and the bloomed cocoa to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 115.7 kcal; fat 4.1g; carbs 14.9g; sugar 2.2g; protein 7.0g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 416.7 kcal; fat 14.6g; carbs 53.6g; sugar 8.1g; protein 25.4g; salt 1.3g
- Nutritional values total: 720g; 833.4 kcal; fat 29.2g; carbs 107.1g; sugar 16.1g; protein 50.7g; salt 2.6g
- FPDF / PAC↗ (target 20..30): 30.64
- Protein / Energy Ratio (ok=12%; hi=20%): 24.35% • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 27.9g • 3.9%
- Net carbs: 41.9g • ∝ 5 servings@144g: 8.4g • ∝ 3 servings@240g: 14g
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Cherry Ice Cream (Deluxe)¶
🌿 Vegan Option
Replace the cream cheese with 50g tofu and 10ml water, blended to a creamy paste.
Rating: 😋😋🍒🍒🍒
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 350ml Soy milk 1.6% (sugar-free) [Berief]↗
- 175g Cherries
- 50g Cream Cheese 23% [Exquisa]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
- 25g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
Fill to MAX
- 45ml Water to MAX line
- 3–5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 83.3 kcal; fat 2.4g; carbs 13.5g; sugar 2.7g; protein 4.6g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 299.7 kcal; fat 8.6g; carbs 48.7g; sugar 9.6g; protein 16.4g; salt 0.8g
- Nutritional values total: 720g; 599.5 kcal; fat 17.2g; carbs 97.3g; sugar 19.2g; protein 32.8g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 30.43
- Protein / Energy Ratio (ok=12%; hi=20%): 21.90% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 23.4g • 3.3%
- Net carbs: 39.6g • ∝ 5 servings@144g: 7.9g • ∝ 3 servings@240g: 13.2g
- Jun 21, 2025: Switched to soy milk and protein
- 25g Ice Cream Stabilizer (ICSv2) is: 11.5g Erythritol (E968) • 11.5g Inulin • 1.1g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.4g Salt • 0.11g Xanthan gum (E415, XG).

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.
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¶
- Mix the boiling water with the cocoa powder to bloom it, then let it cool down.
- Add "wet" ingredients and the bloomed cocoa to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- After mixing, let the base sit in the fridge for at least 30min (better 2h), for the seeds to properly soak. Stir before freezing.
- Put on the lid, freeze for 24h, 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¶
- 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%

Chico Caramel • Vegan (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein isolate.
Not the lowest in calories, but rich in chocolate+caramel flavor and high in protein.
Process on Lite Ice Cream, followed by a scrape-down with compaction and a respin.
Rating: 😋😋🍫🍫
Served with whipped cream and strawberry jam.
🔜 Flavor is good, but the texture is a bit dense, crumbly, and hard. Try it with either the chickpeas or the dates, for a hopefully better texture.
Topping & mix-in options
- Walnuts (crumbled) or other nuts (chopped)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 150ml Water (boiling)
- 40g Cocoa Powder Organic 11% [Sevenhills]
Wet
- 60g Chickpeas (organic) • can: 258/400g
- 40ml Aquafaba (chickpea liquid)
- 40g Medjool dates (pitted, organic) [Seba Garden] • 2 dates • distinctive caramel taste with hints of vanilla
- 200ml Soy milk 1.6% (sugar-free) [Berief]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 20g Erythritol (E968)↗ • POD = 75%
- 10g Xylitol↗ • POD = 100%; GI = 7
- 2g Salt
Fill to MAX
- 113ml Soy milk 1.6% (sugar-free) [Berief]↗ • fill to MAX line
- 7 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the boiling water with the cocoa powder to bloom it, then let it cool down.
- Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled.
- In an empty Creami tub, blend the chickpeas, aquafaba, and dates first, to a smooth paste.
- Then add the other ‘wet’ ingredients and the cocoa.
- 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 112.0 kcal; fat 1.4g; carbs 13.8g; sugar 3.8g; protein 6.0g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 403.3 kcal; fat 5.0g; carbs 49.5g; sugar 13.8g; protein 21.6g; salt 1.6g
- Nutritional values total: 720g; 806.5 kcal; fat 10.1g; carbs 99.0g; sugar 27.6g; protein 43.2g; salt 3.1g
- FPDF / PAC↗ (target 20..30): 30.53
- Protein / Energy Ratio (ok=12%; hi=20%): 21.43% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 18.6g • 2.6%

Chocolate Caramel (Deluxe)¶
FroYo spin; very dense; a few small ice crystals. Taste of the cocoa and caramel combo is great.
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)
- 40g Cocoa Powder Organic 11% [Sevenhills]
Wet
- 275ml Soy milk 1.6% (sugar-free) [Berief]↗
- 140g Greek Yogurt 9% [Lyttos]
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 25g Whey protein Caramel [MaxiNutrition]↗
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
Fill to MAX
- 50ml Water to MAX line
- 2–4 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
- 2–4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Prepare specified ingredients by dissolving / hydrating in hot water.
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 96.8 kcal; fat 3.2g; carbs 13.7g; sugar 1.1g; protein 6.0g; salt 0.1g
- Nutritional values per ½ Deluxe Tub: 360g; 348.5 kcal; fat 11.6g; carbs 49.3g; sugar 4.1g; protein 21.7g; salt 0.5g
- Nutritional values total: 720g; 697.1 kcal; fat 23.1g; carbs 98.5g; sugar 8.1g; protein 43.5g; salt 1.1g
- FPDF / PAC↗ (target 20..30): 30.86
- Protein / Energy Ratio (ok=12%; hi=20%): 24.94% • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 33.4g • 4.6%
- Net carbs: 31.3g • ∝ 5 servings@144g: 6.3g • ∝ 3 servings@240g: 10.4g
- Jun 21, 2025: Switched to soy milk
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

CocoaLow (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.
Spin on Sorbet, followed by a scrape-down, and either a Respin or Mix-In run.
This is an experimental recipe, and great texture is not guaranteed!
Rating: 😋 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 125ml Water (boiling)
- 35g Cocoa Powder Organic 11% [Sevenhills]↗
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
Dry
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 15g Xylitol (E967)↗ • POD = 100%; GI = 7
- 30g Erythritol (E968)↗ • POD = 75%
- 2.5g Salt
Fill to MAX
- 157.5ml Soy milk 1.6% (sugar-free) [Berief]↗ • make blending easier by splitting the milk
- 3–7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the boiling water with the cocoa powder to bloom it, then let it cool down.
- Add "wet" ingredients and the bloomed cocoa 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 68.7 kcal; fat 1.6g; carbs 12.9g; sugar 0.2g; protein 5.8g; salt 0.5g
- Nutritional values per ½ Deluxe Tub: 360g; 247.3 kcal; fat 5.7g; carbs 46.5g; sugar 0.8g; protein 20.7g; salt 1.7g
- Nutritional values total: 720g; 494.5 kcal; fat 11.4g; carbs 93.0g; sugar 1.5g; protein 41.5g; salt 3.4g
- FPDF / PAC↗ (target 20..30): 31.56
- Protein / Energy Ratio (ok=12%; hi=20%): 33.56% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 18.6g • 2.6%
- Net carbs: 24.7g • ∝ 5 servings@144g: 4.9g • ∝ 3 servings@240g: 8.2g

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).
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.
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¶
- Add "wet" ingredients to empty Creami tub.
- Add the prepared dry ingredients, and blend QUICKLY using an immersion blender on full speed.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
Coconut is unsurprisingly the dominant flavor. Process on Ice Cream.
Rating: 😋😋😋😋
With Coconut flakes, processed with FroYo and remix. Add dark chocolate pieces to make it like "Bounty."
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¶
- Prepare specified ingredients by dissolving / hydrating in hot water.
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
Spun on Sorbet, followed by a scrape-down and a re-spin. Went to the freezer again for an hour to firm up.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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.
D

Dirty Peach Bourbon (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and tofu.
The “dirty” refers to the molasses that is used instead of brown sugar.
You can use other alcohol without a strong flavor profile, like Grappa with 38–44 vol%.
Process on Sorbet, hold it shortly under running water
after that.
Then a scrape-down and a respin or re-mix.
Rating: 😋😋😋🍑🍑
Inspired by u/formercotsachick
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 50g Tofu (plain) [REWE Bio]↗ • use 75g of silken tofu if you have it
- 40g Bourbon 40 vol% (80 proof)
- 5g Molasses [Grafschafter Goldsaft] • Sweetness = 66%
Wet
- 400g Peaches in Grape Juice [Libby’s] • Can = 410g
- 125ml Soy milk 1.6% (sugar-free) [Berief]↗
Dry
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
Fill to MAX
- 50ml Water to MAX line
- ≈7 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- In an empty Creami tub, blend the tofu with the other ‘prep’ ingredients to a smooth paste. Add a splash of soy milk, if needed, to combine things.
- Add "wet" ingredients to the puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 74.2 kcal; fat 0.8g; carbs 14.3g; sugar 5.6g; protein 1.7g; salt 0.1g
- Nutritional values per ½ Deluxe Tub: 360g; 267.1 kcal; fat 2.9g; carbs 51.3g; sugar 20.1g; protein 6.2g; salt 0.3g
- Nutritional values total: 720g; 534.1 kcal; fat 5.8g; carbs 102.6g; sugar 40.3g; protein 12.4g; salt 0.5g
- FPDF / PAC↗ (target 20..30): 30.18
- Protein / Energy Ratio (ok=12%; hi=20%): 9.28% • LOW-FAT • Low-Salt
- Milk Solids Non-Fat (MSNF↗, 7-11%): 7.8g • 1.1%
- Net carbs: 54.5g • ∝ 5 servings@144g: 10.9g • ∝ 3 servings@240g: 18.2g
- 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).

Dulce de Leche • Vegan (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein isolate.
The medjool dates used here have a distinctive caramel taste with hints of vanilla.
Process on Lite Ice Cream, then a scrape-down and a mix-in run.
Rating: 😋🥛 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 100ml Soy milk 1.6% (sugar-free) [Berief]↗
- 40g Medjool dates (pitted, organic) [Seba Garden] • 2 dates • distinctive caramel taste with hints of vanilla
- 15g Almond butter (creamy) [Seba Garden]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Wet
Dry
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 20g Erythritol (E968)↗ • POD = 75%
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 10g Xylitol (E967)↗ • POD = 100%; GI = 7
- 1.70g Salt
- 0.30g Xanthan gum (E415, XG)↗
Fill to MAX
- 173ml Soy milk 1.6% (sugar-free) [Berief]↗ • fill to MAX line
- 3–6 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled.
- Blend the dates with part of the milk and the other ‘prep’ ingredients to a smooth paste.
- Fill up with the rest of the milk.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 82.8 kcal; fat 2.4g; carbs 13.4g; sugar 3.9g; protein 5.4g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 297.9 kcal; fat 8.7g; carbs 48.3g; sugar 14.2g; protein 19.5g; salt 1.3g
- Nutritional values total: 720g; 595.9 kcal; fat 17.3g; carbs 96.5g; sugar 28.3g; protein 39.1g; salt 2.7g
- FPDF / PAC↗ (target 20..30): 30.21
- Protein / Energy Ratio (ok=12%; hi=20%): 26.22% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 18.6g • 2.6%
- Net carbs: 45.7g • ∝ 5 servings@144g: 9.1g • ∝ 3 servings@240g: 15.2g
E

Espresso Martini (Deluxe)¶
Mix the hot coffee with the cocoa powder to bloom it, then let it cool down.
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¶
- Prepare the ingredients, e.g. bloom the cocoa.
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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

Forget-Me-Nut Swirl¶
A scandalously smooth frozen memento of caramel nostalgia and unapologetically nutty, impossible to forget once tasted.
Combine with your favorite vanilla or chocolate base.
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Spun on Sorbet, swirl poured on top and folded in with a chopstick. Served on cherry confit, topped with crushed cashews.
Rating: 😋😋😋🥜🥜
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
- 40ml Syrup Caramel (low-sugar) [Sukrin] • 14g sorbitol, erythritol, stevia
- 30ml Cream 32% [REWE Beste Wahl]
- 20g Peanut butter (crunchy, organic) [REWE] • 250g glass jar
- 10g Brandy or Vodka 40 vol%↗
- 5g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
DIRECTIONS¶
- Weigh and mix all ingredients in a small bowl.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 306.4 kcal; fat 18.9g; carbs 15.0g; sugar 2.5g; protein 5.5g; salt 0.1g
- Nutritional values per serving (for 1 tub): 105g; 321.7 kcal; fat 19.8g; carbs 15.8g; sugar 2.6g; protein 5.8g; salt 0.2g
- FPDF / PAC↗ (target 20..30): 47.58
- Net carbs: 9.3g • ∝ 5 servings@21g: 1.9g • ∝ 3 servings@35g: 3.1g
- Jun 28, 2025: Erythritol → Brandy + VG; no molasses

FroSky (Deluxe)¶
Tangy & fresh.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
Fruity, a little tangy, perfect consistency after 1st FROYO spin.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
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 93g of the mix in your final base (or 62g for a regular 16oz tub).
🌿 Vegan & Dairy-free Option
Replace the SMP & whey with soy protein isolate, and the cottage cheese with silken tofu.
Spun in Light Ice Cream mode, plus a scrape-down and a mix-in run — optionally with 10g freeze-dried fruit, e.g. strawberry slices. Comes out as soft-serve, put it back into the cold for 45min for a firmer consistency.
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Processed strawberry, and ube ice cream after spinning and scooped.
To make your life easier, take the “prep” ingredients times 5 (see list below), 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 on a scale, and whisk them carefully but thoroughly. A ball whisk works best.
Serves: 5 tubs
Total: 463 g
Per tub: 93 g
- 150 g Erythritol (E968)
- 75 g Inulin [Vit4ever]
- 75 g Skim Milkpowder 1:10 [Vita2You]
- 75 g Whey protein Vanilla [MaxiNutrition]
- 75 g Xylitol
- 7.50 g Tylose powder (E466, Tylo, CMC)
- 2.50 g Guar gum (E412)
- 2.50 g Salt
- 0.75 g Xanthan gum (E415, XG)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 30g Erythritol (E968)↗ • Sweetness = 75%
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 15g Skim Milkpowder 1:10 [Vita2You]↗
- 15g Whey protein Vanilla [MaxiNutrition]↗
- 15g Xylitol↗ • Sweetness = 100%; GI = 7
- 1.5g Tylose powder (E466, Tylo, CMC)↗
- 0.5g Guar gum (E412)↗
- 0.5g Salt
- 0.15g Xanthan gum (E415, XG)↗
Wet
- 400ml Soy milk 1.6% (sugar-free) [Berief]↗
- 100g Cottage Cheese 4% [REWE Bio]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5
- 10g Brandy or Vodka 40 vol%↗
Dry
- 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio
Fill to MAX
- 77.35ml Water to MAX line
DIRECTIONS¶
- Take all the ‘prep’ ingredients from your ready-to-use mix — the list per tub is just there for reference!
- Add "wet" ingredients to empty Creami tub.
- Add the prepared dry ingredients mixed with the chosen fruit powder, and blend QUICKLY using an immersion blender on full speed.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 80.2 kcal; fat 1.6g; carbs 13.4g; sugar 1.8g; protein 6.0g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 288.9 kcal; fat 5.8g; carbs 48.3g; sugar 6.5g; protein 21.6g; salt 0.9g
- Nutritional values total: 720g; 577.7 kcal; fat 11.6g; carbs 96.6g; sugar 12.9g; protein 43.2g; salt 1.9g
- FPDF / PAC↗ (target 20..30): 31.82
- Protein / Energy Ratio (ok=12%; hi=20%): 29.92% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 43.5g • 6.0%
- Net carbs: 36.6g • ∝ 5 servings@144g: 7.3g • ∝ 3 servings@240g: 12.2g
G

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.
Spin on Lite Ice Cream.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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¶
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, yield 7), and 20g for the regular size (16oz, yield 11).
The salt is added for convenience with final recipes, and for a FPDF boost.
INGREDIENTS¶
- 100g Erythritol (E968)↗ • Sweetness = 75%
- 100g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 10g Tylose powder (E466, Tylo, CMC)↗
- 3.5g Guar gum (E412)↗
- 3.5g Salt
- 1g Xanthan gum (E415, XG)↗
DIRECTIONS¶
- 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; 107.2 kcal; fat 0.0g; carbs 95.5g; sugar 3.7g; protein 0.1g; salt 1.7g; fpdf 1.32g
- Nutritional values per dose: 30g; 32.2 kcal; fat 0.0g; carbs 28.7g; sugar 1.1g; protein 0.0g; salt 0.5g; fpdf 1.32g
- Nutritional values total: 218g; 233.8 kcal; fat 0.0g; carbs 208.2g; sugar 8.0g; protein 0.3g; salt 3.7g; fpdf 1.32g
- FPDF: 1.42
- FPDF (w/o salt): 1.32
- Servings (Deluxe): 7.27
- Net carbs: 19.2g • ∝ 7 servings@31g: 2.7g
- Oct 29, 2024: ICSv2 – Added inulin
- Jun 16, 2025: Tara → Guar
L

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.
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]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 20g Xylitol (E967)↗ • POD = 100%; GI = 7
Fill to MAX
- 105ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 119.1 kcal; fat 5.8g; carbs 16.0g; sugar 8.2g; protein 2.7g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 428.8 kcal; fat 21.0g; carbs 57.7g; sugar 29.4g; protein 9.7g; salt 0.6g
- Nutritional values total: 720g; 857.5 kcal; fat 42.0g; carbs 115.5g; sugar 58.7g; protein 19.4g; salt 1.1g
- FPDF / PAC↗ (target 20..30): 30.58
- Protein / Energy Ratio (ok=12%; hi=20%): 9.04%
- Milk Solids Non-Fat (MSNF↗, 7-11%): 90.6g • 12.6%
- Net carbs: 69.8g • ∝ 5 servings@144g: 14g • ∝ 3 servings@240g: 23.3g
- 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).

Lean Coffee (Deluxe)¶
A version of “Coffee & Cream” with calories reduced by about 30%
Spun on Sorbet, followed by a scrape-down and a re-spin. Went to the freezer again for an hour to firm up.
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]↗
- 100g Cottage Cheese 4% [REWE Bio]↗
- 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
- 30g Xylitol↗ • Sweetness = 100%; GI = 7
- 20g Whey protein Vanilla [MaxiNutrition]↗
- 20g Skim Milkpowder 1:10 [Vita2You]↗
Fill to MAX
- 70ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 66.6 kcal; fat 1.0g; carbs 10.9g; sugar 2.5g; protein 5.4g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 239.8 kcal; fat 3.4g; carbs 39.3g; sugar 9.1g; protein 19.4g; salt 0.8g
- Nutritional values total: 720g; 479.6 kcal; fat 6.9g; carbs 78.5g; sugar 18.2g; protein 38.8g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 30.19
- Protein / Energy Ratio (ok=12%; hi=20%): 32.39% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 61.8g • 8.6%
- 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.

Lemon Sorbet (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only lemon juice and no dairy.ℹ️ This is keto, at 13 net carbs per tub, so 2-5 per serving.
Process on Sorbet.
Rating: 😋 (experimental)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 400ml Water (cold)
- 125ml Lemon juice
- 1 tsp Lemon zest (½ peel or less) • Zest the lemon BEFORE juicing
- 10 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx]
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 15g Erythritol (E968)↗ • POD = 75%
- 15g Xylitol (E967)↗ • Sweetness = 100%; GI = 7
- 40g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 1 pinch Tumeric • for color
Fill to MAX
- 100ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 28.0 kcal; fat 0.0g; carbs 12.1g; sugar 0.5g; protein 0.1g; salt 0.1g
- Nutritional values per ½ Deluxe Tub: 360g; 100.7 kcal; fat 0.1g; carbs 43.6g; sugar 1.8g; protein 0.2g; salt 0.3g
- Nutritional values total: 720g; 201.4 kcal; fat 0.1g; carbs 87.3g; sugar 3.5g; protein 0.4g; salt 0.7g
- FPDF / PAC↗ (target 20..30): 30.42
- Protein / Energy Ratio (ok=12%; hi=20%): 0.84% • LOW-CAL • LOW-FAT • Low-Sugar • Low-Salt
- Milk Solids Non-Fat (MSNF↗, 7-11%): 0.0g • 0.0%
- Net carbs: 13.4g • ∝ 5 servings@144g: 2.7g • ∝ 3 servings@240g: 4.5g
- 40g Ice Cream Stabilizer (ICSv2) is: 18.3g Erythritol (E968) • 18.3g Inulin • 1.8g Tylose powder (E466, Tylo, CMC) • 0.64g Guar gum (E412) • 0.64g Salt • 0.18g Xanthan gum (E415, XG).
M

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.
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 Soy milk 1.6% (sugar-free) [Berief]↗
- 50g Cream Cheese [Exquisa]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 25g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
Fill to MAX
- 65ml Water to MAX line
- 3–7 drops Flavor drops Peach / Maracuja [IronMaxx] • to taste
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 82.7 kcal; fat 2.0g; carbs 14.6g; sugar 4.1g; protein 4.6g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 297.8 kcal; fat 7.4g; carbs 52.5g; sugar 14.8g; protein 16.5g; salt 0.9g
- Nutritional values total: 720g; 595.7 kcal; fat 14.7g; carbs 105.1g; sugar 29.6g; protein 33.0g; salt 1.7g
- FPDF / PAC↗ (target 20..30): 30.31
- Protein / Energy Ratio (ok=12%; hi=20%): 22.18% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 28.1g • 3.9%
- Net carbs: 45.3g • ∝ 5 servings@144g: 9.1g • ∝ 3 servings@240g: 15.1g
- Oct 14, 2024: Dense, intensive, some small ice crystals
- Oct 19, 2024: Changed recipe
- Nov 11, 2024: Switched to ICSv2, added SMP
- Dec 13, 2024: Half the fruit, added milk + flavor drops
- Jun 21, 2025: Switched to soy milk
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Mango Kefir (Deluxe)¶
Process on Frozen Yogurt, hold it shortly under running water after that.Then a scrape-down and a respin.
The base went from almost -18°C to -7°C after the respin.
Served after 1h refreezing with pomegranate syrup.
Rating: 😋😋😋 (flavor is good, but needs to be creamier)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 400g Kefir mild 1.5% [Milsani / Aldi] • 500g container • Alternative: Buttermilk
- 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%↗
- 7 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
- 125g Mango
Dry
- 25g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol↗ • Sweetness = 100%; GI = 7
- 25g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 2g Glycerol Monostearate (E471) [Bulk]↗
Fill to MAX
- 43ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 91.7 kcal; fat 2.5g; carbs 12.2g; sugar 4.9g; protein 5.4g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 330.1 kcal; fat 9.1g; carbs 44.0g; sugar 17.5g; protein 19.4g; salt 0.9g
- Nutritional values total: 720g; 660.1 kcal; fat 18.1g; carbs 87.9g; sugar 35.1g; protein 38.8g; salt 1.9g
- FPDF / PAC↗ (target 20..30): 30.33
- Protein / Energy Ratio (ok=12%; hi=20%): 23.50% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 58.1g • 8.1%
- 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.

Mango Kulfi (Deluxe)¶
Processed on Sorbet, scrape-down and a mix-in run resulted in a soft consistency, on the firmer side.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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.

Matcha Coconut (Deluxe)¶
Process on SORBET and MIX-IN or RE-SPIN (choose depending on consistency you get after processing, and eventually want after 2nd spin).
Rating: 😋🥥🍵 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 100ml Water (hot)
- 6g Matcha green tea powder (organic) [Mandoi] • 1tbsp = 6g; 1tsp = 2g
Wet
- 250ml Soy milk 1.6% (sugar-free) [Berief]↗
- 100ml Coconut milk 22% [REWE Bio]↗
- 100g Cottage Cheese 4% [REWE Bio]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
Fill to MAX
- 84ml Water to MAX line
- 5–8 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the matcha with 1tbsp cold water to get a paste.
- Add hot water (75–80°C) and whisk until frothy.
- Add "wet" ingredients and the tea to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 85.0 kcal; fat 4.2g; carbs 11.1g; sugar 0.8g; protein 3.3g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 305.9 kcal; fat 15.1g; carbs 40.0g; sugar 2.9g; protein 12.0g; salt 0.6g
- Nutritional values total: 720g; 611.8 kcal; fat 30.2g; carbs 80.1g; sugar 5.7g; protein 24.0g; salt 1.3g
- FPDF / PAC↗ (target 20..30): 28.96
- Protein / Energy Ratio (ok=12%; hi=20%): 15.68% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 16.0g • 2.2%
- Net carbs: 21.9g • ∝ 5 servings@144g: 4.4g • ∝ 3 servings@240g: 7.3g
- 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).
O

Orange & Peach (Deluxe)¶
Processed on Light Ice Cream to an airy soft serve.
The orange is clearly noticeable, but not overpowering.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Orange Julius (Deluxe)¶
Processed on Sorbet, followed by a scrape-down and re-mix. Ends up with a creamy sorbet consistency.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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¶
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…
Rating: 😋😋😋😋
The base is freezer stable, this one is fresh out of the freezer (-16°C) 1 day after processing.
Counting the pre-made mix as one, it is a 7 ingredients recipe for the final base, including the water.
Use ~110g of the mix in your final base (or ~73g 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.
Serves: 4 tubs
Total: 434 g
Per tub: 109 g
- 120 g Xylitol
- 100 g PB powder [Vilgain]
- 80 g Skim Milkpowder 1:10 [Vita2You]
- 60 g Whey protein Vanilla [MaxiNutrition]
- 60 g Inulin [Vit4ever]
- 4 g Salt
- 6 g Tylose powder (E466 / CMC) [GoodBake]
- 4 g Guar gum (E412)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 30g Xylitol↗ • Sweetness = 100%; GI = 7
- 25g PB powder [Vilgain]
- 20g Skim Milkpowder 1:10 [Vita2You]↗
- 15g Whey protein Vanilla [MaxiNutrition]↗
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 1g Salt
- 1.5g Tylose powder (E466 / CMC) [GoodBake]↗
- 1g Guar gum (E412)↗
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
- 51.5ml Water to MAX line
Mix-ins
- 10g Strawberry slices freeze-dried [EWL] • Mix-in for a full tub (2 servings)
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Add the prepared dry ingredients, and blend QUICKLY using an immersion blender on full speed.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, 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¶
- Nutritional values per 100g/ml: 100g; 99.0 kcal; fat 1.8g; carbs 12.2g; sugar 4.7g; protein 7.5g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 356.6 kcal; fat 6.5g; carbs 43.8g; sugar 16.8g; protein 26.9g; salt 1.2g
- Nutritional values total: 720g; 713.1 kcal; fat 13.0g; carbs 87.5g; sugar 33.6g; protein 53.8g; salt 2.3g
- FPDF / PAC↗ (target 20..30): 32.35
- Protein / Energy Ratio (ok=12%; hi=20%): 30.17% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 56.4g • 7.8%

PB Swirl¶
This adds a swirl to your processed creami base. The recipe for the base must allow to refreeze after processing.
🌿 Vegan & Dairy-free
Recipe is vegan if you use a cream alternatice.
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¶
-
Put ingredients into a bowl, and stir with a spoon until smooth.
-
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.
-
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.
-
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.
-
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)¶
FroYo spin, scrape-down, and mix-in with pre-crumbled strawberry slices.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, 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¶
- 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)¶
Sicilian gelato is thickened with cornstarch instead of eggs, a traditional method common in Sicily.
🌿 Vegan & Dairy-free
Recipe uses only almond milk and soy protein.
Process on Lite Ice Cream.
Rating: 😋🍑 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 150ml Soy milk 1.6% (sugar-free) [Berief]↗
- 25g Almond butter (creamy) [Seba Garden]↗
- 10g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
Dry
- 30g Erythritol (E968)↗ • POD = 75%
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
- 10g Corn starch
- 10g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 10g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 1.5g Salt • 10-15 shakes
Fill to MAX
- 250g Peaches in Grape Juice (drained) [Libby’s] • Can = 410g
- 150ml Soy milk 1.6% (sugar-free) [Berief]↗
- 10g Brandy or Vodka 40 vol%↗
- 5 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
- 38.5ml Water to MAX line
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.
- 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.
- Blend the ‘Fill to MAX’ ingredients in the now empty tub (start with only 100ml of the soy milk), and combine with the cooked pudding. Cool down in the fridge before freezing.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 83.4 kcal; fat 2.5g; carbs 16.5g; sugar 3.4g; protein 3.4g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 300.1 kcal; fat 9.0g; carbs 59.3g; sugar 12.3g; protein 12.3g; salt 1.0g
- Nutritional values total: 720g; 600.2 kcal; fat 18.1g; carbs 118.5g; sugar 24.6g; protein 24.6g; salt 2.0g
- FPDF / PAC↗ (target 20..30): 31.73
- Protein / Energy Ratio (ok=12%; hi=20%): 16.37% • LOW-FAT • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 9.3g • 1.3%
- Net carbs: 49.6g • ∝ 5 servings@144g: 9.9g • ∝ 3 servings@240g: 16.5g

Peanut Butter • Vegan (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk.
Process on Lite Ice Cream.
Rating: 😋 (untested)
Topping & mix-in options
- Dark chocolate flakes
- Roasted peanuts (chopped)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 15g Peanut butter (creamy, organic) [REWE Bio] • 250g glass jar
Wet
- 400ml Soy milk 1.6% (sugar-free) [Berief]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy “Williams Birne” 40 vol%↗
Dry
- 45g PB powder [Fitmeals]
- 30g Erythritol (E968)↗ • POD = 75%
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 10g Xylitol↗ • POD = 100%; GI = 7
- 2g Salt
- 1.5g Lecithin (Soy) [My Lecithin]↗
Fill to MAX
- 171.5ml Water to MAX line
DIRECTIONS¶
- Put peanut butter into the empty tub and soften in the microwave (10–15s).
- Add all ‘wet’ ingredients and blend with an immersion blender.
- 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Before freezing, let it rest in the fridge for at least 2 hours.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 81.9 kcal; fat 3.0g; carbs 10.2g; sugar 0.5g; protein 7.8g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 294.8 kcal; fat 11.0g; carbs 36.7g; sugar 1.7g; protein 28.1g; salt 1.4g
- Nutritional values total: 720g; 589.6 kcal; fat 21.9g; carbs 73.4g; sugar 3.5g; protein 56.2g; salt 2.9g
- FPDF / PAC↗ (target 20..30): 30.92
- Protein / Energy Ratio (ok=12%; hi=20%): 38.11% • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 18.6g • 2.6%

Pineapple Sorbet (Deluxe)¶
🌿 For the vegan option, replace the cottage cheese with 100ml coconut milk (adds 20kcal), or else 5g of almond butter and 150ml of either soy or almond milk.
Processed on Sorbet, with a re-spin.
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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.

Pisoyachio (Deluxe)¶
The nut butters take their toll, so this is nowhere near low-cal. Also using almond butter is a cheat code regarding price, use just pistachios for premium taste and price.
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein, and nut butters.
Processed on Lite Ice Cream, followed by a scrape-down and re-mix or respin. Freeze again for about an hour to get to scoopable, if too soft for you.
Rating: 😋 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 30g Pistachio butter [Limfood]
- 20g Almond butter (creamy) [Seba Garden]↗
- 4g Glycerol Monostearate (E471) [Bulk]↗ • approx. 1½ tsp
- 65g Tofu (plain) [REWE Bio]↗ • Package of 2x200g
Wet
- 350ml Soy milk 1.6% (sugar-free) [Berief]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 15g Brandy or Vodka 40 vol%↗
Dry
- 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol (E967)↗ • Sweetness = 100%; GI = 7
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 3g Vanilla Bean Powder [InterVanilla]↗
- 1g Salt
Fill to MAX
- 147ml Soy milk 1.6% (sugar-free) [Berief]↗ • make blending easier by splitting the milk
- 0–7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the GMS with the nut butters first, to dissolve it in fat.
- Add the tofu and a splash of soy milk and blend to a paste (or use silken tofu).
- Then add the other ‘wet’ ingredients and blend to emulsify.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 116.9 kcal; fat 5.2g; carbs 11.2g; sugar 0.5g; protein 7.0g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 420.7 kcal; fat 18.8g; carbs 40.5g; sugar 1.9g; protein 25.1g; salt 1.2g
- Nutritional values total: 720g; 841.4 kcal; fat 37.6g; carbs 80.9g; sugar 3.9g; protein 50.1g; salt 2.4g
- FPDF / PAC↗ (target 20..30): 30.85
- Protein / Energy Ratio (ok=12%; hi=20%): 23.83% • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 28.7g • 4.0%
- Net carbs: 27.8g • ∝ 5 servings@144g: 5.6g • ∝ 3 servings@240g: 9.3g
- 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).

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.
Rating: 😋😋😋😋
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 30g Pistachio butter [Limfood]
- 20g Almond butter (creamy) [Seba Garden]↗
- 4g Glycerol Monostearate (E471) [Bulk]↗ • approx. 1½ tsp
Wet
- 250ml Skim Milk 1.5% [Weihenstephan]↗
- 145g Greek Yogurt 9% [Lyttos]
- 100g Cottage Cheese 4% [REWE Bio]↗
- 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]↗
Fill to MAX
- 71ml Water to MAX line
DIRECTIONS¶
- Mix the GMS with the nut butters first, then add the other ‘wet’ ingredients and blend to emulsify.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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)¶
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¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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.

Pomegranate Light (Deluxe)¶
Pomegranate ice cream based on pomegranate syrup (nar ekşisi), soy milk, and cottage cheese. Clocking in at 64 kcal / 100g and 23g net carbs.
Process on Frozen Yogurt, hold it shortly under running water after that Then scrape down the sides, process again on Ice Cream.
Rating: 😋 (untested)
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
- 450ml Soy milk (sugar-free) [Berief]↗
- 100g Cottage Cheese 4% [REWE Bio]↗
- 10g Brandy or Vodka 40 vol%↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Pomegranate syrup (nar ekşisi) [fersan] • 0.76 ml/g
Dry
- 30g Erythritol (E968)↗ • POD = 75%
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 10g Xylitol (E967)↗ • POD = 100%; GI = 7
- 10g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 2g Tylose powder (E466 / CMC) [GoodBake]↗
- 1g Salt
- 0.25g Xanthan gum (E415, XG)↗
- 1.75g Vanilla Bean Powder [InterVanilla]
Fill to MAX
- 65ml Water to MAX line
- 2–5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 64.0 kcal; fat 1.6g; carbs 11.6g; sugar 1.1g; protein 4.9g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 230.4 kcal; fat 5.7g; carbs 41.8g; sugar 3.9g; protein 17.6g; salt 1.2g
- Nutritional values total: 720g; 460.7 kcal; fat 11.3g; carbs 83.6g; sugar 7.8g; protein 35.3g; salt 2.4g
- FPDF / PAC↗ (target 20..30): 30.39
- Protein / Energy Ratio (ok=12%; hi=20%): 30.64% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 25.3g • 3.5%
- Net carbs: 22.8g • ∝ 5 servings@144g: 4.6g • ∝ 3 servings@240g: 7.6g
R

R-ice Cream (Deluxe)¶
Milk rice gelato, inspired by Gelato di Riso from Polar Ice Cream.
Process on Sorbet.
Rating: 😋 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 300ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
- 50g Paella Rice (Bomba) [Santo Tomas] • Wash the rice; can use any short grain rice
- 30g Erythritol (E968) • POD = 75%
- 20g Xylitol • POD = 100%; GI = 7
- 4g Vanilla Bean Powder [InterVanilla]
- 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
Fill to MAX
- 42ml Water to MAX line
DIRECTIONS¶
- Wash the rice in a sieve, and cook it on medium heat until very soft (~30min), together with the other ‘prep’ ingredients.
- Add "wet" ingredients and the cooked rice to empty Creami tub.
- Blend using an immersion blender on full speed.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 80.0 kcal; fat 2.7g; carbs 15.3g; sugar 1.7g; protein 2.2g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 288.2 kcal; fat 9.8g; carbs 55.1g; sugar 6.0g; protein 7.8g; salt 1.0g
- Nutritional values total: 720g; 576.3 kcal; fat 19.7g; carbs 110.2g; sugar 11.9g; protein 15.7g; salt 2.0g
- FPDF / PAC (target 20..30): 31.08
- Protein / Energy Ratio (ok=12%; hi=20%): 10.86% • LOW-FAT • Low-Sugar
- Milk Solids Non-Fat (MSNF, 7-11%): 23.1g • 3.2%
- Jun 1, 2025: Rice reduced to 2/3; no extra thickeners

Radler Zäpfle (Deluxe)¶
Wheat beer mixed 1:1 with lemonade (which is a common summer drink in southern Germany) as a base.
You can also try this with similar fruity beverages, like Berliner Weiße (wheat beer combined with fruit syrup) or Belgian Früli (strawberry beer; leave out the VG).
🌿 Vegan & Dairy-free
The beer comes in 0.33l bottles, it foams up when you mix in the additional ingredients. Therefor filling the container only half is recommended.
The base developed a sizable but very soft and crumbly hump. Spin on “Sorbet”, followed by a scrape-down and mix-in. Comes out very soft and needs 1-2h refreezing before serving.
Served with a decorative pretzel (same as the mix-in).
Rating: 😋🍺🍺🍋🍋
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 330ml Rothaus Radler Zäpfle 2.4 vol% (0.33l)
- 10g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10ml Lemon juice
Dry
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 15g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 1g Salt
- 1g Xanthan gum (E415, XG)↗ • 1tsp ≈ 2.8g
Mix-ins
- 10g Salty Prezels [Huober/REWE] • 1 pretzel = 2g; add broken into 2-3 pieces as a mix-in [40kcal, 7.2g carbs]
Optional
- ≈3 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Pour beer into empty Creami tub, add other wet ingredients.
- Weigh and mix dry ingredients in a small bowl, ideally on a jeweller’s scale.
- Vigorously whisk the dry stuff into the wet stuff.
- Optionally, add flavor drops, to taste.
- Let defoam in the fridge for about 2 hours, give it a final stir.
- Put on the lid, freeze for 24h, 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¶
- Nutritional values per 100g/ml: 100g; 64.2 kcal; fat 0.5g; carbs 11.3g; sugar 4.5g; protein 3.5g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 231.1 kcal; fat 1.7g; carbs 40.7g; sugar 16.2g; protein 12.8g; salt 1.3g
- Nutritional values total: 382g; 245.2 kcal; fat 1.8g; carbs 43.2g; sugar 17.2g; protein 13.6g; salt 1.4g
- FPDF / PAC↗ (target 20..30): 30.07
- Protein / Energy Ratio (ok=12%; hi=20%): 22.12% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 14.0g • 3.7%
- Net carbs: 24.9g • ∝ 5 servings@76g: 5g • ∝ 3 servings@127g: 8.3g
- Jul 5, 2025: Added more solids
S

Shregg (Deluxe)¶
Egg liqueur ice cream.
Process on SORBET.
You can also use Baileys at 17 vol%, which bumps up the energy to ~125 kcal. And I’d use 3g GMS due to higher fat content.
When using egg-nog, check the label for the alcohol content; some brands go above 20 vol%, which will make this recipe come out too soft. “Kirkland Signature” has 14.75 vol%, which fits perfectly.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 450ml Soy milk 1.6% (sugar-free) [Berief]↗
- 190ml Egg Liqueur 15 vol% [Bols Advocaat] • 1 bottle = 700ml
- 10 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 20g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 2g Glycerol Monostearate (E471) [Bulk]↗
- 2g Tylose powder (E466, Tylo, CMC)↗
- 1g Tara gum (E417)↗
Fill to MAX
- 25ml Water to MAX line • Use cream instead for more richness.
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 64.3 kcal; fat 2.8g; carbs 8.3g; sugar 7.3g; protein 5.9g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 231.6 kcal; fat 10.2g; carbs 29.8g; sugar 26.5g; protein 21.2g; salt 0.6g
- Nutritional values total: 720g; 463.1 kcal; fat 20.4g; carbs 59.6g; sugar 52.9g; protein 42.4g; salt 1.2g
- FPDF / PAC↗ (target 20..30): 31.43
- Protein / Energy Ratio (ok=12%; hi=20%): 36.59% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 27.9g • 3.9%

Shregg 2 (Deluxe)¶
Egg&cream punch ice cream.
Process on SORBET.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 250ml Soy milk 1.6% (sugar-free) [Berief]↗
- 375ml Egg Cream Punch 9 vol% [Katlenburger] • 1 bottle = 750ml
- 10 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 20g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 10g Xylitol↗ • Sweetness = 100%; GI = 7
- 2g Glycerol Monostearate (E471) [Bulk]↗
- 2g Tylose powder (E466, Tylo, CMC)↗
- 1g Tara gum (E417)↗
Fill to MAX
- 30ml Water to MAX line • Use cream instead for more richness.
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 80.6 kcal; fat 1.4g; carbs 4.6g; sugar 1.8g; protein 5.2g; salt 0.1g
- Nutritional values per ½ Deluxe Tub: 360g; 290.2 kcal; fat 5.2g; carbs 16.7g; sugar 6.4g; protein 18.7g; salt 0.5g
- Nutritional values total: 720g; 580.4 kcal; fat 10.3g; carbs 33.4g; sugar 12.9g; protein 37.5g; salt 1.0g
- FPDF / PAC↗ (target 20..30): 33.05
- Protein / Energy Ratio (ok=12%; hi=20%): 25.82% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 27.9g • 3.9%

Soda Pop Sorbet (Deluxe)¶
Soda sorbet from 0-cal syrup. Works with any 0-sugar soda syrup — increase the recommended dosage by 33%, because ice cream.
🌿 Vegan & Dairy-free
Recipe is using only syrup + lemon juice and no dairy.ℹ️ This is keto, at 15 net carbs per tub, so 3-6 per serving.
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Processed on Sorbet, followed by a scrape-downand a mix-in run.
Rating: 😋😋🥤🥤
![]()
Served with black sesame seeds, and as a float with 1tso of vanilla extract and sweetener in sparkling water.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 400ml Water (cold)
- 45ml Soda syrup “afri cola zero” [Sodapop] • 500ml bottle (1:19, yields 10l)
- 20g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 20ml Lime juice + zest (organic) [REWE Bio] • 1 lime = 60..65g
- 15g Brandy or Vodka 40 vol%↗
Dry
- 15g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 15g Erythritol (E968)↗ • POD = 75%
- 10g Xylitol (E967)↗ • POD = 100%; GI = 7
- 2g Salt
- 1.5g Tylose powder (E466 / CMC) [GoodBake]↗
- 1g Guar gum (E412)↗
- 0.5g Xanthan gum (E415, XG)↗ • 1tsp ≈ 2.8g
Fill to MAX
- 160ml Water to MAX line
- ≈4 drops Flavor drops Peach / Maracuja (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Zest the lime first, before juicing it.
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 35.3 kcal; fat 0.0g; carbs 8.8g; sugar 0.2g; protein 1.9g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 127.1 kcal; fat 0.1g; carbs 31.8g; sugar 0.8g; protein 6.8g; salt 1.2g
- Nutritional values total: 720g; 254.1 kcal; fat 0.2g; carbs 63.5g; sugar 1.5g; protein 13.6g; salt 2.4g
- FPDF / PAC↗ (target 20..30): 29.14
- Protein / Energy Ratio (ok=12%; hi=20%): 21.46% • LOW-CAL • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 14.0g • 1.9%
- Net carbs: 15.2g • ∝ 5 servings@144g: 3g • ∝ 3 servings@240g: 5.1g
- Jul 2, 2025: Add lime zest, less solids, a bit more syrup

Strawberry Cheesecake (Deluxe)¶
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 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¶
- 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.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- 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 Float¶
Very refreshing long-drink for hot summer days 🌞, based on the Strawberry Sangria recipe.
Rating: 😋🥤🥤🍓🍓
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
- 100ml Strawberry Sangria sorbet • 2 scoops
- 250ml Sparkling water (fridge cold)
- 2 tablets Sweetener • equiv. to 2tsp sugar
- 4ml Pomegranate syrup (nar ekşisi) [fersan] • 1 squeeze
DIRECTIONS¶
- Put about ⅔ of the water, the sweetener and the syrup into a long-drink glass. Stir.
- Carefully put 2 scoops of the sorbet on top.
- Fill up with the rest of the water, expect some foaming.
- Enjoy!
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100ml; 19.2 kcal; fat 0.1g; carbs 2.3g; sugar 1.6g; protein 0.2g; salt 0.1g
- Nutritional values per serving: 354ml; 67.9 kcal; fat 0.4g; carbs 8.3g; sugar 5.8g; protein 0.8g; salt 0.2g
- Properties: LOW-CAL • LOW-FAT • Low-Sugar • Low-Salt

Strawberry Ice Cream (Deluxe)¶
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]↗
- 225g Strawberries
- 50g Cream Cheese 23% [Exquisa]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
- 25g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
Fill to MAX
- 35ml Water to MAX line
- 3–5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 79.4 kcal; fat 2.4g; carbs 12.6g; sugar 2.1g; protein 5.0g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 285.7 kcal; fat 8.6g; carbs 45.5g; sugar 7.7g; protein 18.0g; salt 0.9g
- Nutritional values total: 720g; 571.4 kcal; fat 17.2g; carbs 91.0g; sugar 15.4g; protein 36.0g; salt 1.7g
- FPDF / PAC↗ (target 20..30): 30.93
- Protein / Energy Ratio (ok=12%; hi=20%): 25.22% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 28.1g • 3.9%
- Net carbs: 28.7g • ∝ 5 servings@144g: 5.7g • ∝ 3 servings@240g: 9.6g
- Nov 15, 2024: Swap whey with SMP
- Jun 21, 2025: Switched to soy milk and protein
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Strawberry Sangria (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only fruit and no dairy.
This creamy sorbet is inspired by Sangria, a refreshing, fruity, alcoholic punch originating from Spain and Portugal.
💡Using mulled wine
If you can get ahold of it, mulled wine from berries (Bär Gløgg) is a great alternative to the red wine.
Process on Sorbet, then a scrape-down and a mix-in run. Comes out “soft scoopable”, refreeze for at least 1–2 hours.
Rating: 😋🍷🍓🍓🍓
Served a day later, with a drizzle of pomegranate syrup.
Variation by u/_phillimore: Pinot noir, blueberries, and raspberries.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 400g Strawberries • Alternatives: blueberries, berry mix, ...
- 200ml Red Wine 13 vol% (dry) • also works with rosé or white wine
- 20ml Lime juice + zest (organic) [REWE Bio] • 1 lime = 60..65g
- 10g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
Dry
- 20g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 1g Salt
- 1g Xanthan gum (E415, XG)↗
Fill to MAX
- 68ml Soy milk 1.6% (sugar-free) [Berief]↗ • fill to MAX line
- 6–12 drops Flavor drops Strawberry (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Zest the lime first, before juicing it.
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 56.2 kcal; fat 0.4g; carbs 7.9g; sugar 3.6g; protein 0.7g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 202.3 kcal; fat 1.4g; carbs 28.5g; sugar 13.1g; protein 2.7g; salt 0.6g
- Nutritional values total: 720g; 404.6 kcal; fat 2.7g; carbs 57.0g; sugar 26.1g; protein 5.4g; salt 1.1g
- FPDF / PAC↗ (target 20..30): 31.67
- Protein / Energy Ratio (ok=12%; hi=20%): 5.32% • LOW-FAT • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 0.0g • 0.0%
- Net carbs: 34.2g • ∝ 5 servings@144g: 6.8g • ∝ 3 servings@240g: 11.4g

Strawberry Sherbet • Vegan (Deluxe)¶
Process on SORBET, followed by a scrape-down and a respin or mix-in run.
Rating: 😋🍓 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗
- 225g Strawberries
- 15g Brandy “Williams Birne” 40 vol%↗
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 5 drops Flavor drops Strawberry (sucralose) [IronMaxx] • to taste
Dry
- 30g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
- 30g Xylitol↗ • POD = 100%; GI = 7
- 2.40g Vanilla Bean Powder [InterVanilla]
- 0.60g Citric acid powder • ⅛ tsp
Fill to MAX
- 72ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 67.2 kcal; fat 0.8g; carbs 10.8g; sugar 2.0g; protein 5.2g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 241.9 kcal; fat 3.0g; carbs 38.8g; sugar 7.1g; protein 18.9g; salt 0.8g
- Nutritional values total: 720g; 483.9 kcal; fat 6.0g; carbs 77.6g; sugar 14.2g; protein 37.8g; salt 1.5g
- FPDF / PAC↗ (target 20..30): 31.55
- Protein / Energy Ratio (ok=12%; hi=20%): 31.22%LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 27.9g • 3.9%
- 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.

Sweet Potato Pie (Deluxe)¶
🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.
Process on Lite Ice Cream, hold it shortly under running water after that. Then a scrape-down and a respin.
Rating: 😋 (untested)
Inspired by /u/Chris-Shugart on Reddit.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 150g Sweet potato (baked) • 1 potato ~130g
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 40g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 30g Xylitol↗ • POD = 100%; GI = 7
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 3g Vanilla Bean Powder [InterVanilla]↗
- 1.5g Cinnamon (Ceylon) • to taste; 1tsp = 3g
- 1.5g Salt
- 1g Nutmeg • to taste; 1tsp ≈ 3g
Fill to MAX
- 148ml Soy milk 1.6% (sugar-free) [Berief]↗ • fill to MAX
- 3–6 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste
DIRECTIONS¶
- Bake the potato at 200°C for 50–60 min (in an air fryer).
- When cooled down, scoop out the flesh into an empty Creami tub.
- Then add all the other ‘wet’ ingredients.
- 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 88.6 kcal; fat 1.1g; carbs 12.1g; sugar 1.6g; protein 7.3g; salt 0.4g
- Nutritional values per ½ Deluxe Tub: 360g; 318.9 kcal; fat 3.9g; carbs 43.7g; sugar 5.7g; protein 26.2g; salt 1.5g
- Nutritional values total: 720g; 637.7 kcal; fat 7.7g; carbs 87.3g; sugar 11.3g; protein 52.4g; salt 2.9g
- FPDF / PAC↗ (target 20..30): 27.39
- Protein / Energy Ratio (ok=12%; hi=20%): 32.84% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 37.2g • 5.2%
T

Toasted Cowcoa (Deluxe)¶
Process on Lite Ice Cream, then a scrape-down and a mix-in run.
Rating: 😋🐮🥛 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 100ml Water (boiling)
- 20g Cocoa Powder Organic 11% [Sevenhills]
- 30g Skim milk powder 1:10 (SMP) [Vita2You]↗ • toasted
Wet
- 400ml Buttermilk 1% [REWE]
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
- 5g Molasses [Grafschafter Goldsaft] • Sweetness = 66%
Dry
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
Fill to MAX
- 85ml Buttermilk 1% [REWE]
- 3–6 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Carefully toast the milk powder in a pan.
- Add milk powder and cocoa into a bowl, and bloom it with the boiling water.
- Add the ‘wet’ ingredients and the cocoa paste into an empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 75.8 kcal; fat 0.7g; carbs 15.5g; sugar 5.4g; protein 4.6g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 272.8 kcal; fat 2.5g; carbs 56.0g; sugar 19.6g; protein 16.6g; salt 0.8g
- Nutritional values total: 720g; 545.5 kcal; fat 4.9g; carbs 111.9g; sugar 39.1g; protein 33.2g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 31.49
- Protein / Energy Ratio (ok=12%; hi=20%): 24.36% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 69.4g • 9.6%
- Net carbs: 52.2g • ∝ 5 servings@144g: 10.4g • ∝ 3 servings@240g: 17.4g
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Toppings & Mix-ins¶
See also Mix-ins and Toppings in the info section.
Related recipes:
ℹ️ Brand names are in square brackets [...]
.
Chopped Nuts¶
Nuts are a nice addition to many flavors, and can be used as a mix-in or as a topping.
Most of the time, it's sensible to not keep them whole, with the exception of small ones like peanut halves or pine nuts. So chop or crumble them. You can also buy them ready to use, e.g. sliced almonds (topping) or almond slivers (mix-in).
All nuts are hard enough to keep some integrity if used as a mix-in. And their fat content prevents them from going frozen solid.
Roast or caramelize nuts to get a different flavor profile.
Ingredients
- 20g Walnuts, crumbled • 1 shelled walnut ≅ 3 grams
Directions
- Crumble the walnuts with your hands, add as a topping or mix-in.
- For other nuts, use a chef's knife to chop them to the desired size.
Creamy Pomegranate¶
Ingredients
- 20ml Cream 32% [REWE Beste Wahl]
- 5ml Pomegranate syrup (nar ekşisi) [fersan] • 2 squeezes from an OXO Good Grips bottle
- ½ tsp Black sesame seeds, roasted [Emma Basic] • Optional
Directions
- Mix ingredients in a small cup or bowl, pour / drizzle over your scoops.
Nutritional & Other Info
- Nutritional values per 100g/ml: 100g; 307.2 kcal; fat 25.6g; carbs 16.9g; sugar 13.2g; protein 2.2g; salt 0.2g
- Nutritional values per serving: 25g; 76.8 kcal; fat 6.4g; carbs 4.2g; sugar 3.3g; protein 0.6g; salt 0.1g
- Rating: 😋😋😋😋
Dark Chocolate Flakes (Mix-in)¶
Ingredients
- 25g Dark chocolate 85% [Moser-Roth/Aldi]
- 2.5ml Avocado oil (extra virgin) [Hunter & Gather] • ½ tsp
Directions
- Weigh ingredients into a small bowl.
- About a minute before the machine cycle ends, melt the chocolate in the microwave for 15s, stir it, melt for another 15s, and stir.
- Take out the container, scrape-down the sides, compress & flatten the surface with the back of a spoon.
- Drizzle the ganache on top of the ice cream and spin using Mix-in.
Nutritional & Other Info
- Nutritional values per 100g/ml: 100g; 623.5 kcal; fat 53.7g; carbs 18.2g; sugar 12.7g; protein 10.0g; salt 0.2g
- Nutritional values per serving: 28g; 171.5 kcal; fat 14.8g; carbs 5.0g; sugar 3.5g; protein 2.8g; salt 0.1g
- Rating: 😋 (untested)
Pomegranate Syrup¶
Ingredients
- 15ml Pomegranate syrup (nar ekşisi) [fersan] • 6 squeezes from an OXO Good Grips bottle
Directions
- Drizzle from squeeze bottle directly over your scoops.
Nutritional & Other Info
- Nutritional values per 100g/ml: 100g; 292.0 kcal; fat 0.1g; carbs 71.7g; sugar 53.4g; protein 1.0g; salt 0.6g
- Nutritional values per serving: 15g; 43.8 kcal; fat 0.0g; carbs 10.8g; sugar 8.0g; protein 0.2g; salt 0.1g
- Rating: 😋😋😋😋😋
U

Ube Coconut • Vegan (Deluxe)¶
This works with any fruit powder that harmonizes with coconut milk.
🌿 Vegan & Dairy-free
Recipe is using only coconut and soy.
Spin on Light Ice Cream, followed by a scrape-down, and either a Respin or Mix-In run.
Rating: 😋🥥 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 400ml Soy milk 1.6% (sugar-free) [Berief]↗
- 133ml Coconut milk 22% [REWE Bio]↗
- 15g Brandy 40 vol%↗
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5
- 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
- 25g Soy protein isolate (nature) [Powerstar]↗ • 1kg, unsweetened, unflavored
- 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio
- 25g Xylitol↗ • Sweetness = 100%; GI = 7
- 3g Glycerol Monostearate (E471) [Bulk]↗
Fill to MAX
- 49ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 112.5 kcal; fat 5.0g; carbs 12.0g; sugar 1.2g; protein 5.4g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 405.0 kcal; fat 18.0g; carbs 43.1g; sugar 4.4g; protein 19.3g; salt 0.8g
- Nutritional values total: 720g; 809.9 kcal; fat 36.1g; carbs 86.2g; sugar 8.8g; protein 38.7g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 29.38
- Protein / Energy Ratio (ok=12%; hi=20%): 19.10% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 23.3g • 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.
- Oct 21, 2024: Grainy texture, residue on the tub wall! Ricotta?!
- Jun 8, 2025: Using soy milk, less coconut milk, and soy protein instead of SMP.

Umamiso (Deluxe)¶
An ‘exotic’ ice cream made from miso, hon mirin, coconut milk, and soy protein.
🌿 Vegan & Dairy-free
Recipe is using only soy, rice, and coconut.
Process on Sorbet, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.
Rating: 😋 (experimental)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 65g Tofu (plain) [REWE Bio]↗ • Package of 2x200g
- 50g Hon mirin 14 vol% [Fiico]
- 40g Miso “Genmai” (organic, vegan) [Fairment] • 200g jar
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10ml Sesame oil (roasted) [Diamond]
Wet
- 300ml Water (cold)
- 100ml Coconut milk 22% [REWE Bio]↗
Dry
- 20g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 20g Erythritol (E968)↗ • POD = 75%
- 2g Glycerol Monostearate (E471) [Bulk]↗
- 1.5g Tylose powder (E466 / CMC) [GoodBake]↗
- 0.5g Xanthan gum (E415, XG)↗ • 1tsp ≈ 2.8g
Fill to MAX
- 91ml Water to MAX line
DIRECTIONS¶
- In an empty Creami tub, blend the tofu with the other ‘prep’ ingredients to a smooth paste. Add a splash of soy milk, if needed, to combine things.
- Add "wet" ingredients to the puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 108.7 kcal; fat 5.4g; carbs 10.9g; sugar 4.0g; protein 4.6g; salt 0.8g
- Nutritional values per ½ Deluxe Tub: 360g; 391.3 kcal; fat 19.6g; carbs 39.2g; sugar 14.3g; protein 16.5g; salt 2.8g
- Nutritional values total: 720g; 782.7 kcal; fat 39.2g; carbs 78.4g; sugar 28.6g; protein 33.1g; salt 5.5g
- FPDF / PAC↗ (target 20..30): 29.42
- Protein / Energy Ratio (ok=12%; hi=20%): 16.90% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 28.7g • 4.0%
- Net carbs: 48.4g • ∝ 5 servings@144g: 9.7g • ∝ 3 servings@240g: 16.1g
V

Vanil-Low (Deluxe)¶
Vanilla ice cream based on almond milk, almond butter and cottage cheese, clocking in at 71kcal / 100g. Leave out the almond butter for 10kcal less.
Process on Frozen Yogurt, hold it shortly under running water after that.
Then scrape down the sides, process again on 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
- 450ml Almond milk (unsweetened) [REWE Bio]↗ • with guar gum (<1.5g)
- 100g Cottage Cheese 4% [REWE Bio]↗
- 15g 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%↗
Dry
- 25g Erythritol (E968)↗ • POD = 75%
- 20g Xylitol↗ • POD = 100%; GI = 7
- 15g Inulin [Vit4ever]↗ • Sweetness = 8%; GI ~= 0
- 5g Vanilla Bean Powder [InterVanilla]
- 10g Whey protein Vanilla [MaxiNutrition]↗
- 1g Salt
- 2g Tara gum (E417)↗
- 0.25g Xanthan gum (E415, XG)↗
Fill to MAX
- 51.75ml Water to MAX line
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 69.1 kcal; fat 2.8g; carbs 9.3g; sugar 0.6g; protein 3.8g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 248.7 kcal; fat 10.1g; carbs 33.4g; sugar 2.1g; protein 13.7g; salt 1.2g
- Nutritional values total: 720g; 497.4 kcal; fat 20.1g; carbs 66.8g; sugar 4.1g; protein 27.3g; salt 2.5g
- FPDF / PAC↗ (target 20..30): 30.99
- Protein / Energy Ratio (ok=12%; hi=20%): 21.98% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 24.9g • 3.5%
- Jun 4, 2025: Added almond butter.

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.
🌿 Vegan & Dairy-free
Recipe is using only soy milk + protein.
Process on Lite Ice Cream.
Rating: 😋😋😋😋 (needs more testing)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Wet
- 450ml Soy milk 1.6% (sugar-free) [Berief]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 60g Soy protein isolate (nature) [Powerstar]↗ • 1kg bag, unsweetened, unflavored
- 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 30g Xylitol (E967)↗ • POD = 100%; GI = 7
- 4g Vanilla Bean Powder [InterVanilla]
Fill to MAX
- 116ml Water to MAX line
- ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Mix-ins
- 15g Cherries, Sour (dried, pitted) [Biojoy] • add chopped as a mix-in [44kcal, 9g sugar]
- 15g Strawberry slices freeze-dried [EWL] • add crumbled as a mix-in [45kcal, 7g sugar]
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, 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¶
- Nutritional values per 100g/ml: 100g; 80.7 kcal; fat 1.1g; carbs 11.6g; sugar 0.2g; protein 9.4g; salt 0.3g
- Nutritional values per ½ Deluxe Tub: 360g; 290.6 kcal; fat 3.9g; carbs 41.8g; sugar 0.8g; protein 33.7g; salt 1.2g
- Nutritional values total: 720g; 581.3 kcal; fat 7.8g; carbs 83.6g; sugar 1.6g; protein 67.4g; salt 2.4g
- FPDF / PAC↗ (target 20..30): 31.00
- Protein / Energy Ratio (ok=12%; hi=20%): 46.39% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 55.8g • 7.8%
- Net carbs: 16.4g • ∝ 5 servings@144g: 3.3g • ∝ 3 servings@240g: 5.5g
- 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).

Velvet Oasis (Deluxe)¶
Ice cream made with velvety nuts, sweetened with dates, and kissed by vanilla.
🌿 Vegan & Dairy-free
Recipe is using only soy milk, dates, and nuts.
Processed on Sorbet, followed by a scrape-down and re-mix or respin. Freeze again for about an hour to get to scoopable, if too soft for you.
Rating: 😋🌴 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
.
Prep
- 150ml Water (boiling)
- 60g Medjool dates (pitted, organic) [Seba Garden] • 3 dates • distinctive caramel taste with hints of vanilla
- 30g Cashew nuts (organic) [Biojoy]
- 20g Coconut flakes (desiccated) [Biojoy]↗
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗
- 15g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 10g Brandy or Vodka 40 vol%↗
Dry
- 25g Xylitol (E967)↗ • POD = 100%; GI = 7
- 15g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
- 2g Vanilla Bean Powder [InterVanilla]↗
- 1g Salt
Fill to MAX
- 92ml Soy milk 1.6% (sugar-free) [Berief]↗ • make blending easier by splitting the milk
- 0–7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled. Coarsely chop them into pieces.
- Soak the coconut flakes, cashews, and dates in the boiling water for at least 2 hours.
- Then blend everything to a smooth paste.
- Fill up with the ‘wet’ ingredients.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 106.4 kcal; fat 4.7g; carbs 15.1g; sugar 6.0g; protein 2.8g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 383.0 kcal; fat 16.7g; carbs 54.5g; sugar 21.7g; protein 10.2g; salt 0.8g
- Nutritional values total: 720g; 766.0 kcal; fat 33.5g; carbs 109.1g; sugar 43.4g; protein 20.3g; salt 1.6g
- FPDF / PAC↗ (target 20..30): 30.25
- Protein / Energy Ratio (ok=12%; hi=20%): 10.60%
- Milk Solids Non-Fat (MSNF↗, 7-11%): 0.0g • 0.0%
- Net carbs: 57.0g • ∝ 5 servings@144g: 11.4g • ∝ 3 servings@240g: 19g
- 15g Ice Cream Stabilizer (ICSv2) is: 6.9g Erythritol (E968) • 6.9g Inulin • 0.69g Tylose powder (E466, Tylo, CMC) • 0.24g Guar gum (E412) • 0.24g Salt • 0.07g Xanthan gum (E415, XG).
W

Winter Apple (Deluxe)¶
Applesauce sherbet with cinnamon, and stollen pieces as a mix-in.
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
- 3 drops Flavor drops Vanilla [IronMaxx]
- 3 drops 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
Fill to MAX
- 22ml Water to MAX line
Mix-ins
- 20g Almond slivers • Mixin / Topping
- 10g Raisins • Mixin / Topping
- 50g Stollen, coarsely cubed • Mixin
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 (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, 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¶
- 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.
Info

Overview
¶
-
Overview
You are here. Use the left sidebar to select a section of interest.
-
Frequently Asked Questions (FAQ)
This section answers common questions about the Ninja Creami recipes and process.
-
Glossary
This section provides definitions for various technical terms relevant to ice cream making.
Key terms defined include Freezing Point Depression Factor (FPDF), Glycemic Index (GI), Potere Anti Congelante (PAC), and Potere Dolcificante (POD).
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Ingredients
This section offers background information on key ice cream ingredients, categorized by their function.
It lists Freezing Point Depression Factors for various ingredients. It also details properties, usage, and effects of different sweeteners, describes various thickeners (hydrocolloids), and explains the function of emulsifiers in improving texture and stability.
-
Nutritional Values
Lists the nutritional values and PAC / MSNF of common ingredients, with a regional bias towards Germany. All the ingredients are sourcable in German supermarkets (REWE/Aldi), or on amazon.de.
-
"Polar Ice Creamery" Wisdoms
Important ideas and facts regarding various ice cream topics, drawing information directly from the YouTube video transscripts of the well-known Polar Ice Creamery channel.
This accompanies the information on the other pages here, and you can expect some duplication.
-
Philosophy & Principles
A summary of the core components and principles underpinning the recipe formulations.
-
Recently Changed
This section lists recipes that have been created within the last two months.
-
Resources on the Web
A list of well-known web sites and other resources like YouTube channels found on the internet.
-
Tips & Tricks
This section provides practical advice for using the Ninja Creami.
It offers hints like these:
- making recipes that remain scoopable after refreezing,
- streamlining the ingredient weighing and mixing process using a kitchen scale and immersion blender,
- scaling recipes for different Ninja Creami models,
- preparing dry ingredient mixes in bulk for efficiency,
- guidance on choosing processing modes based on their speed and duration profiles for different desired textures,
- the importance of performing a scrape test before processing,
- and methods for the handling of icy container walls after the initial processing step.

Frequently Asked Questions 
(FAQ)¶
Some questions that are asked a lot, and their answers.
What is the "Deluxe Tub" mentioned in the recipes?¶
The "Deluxe Tub" refers to the 24oz size container used with the Ninja Creami Deluxe model.
Many of the nutritional values provided in the recipes are calculated based on a full Deluxe Tub (720g total) or half of one (360g).
What is Ice Cream Stabilizer (ICSv2) and why is it used?¶
Ice Cream Stabilizer (ICSv2) is a pre-mixed blend of dry ingredients used in many recipes. Its purpose is to simplify the ice cream making process by pre-measuring and combining ingredients like erythritol, Tylose powder (CMC), tara gum, xanthan, inulin, and salt.
Using this mix helps ensure consistent ratios of these stabilizing and sweetening agents, making the overall process less finicky and easier when using just a kitchen scale.
What are some common ingredients used in these recipes?¶
Several ingredients appear frequently across the recipes, including skim milk (often 1.5%), cottage cheese, Greek yogurt, almond milk (unsweetened), various fruits (like banana, berries, plums, peaches, apples), cocoa powder, almond butter, and flavoring agents like vanilla extract and flavor drops.
The Ice Cream Stabilizer (ICSv2) blend, containing erythritol, Tylose powder, tara gum, xanthan, and inulin, is also a core component in many recipes.
Additionally, some recipes incorporate alcohol like fruit brandy or vodka.
What nutritional metrics are highlighted in the recipes?¶
Beyond standard nutritional values (calories, fat, carbs, sugar, protein, salt), the recipes often include metrics like "FPDF / PAC (target 20..30)", "Protein / Energy Ratio (ok=12%; hi=20%)", and "Milk Solids Non-Fat (MSNF, 7-11%)".
This shows a focus on optimizing the recipes for factors like freeze point depression, protein content relative to calories, and the percentage of non-fat milk solids, which can impact the texture and nutritional profile of the frozen dessert.
Are there options for those with dietary restrictions?¶
Yes, the collection includes recipes catering to specific dietary needs or preferences. There are tags like "Dairy-Free" and "Vegan", as well as recipes explicitly listed as such, like the "Banana • Dairy-Free + Vegan (Deluxe)".
What are "Light Recipes"?¶
"Light Recipes" are defined as those containing less than 75 kcal per 100g, focussing on creating lower-calorie frozen desserts.
Several recipes are listed under this category at the bottom of the "Tags" page.
How are the ice cream bases typically prepared and processed?¶
The general process involves weighing and mixing "wet" and "dry" ingredients, typically using an immersion blender to ensure thickeners are properly hydrated. The mixture is then frozen for 24 hours.
After freezing, the base is typically processed in a Ninja Creami machine, often with the "RESPIN" mode if the texture is not creamy enough after the initial processing.

Glossary
¶
See also:
- Hydrocolloid Glossary by Kitchen Alchemy
Alcohol by Volume (ABV)¶
Alcohol by volume can be taken literally, it specifies the percentage of pure ethanol contained in a beverage.
In the EU, "vol%" (volume percentage) is the usual way to express ABV.
In the US, "proof" is probably still quite common, it's essentially double the ABV value (80-proof ≅ 40 vol%).
Dextrose Equivalent (DE)¶
A measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose (percentage of glucose molecules in dry matter).
The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120
.
Freezing Point Depression Factor (FPDF)¶
See PAC.
Glycemic Index (GI)¶
The GI is a measure of how quickly your blood sugar rises after consuming certain foods. Pure glucose is arbitrarily given the value of 100, and a GI of 55 or less is considered low, while 70 or more is classified as high, leaving the mid-range at 56 to 69.
Only foods that contain carbohydrates have a GI, while those with only fats and proteins do not, even though in people with diabetes, they can also affect the change rate of blood sugar.
Hydrophilic-Lipophilic Balance (HLB)¶
HLB is a numerical value assigned to emulsifiers to describe their balance between hydrophilic (water-loving) and lipophilic (oil-loving) properties.
It's a scale from 0 to 20, with 0 being highly lipophilic (oil-soluble) and 20 being highly hydrophilic (water-soluble).
HLB dictates the stability and performance of an emulsion. The HLB of the emulsifier needs to match the HLB requirements of the oil phase to create a stable emulsion.
Milk Solids Not-Fat (MSNF)¶
MSNF, also known as Solids Not-Fat (SNF), refers to all the solid components of milk excluding the fat and water. It's essentially a measure of the non-fat nutrients in milk, including proteins, lactose, vitamins, and minerals.
Generally, a good traditional ice cream contains 12% fat, 7-11% milk solids not-fat (11 for high fat), 15% sugar, 0.3% stabilizer and emulsifier, and 38.3% total solids.
For dairy, multiply the non-fat part by 0.093 to get the amount of MSNF in the milk serum (9.3%), if you have no better data like a dry mass percentage.
Potere Anti Congelante (PAC)¶
PAC is the same as FPDF but includes lactose, which constitutes 54.5% of MSNF. Typically SMP (skimmed milk powder) contains 97% MSNF, so 53% of lactose.
Different ingredients have different potentials to depress the FP, e.g. dextrose is almost twice as effective as sugar (PAC 190). What this means is that lower amounts of ingredients with a higher PAC, when used instead of sugar, make your ice cream softer straight out the freezer and easier to scoop.
The PAC method should be used when lactose concentration significantly varies or is high enough to make the ice cream too soft.
Total FPDF
The formula issum(weight[g] * specific FPDF) / total weight * 100
with the sum taken over all sweeteners (in 100g ice cream mix). With a PAC of 5.9 the salt percentage should be added too, even when it is commonly in the low single digit percentages.
Ice cream stored at -18°C with a total FPDF of 20..25 will be easily scoopable, while <15 will be quite hard. Ice cream is considered soft enough when about 65% of the water molecules are frozen at serving temperature (e.g. -11°C).
For milk ice cream, target range is 24-28 (double the serving temp, i.e. 2*-12°C), for sorbets 30-36 (factor 2.5).
Potere Dolcificante (POD)¶
POD measures the sweetness of an ingredient relative to sucrose (table sugar). It is also known as PS (Pouvoir Sucrant) in France and SP (Sweetening Power) in the US.
By convention, the POD of sucrose is 100. Dextrose for example has a POD of 70, which means it is less sweet compared to the same amount of sugar. This can be used to change the PAC while keeping the POD stable, by using sucrose and dextrose (or other sweeteners with a higher PAC) in specific ratios.
Synergistic Interaction Gels (SIGs)¶
The interaction of specific thickeners can lead to the formation of gel networks, which influences the texture and mouth-feel of ice cream. These gels influence ice crystal formation by capturing water molecules, and also can simulate the presence of missing fat.
SIGs are typically more potent and sometimes have new characteristics compared to the isolated use of their components.
A typical example is the combination of LBG and XG.
Ultra Processed Food (UPF)¶
UPFs are industrially produced foods that have been significantly altered from their original state.
UPFs undergo extensive industrial processing, including chemical processes and additives, to alter their composition and properties. They often are ingredients not typically found in home cooking, such as preservatives, emulsifiers, sweeteners, artificial flavors, and colors.

Ingredients
¶
Here you can find some background information about common ingredients in ice cream recipes.
Freezing Point Depression Factor (PAC) and Sweetness (POD)¶
ℹ️ This info is at the very top because you will most often need it for reference. If you're new to ice cream amking, first read the linked glossary definitions of all those abbreviations, or skip the table for now and read on further below.
Common Ingredient PAC / POD / GI Values¶
Freezing point depression factor (FPDF / PAC), sweetness (POD), and glycemic index (GI) of common ingredients, sorted by PAC.
FPDF/PAC | POD | GI | Ingredient | Comment |
---|---|---|---|---|
740 | -/- | -/- | Ethanol | Do not use pure ethanol in ice cream |
590 | -/- | -/- | Salt | Sodium chloride (NaCl) |
370 | 60 | 5 | Vegetable glycerin | |
296 | -/- | -/- | Hard liquor | 40 vol% (80 proof) |
280 | ≈75 | 0 | Erythritol | POD ranges from 70 to 80 |
220 | 100 | 12 | Xylitol | |
190 | 70 | 0 | Allulose | |
190 | 70 | 100 | Dextrose | 100% glucose (monosaccharide) |
190 | 170 | 19 | Fructose | |
190 | 105 | 50 | Honey | |
190 | ≈130 | 87 | Invert sugar | a/k/a inverted sugar, invert syrup, (invert) sugar syrup, simple syrup, or high-fructose corn syrup (HFCS) |
190 | 60 | 9 | Sorbitol | |
180 | ≈160 | 11 | Agave Syrup | POD ranges from 140 to 180 |
130 | 55 | 100 | Glucose Syrup (42 DE) | |
100 | 16 | 45 | Lactose | Milk sugar |
100 | 10 | 6 | Polydextrose | |
100 | 100 | 65 | Sucrose | Table sugar, 1:1 glucose:fructose |
100 | 45 | 38 | Trehalose | Disaccharide, found in plants & fungi; also improves texture / icyness |
77 | ≈57 | 55 | Molasses | Less sweet than sugar, with a complex flavor profile (bittersweet) |
68 | ≈66 | 54 | Maple syrup | High in sucrose, but also has fructose and glucose |
50 | 44 | 100 | Glucose Syrup (28 DE) | |
50 | -/- | 85 | Modified corn starch | Possibly lower GI for some modifications |
34 | 21 | 110 | Maltodextrin (18 DE) |
|
22 | 10 | 1 | Inulin | |
10 | 44 | 35 | Maltitol (E965) |
Note that natural ingredients like molasses or maple syrup can slightly differ depending on brand, check the sugar content in the nutrition information. For recipe balancing, this normally will have no impact though.
Some ingredients can make the frozen base harder, one way to account for that is using a hardening factor (HF; negative PAC):
- Cocoa powder 21%: -160
- Cocoa powder 11%: -130
- Vegetable fat: -90
- Cocoa butter: -90
- Cocoa paste: -160
- Hazelnut paste: -90
Ultra-sweet fluids (sucralose, stevia/steviol, monk fruit) have no effect on the freezing point, since they lack the necessary mass. If in powdered form, make sure the bulking agent has no effect – quite often erythritol is used since it adds no calories.
How to Dial in Sweetness?¶
Bulky sweeteners (granules / powders) often have a high PAC of around 200 or more, and their dosage influences the ice cream's scoopability accordingly. Thus, determine their amount first, fitting the rest of the recipe's ingredients.
Then to arrive at the desired sweetness, ultra-sweet liquids are great since they keep the PAC at the same level and only increase the POD. Liquid stevia or sucralose are most commonly used here.
In "classic" recipes, a similar effect is used by balancing table sugar with sweeteners that have a higher PAC and a lower POD, like dextrose. If both PAC and POD are too low, invert sugar or fructose give a boost to both at the same time.
See the table above and the next section for details.
Sweeteners¶
Allulose¶
Allulose is a low-calorie sweetener (about 10% the energy of sucrose, and a GI of zero), that can be used to replace some or all of the sugar in a recipe, and does not count as "added sugar." It is offering a clean, well-rounded sweetness and similar texture while reducing the overall sugar and calorie content.
Using it as a single sweetener in ice cream might result in a poorer texture (slight graininess), so if you experience that use it in combination with e.g. erythritol.
It is a "rare sugar" that is naturally found in small amounts in certain foods, but is also produced commercially. In ice cream, allulose helps achieve a desirable sweetness, texture, and freezing point depression.
In 2025, allulose is considered GRAS by the FDA, and still being evaluated by EFSA in the EU.
Erythritol (E968)¶
Sugar alcohol with a cooling mouth-feel and about 75% as sweet as sugar (add ⅓ when swapping). Erythritol is non-caloric.
Erythritol lowers the freezing point of water drastically (2.8x compared to sugar).
It has a strong tendency to crystallise in long-term frozen state (weeks), leading to a hard texture. This can be alleviated by adding at least 0.05% of a stabilizer, and staying below 8% of total weight. Mixing with at least 40% of xylitol has the same effect.
Dosage: 6.5–8% of an ice cream base.
Jungbunzlauer Study: Soft Ice Cream with Erythritol¶
The Jungbunzlauer study Erythritol makes a difference – tasty and creamy ice cream without added sugar from 2015 looks at no-sugar-added dairy ice cream using erythritol, that maintains the indulgence of traditional sugar-based products.
In ice cream, erythritol presents two main challenges:
- Harder Texture / Cold Sensation: Due to its small molecular size, erythritol has a threefold higher freezing point depression factor than sucrose, requiring lower temperatures to achieve the desired texture.
- Crystallization Tendency: Erythritol has a strong propensity to crystallize after freezing, which significantly hardens the ice cream texture during storage.
To overcome these issues, the study found that a crystallization inhibitor, like other polyols (sorbitol, maltitol, xylitol), is essential to soften the ice cream structure.
An ideal ratio of three parts erythritol to two parts of a second polyol is suggested. The optimal usage level for erythritol was determined to be between 6.5% and 8.0% of the total recipe to maximize taste benefits without causing irreversible textural hardening. High-intensity sweeteners, such as sucralose, are also needed to balance sweetness, as polyols generally provide less sweetness than sugar.
Inulin¶
Inulin is a naturally occurring polysaccharide, and used to improve mouthfeel, stability, acceptability of low-fat ice creams, and forms a gel-like network that binds water.
Inulin has fewer calories (2 kcal/g) compared to fat (9 kcal/g) or sucrose (4 kcal/g).
Fat can be reduced by 50% with 5% native inulin — i.e. up to 35g in a Deluxe tub. It improves creaminess perception and melting resistance. Typically 10-20g in a 720g mix is enough.
RDA is 8-18g (tested for up to 24 weeks). Most common side effects include gas, bloating, diarrhea, constipation, and cramps. As a fructan, inulin has minimal impact on increasing blood sugar.
Natural chicory / agave inulin has 8g sugar, and 88% fiber. Further processing leads to HP inulin that has 97% fiber and 0% sugar, and it needs to be heated to 65°C to dissolve.
Source: https://www.icecreamscience.com/blog/why-is-inulin-used-in-ice-cream
Topinambur or Jerusalem artichoke syrup has about 36% inulin, 1% glucose, and 2% fructose, at a density of ≈1.3 g/ml.
Maltitol (E965)¶
Maltitol is a white crystalline powder that can be used as a bulking agent, emulsifier, humectant, stabilizer, sweetener, and thickener. It is a type of sugar alcohol, or polyol, derived from corn syrup.
Maltitol is about 90% as sweet as sugar and has a similar texture, making it a good alternative for sugar, with about half as many calories. The body does not absorb maltitol well, leading to a low glycemic index of 35.
Large amounts of maltitol (over 20-30g) can have a laxative effect, but on the positive side it does not promote tooth decay.
Maltitol is commercially produced by hydrogenating maltose, which comes from starch.
Stevia (E960)¶
Stevia is a natural, calorie-free sweetener derived from the leaves of the Stevia rebaudiana plant, native to South America. The leaves contain compounds called steviol glycosides, which are significantly sweeter than sugar (around 200-400 times sweeter).
Many people find stevia to have a slightly bitter or licorice aftertaste.
In ice cream, stevia in its pure form (as a liquid) makes it simple to dial in the sweetness of a base without influencing its texture and PAC value. You have to be aware of the effects of bulking agents on your base when it comes in powdered form; one common example is the use of erythritol for that, with significant FP depression changes.
Sucralose (E955)¶
Sucralose is a non-caloric artificial sweetener that is about 600 times sweeter than table sugar. It is derived from sucrose through a chemical process. Sucralose is commonly known by the brand name Splenda.
Like stevia, when used in liquid form, it makes it simple to dial in the sweetness of a base without influencing its texture and PAC value.
Trehalose (E965)¶
Trehalose is a disaccharide (composed of two glucose molecules), naturally occurring in plants, fungi, shellfish, and insects. It is also known as mycose or tremalose, and has the same PAC as sugar, but is only half as sweet.
Sorbets are the ideal application for trehalose, where it supports hitting the right amount of solids and freezing point depression. When replacing sucrose, it increases the PAC while keeping sweetness the same.
Trehalose is much less soluble than lactose and offers way less water control, and is an uncommon ingredient leading to potentially high prices. Use it in concentrations of 2% to at most 8%.
Vegetable Glycerin / Glycerol (VG / E422)¶
Glycerin, also known as glycerol or E422, is widely used in ice cream to reduce the hardness of the frozen base. It is a sugar alcohol and has one of the highest freezing point depression factors, at 3.7 compared to table sugar.
It is a clear, odorless, and sweet-tasting liquid with a syrupy consistency.
Vegetable glycerin is typically made from plant oils like soybean, coconut, or palm oil. It has 60% the sweetness of table sugar, and is hygroscopic. Shelf life of glycerin is 24 months when stored below 38°C / 100°F in a closed container.
Dosage: Add 5-15g to a 720g mix.
Glycerin serves several key purposes in ice cream:
- Anti-freeze and Anti-crystallization: This is its primary function. Glycerin helps to prevent the formation of large, hard ice crystals, which can make ice cream feel icy and less creamy. By lowering the freezing point of water and retaining moisture, it ensures a smoother, more scoopable texture, even at very low freezer temperatures. This is particularly beneficial for homemade ice cream, or for ice creams that are refrozen.
- Humectant: It acts as a humectant, meaning it helps to retain moisture. This contributes to the overall texture and prevents the ice cream from drying out or becoming too hard.
- Emulsifier: Glycerin can help oil and water-based ingredients mix more effectively, improving the stability and consistency of the ice cream.
- Sweetener: While it has a mild sweetness (about 60-75% as sweet as sugar), its sweetening power in the small amounts used in ice cream is often negligible compared to its other functional benefits. It's also considered a sugar substitute with a lower glycemic index.
Glycerin and Blood Sugar (GI / net carbs)¶
Glycerin has a very low GI of 5, since the liver produces glucose from it (via gluconeogenesis), but only at a percentage of 3% to 7% (and up to 22% when fasting). The FDA however mandates to include 100% in the carbs value of food labeling.
Oral Glycerin Has a Negligible Effect on Plasma Glucose and Insulin in Normal Subjects concludes that doses of oral glycerin up to 75g have a negligible effect on postprandial plasma glucose and insulin concentrations, and that doses up to 35g are well tolerated by healthy humans.
Given the strong evidence of an actually low GI, but considering individual variability and the complexities of glucose vs. fat metabolic pathways (glycerin can take part in both), I count glycerin as contributing 50% net carbs of its weight.
Xylitol (E967)¶
Sugar alcohol which is as sweet as sugar at 236 kcal (sugar: 405 kcal). It has a low glycemic index, so only count 35-40% for net carbs.
Xylit has no daily intake limits defined, but consuming smaller amounts of 5-10g over a day is recommended, due to the effects on the digestive system.
Thickeners¶
Thickeners (E4xx group) are texturizing agents and natural hydrocolloids to stabilize, thicken, gelify, emulsify, or bind liquids (water).
Most thickeners are hydrocolloids, which are hydrophilic molecules that have a high molecular weight. They are used as functional ingredients in food formulation for increasing food consistency, improving gelling effect, and controlling the microstructure, texture, flavor, and shelf life.
Many thickeners also have an emulsifying effect.
Using only a singular thickener means you often miss out on synergistic effects of a combination of several thickeners, e.g. forming specific kinds of gels (SIGs).
- Use guar/tara in combination with xanthan, ratio
4TG:1XG
or3GG:1XG
. - Guar gum and LBG is also a good combination (
3GG:2LBG
). - Similarly, CMC and GMS should always go together, and can be combined with GG. Use 0.2–0.5% of the mix for each, the exact ratios depend on the make-up of your mix, and targets like creaminess, resistance to melting, and mouthfeel. Start on the lower ends, and adjust until you hit your targets.
- Another complementary combination is guar (0.1–0.3%), CMC / tylo (0.1–0.3%), and gum arabic (0.1–0.5%). Again, start on the lower ends, and adjust until you hit your desired targets. A Deluxe tub dosage would be 2g+2g (GG:CMC) vs. 1.25+1.25+1.5g (GG:CMC:GA).
Blends recommended by under-belly.org
(dosage generally 0.15% of total weight):
- Gelatin + XG: Use a 3:1 ratio, 1g+⅓g / 1kg.
- LBG + GG + λC (general purpose): 4:2:1, 0.8g+0.4g+0.2g / 1kg (0.25% of water weight); has to be heated to >80°C for full LBG hydration.
- Soy Lecithin + LBG + GG + λC (eggless): 4:4:2:1, 1g+1g+0.5g+0.25g / 1kg (0.4% of water weight); has to be heated to >80°C for full LBG hydration.
- CMC + GG + λC (sorbet): 2:1:1, 2g+1g+1g / 1kg (0.5% of water weight); no cooking; add 1g lecithin when you have fatty ingredients (nut butter, melted chocolate, ...).
💡 See also A Guide to Gums by Kitchen Alchemy.
Acacia Gum (Gum Arabic / E414)¶
Gum arabic is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water.
When combined in ice cream, guar gum and gum arabic are typically used in small amounts, with guar gum usually ranging from 0.1–0.5% and gum arabic from 0.3–0.7% of the total mix weight. The exact ratio can be adjusted based on desired texture and flavor. Gum arabic is known for creating a smoother, more transparent texture compared to guar gum.
Agar-Agar (E406)¶
Agar-Agar is a natural, plant-based gelling and thickening agent (hydrocolloid), derived from red algae. It's commonly used as a vegan alternative to gelatin, since it is also tasteless and odorless; its gelling power is higher. It is heat-stable and acid-stable, and resulting gels tend to be brittle.
- Hydration: simmer for 3…5min at 100°C.
- LBG / Agar mix: 0.25% LBG + 0.2% agar / for juice noodles: 0.33% each / replace 5% … 15% of agar.
- For a gel: 0.2% soft gels / 3.0% firm gels.
- For a fluid gel: 0.5% to 2.0% / fluid gels are made by blending the already set gel.
- For foam: 0.3% to 1.0% for light foams and 1.0% to 2.0% for denser foams.
Source: https://www.amazingfoodmadeeasy.com/info/modernist-ingredients/more/agar-agar
Sodium Alginate (E401)¶
Sodium alginate is a natural polysaccharide derived from brown seaweed, acting as a stabilizer, thickener, and gelling agent.
In ice cream and especially sorbets, it helps to improve texture and prevent ice crystal formation. It contributes to a smooth and creamy consistency, enhancing the overall eating experience.
It works by reacting with calcium ions in cow's or vegan milk to form a gel-like structure That is the same reaction from molecular gastronomy used to create spherified foods like "caviar."
Dosage: 0.1–0.5%; overdosing leads to gummy or overly chewy texture; needs some resting for hydration; flavorless, but slightly salty at higher concentrations.
Combine with xanthan in a 3SA:2XG
ratio, e.g. 1.25g SA and .75g XG in a Deluxe tub (710ml).
Safety: Sodium alginate is generally recognized as safe (GRAS) by the FDA, and is an EFSA authorised food additive.
Carrageenans (E407)¶
Carrageenans are a family of natural polysaccharides derived from red seaweed (Irish Moss), and used as a thickening, emulsifying, and stabilizing agent. They improve texture and prevent ice crystal formation, and are often added to plant-based milks.
Different types of carrageenan exist, each with slightly different properties, including κ-carrageenan, ι-carrageenan, and λ-carrageenan.
- Kappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins.
- Iota forms soft gels in the presence of calcium ions.
- Lambda does not gel, and is used to thicken dairy products.
Alternative natural thickeners include xanthan, guar/tara/carob gum, and pectin. Synergies exist, especially with LBG.
Carrageenan hydrates cold and is primarily used to control wheying off, leading to a better melting behaviour.
Safety: Carrageenans are considered GRAS by the FDA, and an EFSA re-evaluation concluded that they are not absorbed intact, and there is no concern with respect to carcinogenicity or genotoxicity. EFSA sees the need to obtain further data though, to address identified gaps.
Carboxymethyl Cellulose (CMC / E466)¶
CMC is used to stabilize and improve the texture of ice cream. It's a thickening agent and emulsifier that is very good at preventing ice crystals from forming, resulting in a smoother, more scoopable ice cream.
It can also improve the ice cream's resistance to melting, keeping it firmer for longer. It hydrates cold and adds body and chewiness to the ice cream.
Combine it with GMS (emulsifier), in a 7:1 to 4:1 ratio (up to 1% of water content; typically 0.3% GMS and 0.05–0.15% CMC).
CMC forms weak gels by itself but gels well in combination with carrageenan, LBG, or guar gum.
Also know as: cellulose gum / Tylo / Tylose / Blütenpuder.
Gelatin¶
Gelatin acts as a stabilizer, preventing ice crystal formation and improving the overall texture and shelf life of ice cream by preventing it from separating or becoming watery over time.
It effectively traps water, resulting in smaller ice crystals and a smoother, less icy texture. Gelatin can also help slow down melting.
Gelatin should be used in moderation (0.15–0.3% by weight),
as excessive amounts can result in a pudding-like consistency.
One teaspoon of powdered gelatin is ≈2.8g, so ½–1 tsp in 720g is a good dosage.
When combining with xanthan, use a 3G:1XG
ratio.
It's important to bloom the gelatin (dissolve it in a small amount of liquid), before adding it to the base.
Be aware that certain uncooked fruits (mango, pineapple, kiwi, etc.) contain enzymes that can break down gelatin and prevent it from gelling.
Guar Gum (E412)¶
Guar gum is a binding agent which combines favorably with LBG or XG. If combined with XG, use a 3GG:1XG
ratio. If replacing XG, use 3 parts GG for 2 parts of XG (3:2 ratio).
For hydration, heat it to 80°C, or let it soak for a few minutes. Guar gum can withstand 80°C for a few minutes, beyond that point it degrades and looses effectiveness.
Dosage: Use 0.1% … 0.3% in ice cream (max. 1.5%). It creates a creamy mouth feel, and can replace milk or cream powder. Tara gum can replace guar gum.
Hydroxypropyl Methylcellulose (HPMC / E464)¶
HPMC (a/k/a Hypromellose) is used in ice cream as a stabilizer and emulsifier, helping to improve texture, mouthfeel, and prevent ice crystal formation. It can also act as a fat replacer, providing creaminess without the added calories.
Locust Bean Gum (LBG / E410)¶
LBG is a vegetable-based hydrocolloid extracted from the seeds of the carob tree. It's a galactomannan polysaccharide, meaning it's made up of sugar molecules (galactose and mannose).
It serves as a thickening agent, stabilizer, and emulsifier. LBG has a high viscosity, transparency and brightness. It is synergistic when combined with other hydrocolloids to increase their gelling properties.
-
Dosage: 0.15% … 0.75% of liquid (combined with other ingredients)
-
0.4% for desserts
-
Prevents boil-over of pie fruit filling (0.1…0.3%)
-
Fully hydrated at 90°C, gels at about 85°C.
- Combine with xanthan for a cold gel.
- Combine with agar to get a less brittle / more elastic gel.
- Stabilizes ice cream, combined with guar (
2LBG:1GG
) and/or CMC.
Also know as: carob / Johannisbrotkernmehl.
Resistant Dextrin (E1400)¶
Resistant dextrin is a soluble dietary fiber that can be used in ice cream to improve texture and potentially boost nutritional value. It's often used as a fat substitute or to add creaminess, and can also help prevent ice crystal formation.
It can replace or accompany inulin.
Salep¶
Salep is a thickening agent derived from the tubers of certain orchids, primarily used in Turkish ice cream (Dondurma) and a warming winter drink of the same name. In ice cream, salep gives it a distinctive chewy and stretchy texture. It's also known to provide a unique flavor and aroma.
ℹ️ Within the EU, where all orchid species are protected, the trade of salep is generally prohibited.
If salep is unavailable, possible substitutes are konjac flour (40–60% glucomannan) and also guar gum (galactomannan).
Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber and primarily composed of mannose and glucose. Guar gum is a galactomannan, primarily composed of galactose and mannose. They can both form gels and be used as thickeners and emulsifiers.
Tapioca Starch¶
Tapioca (/ˌtæpiˈoʊkə/) is a starch extracted from the tubers of the cassava plant (also known as manioc), originating from Brazil but now also spread over the world, e.g. to West Africa and Southeast Asia.
It has no flavor and is gluten-free, and also imparts a very glossy finish. It thickens between 63°C and 84°C, hit the upper bound for full gelatinization, but avoid continual heating. One way to achieve this is to make a tapioca slurry (mix with water or milk, at a 4:1 ratio) and whisk that into liquid at above 90°C, but taken off the heat. Let it cool down a bit and then refrigerate for several hours (ideally overnight).
Tapioca doesn't have the same efficiency as some of the other stabilizers, meaning it won't do as good a job at controlling ice crystal formation, improving mouth feel, and increasing overrun.
Sicilian gelato is a traditional ice cream that uses cornstarch as a thickener, and similarly tapioca bases are not as rich as egg custard ones, letting the flavor of fresh fruit dominate. It also combines very well with coconut milk bases.
Dosage: 1.5—3% (15—30g in 1kg of base; 11—22g in a Deluxe tub).
Tara Gum (E417)¶
Tara can replace guar 1:1 in recipes (and vice versa) and will give you slightly better results, on average. It creates a creamier, richer mouth feel than guar gum. Tara does not produce any taste or flavor-masking properties.
Its composition of sugars is like a 1:1 mix of guar and LBG. It does not create any wheying off like LBG, so can be used without adding carrageenan.
For full hydration, it needs to be heated to 80°C/176°F, but is partly cold soluable.
Dosage: 0.05—0.15% for ice cream, sorbet and sherbet.
Xanthan Gum (XG / E415)¶
In ice cream, xanthan is typically used in stabilizer blends (i.e. not in isolation),
at a rate of 0.1% to 0.3% of the total ice cream formulation.
Some sources suggest starting at around 0.1-0.15% by weight,
with a maximum of 0.25% to avoid undesirable textures (it becomes slimy beyond that).
For a cold-acting mix, combine it with guar gum using a 3GG:1XG
ratio.
Xanthan works at room temperature. To easily mix it with water, dissolve in some oil or mix with other dry ingredients first. For liquids, always use a blender or immersion blender.
Xanthan is stable across a wide pH range (2–12), and functions well in acidic bases containing fruit or citrus. It works from −20°C to 120°C, and is also robust to high salinity.
Instant xanthan, also called "perfected xanthan gum", is designed to be easier to dissolve and mix with no clumping and to hydrate faster, compared with regular xanthan gum. This is achieved by either pre-hydration or agglomeration (granularization).
Combine xanthan with LBG for a cold gel. At certain ratios, like 7:3 LBG to XG, the synergistic effect is maximized, resulting in a harder gel. Heating can facilitate the formation of the gel network.
Emulsifiers¶
Glycerol Monostearate (GMS / E471)¶
Glycerol Monostearate (GMS) is an emulsifier, and also a thickening and anti-caking agent. In ice cream, it adds body and helps to create a smooth texture (by reducing ice crystal formation), and prevents it from drying out or being too sweet. It's most often used in egg-less ice cream bases, and in combination with CMC.
GMS takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. It's the result of a chemical reaction of glycerol with stearic acid, both typically refined from plant or animal sources.
Due to its low HLB value of around 3.8–5.4, to incorporate GMS into a water-based solution, it can be first mixed with oil and then blended into the water phase (similar to xanthan).
GMS is typically used at concentrations of 0.1% to 0.5% of the total mix. When used with CMC, typical ratios go from 2:1 to 7:1 (GMS:CMC).
Soy Lecithin (E322)¶
Soy lecithin is an emulsifier gained from soy beans, and used in ice cream to improve texture and stability.
Lecithin reduces the surface tension between fat and water, contributing to a smoother, more velvety mouthfeel. It helps prevent fat separation and ice crystal growth, maintaining the ice cream's structure and flavor during freezing and thawing.
In an egg-free ice cream, add from 0.15% to 0.5% of the total recipe weight (1.5–5 g/l).
⚠️ While generally safe, individuals with soy allergies should be aware of potential reactions.
Soy lecithin is often extracted using chemical solvents, which makes it a UPF, and it might come from GMO sources.
Dairy & Milk Alternatives¶
Almond Milk & Butter¶
Almond milk is a dairy-free and vegan-friendly option for ice cream bases, just like Coconot milk but with less flavor impact and way lower fat content. Almond butter can be used to make it more similar to coconut milk, especially as a replacement when you don't like coconut.
For creaminess, you can combine almond milk with ingredients like almond butter, bananas, dates, cashews, and hemp hearts.
‼️Check Ingredients List
Always check for ingredients other than soy / oats / nuts, water, and salt, especially thickeners, emulsifiers, and stabilizers. Adapt your recipe accordingly if necessary.
Coconut Milk¶
Coconut milk can be used for delicious and creamy bases, especially for dairy-free or vegan options. It provides a rich, tropical flavor and a creamy texture.
Coconut milk typically has a high fat content, particularly saturated fat (anywhere from 60–93% of total fat), but also incudes medium-chain triglycerides (MCTs). The exact amount can vary based on the specific product and the country it's from. That is why in recipes the expected percentage should always be included explicitly.
Full fat ranges from 14% to 29% (and even higher in coconut cream), while reduced fat products typically have 7% to 17%.
‼️Check Ingredients List
Always check for ingredients other than soy / oats / nuts, water, and salt, especially thickeners, emulsifiers, and stabilizers. Adapt your recipe accordingly if necessary.
In your recipes, make sure to prevent separation of fatty and watery phases by adding enough emulsifiers.
Cottage Cheese¶
Cottage cheese is primarily used due to its creamy texture and high protein content, which can contribute to a healthier and more satisfying dessert. It can also be a simpler alternative to traditional ice cream bases, but adds a slight tanginess from the cheese itself.
Make sure to thoroughly blend it into the base, or use tempering to incorporate it into a cooked base.
As with similar ingredients, always state the expected fat percentage explicitly in a recipe.
Cream Cheese¶
Cream cheese is a soft, unripened cheese made from milk and cream, and has a mild, creamy flavor and smooth texture.
In the US, a standard cream cheese must contain at least 33% milkfat and have a moisture content of no more than 55%. As with similar ingredients, always state the expected fat percentage explicitly in a recipe.
Also make sure to check for any added stabilizers and other additions in a product; a good product just needs milk/cream and salt, and maybe some yogurt.
In ice cream it acts as a stabilizer (via its milk solids, proteins, and lactose), and improves texture. Cream cheese also contributes to a richer, denser flavor.
Quark (Topfen)¶
Quark (German) and Topfen (Austrian, South German) are both types of fresh, soft cheese, essentially the same dairy product (curd cheese).
They are made from milk, often by adding an acid or rennet to curdle the milk, and then draining the whey. While they are similar, there can be slight regional variations in texture and fat content.
When making cheesecake, Germans use quark where US recipes would use cream cheese.
Skim Milk¶
Skim milk or nonfat milk has a reduced fat content compared to whole milk. Typically it has less than 0.5%; in Germany it is 0.1% to 0.3%, but low-fat milk is more common with a fat content of 1.5%. It's best to state the expected fat content in a recipe, because terms like "skim", "full fat", and "double" can be interpreted differently over the world.
When skim milk is used, there will be trade-offs in texture, flavor, and quality compared to ice cream made with whole milk or cream. These can and should be compensated, e.g. by adding inulin and increased suppression of ice crystal formation.
The benefits are lower fat and calories, and reduced cholesterol.
Skim Milk Powder (SMP)¶
SMP plays a crucial role in ice cream production, primarily due to its ability to increase the MSNF content, which affects the texture, structure, and freezing point of the final product.
Its major effects are:
- Reducing the amount of "free water", preventing ice crystal formation.
- Improving the structure and body of the ice cream, making it less watery and more stable.
- Helping to emulsify the ice cream mix, via its contained milk proteins.
- Lowering the freezing point via contained lactose.
- Ensuring a uniform mixing of ingredients, leading to a more consistent ice cream flavor and texture.
SMP is convenient to use because it can be stored at room temperature and rehydrated with water.
Soured Milk¶
Soured milk, also known as Dickmilch in German, is a fermented dairy product with a tart, tangy flavor and a thickened, curdled consistency. It's produced by allowing milk to sour naturally through bacterial fermentation, or by adding an acid like lemon juice or vinegar, causing the milk proteins to coagulate.
Soured milk is often used as a substitute for buttermilk or yogurt in recipes.
Soured milk can be incorporated into ice cream recipes, especially when a tangy or slightly tart flavor is desired. It's important to consider the fat content and thickness when substituting soured milk for regular milk or cream. Avoid heating the soured milk, and whisk it in after a custard base has cooled.
Soy Milk¶
Soy milk is a plant-based alternative to cow's milk made from soybeans. It is often used due to lactose intolerance or dairy allergies, and for vegan recipes. Soy milk is produced by soaking, grinding, and filtering soybeans.
Like unsweetened almond milk, sugar-free products can be used to create very low-cal bases that are well-suited for people with diabetes. No additional sugar also helps in boozy recipes, where you want to use all your "FP depression budget" on the boozy part.
‼️Check Ingredients List
Always check for ingredients other than soy / oats / nuts, water, and salt, especially thickeners, emulsifiers, and stabilizers. Adapt your recipe accordingly if necessary.
Soy Protein Isolate¶
Soy protein isolate is a highly concentrated source of protein derived from soybeans. It's a protein powder that's been processed to remove non-protein components like fats and carbohydrates, resulting in a product that is over 90% protein.
It is used in ice cream primarily to improve its texture and stability, especially in low-fat versions, and to enhance the protein content. It acts as a fat replacer, contributing to viscosity and the ability to create foam. Additionally, it can reduce ice recrystallization, leading to a smoother texture and slower melting.
Soy protein isolate is a great vegan & sugar-free replacement for SMP.
Tofu¶
Tofu, also known as bean curd, is a food made from dried soybeans. It is created by curdling fresh soy milk and pressing the curds into a solid block. Tofu is a versatile ingredient and has a high protein content.
In vegan recipes, tofu can replace several dairy products, including ricotta cheese, cream, and yogurt. Silken tofu, when blended, can mimic the texture of heavy cream or sour cream, and also be used as a substitute for yogurt.
💡 Silken from firm tofu
When you can only get firm tofu, blend it before use with a little soy milk or water (10% of weight), to a creamy consistency.
Whey Protein¶
Whey protein primarily functions as a water-binding agent, contributing to viscosity, stability, and texture. It helps to maintain small ice crystals avoiding grittiness (by limiting water mobility and ice crystal growth), and increases your protein intake.
By limiting water-ice-water transitions, whey proteins help to improve the freeze/thaw stability of ice cream, which also avoids a big quality degradation during long-term storage in the freezer.
‼️Check Ingredients List
Always check for ingredients other than protein, especially thickeners, emulsifiers, and stabilizers. Adapt your recipe accordingly if necessary.
Mix-ins and Toppings¶
See also Toppings & Mix-ins for recipes with several ingredients that are processed in some way.
Cantuccini¶
Cantuccini, also known as cantucci or "biscotti di Prato", are traditional Italian almond biscuits, originating from Tuscany. They are known for their oblong shape, twice-baked texture, and crunchy consistency.
These biscuits are sturdy and will not totally disappear when using a Creami's mix-in mode.
Miscellaneous¶
Alcohol (Ethanol)¶
Alcohol can enhance or provide flavor, and it also affects the freezing point, potentially making the ice cream softer and more prone to melting. The PAC of pure ethanol is 7.4, and 2.96 for 40 vol% booze.
A small amount (1-2 tbsp of a spirit) can add a subtle flavor, while more (3-4 tbsp) can create a noticeable kick. Liqueurs and fortified wines can be added in larger quantities without significantly affecting the freezing point, up to a point.
💡 Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol in non-boozy recipes with vegetable glycerin. For 10g booze (40 vol%) use 8g VG instead.
A good rule of thumb is to never add more than 200g of 40% (80 proof) alcohol in 1kg base (i.e. max. 20%), leading to roughly 8 vol% in total. This is good if you are looking to make a boozy ice cream, as you will get plenty of flavor and still have a scoopable texture at around -18°C / 0°F. Always use an ice cream calculator in such cases though.
Baking Soda (Sodium Bicarbonate)¶
Baking soda is not a typical ingredient in ice cream recipes. When used, it is to improve texture and maintain a neutral pH. It has about 67% of the sodium of table salt, and you can add up to 0.6% to a base.
It can make the texture softer and creamier, potentially due to the formation of small cavities from CO₂ bubbles that weaken the bonding between ice crystals and other ingredients.
Milk solids, cream, and stabilizers are more commonly used to achieve desired textures.
Cocoa Powder¶
Cocoa powder is a key ingredient in chocolate ice cream, providing both flavor and color. It's made from cocoa beans, and the powder is essentially the solids left after much of the cocoa butter is removed. In ice cream, it adds a rich, chocolatey taste and contributes to the overall texture and melting properties.
The type of cocoa powder used can influence the flavor profile, with Dutch-process cocoa powder (a/k/a alkalized or European-style) often preferred for its milder, less acidic and bitter taste. It also has a darker color.
There can be significant differences in fat content (e.g. 21% vs. 11%), which in turn changes carbs and proteins. This has an impact on flavor, and you should try the brands you have access to — they might not all taste the same.
An important step you should never skip is blooming your cocoa powder. It is a technique where the dry powder is combined with a hot liquid, like water, coffee, or milk, to release its full flavor potential before adding it to a base. Make sure you end up with a smooth paste, free of any lumps.
This process helps to hydrate the cocoa particles, soften their membrane, and release their aromatic compounds, resulting in a more intense chocolate flavor in the final dessert. Also don't forget that pinch of salt.
By blooming cocoa powder, you can achieve a richer, more intense chocolate flavor without necessarily using more cocoa. It's a simple step that can make a noticeable difference in the final taste of your chocolate ice cream.

Nutritional Values
¶
This table shows the nutritional values and PAC / MSNF of common ingredients, with a regional bias towards Germany.
🛒 Sourcable in German supermarkets (REWE/Aldi), or on
amazon.de
.
All values are per 100g.
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Agave syrup | 313.00 | 0.50 | 77.00 | 77.00 | 0.50 | 0.00 | 1.80 | POD ≈160; GI=11 | |
Allulose↗ | 40.00 | 80.00 | 1.90 | Sweetness = 70%; GI ~= 0 | |||||
Almond butter (creamy) [Seba Garden]↗ |
598.00 | 52.54 | 10.11 | 4.86 | 21.15 | 0.01 | 0.05 | ||
Almond milk 1.7% (sugar-free) [REWE Bio]↗ |
19.00 | 1.70 | 0.00 | 0.00 | 0.80 | 0.15 | with guar gum (<1.5g) | ||
Almond milk 2.5% (sugar-free)↗ | 29.00 | 2.50 | 0.50 | 0.00 | 1.00 | 0.10 | |||
Amaretto 28 vol% | 282.00 | 30.00 | 30.00 | 1.93 | |||||
Apple Sauce (no added sugar) [Gut Bio/Aldi] |
52.00 | 0.50 | 12.00 | 10.00 | 0.50 | 0.01 | 0.10 | 1 jar = 355g | |
Apricots (canned) [Del Monte] |
60.00 | 0.00 | 14.00 | 12.00 | 0.40 | 0.07 | 0.12 | ||
Aquafaba (chickpea liquid) | 30.00 | 0.50 | 3.00 | 0.50 | 1.00 | 0.01 | |||
Avocado oil (extra virgin) [Hunter & Gather] |
819.00 | 91.00 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Avocado pulp (fresh) | 160.00 | 15.00 | 8.50 | 0.70 | 2.00 | 0.01 | ~73% water | ||
Bananas (peeled) | 108.00 | 0.60 | 21.50 | 16.00 | 1.22 | 0.03 | 0.16 | ||
Black sesame seeds, roasted [Emma Basic] |
597.00 | 51.00 | 2.50 | 1.10 | 25.00 | 0.00 | Mix-in for a full tub (2 servings) | ||
Blueberries (canned) [REWE] |
82.00 | 0.50 | 16.20 | 16.20 | 0.50 | 0.00 | 0.16 | ||
Blueberries (frozen) | 48.00 | 0.40 | 9.10 | 8.90 | 0.40 | 0.00 | 0.09 | ||
Blueberry powder [Bio Leis]↗ |
360.00 | 5.10 | 60.10 | 51.10 | 5.10 | 0.02 | 0.51 | ||
Brandy or Vodka 40 vol%↗ | 280.00 | 2.96 | |||||||
Butter | 731.00 | 82.00 | 0.80 | 0.80 | 0.60 | 0.03 | |||
Buttermilk 1% [REWE] |
35.00 | 0.50 | 4.00 | 4.00 | 3.50 | 0.15 | 0.04 | 8.50 | |
Candied Lemon Peel | 321.00 | 0.30 | 78.00 | 77.00 | 0.10 | 0.50 | 0.10 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Candied Orange Peel | 314.00 | 0.50 | 76.00 | 76.00 | 0.50 | 0.63 | 0.10 | ||
Cantuccini (organic, with dinkel) [dm Bio]↗ |
444.00 | 18.00 | 59.00 | 26.00 | 9.40 | 0.16 | 0.26 | 150g bag; 1pc ~5g | |
Cashew nuts (organic) [Biojoy] |
603.00 | 48.30 | 16.10 | 5.70 | 20.70 | 0.00 | 0.06 | ||
Chartreuse green 55 vol% | 475.00 | 4.11 | |||||||
Chartreuse jaune 43 vol% | 423.00 | 3.03 | |||||||
Cherries | 61.00 | 0.10 | 13.60 | 9.60 | 0.90 | 0.00 | 0.10 | ||
Chia seeds [Mr. Brown] |
444.00 | 31.10 | 4.50 | 0.80 | 21.20 | 0.03 | |||
Chickpeas (organic) | 420.00 | 0.30 | 15.40 | 1.00 | 5.90 | 0.60 | can: 258/400g | ||
Chicory syrup [Vilgain] |
162.00 | 6.00 | 6.00 | 69% fiber (inulin) | |||||
Cocoa Powder 21% [Bensdorp Premium]↗ |
366.00 | 21.00 | 8.90 | 0.60 | 20.00 | 0.10 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Cocoa Powder 21% [cebe]↗ |
358.00 | 20.70 | 8.80 | 0.50 | 19.80 | 0.08 | |||
Cocoa Powder Organic 11% [Sevenhills]↗ |
367.00 | 11.00 | 26.80 | 0.90 | 28.00 | 0.05 | |||
Coconut flakes (desiccated) [Biojoy]↗ |
660.00 | 63.00 | 6.40 | 6.40 | 6.20 | 0.08 | 0.06 | ||
Coconut milk 22% [REWE Bio]↗ |
222.00 | 22.00 | 4.00 | 4.00 | 2.00 | 0.04 | 0.04 | ||
Condensed milk, sweetened | 322.00 | 8.00 | 55.00 | 55.00 | 7.50 | 0.25 | 0.55 | 20.00 | |
Corn starch | 353.00 | 0.50 | 86.00 | 0.50 | 0.50 | 0.01 | |||
Cottage Cheese 4% [REWE Bio]↗ |
91.00 | 4.00 | 1.00 | 1.00 | 12.70 | 0.69 | 0.01 | 16.00 | |
Cream 32% [REWE Beste Wahl] |
311.00 | 32.00 | 3.20 | 3.20 | 2.50 | 0.13 | 0.03 | 6.32 | |
Cream Cheese 23% [Exquisa]↗ |
238.00 | 22.50 | 3.00 | 3.00 | 5.50 | 0.70 | 0.03 | 9.64 | |
Dark chocolate 85% [Moser-Roth/Aldi] |
604.00 | 50.00 | 20.00 | 14.00 | 11.00 | 0.24 | Portion = 25g |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Dextrose | 350.00 | 100.00 | 100.00 | 1.90 | POD 70% | ||||
Dragon Fruit (freeze dried) [Zingy Zoo] |
393.00 | 5.30 | 78.60 | 53.60 | 7.10 | 0.00 | 0.54 | for color | |
Egg Cream Punch 9 vol% [Katlenburger] |
84.00 | 1.60 | 4.50 | 3.00 | 0.80 | 0.56 | 1 bottle = 750ml | ||
Egg Liqueur 15 vol% [Bols Advocaat] |
85.00 | 6.80 | 27.00 | 27.00 | 1.00 | 0.00 | 1.15 | 1 bottle = 700ml | |
Egg yolk (liquid) | 321.00 | 27.00 | 4.00 | 1.00 | 16.00 | 0.01 | |||
Erythritol (E968)↗ | 24.00 | 0.00 | 100.00 | 0.00 | 0.00 | 0.00 | 2.80 | POD = 75% | |
Evaporated milk 10% [Milsani/Aldi] |
175.00 | 10.00 | 13.00 | 13.00 | 7.90 | 0.43 | 0.13 | 21.34 | Tetrapack 340g |
Evaporated milk 7.5% [Pilos/Lidl] |
132.00 | 7.50 | 10.20 | 10.20 | 7.60 | 0.28 | 0.10 | 17.21 | Tetrapack 340g |
Fir honey [Bihophar] |
338.00 | 84.00 | 58.00 | 0.10 | 0.19 | 1.46 | |||
Full Fat Milkpowder [Mr. Brown] |
482.00 | 26.00 | 35.00 | 35.00 | 25.00 | 0.94 | 0.35 | 69.00 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Gelatin powder↗ | 357.00 | 84.40 | 0.04 | ||||||
Glycerin (E422, VG) [hd-line]↗ |
400.00 | 99.00 | 3.70 | POD = 60%; GI = 5; Density = 1.26 g/ml | |||||
Glycerol Monostearate (E471) [Bulk]↗ |
415.00 | ||||||||
Goji berries dried [Happy Belly] |
395.00 | 0.40 | 77.10 | 45.60 | 14.30 | 0.75 | Mix-in for a full tub (2 servings) | ||
Grape Juice | 64.00 | 15.90 | 15.50 | 0.15 | 0.07 | 0.16 | |||
Greek Yogurt 9% [Lyttos] |
113.00 | 9.20 | 3.80 | 3.80 | 3.20 | 0.13 | 0.04 | 7.91 | |
Guar gum (E412)↗ | 180.00 | 0.60 | 84.00 | 0.00 | 5.50 | 0.30 | |||
Guava paste (Goiabada Poli) [Predilecta] |
340.00 | 0.00 | 86.00 | 69.00 | 0.00 | 0.01 | 0.69 | ||
Gum arabic (Acacia, E414)↗ | 200.00 | 0.00 | 85.00 | 0.00 | 2.50 | 0.70 | |||
Hazelnut Flavor Powder [He Ju]↗ |
249.00 | 3.30 | 17.00 | 11.50 | 3.40 | 0.16 | 0.12 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Hemp hearts (organic, shelled) [Sevenhills] |
610.00 | 51.20 | 5.30 | 2.20 | 31.00 | 0.01 | |||
Hemp hearts (organic, shelled) [alnatura] |
630.00 | 52.00 | 5.40 | 1.80 | 32.00 | 0.02 | |||
Hon mirin 14 vol% [Fiico] |
275.00 | 49.00 | 40.00 | 0.50 | 0.50 | 0.82 | |||
Honey | 286.00 | 0.00 | 81.00 | 76.20 | 1.46 | ||||
ICS [Erythritol / CMC / Tara / XG] |
23.00 | 93.60 | 0.10 | 3.30 | 2.33 | ||||
ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] |
107.2 | 0.0 | 95.5 | 3.7 | 0.1 | 1.7 | 1.32 | http://bit.ly/4frc4Vj | |
Inulin HP [Saporepuro]↗ |
194.00 | 0.50 | 0.50 | 0.10 | |||||
Inulin [Vit4ever]↗ |
210.00 | 97.00 | 8.00 | 0.20 | 0.09 | Sweetness = 8%; GI ~= 0 | |||
Irish Cream 17 vol% [Baileys] |
314.00 | 13.60 | 21.70 | 18.00 | 2.80 | 0.00 | 1.17 | 1 bottle = 700ml | |
Kefir mild 1.5% [Milsani / Aldi] |
47.00 | 1.50 | 4.10 | 4.10 | 3.20 | 0.12 | 0.04 | 7.50 | 500g container |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Konjac (E425, 97% glucomannan) [Vita2You] |
10.00 | 97.00 | 0.00 | ||||||
Lecithin (Soy) [My Lecithin]↗ |
760.00 | 91.00 | 9.00 | 5.00 | 0.30 | 0.05 | |||
Lemon juice | 25.00 | 0.10 | 3.36 | 1.65 | 0.30 | 0.01 | 0.02 | ||
Lime juice + zest (organic) [REWE Bio] |
25.00 | 0.10 | 8.40 | 1.70 | 0.40 | 1 lime = 60..65g | |||
Limoncello RAVINI Crema 17 vol% 500ml [Aldi]↗ |
99.00 | 7.00 | 25.00 | 25.00 | 1.00 | 0.00 | 1.24 | ||
Lingonberry powder [Bio Leis]↗ |
351.00 | 2.30 | 78.80 | 72.50 | 3.70 | 0.01 | 0.73 | ||
Maltodextrin (18 DE) | 383.00 | 0.00 | 96.00 | 7.70 | 0.00 | 0.02 | 1.29 | POD 15%; GI ~= 120 | |
Mandarins in juice [REWE] |
48.00 | 0.00 | 11.00 | 9.00 | 0.60 | 0.02 | 0.09 | ||
Mango | 62.00 | 0.50 | 13.00 | 13.00 | 0.60 | 0.00 | 0.13 | ||
Mascarpone 42% [Galbani] |
412.00 | 41.50 | 4.80 | 4.50 | 4.80 | 0.08 | 10.38 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Matcha green tea powder (organic) [Mandoi]↗ |
383.00 | 3.90 | 65.40 | 29.30 | 0.01 | 1tbsp = 6g; 1tsp = 2g | |||
Medjool dates (pitted, organic) [Seba Garden] |
277.00 | 0.20 | 75.00 | 66.00 | 1.80 | 0.01 | 0.66 | distinctive caramel taste with hints of vanilla | |
Milk 3.5% [Weihenstephan] |
64.00 | 3.50 | 4.70 | 4.70 | 3.50 | 0.13 | 0.05 | 8.97 | |
Miso “Genmai” (organic, vegan) [Fairment] |
196.00 | 7.20 | 17.80 | 10.50 | 10.80 | 11.50 | 0.11 | 200g jar | |
Molasses [Grafschafter Goldsaft] |
306.00 | 0.50 | 70.00 | 66.00 | 2.30 | 0.03 | 0.66 | Sweetness = 66% | |
Orange juice (freshly pressed) | 45.00 | 0.20 | 10.40 | 8.40 | 0.70 | 0.00 | 0.08 | ||
PB powder [Fitmeals]↗ |
387.00 | 14.00 | 30.00 | 6.00 | 50.00 | 0.00 | 0.06 | ||
PB powder [Vilgain]↗ |
387.00 | 14.00 | 17.00 | 9.00 | 48.00 | 0.02 | 0.09 | ||
Paella Rice (Bomba) [Santo Tomas] |
344.00 | 0.68 | 76.90 | 0.21 | 7.00 | 0.01 | Or short grain milk rice | ||
Peaches in Grape Juice [Libby’s] |
53.00 | 12.00 | 9.00 | 0.50 | Can = 410g |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Peanut butter (creamy, organic) [REWE] |
604.00 | 51.10 | 7.30 | 4.50 | 24.70 | 0.43 | 250g glass jar | ||
Peanut butter (crunchy, organic) [REWE] |
604.00 | 51.00 | 7.30 | 4.50 | 25.00 | 0.43 | 250g glass jar | ||
Philadelphia Milka | 286.00 | 13.00 | 34.00 | 33.00 | 6.40 | 0.48 | 0.33 | ||
Pineapple in juice [Del Monte] |
68.00 | 15.00 | 15.00 | 0.40 | 0.02 | 0.15 | Can = 565g | ||
Pineapple in juice [REWE] |
69.00 | 16.00 | 15.00 | 0.60 | 0.00 | 0.15 | Can = 227g | ||
Pistachio butter [Limfood] |
621.00 | 47.00 | 29.30 | 4.92 | 15.20 | 0.00 | 0.05 | 90g container | |
Pistachio butter [Pi-NUTS] |
586.00 | 46.00 | 17.00 | 7.80 | 21.00 | 0.00 | 0.08 | 250g container | |
Pomegranate syrup (nar ekşisi) [fersan] |
292.00 | 0.10 | 71.70 | 53.40 | 1.00 | 0.60 | 0.53 | 0.76 ml/g | |
Raisins | 298.00 | 0.60 | 68.00 | 68.00 | 2.50 | 0.05 | 0.10 | ||
Red Wine 13 vol% (dry) | 85.00 | 0.69 | 0.69 | 0.77 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Rice pudding (classic) [REWE] |
109.00 | 2.40 | 18.40 | 9.30 | 3.40 | 0.10 | 0.09 | 1 cup = 200g | |
Ricotta 33% fat/DM [REWE Marca Italia] |
134.00 | 9.00 | 3.20 | 3.20 | 10.00 | 0.16 | 0.03 | 14.83 | |
Sake 15 vol% | 134.00 | 5.00 | 0.00 | 0.87 | |||||
Scandic Bärgløgg 11 vol% [Katlenburger] |
120.00 | 0.64 | 1 bottle = 750ml | ||||||
Sesame oil (roasted) [Diamond] |
828.00 | 92.00 | 0.50 | 0.50 | 0.50 | 0.01 | |||
Skim milk 1.5% [Weihenstephan]↗ |
47.00 | 1.50 | 4.90 | 4.90 | 3.50 | 0.11 | 0.05 | 9.16 | |
Skim milk powder 1:10 (SMP) [Vita2You]↗ |
358.00 | 0.97 | 50.50 | 50.50 | 35.00 | 1.00 | 0.51 | 94.03 | |
Skyr [Milsani / Aldi] |
65.00 | 0.20 | 4.40 | 4.40 | 10.60 | 0.15 | 0.04 | 17.80 | 82% water; 500g container |
Skyr [arla] |
63.00 | 0.20 | 4.00 | 4.00 | 10.60 | 0.14 | 0.04 | 17.80 | 82% water; 450g container |
Soda syrup “7up zero” [Sodastream] |
8.00 | 0.00 | 0.00 | 0.00 | 0.00 | 1.04 | 440ml bottle (1:19, yields 9l) |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Soda syrup “Schwipp Schwap zero” [Sodastream] |
24.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.48 | 440ml bottle (1:19, yields 9l) | ||
Soda syrup “Squee zero Raspberry” [IronMaxx] |
69.00 | 0.00 | 1.80 | 0.00 | 0.00 | 1.30 | 65ml bottle (4:500, yields 8l) | ||
Soda syrup “afri cola zero” [Sodapop] |
0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.01 | 500ml bottle (1:19, yields 10l) | ||
Soured milk 3.5% [Schwälbchen]↗ |
64.00 | 3.50 | 4.00 | 4.00 | 3.30 | 0.13 | 0.04 | 8.50 | 500g container |
Soy milk 1.6% (sugar-free) [Berief]↗ |
30.00 | 1.60 | 0.90 | 0.00 | 3.00 | 0.08 | |||
Soy protein isolate (nature) [Powerstar]↗ |
372.00 | 1.00 | 1.00 | 0.00 | 89.80 | 2.50 | 93.00 | 1kg bag, unsweetened, unflavored | |
Soy sauce | 75.00 | 0.00 | 7.40 | 6.70 | 7.20 | 17.10 | 0.07 | ||
Strawberries | 31.00 | 0.40 | 5.80 | 5.70 | 0.80 | 0.00 | 0.06 | ||
Strawberry powder [Supergarden]↗ |
287.00 | 3.70 | 50.90 | 50.60 | 7.60 | 0.00 | 0.51 | ||
Strawberry slices freeze-dried [EWL] |
300.00 | 3.30 | 48.00 | 48.00 | 7.00 | 0.01 | Mix-in for a full tub (2 servings) |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Sugar | 387.00 | 100.00 | 100.00 | 1.00 | |||||
Sweet potato (baked) | 90.00 | 0.10 | 21.00 | 6.50 | 2.00 | 0.04 | 1 potato ~130g | ||
Syrup Caramel (low-sugar) [Sukrin] |
149.00 | 0.00 | 21.00 | 1.80 | 0.00 | 0.07 | 14g sorbitol, erythritol, stevia | ||
Tapioca syrup | 312.00 | 0.00 | 78.00 | 33.00 | 0.00 | 0.00 | 0.33 | ||
Tara gum (E417)↗ | 185.00 | 0.31 | 87.00 | 0.00 | 2.26 | 0.00 | |||
Tofu (plain) [REWE Bio]↗ |
129.00 | 7.50 | 1.80 | 0.50 | 13.00 | 0.20 | 15.54 | Package of 2x200g | |
Tofu (silken) [REWE]↗ |
48.00 | 2.10 | 1.80 | 0.50 | 5.30 | 0.01 | 7.46 | ||
Topfen / Quark 0.6% [Berchtesgadener]↗ |
70.00 | 0.60 | 3.60 | 3.60 | 11.90 | 0.08 | 0.04 | 11.40 | 250g container |
Topfen / Quark 14.4% [Berchtesgadener]↗ |
179.00 | 14.40 | 3.60 | 3.60 | 8.40 | 0.08 | 0.04 | 6.60 | 250g container |
Topfen / Quark 4.5% [Berchtesgadener]↗ |
101.00 | 4.50 | 3.70 | 3.70 | 11.00 | 0.08 | 0.04 | 16.50 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Tylose powder (E466 / CMC) [GoodBake]↗ |
600.00 | 75.00 | |||||||
Ube Yam Root powder [Fil Choice]↗ |
382.00 | 0.60 | 83.00 | 9.50 | 6.10 | 0.30 | 0.10 | like vanilla+pistachio | |
Vanilla Bean Powder [InterVanilla]↗ |
288.00 | 0.10 | 13.00 | 13.00 | 0.00 | 0.00 | |||
Vanilla Extract (w/ alcohol) [Native Vanilla] |
300.00 | 2.22 | |||||||
Vodka 40 vol% (measured by volume)↗ | 225.00 | 2.34 | |||||||
Vodka 40 vol% (measured by weigth)↗ | 280.00 | 2.96 | |||||||
Whey protein Vanilla [MaxiNutrition]↗ |
392.00 | 5.80 | 6.20 | 5.30 | 78.00 | 0.57 | 0.05 | 89.20 | |
White Wine dry 12 vol% | 83.00 | 2.70 | 0.80 | 0.10 | 0.71 | ||||
Xanthan gum (E415, XG)↗ | 320.00 | 78.00 | 6.00 | 1.00 | 1tsp ≈ 2.8g | ||||
Xylitol (E967)↗ | 238.00 | 100.00 | 2.20 | POD = 100%; GI = 7 |
Ingredient | Energy [kcal] |
Fat | Carbs | Sugar | Protein | Salt | PAC | MSNF | Comment |
---|---|---|---|---|---|---|---|---|---|
Yogurt 3.5% [REWE] |
70.00 | 3.50 | 4.80 | 4.80 | 4.80 | 0.15 | 0.05 | 10.82 | |
Yogurt 8% Apricot [Lyttos / Aldi] |
131.00 | 8.00 | 12.20 | 11.50 | 2.60 | 0.09 | 0.12 | 16.53 | |
Yogurt 8% Cherry [Lyttos / Aldi] |
128.00 | 7.90 | 11.70 | 10.90 | 2.60 | 0.10 | 0.11 | 15.98 | |
Yogurt mild 4% [REWE Bio] |
71.00 | 3.80 | 5.00 | 5.00 | 4.10 | 0.15 | 0.05 | 10.27 | 500g container |
Zucchini (raw, peeled) | 17.00 | 0.30 | 3.40 | 2.10 | 1.20 | 0.00 |

"Polar Ice Creamery" Wisdoms
¶
Important ideas and facts regarding various ice cream topics, drawing information directly from the YouTube video transscripts of the well-known Polar Ice Creamery channel.
All credit goes to them. All errors are mine.
This accompanies the information on the other pages here, and you can expect some duplication.
Ice Cream Sugars: A Briefing on Sucrose, Dextrose, and Erythritol¶
Summary of key information regarding three types of sugars used in ice cream: sucrose, dextrose, and erythritol, drawing from episodes 1, 2, and 3 of the "Sugars in Ice Cream Series."
It highlights their properties, impact on ice cream texture and sweetness, and suitability for various applications.
The Essential Role of Sugar in Ice Cream¶
Regardless of the type, sugar plays a critical and multifaceted role in ice cream production. It is not merely for sweetness but fundamentally affects the final product's texture and scoopability.
- Sweetness: All sugars add the required sweetness to ice cream.
- Freezing Point Depression (FPD): Sugar "reduces the freezing point of your mixture so that it turns into ice cream rather than ice." Without sufficient sugar, ice cream will be "solid as a rock" and "an absolute block of ice," leading to a "frozen mess that just won't taste very good." This is crucial for achieving a desirable, scoopable consistency.
- Solids Content: Sugar contributes essential solids to the ice cream mix. Insufficient solids result in a "very watery" product with "no internal solids."
- Flavor Impact: It's important to note that "the more sugar you add into your ice cream the less of the flavor is going to come through."
Key Acronyms: The series introduces two important acronyms for evaluating sugars:
- POD (Perceived/Relative Sweetness): A baseline measure of sweetness.
- PAC (Freezing Point Depression): A measure of a sugar's ability to lower the freezing point.
Sucrose (Standard Table Sugar)¶
Sucrose is the most common and fundamental sugar used in ice cream, serving as the benchmark for sweetness and freezing point depression.
- Definition & Origin: Sucrose is "standard table sugar," naturally occurring in "various plants, fruits, vegetables, nuts," and commercially produced from "sugar cane and sugar beets."
- Caloric Content: It contains "4 calories per gram."
- Baseline for Ice Cream: In standard homemade ice cream, sucrose "can account for usually does account for 100% of the added sugar" (excluding naturally occurring lactose from dairy).
- Historical Usage: American-style hard-churned ice cream historically contains "anywhere between 13 and 20% sugar content," while gelato has "anywhere from 15 to 23% sugar content." Sherbets and lower-fat ice creams typically have higher sugar content to compensate for a lack of other solids.
- Troubleshooting Hardness: "If it's a little bit too hard when you take it out of freezer the most simple way to rectify that is to add a little bit more sugar." This increases freezing point depression, making the ice cream softer.
- POD & PAC Baseline: Sucrose has a baseline POD of "100" and a PAC of "100," serving as the reference point for comparing other sugars.
- Versatility: You can "make really really top-notch ice cream just by using sucrose; you don't need to add all the other ones."
Dextrose (Corn Sugar / Brewers Sugar)¶
Dextrose offers unique advantages, particularly for texture modification and sweetness control, making it a valuable addition for more advanced ice cream makers.
- Definition & Origin: Dextrose is a "simple sugar made from corn or wheat." It's often called "corn sugar in North America" and "Brewers sugar in the UK." It is "almost identical to glucose" and is a different name for D-glucose.
- Types: Two types exist: monohydrate (one crystallized water molecule) and anhydrous (zero crystallized water molecules).
-
Physiological Impact: Dextrose is a simple sugar that the "body can convert into energy very very quickly," making it useful in energy bars and for rapidly increasing blood sugar levels in cases of hypoglycemia.
-
Impact on Ice Cream:
- High Freezing Point Depression (PAC): Dextrose has a "PAC of around 190," meaning "it affects the freezing point almost twice as much as sucrose." This allows for a "softer straight out the freezer and easier to scoop" ice cream.
- Lower Sweetness (POD): Dextrose is "70 to 80% the sweetness of sucrose." This makes it ideal for reducing perceived sweetness while maintaining texture. If ice cream is "too sweet to taste, you can remove 20-25% of your sucrose and change that for dextrose and you will keep the same texture and drop the perceived sweetness level down."
- Usage Levels: You can use "up to 50% dextrose and still keep a recipe balanced." For instance, in chocolate ice cream, which often freezes hard, increasing dextrose and reducing sucrose can make it "much softer and easier to scoop."
- Starting Point: A good starting ratio is "75% sucrose or table sugar and 25% dextrose."
-
Substitutability: If dextrose is unavailable, "sub it straight for glucose, it's basically the same thing," whether powdered, liquid, or syrup.
Erythritol (A Sugar Alcohol)¶
Erythritol is presented as a sugar alcohol with potential benefits for health-conscious consumers, but significant drawbacks for ice cream applications.
- Definition & Origin: Erythritol is a "sugar alcohol or a polyol" found in some fruits and fermented foods. Industrially, it's made by "fermenting glucose with yeast."
- Caloric Content: It is "ultra low calorie," with "0.2 calories per gram," making it "almost a zero calorie sugar substitute."
-
Health Positives:
- Blood Sugar/Insulin: "It doesn't raise blood sugar levels or insulin levels so it's also suitable for people that suffer with diabetes."
- Dental Health: It "has actually been proved to counter some of the bacteria that cause tooth decay and it doesn't promote tooth decay like standard table sugar does."
- Digestive Tolerance: It's a "relatively tolerant sugar alcohol," generally well-tolerated by those with sensitive digestive systems in normal amounts.
-
Concerns/Negatives for Ice Cream:
- Recrystallization: The primary issue is that erythritol "recrystallizes one subjected to freezing temperatures," leading to a "very grainy unpleasant mouth fill ice cream" that is "borderline inedible" after about 30 minutes.
- Extreme Freezing Point Depression (PAC): Erythritol has a PAC of "290 to 320," meaning it is "almost three times as strong at depressing the freezing point compared to standard table sugar." This is so powerful that "if you were to substitute erythritol for sugar in any sugar ice cream and use the same amount your ice cream will not freeze at all."
- "Ultra Cold Effect": It creates an "Ultra cold effect once Frozen," resulting in ice cream that is "too cold" to eat comfortably.
-
Lack of Solids: Because so little can be used (maximum "1/3 the amount of product" compared to sugar), "you lose a lot of the essential solids required in an ice cream recipe," making it difficult to achieve proper mouthfeel and creaminess.
- Safety (Current Status): As of 2024, erythritol is "considered safe across the world" by the FDA, European Food Safety Authority, and WHO. However, "recently there have been some fears that Aral May contribute to blood clots and future heart disease," and it can have "some side effects on your digestive system" in excessive amounts.
- Recommendation for Ice Cream: The source strongly advises against using erythritol for ice cream due to its negative impact on texture and the difficulty in balancing recipes. It is suggested to "leave this for your coffee or tea or other baked goods." While influencers may use it for calorie reduction, they often "don't understand what they're doing," as it compromises the quality and longevity of the ice cream.
The Purpose and Nature of Ice Cream Stabilizers¶
Stabilizers are crucial for improving ice cream texture, longevity, and overall quality by controlling ice crystal formation, air bubble size, and maintaining a smooth, creamy mouthfeel.
Overview¶
Stabilizers are additives that significantly enhance the quality of homemade and commercial ice cream. Their primary functions include:
- Reducing Ice Crystal Size: Preventing the formation of large, noticeable ice crystals, which can make ice cream feel "icy" or "gritty." As one source explains, "good ice cream has lots of tiny little ice crystals throughout and they're so small that your tongue can't pick them out and gives you a nice creamy texture." Stabilizers help maintain these small crystals, especially during freeze-thaw cycles that occur when ice cream is stored in a frost-free freezer.
- Reducing Air Bubble Size: Contributing to a smoother, creamier texture by ensuring smaller, more evenly distributed air bubbles within the ice cream. This is often achieved by increasing the viscosity of the base.
- Improving Smoothness and Creaminess: Directly enhancing the mouthfeel and overall palatability of the ice cream.
- Slowing Melt Rate: Making the ice cream melt more slowly and evenly.
- Controlling Free Water: Stabilizers "stabilize the free water" in the ice cream, preventing it from forming large ice crystals and contributing to an overly cold sensation.
- Increasing Viscosity: A more viscous base can lead to smaller air bubbles and a richer mouthfeel.
- Aiding Overrun: While home machines typically yield lower overrun, certain stabilizers can help "increase your overrun which will give you a slightly lighter ice cream."
Natural vs. "E-Numbers": There is a common misconception that stabilizers are unnatural. However, the majority of ice cream stabilizers are natural products, derived from "Beans, they come from seaweed, they come from plants, they come from fruit." The "E-number" classification (e.g., E412 for guar gum, E410 for locust bean gum) is a regulatory system for additives to allow for a concise ingredient label and database, not an indication of artificiality.
Practical Application and Considerations¶
- Starting Point: For most stabilizers, begin with a small amount, typically "0.1 percent of your base mixture." Measuring light amounts requires small scales.
- Combining Stabilizers: Many stabilizers work synergistically. For example, guar gum and locust bean gum combine effectively for both viscosity and ice crystal reduction. Pre-made "ice cream stabilizer" mixes are available (e.g., "Special Ingredients" mix containing locust bean gum, fatty acids, guar gum, sodium alginate, and agar agar).
- Mixing Technique: Always add stabilizers to sugar first and "Stir It All really well together before adding it to your warming base or your cold base" to prevent clumping.
- Tailoring to Recipe: The choice and amount of stabilizer should be adapted to the specific ice cream recipe. Low-fat or vegan ice creams often benefit more from gelling agents and emulsifiers due to higher free water content and different fat sources.
- Homemade vs. Commercial: Homemade ice cream, even without stabilizers, will generally be better than store-bought options due to avoiding the "thought refreeze cycle" during transport. However, stabilizers significantly extend the "longevity of your ice cream in your freezer" and maintain texture over time.
- Listen to Your Body: While generally safe, some individuals may experience digestive reactions to certain stabilizers. If this occurs, it's advised to try a different stabilizer.
- Resources: Websites like Dream Scoops, Ice Cream Calc, and Underbelly offer more in-depth information on ice cream stabilizers.
Key Ice Cream Stabilizers and Their Characteristics¶
Guar Gum (E412)¶
- Origin: A natural substance "derived from the seeds of The Gua plant which is native to India and Pakistan." The seeds are dehusked, ground into a fine powder, and the gum is extracted through milling and sieving.
- Properties: A soluble fiber and polysaccharide (galactose and mannose). It's a "thickening agent for stabilizers and emulsification."
- Effects in Ice Cream: "Help create a smooth creamy texture and it has an effect on reducing the Ice Crystal formation as well." It's particularly useful in low-fat or non-dairy ice creams to mimic dairy texture.
- Viscosity: "Adds more viscosity," which leads to "smaller air bubbles during the churning process."
- Water Absorption: Can absorb "up to eight times more water than other stabilizers such as cornstarch."
- Heat Stability: Can withstand "80 degrees Centigrade for five minutes before it starts to break down."
- Synergy: "Really best when used with other stabilizers," especially "locust bean gum which has a stronger effect at reducing Ice Crystal size."
- Usage: Recommended usage is "around 0.1 percent to 0.3 percent of your total weight of the base."
- Health Considerations: Generally considered safe, but excessive consumption "may experience some digestive issues" due to its fiber content. It also acts as a "Prebiotic and help feed those probiotic bacterias."
Locust Bean Gum (LBG / E410)¶
- Origin: Also known as carob gum or carabin flour, "made from the seeds of the carob tree," common in Mediterranean regions.
- Properties: A soluble fiber used as a thickening agent and stabilizer.
- Effects in Ice Cream: "Has one of the best Ice Crystal reduction capabilities." It assists with "the reduction of Ice Crystal size formation," particularly beneficial for cheaper machines or when re-freezing softened ice cream.
- Gelling: Has "poor gelling abilities," which is often desirable on its own to avoid unwanted textures.
- Hydration: Needs to be "fully hydrated between 75 and 85 degrees C."
- Synergy: Commonly used with "Gua gum and carrageenans." A suggested ratio when combined with guar gum is "60 percent guar gum and 40 percent locust bean gum."
- Caution: Too much LBG on its own can lead to "weighing off," where "the liquid within your ice cream base will separate from the fats and you'll get this clear liquid in the bottom of your bowl."
- Usage: Typical amounts are "0.1 percent up to around 0.3 percent."
Xanthan Gum (E415)¶
- Origin: A polysaccharide "fermented using another carbohydrate Source either corn or soy or something like that." The fermentation process, using Xanthamonas campestris bacteria, produces a "polysaccharide capsule" that is then treated, dried, and powdered.
- Properties: A "powerful stabilizer" and "emulsifier."
- Effects in Ice Cream: "Helps with an increased viscosity," is "okay at dealing with ice crystals size and formulation," and "okay at reducing the air bubble size because of the viscosity increase."
- Heat Stability: Does not need to be heated; it's best added at a "cooler stage of production." If added when hot, it can "over thicken your base and your resulting ice cream once churned and Frozen will be slightly slimy to The Taste."
- Availability & Cost: "Readily available... cheap... in so many foods out there."
- Usage: Start with "0.1 of your base mixture" due to its strength.
- Health Considerations: Widely tested and "deemed safe to use." However, "some people have a reaction to xanthan gum much like they have a reaction to any other type of food or anything in life," potentially causing "bloating or IBS symptoms."
Carrageenan¶
- Origin: "Derived from red seaweed which is harvested from the coast of various countries." The carrageenan is extracted using a "hot Alkali solution" at "around 100 degrees C."
-
Types:
- Kappa Carrageenan: Forms a "strong rigid gel" used in dairy products like ice cream.
- Iota Carrageenan: Forms a "soft flexible gel" used in jellies and puddings.
- Lambda Carrageenan: "Doesn't form a gel and is used as a thickener and stabilizer," particularly in high-fat ice creams where gelling is not desired.
-
Gelling: Gelling is desired in "low-fat ice creams" to "mimic the mouth feel of high fat ice creams" and control free water. In "high fat or medium fat ice cream... you wouldn't want a gel to be created because you're going to get a slimy texture."
- Synergy: Often used "alongside another stabilizer," especially "Locus bean gum combo has been used for years."
- Usage: Start with "0.1 percent" and gradually increase.
- Health Considerations: "Generally considered safe," though some studies suggest it "may cause inflammation in the digestive tract for some people."
Starches (Tapioca Starch & Corn Starch)¶
-
Tapioca Starch:
- Origin: "Derived from the roots of the cassava plant."
- Properties: "No flavor and also imparts a very glossy finish." Gluten-free.
- Gelling: "Very good at slightly lower temperatures but it does not hold up well to continual Heating."
- Effectiveness: "Doesn't have the same efficiency as some of the other stabilizers." While it will "increase viscosity," it "just doesn't do as good a job at controlling ice crystal formation and improving mouth feel and overrun."
-
Corn Starch:
- Origin: "Extracted from the endosperm of corn kernels."
- Properties: Has a "strong Flavor" that can be "powdery unpleasant." Does "not end clear, it has an opaque finish." Gluten-free.
- Gelling: "Can take continual heating very very well."
- General: Starches are "very popular stabilizer in Asia." They require "a lot more tapioca starch or corn starch than you would for any of the other stabilizers because that's just their process you know they need a lot more to stabilize the free water." Generally, tapioca starch is preferred over corn starch for ice cream due to flavor and clarity.
CMC (Carboxymethyl Cellulose)¶
- Origin: Cellulose "extracted from a couple of organic methods or products but mainly wood." Undergoes a complex multi-stage chemical process including alkalization, etherification, neutralization, and purification.
- Properties: "Generalized stabilizer."
- Effects in Ice Cream: "Will hold on to that free water," "stabilize your fat and water Emulsion," "increase over runnability," and "improve mouth feel to a degree." Can aid "overrun much higher than some other stabilizers."
- Caution: "Has got quite a strong taste" that can "impart its own flavor over the top" of light-flavored ice creams. Can make ice cream "quite fake and artificial" at high overrun.
- Synergy: "Often used in conjunction with GMS."
GMS (Glycerol Monostearate)¶
- Origin: A "synthetic compound derived from glycerol and steric acid," both of which can have natural or synthetic sources. Glycerol can come from vegetable oil or animal fats, and steric acid from cocoa butter, coconut oil, or palm oil.
- Properties: More of an "emulsifier than a stabilizer."
- Effects in Ice Cream: "Can stabilize your ice cream on its own just not very well," but is a "reasonably good emulsifier." Helps fats and water combine for a "much smoother base," leading to "smoother mouth feel." Increases base viscosity, which "shrinks the size of the air bubbles."
- Synergy: Commonly used "in combination with CMC" particularly in "cheaper ice cream brands." Suggested starting ratio with CMC is "60% CMC to 30% GMS."
- Vegan Recipes: Essential for vegan recipes to stabilize fats like coconut oil and ensure emulsification with water-based ingredients like nut milks.
Tara Gum¶
- Origin: Derived from "pods much like locust bean gum" from the "Tara tree... native to Peru and other South American countries." Processed similarly to LBG.
- Properties: Both "stabilize and has emulsifying thickening elements as well." Considered "one of the best Standalone stabilizers."
- Effects in Ice Cream: "Increases viscosity," leading to "creaminess and mouth feel." "Prevents the separation of water and fats." "Reduces Ice Crystal or large Ice Crystal formation." "Helps with your overrun as well."
- Availability & Cost: "Quite expensive" and "difficult to get a hold of," particularly in North America.
- Comparison: Ranked higher than xanthan gum and guar gum as a standalone stabilizer, though personal preference for the latter two depends on heating needs (guar gum thickens faster with heat).
Other Stabilizing Agents¶
- Fatty Acids (E471, Mono and Diglycerides): Primarily an emulsifier that helps "fats on your Waters combine into a much smoother base." Increases base viscosity, which helps reduce air bubble size during churning.
- Sodium Alginate (E401): Derived from "Brown ocean kelp." Dissolves in cold water but hydrates better around 70°C. Helps keep ice crystals small and "does contribute to a better texture and body that some gums can't create."
- Agar Agar (E406): A "natural vegetable gelatin counterpart," making it suitable for vegan recipes. A "thickening agent."
- Gelatin: "Stabilizes the free water" and forms a gel, preventing large ice crystals and contributing to a smoother, slightly warmer mouthfeel. Can make ice cream "much colder than ice cream should be" if solids are too low.
- Pectin: A "naturally occurring chemical in Fruit." Bonds to water and thickens, creating a gel, similar to its function in jams. However, powdered pectin can "go a bit gritty" in the freezer over time.
- Sugar: To a degree, sugar can "stabilize a lot of the free water," similar to making a syrup. Increasing sugar content can be an approach if avoiding other stabilizers.
- Milk Powder: "A great stabilizer." Bonds to free water and "increases solids." "Borderline essential for ice creams" to achieve adequate "milk solids non-fat (MSNF)," which impacts protein and lactose content. Crucial for dairy ice creams and a challenge for vegan recipes that need alternative solid-adding ingredients.

Philosophy & Principles
¶
The recipes here are designed to produce high-quality frozen desserts. They're calculated and optimized for flavor and texture, ensuring that the resulting ice creams are dense, creamy, non-melty, and free of ice crystals. Many of them are formulated to remain scoopable for days even after being put back into the freezer.
Below are the core components and principles underpinning the recipes.
1. Recipe Development and Calculation¶
The recipes are created using LibreOffice spreadsheets, which enable direct calculation of important ice cream metrics and nutritional information. A Python script then converts these spreadsheet exports into markdown files for the website. This systematic approach allows for precision in ingredient ratios and nutritional information.
2. Ingredient Amounts and Preparation Workflow¶
Ingredient amounts are specifically tailored for the 720ml (24oz) Creami Deluxe container size. For smaller models like the base Creami or the Swirl, recipes can be scaled down by using ⅔ (66%) of all ingredients.
The preparation workflow is streamlined, emphasizing the use of a kitchen scale to weigh both wet and dry ingredients. An immersion blender is crucial for quickly homogenizing the mixture and properly hydrating thickeners.
Some recipes also include "Mix" in their name, indicating partial recipes where dry ingredients can be pre-weighed and mixed in bulk for 5-10 tubs, increasing overall efficiency and making it easier to weigh small amounts of ingredients.
3. Key Ingredients and Their Functional Benefits¶
The recipes commonly feature a range of ingredients that contribute to both flavor and the desired frozen texture.
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Sweeteners:
- Erythritol (E968): A non-caloric sugar alcohol, approximately 75% as sweet as sugar, which significantly lowers the freezing point of water (Freezing Point Depression Factor or FPDF of 2.8 compared to sugar). While it tends to crystallize in long-term frozen states, this can be mitigated by stabilizers and keeping its proportion below 8% of total weight.
- Xylitol: Another sugar alcohol, 100% as sweet as sugar (Potere Dolcificante or POD = 100%), with an FPDF of 2.2.
- Vegetable Glycerin (E422): Widely used to reduce the hardness of the frozen base. It is a sugar alcohol with one of the highest FPDFs (3.7 compared to table sugar), acting as an antifreeze and anti-crystallization agent by lowering the freezing point and retaining moisture, leading to a smoother, more scoopable texture. It also functions as a humectant and emulsifier. It has about 60% the sweetness of table sugar.
- Allulose: Can be used as a sweetener in some recipes for a lower caloric impact, but is recommended only in combination with other sweeteners like erythritol for better texture.
- Molasses: Used in some recipes (e.g. Dirty Peach Bourbon) for its distinctive flavor and sweetness.
- Medjool Dates: Provide natural sweetness and a caramel/vanilla hint in certain vegan recipes (e.g. Dulce de Leche).
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Stabilizers and Emulsifiers: These are crucial for preventing large ice crystals, improving texture, and enhancing scoopability, especially for refrozen ice cream.
- Ice Cream Stabilizer (ICSv2): A pre-mixed blend containing erythritol, Tylose powder (CMC), tara gum, xanthan gum, inulin, and salt. It simplifies mixing and ensures consistent ratios of these agents.
- Glycerol Monostearate (GMS / E471): An emulsifier, thickener, and anti-caking agent that contributes to smooth texture and prevents drying out or excessive sweetness.
- Carboxymethyl Cellulose (CMC / E466, Tylose powder): Stabilizes and improves texture by preventing ice crystal formation and enhancing melt resistance.
- Tara gum (E417), Guar gum (E412), and Xanthan gum (E415): Also contribute to stabilization and improved mouthfeel, often used in synergistic combinations.
4. Optimization Metrics and Targets¶
Recipes are developed with specific targets for key metrics to achieve desired texture and nutritional profiles.
- FPDF / PAC (Freezing Point Depression Factor / Potere Anti-Congelante): Measures how much an ingredient lowers the freezing point. A target range of 20-30 is aimed for easy scoopability, with specific ranges for milk ice cream (24-28) and sorbets (30-36).
- Protein / Energy Ratio: Aimed at "ok" (12%) or "hi" (20%) levels.
- Milk Solids Non-Fat (MSNF): Targeted between 7-11% to influence texture.
5. Dietary Considerations and "Light Recipes"¶
The collection includes options for various dietary preferences, with Dairy-Free and Vegan tags, and Light Recipes defined as those with less than 75 kcal per 100g, focusing on lower-calorie frozen desserts.
6. Processing Methods with the Ninja Creami¶
After freezing the mixed base for 24 hours, it's processed in a Ninja Creami machine. Common processing modes include "Lite Ice Cream" (optimized for lower-fat bases), "Sorbet" (for smooth, icy textures), and "Frozen Yogurt" (a generally safe mode that induces more heat).
The Respin mode is frequently used if the texture isn't creamy enough after the initial processing. Mix-in mode is used to fold in additions like chocolate chips, or achieving a harder consistency on a 2nd spin. Recipes with a PAC value above 25 typically benefit from a refreeze after processing.

Recently Changed
¶
These recipes were added in the last 2 months.
👀 Also see the Draft tag for recipes that aren't tested yet, or need further optimizations.
- 2025-06-12 Strawberry Sangria
- 2025-06-12 Apple Milk Crème
- 2025-06-11 Banafaba
- 2025-06-10 Chico Caramel • Vegan
- 2025-06-10 Peanut Butter • Vegan
- 2025-06-09 Shregg 2
- 2025-06-08 CocoaLow
- 2025-06-08 Ube Coconut • Vegan
- 2025-06-08 Fruit Powder Mix
- 2025-06-08 Strawberry Sherbet • Vegan
- 2025-06-08 Dirty Peach Bourbon
- 2025-06-07 Lemon Sorbet
- 2025-06-03 Matcha Coconut
- 2025-06-02 Dulce de Leche • Vegan
- 2025-05-30 Mango Kefir
- 2025-05-28 Lean Coffee
- 2025-05-27 R-ice Cream
- 2025-05-25 Plum Sherbet
- 2025-05-25 Peach • Sicilian Gelato
- 2025-05-25 Banana • Dairy-Free + Vegan
- 2025-05-23 Blueberry Buttermilk
- 2025-05-23 Slim Banana
- 2025-05-15 Cocofruit
- 2025-05-12 Vanil-Low
- 2025-05-10 Vanilla Protein
- 2025-05-05 Almond Buttermilk
These entries represent changes where the README.md
file within their respective recipe directories
had more than 40 lines added. The list is ordered with the most recent changes first.
[last updated 2025-06-14]

Tips & Tricks
¶
General Recipe Hints¶
These are some basic facts applying to all recipes.
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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.
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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.
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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%).
Regular Cleaning is Key¶
Regular cleaning ensures continuous enjoyment of your creamis, and ensures the machine operates under the best conditions, especially when it comes to a strong paddle / rod connection.
After you're done with processing a tub, clean the tip of the rod with a damp cloth, instantly and every time. Disjoin and drop lid and paddle into your (shallowly) filled sink, so they're submerged. That gives you ample opportunity to dig into your freshly made creami, without residue drying up or congealing.
⚠️ Using a Dishwasher
The manual might state everything is dishwasher safe, but generally plastic ages faster when exposed to the harsh chemicals in a dishwasher. Cleaning by hand, if you do it regularly, is over in a minute or so.
Later, clean the lid by lifting it out of the water and shaking it horizontally, repeating the submerging and lifting+shaking cycle several times. You can also hold it under the running tap, the good hole for running water through the lid is the rectangular one in the lever.
Finally, shake every drop of water out of the lid, and let it dry in a rack. Keep a firm grip when doing that (don't drop the lid).
Also, take out the gasket from time to time (at least once a month), and clean it and under it. When ice cream overflowed the rim, do that immediately. Do not overstretch the gasket when removing, cleaning, and putting it back. If you have problems removing the gasket, use a blunt instrument like the top end of a spoon to lift it up.
🤓 Remotely Monitor Your Freezer¶
Freezers, especially auto-defrosting ones, do strange things. If as a nerd you want to have an eye on that, and also know how cold your tubs come out of it, you can use a smarthome remote sensor that works via Bluetooth or Wi-Fi.
SwitchBot IP65 outdoor thermometer / hygrometer
Prepared Dry Mixes¶
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 4-10 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, most of which are not that precise with low amounts.
Choosing Processing Modes¶
Each mode has specific speeds and durations for the down / up movement, optimized for different recipe types.
Here's a breakdown of how speed and duration vary by mode:
- Ice Cream: Spins at medium speed to incorporate air, resulting in a creamy and smooth texture. Needs "normal" ratios of sugar and fat.
- Lite Ice Cream: Similar to Ice Cream, but optimized for lower-fat bases, with higher spin speeds and slower movement. Often used for milk alternatives and protein shakes.
- Sorbet: Fast speed downwards to prevent large ice crystals from forming, creating a smooth, icy texture. Fast retraction at low speed.
- Gelato: The same as Ice Cream.
- Smoothie Bowl (NC30x): The same as Light Ice Cream.
- Frozen Yogurt (Deluxe): The same speeds as Light Ice Cream, but 5 min total duration, split equally in half. This is the safest mode of all, but also induces the most heat.
- Milkshake: Downwards the speed of sorbet with the duration of ice cream, and a very fast retraction at low speed.
- Mix-in: A low-speed setting used to fold in mix-ins like chocolate chips.
- Respin: Timed like Mix-in, but at about 2.5 times the speed, to integrate crumbly spins or induce heat for softer consistency.
Processing Mode | Time Down [s] | Down [rpm] | Time Up [s] | Spin Up [rpm] |
---|---|---|---|---|
Ice Cream | 60 | 1200 | 35 | 450 |
Lite Ice Cream | 105 | 1790 | 40 | 1790 |
Sorbet | 105 | 1790 | 35 | 450 |
Gelato | 60 | 1200 | 35 | 450 |
Milkshake | 60 | 1790 | 5 | 450 |
Mix-in | 30 | 450 | 35 | 450 |
Re-Spin | 30 | 1200 | 35 | 1200 |
NC30x | ||||
Smoothie Bowl | 105 | 1790 | 40 | 1790 |
Deluxe | ||||
Frozen Yogurt | 150 | 1790 | 150 | 1790 |
Detailed movement durations and spin speeds for different modes
(source: Dream Scoops • IngoCoffee's video)
Mode details for the 'Swirl'
(source: Reddit u/rodzlenz)
Scrape Test, Always¶
Always perform a scrape test before processing, to judge what mode fits the specific tub before you best, and whether you should leave the tub on the counter for 5 to 15 minutes to make it soft enough for processing ('soft' still means frozen here, just less so).
When soft enough, scrape down any hump that might have developed during freezing, to get a paddle-friendly flat surface.
Handling of Icy Sides & Bottom¶
The way a Creami processes your base means that the tub sides and bottom remain partially frozen, since the paddle can never touch the sides or bottom of the container, within normal operating conditions.
To fix that, after the 1st (main) processing step, run cold tap water (20..25°C) over the container, tilted a little to the side and while turning it to treat the container wall fully. Do that for 15..30 seconds, depending on the consistency of the base.
Then, for already relatively soft bases, do a 2nd run on "Mix-in" to minimize the additional heat induced, otherwise perform a "Respin." You can also scrape down the sides with a spoon (upside of the spoon oriented towards the wall), to bring the icy parts to where the paddle can reach them.
If your ice cream gets too soft that way, put it back into the freezer for at least an hour. Once you made a recipe, you know how it reacts and can plan ahead accordingly.
Recipes with a PAC value of above 25 typically need a refreeze — see it as an advantage since you can spin a base during the day and enjoy it late at night without any noise pollution. And later on, any left-overs can be consumed directly out of the freezer, since they remain scoopable permanently.
💡 Make a Milk Shake¶
💭 If life gives you icy residue, make a milk shake.
The icy bottom often is not influenced by a scrape-down run and remains. Put it to good use by making a milk shake from the bottom half inch or so (≈1.5cm).
- Fill the tub to a third or half with your preferred milk.
- Add sweetener or flavor drops of choice, and possibly a dollop of cream.
- Froth it up with a blender, incorporating all of the ice cream.
- Pour into a long-drink glass.
We might eat out of the tub, but only babarians drink out of it. 😉
⛔ No Premature Thawing¶
It is not recommended to use hot water before the 1st (main) processing step!
You risk your machine since the frozen block can get loose and spin within the tub, with commonly catastrophic consequences — burn-out of the machine, shearing of the rod tip and paddle.

Resources on the Web¶
Here is a list of well-known web sites and other resources like YouTube channels found on the internet.
Resource Collections¶
Lists just like this one.
Web Sites¶
- Underbelly promises to make ideas edible, chemistry bingeable, and simple food complicated. My kind of game.
- Dream Scoops is always looking for the perfect ice cream, the "dream scoop." A documentation of findings, successes, and failures, with lots of background information.
- Ice Cream Nation is devoted to ice cream and related frozen desserts in all its fascinating forms and variations. A main objective is to encourage, promote and share information on the making of home-made ice cream.
- if the spoon fits – an ice cream blog: Be a kid again. Just don’t skimp; because if the spoon fits, there’s not enough ice cream in your bowl!
- r/ninjacreami Wiki — Your guide to ice cream making.
- Ninja CREAMi Test Kitchen
- Scoop Club — Ice cream recipes and appliance reviews.
- Popular Posts on Ice Cream Science
- proteinninja on RecipeSage — Protein-Ninja.com's shared recipes.
- Ninja Creami at Samsung Food — Make ice cream, smoothie bowls, milkshakes, and more using the Ninja Creami.
Forums¶
- r/ninjacreami — Let's share our experiences, recipes, fails, and experience using the Ninja Creami.
- r/icecreamery — You scream, I scream, we all scream for ICE CREAM!
- Stack Exchange on Cooking — Newest 'ice-cream' questions.
Video Channels¶
- Polar Ice Creamery — Science-based ice cream making, for classic ice cream machines as well as the Creami.
- Odd Scoops — Where ice cream gets weird! Also see r/cursedcreamis if you're a fan.
Ice Cream Calculators¶
I use my spreadsheet, so this is a "what I found on the web" list, without any preferences attached.
- Dream Scoops — Meant to be a relatively simple tool for home cooks.
- Calculate Ice Cream — Online recipe creation software.
- Scoopulator — A web-based and approachable ice cream calculator & ingredient database.
- IceCreamCalc – Ice cream recipe and balancing software.
- Ice Cream Science — Home Cook's Spreadsheet — How to calculate an ice cream mix.
- Omni Perfect Ice Cream Calculator
- Ice Solution
Nutritional Databases¶
- Frida — Food data published by DTU Food (National Food Institute, Technical University of Denmark). You can download Frida as a spreadsheet for free.
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Open Food Facts — The free food products database (also has an app).
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de.openfoodfacts.org — The German version.
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USDA FoodData Central — As long as you-know-who does not destroy it.
- Eat This Much — Browse Foods