jhermann's Ice Creamery

Repository	https://github.com/jhermann/ice-creamery
Copyright	Copyright © 2025 Jürgen Hermann • Made with Material for MkDocs

A

B

C

D

F

L

M

P

S

T

V

Info

Ingredients - jhermann's Ice Creamery

Skip to content

jhermann's Ice Creamery

Ingredients

GitHub

About
Tags
A
B
C
D
E
F
G
I
J
L
M
O
P
R
S
T
U
V
W
Info

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 making, 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	100	≈68	High-fructose corn syrup (HFCS-55)	fructose >55% + glucose
190	≈95	≈65	High-fructose corn syrup (HFCS-42)	fructose >42% + glucose
190	105	50	Honey
190	≈130	87	Invert sugar	a/k/a inverted sugar, invert syrup, (invert) sugar syrup
190	60	9	Sorbitol
180	≈160	11	Agave Syrup	POD ranges from 140 to 180
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
≈90	≈55	≈75	Glucose Powder (40/42 DE)	5–7% water; also called atomized / dehydrated glucose
80	50	≈75	Glucose Syrup (42 DE)	25% water
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	-/-	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

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 (sucralose, stevia/steviol, monk fruit) are great since they keep the PAC at the same level (have no effect on the freezing point), since they lack the necessary mass. So they only increase the POD, and liquid stevia or sucralose are most commonly used here. If in powdered form, make sure the bulking agent has no effect – quite often erythritol (PAC = 280) is used since it adds no calories.

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.

SweEX (Erythritol / Xylitol Blend)¶

A mix of Erythritol and Xylitol (ratio 3:2) I dubbed SweEX that takes the results of the Jungbunzlauer study into account (details see right above).

It has a PAC of 256, a POD of ≈90%, and a GI below 7 (i.e. below that of xylitol).

💡 Swapping in Allulose
Use 133% of the given amount of SweEX to attain about the same PAC and POD values. That means using 75% of a given pure allulose amount in the other direction.

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 or 3GG: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.

CMC should be used in combination with GMS, see there for ratios.

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. Normally it is combined with CMC at a ratio of 2GMS:1CMC, and a dosage of up to 1% of water content, e.g. 0.3% GMS and 0.05–0.15% CMC in the total base.

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 - jhermann's Ice Creamery

Skip to content

jhermann's Ice Creamery

Nutritional Values

GitHub

About
Tags
A
B
C
D
E
F
G
I
J
L
M
O
P
R
S
T
U
V
W
Info

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	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	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	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

Tips & Tricks - jhermann's Ice Creamery

Skip to content

jhermann's Ice Creamery

Tips & Tricks

GitHub

About
Tags
A
B
C
D
E
F
G
I
J
L
M
O
P
R
S
T
U
V
W
Info

Tips & Tricks¶

General Recipe Hints¶

These are some basic facts applying to all recipes.

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.
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.
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%).

Folding in Swirls¶

If you have soft swirls that are not frozen (and aren't supposed to freeze), you cannot use the mix-in mode.

Best instrument to do that within the tub is a chopstick. It requires a swirl mix that is sufficiently fluid.

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, down to the bottom.
Then fill those holes with the swirl mix, and use the pointy end of a chopstick to carefully fold the base and the swirl into each other, without really 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.

You may also consider to transfer your processed ice cream into a storage container, and layer it with your swirl mix. You automatically get swirls while scooping it out again. This of course requires you have a scoopable base that can be refrozen without processing again later.

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)}

Swirl speeds

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 or in the fridge 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.

jhermann's Ice Creamery

About¶

How to Use This Site?¶

How It's Made?¶

Tags¶

Alcohol¶

Coconut¶

Cooked Base¶

Dairy¶

Dairy-Free¶

Draft¶

Emulsifier¶

Erythritol¶

Favorite¶

Fruit¶

Gum-Free¶

Hi-Protein¶

Keto¶

Light¶

Low-Cal¶

Low-Fat¶

Low-Sugar¶

Multi-Flavor¶

Polysaccharide Gum¶

Promising¶

Scoopable¶

Sorbet¶

Stevia¶

Sucralose¶

Tylo Powder (CMC)¶

Vanilla¶

Vegan¶

Weird Science¶

Xylitol¶

Light Recipes¶

A

Almond Buttermilk (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Almond Milk Mix¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Apple Milk Crème (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

B

Banafaba (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Banana Ice Cream (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Banana • Dairy-Free + Vegan (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Banana • Slim (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Banoffee (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Blueberry Buttermilk (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

Buttermilk Stracciatella (Deluxe)¶

INGREDIENTS¶

DIRECTIONS¶

NUTRITIONAL & OTHER INFO¶

C

Cacao Noir (Deluxe)¶

INGREDIENTS¶