Ice Cream/Frozen Yogurt/Gelato/Sorbet Recipe Collection

MelodiousMermaid

Let's start a collection of recipes!

I now have a new kitchen gadget (Ninja Creami) that makes various frozen desserts. I'll share what I come up with, and hope others will chime in with recipes they have made and tested.

All recipes welcome (regular/lite/low-cal/high protein/etc.).

MelodiousMermaid

@springlering62 Could you please add some to this collection?

springlering62

Fastest and easiest is:

1 can of pineapple tidbits in own juice, including juice.

Mix on sorbet setting and may need to run again on remix setting.

Makes 2 half pint servings at 109 calories each, if memory serves.



On any of the recipes that follow you can use fat free Greek yogurt or skyr. Skyr costs an arm and a leg, so I make my own. It’s easy to make, and a gallon of skim milk makes half a gallon of skyr, which is enough for about nine or so containers of ice cream. (The rest is whey, which you drain off, but which is fantastic in baked goods or added to smoothies.)

springlering62

springlering62

I keep several flavors of chocolate Skinny Syrup in the pantry. This works well with any of them.

springlering62

I may ditch the emulsifier. I find it makes for a very artificial strawberry taste, and isn’t necessary with this many strawberries.

I usually do this one with either a coconut or a vanilla/almond skinny syrup.

springlering62

This one is awesome with whipped cream and half a graham cracker crumbles on top.

There’s also a sugar free apple pie filling in a can that makes a great ice cream addition. It seems like a lot of calories but spread out over six servings it’s very reasonable.

springlering62

I love this one. It’s very rich and creamy, and fantastic with whipped cream and a small sprinkle of lemon honey granules.

springlering62

Great with Walden Farms chocolate syrup and a few grams of chocolate hagel.

springlering62

springlering62

springlering62

springlering62

springlering62

****use enough of the syrup the peaches were packed in to fill to fill line

springlering62

Ambrosia is a southern holiday treat and usually includes shredded coconut. I used coconut skinny syrup but may add a pinch of coconut the next time.

MelodiousMermaid

You're a gem, Spring! I look forward to adding my own finds/spin-offs soon -- takes several days to cycle through a pint (hoping a bit of pudding will lead me to my first post next week). Have a spin-off of your vanilla base in for freezing and will be having my family taste-test it tomorrow night (and from there I hope to have it lead to a Snickers-esque ice cream with add-ins).

MelodiousMermaid

@springlering62 Dear Master of the Skyr... would you please teach me (and anyone who happens to read this who's interested) your ways? Considering the price of Skyr locally ($6.49 is the best I've seen at the places I shop), I'm willing to invest in rennet and maybe even a yogurt bag for draining, though I do have cheesecloth towels I could sacrifice to the cause.

springlering62

It’s very easy to make Skyr. This may not be perfect or authentic, but it works for me.

Skyr is made identically to Greek yogurt except for the addition of rennet, which technically (or so I’ve read) makes Skyr a “cheese”.

Use skim fat-free milk.

Bring your skim milk slowly up to 180-190 degrees, stirring occasionally to keep the bottom of the pot from burning.

Allow to cool back down to 110.

Carefully scoop off any “skin” that may have formed on the sofa.

Meanwhile, if you don’t already have filtered or purified water, boil a cup and let it cool down to room temp

Stir 1/2-1 cup skyr into the cooled milk. Stir well til the skyr melts into the milk, taking care bit to scrape the bottom if you accidentally burnt it (easy to do with milk!).

Add 8-12 drops liquid rennet to the water and then stir well into the pot.

Cover the the pot with a lid and wrap with a thick towel. Put it in an oven with the oven light on. The fermentation inside the pot combined with the tiny bit of heat from the oven light is just enough to keep it at the right temp. You do not need to turn your oven on. Even setting it to “proof” or “warm” is too much!!

The longer you leave it in the oven, the tarter it will get, so you’ll have to experiment.

I usually do a gallon of skim milk at a time, so I use two Eurocuisine strainers, available on Amazon.

Gently scoop the now-thick milk into the strainer and stick it in the fridge.

(If the bottom of your pot burned, be careful not to scrape any burnt parts into the strainer. )

The whey will drain off, leaving the skyr on top.

If you used a Eurocuisine strainer, take the lid off while holding the basket, flip them over onto the counter and give it a gentle tap. The skyr will drop out as one solid lump.

If you forgot to take it out of the fridge and the skyr got too thick, just add some whey back and mix it with a stick mixer until it’s a texture you like.

(Btw, sometimes I keep a few ounces of the extra thick stuff and use it like a Philly spread.)

SAVE your whey (I put mine in Mason jars and store it in the fridge). Whey is amazing for pancake batter, cakes, bread doughs, biscuits etc. Substituting whey for water will make them rise extra well. Some people use the whey in smoothies, because whey contains protein. (If you use whey for pancakes, don’t add it til the last minute because it will bubble and make your batter fluffy, but deflates within 10-15 minutes.)

Eat and enjoy but be sure to save 1/2 - 1 cup skyr as starter for your next batch!!!!!

I usually get two quarts of whey, and refill two cottage cheese containers with skyr. Each holds 5 servings, so that’s ten servings of skyr.

I’ve read that some people will drop a vanilla bean or add a few drops of vanilla to the milk while it’s cooling. I keep meaning to try this but keep forgetting.

springlering62

Eurocuisine strainer:



you put the “curds in the mesh basket, insert that into the bucket, and the whey drains into the bucket.

I tried the other brand of strainer, which was larger and more convenient, but it was a *kitten* to clean. I spent most my time covered in spray water cursing at the thing.

The nylon version of the Eurocuisine cleans very easily, minimal drama. It has been WELL worth it to have two half-gallon Eurocuisine that wash up so easily versus the gallon sized one from the other brand that was such a nightmare to clean.

And I much prefer the nylon basket to the metal mesh that the other one had.

If you do go the two-strainer route, they nest comfortably and only take up as much cabinet space as one. 👍🏻

MelodiousMermaid

Winner, winner, ice cream (or in this case sorbet) dinner!

I calorie zig-zag, where some days are low, and others are high. One of the biggest drivers to me getting this gadget was the possibility of a frozen dessert for low cal days. I have succeeded!

Not sure of a good name for it... We'll call it...

Lemon Raspberry Vanilla Sorbet
(Makes 1 pint)

320 g water
54 g fresh squeezed lemon juice
100 g Swerve (sugar alternative)
14 g vanilla sugar-free pudding powder
7 g (half ounce/1 Tbsp) Jordan's Skinny Syrups (this time I used the Meyer Lemon and Raspberry flavor)

I put 200 g of warm water in a mixing bowl, then added the Swerve, mixing well with a whisk. Then I whisked in the lemon juice, then the pudding, and finally the Skinny Syrup. Then I added the rest of the water.

For processing in the Creami, I put the contents into the pint container, froze it for 24 hours, then processed using the sorbet program and a remix for texture.

According to my calculations, this comes out to 61 kcal per batch (pint)! Perfect for enjoyment without breaking the daily calorie budget. Warning though -- this melted at a pretty fast rate.

ETA: Just for clarity, this was not my dinner, nor would it be a good consideration as a meal replacement. It was a spectacular dessert though!

acpgee

Lichee sorbet. Good in a float with diet 7-up or tonic water in the summer.

Drain the liquid of 1 tin of lichee (available at asian supermarkets) into a small saucepan and boil with 4 tablespoons of sugar, some crushed lemon grass and some torn kaffir lime leaves until half the volume. In the meantime blitz the fruit in a food processor. Add the drained syrup and blitz again. Add a little rosewater, and a sympathetic liqueur or alcohol (i use lychee liqueur or vodka but any floral or citrussy liqueur would work). The sugar and alcohol prevent the mixture from freezing too solid. Freeze in a shallow container over night. The next day blitz the sorbet with an egg white and freeze again. The egg white loosens the texture.

MelodiousMermaid

Blitzed everything together then poured into a Creami pint container, prepared 13 g of sea salt dark chocolate for mix-in, froze both separately, processed the pint, then ran the mix-in cycle. Topped with additional cherry (33 g) and chocolate bits (4 g).

Family gave this a thumbs-up. Nutrition info is for the full recipe, less the mix-in and toppings. I had 1/3 of the pint, with toppings and mix-in, it came out to 181 kcal with 17 g protein.

Going to try this again but switching up two components on Saturday... we'll do salted caramel syrup and chocolate protein powder.

MelodiousMermaid

Cherry sorbet





Blitzed all the ingredients together in my blender.



I think the syrup could probably be doubled and the Swerve omitted, will be trying that in the future.

MelodiousMermaid

"Great-Grandma's Homemade Ice Cream"
(More of a gelato, based on recipes I've seen, but definitely tasty either way. Recipe is unaltered by me, and it's a whopper for calories per batch, rolling in around at an estimated 2,618.)

2 cups of milk
2 cups of heavy cream
3/4 cup sugar divided into 1/4 c & 1/2 c
five large egg yolks
a pinch of salt
2 tsp of vanilla extract
vanilla bean halved & seeds scraped out (optional)

In sauce pan over low heat whisk the milk, cream, optional vanilla bean, 1/2 c sugar & salt and slowly bring the mix just to the boiling point, do not boil.

While that is heating up using a mixer or blender wand whip the egg yolks adding slowly the 1/4 c sugar until the yolks are a very light pale yellow.

Temper the egg mix by slowly adding the hot mix and then pour back into the pan & continue cooking over low heat until the mix thickens slightly, just enough to leave a thin coating on the back of a wooden spoon, do not let it come to a boil, this should only take a few minutes.

Pour the mix through a strainer & then add the 2 tsp vanilla & let cool to room temp then place in fridge for at least 4 hrs, overnight is best.

acpgee

Not an ice cream recipe but a dessert based on ice cream which makes it sympathetic to following an asian meal. I first ate this at a yakitori restaurant and needed to recreate it at home. Vanilla ice cream topped with a drizzle of miso caramel sauce
https://food52.com/recipes/18618-miso-caramel
dehydrated (or deep fried) spiralized sweet potato for crunch, toasted sesame seeds and finely diced candied ginger. My version used dehydrated sweet potato. Served here with a fortune cookie.

MelodiousMermaid

Vanilla Ice Milk

So I tried to do a calorie- and finance-friendly ice cream. Here's what I used:

4 c whole milk (960 g)
1/2 c allulose (100 g), split
5 large egg yolks (came out in the low 80s for grams)
2 t vanilla (10 g)
2 g salt

I essentially followed the recipe two posts up for prep (my Great-Grandma's recipe).

I call it ice milk because while it was scoopable after processing, it didn't have the creamy texture that her recipe came out with. I knew that it was coming though, since I cut out all the cream. It was passable, even delicious in a sundae with fresh strawberries and Walden Farms caramel. Everything in the picture came out to 401 kcal. Without the dark chocolate it would have been only 246.

Will try another vanilla ice cream next weekend and report back.

MelodiousMermaid

"Regular" Vanilla Ice Cream

This was a calorie reduction attempt based off of my Great-Grandma's recipe. I used the same instructions, but changed the amounts of some of the recipe components.



The result was about 900 less calories per batch, which makes about 4.5 servings by my guesstimate. Here is the information for an approximate one cup serving (note the grams, as this is what I use to measure):



The result was pretty darn tasty. I think this might be somewhat scoopable without processing through a Creami/ice cream maker, as I was able to spoon some from one container to another, but it was far more pliable with processing. Not quite as creamy as the traditional recipe, but was very good on its own. Serve reasonably quickly, though, as it does melt a bit quickly, though slower than the ice milk recipe.

springlering62

I’ve had several requests for this recipe after putting the oic on my feed, so here ya go:

Chocolate Coconut Ice Cream

~3.5c skyr (350gr)
~3.5’ish c water or enough to bring recipe to 7 total cups (next time I’m going to try coconut water, which will add 17c/serving but I think it’s worth it, though not necessary)
~65 gr sugar free dry instant chocolate pudding mix (Kroger/Albertsons has very good sugar free puddings, cheap)
~Tsp coconut extract (3-5gr)
~1.5oz Jordan’s Coconut Skinny Syrup

Entire recipe is 554 calories (makes six servings at 93 each)

I use the ninja Creami. This fills the three cups to just above the fill mark, so slightly more than 3 pints. Freeze overnight (or follow your own ice cream maker instructions. This should work in a Donvier type, too. )

Mix on “lite” setting and then again on “remix”. Volume will increase with mixing until it completely fills the tub and has the same texture as a DQ type
soft-serve.

Top with spray whip cream (10-15 cal per serving, depending on brand). Maraschino cherries are 5 each, Hershey’s Sugar Free chocolate syrup is 5 for a generous serving, and I also used three gr freeze dried coconut chips I whacked with a rolling
pin to crumble. This added about 65, so grand total 159 for a large cereal bowl full of evening goodness.

springlering62

Have been making chocolate with peanut butter powder, but discovered actual peanut butter tasted better and gave creamier results. A serving of peanut butter divided over six servings of ice cream only adds 30 calories each, so is acceptable.

Had been making the chocolate with a pinch of cayenne mixednin. 👍🏻👍🏻👍🏻


Husband requested a blueberry ice cream which sounded disgusting to me but ended up being probably the best we’ve had so far.

We were out of skyr and low fat yogurt, so I used plain whole milk Greek yogurt and low fat cottage cheese, vanilla pudding mix, a dash of Jordan’s Simple Syrup, and a 140gr serving of blueberries, topped off with water to reach the full lines of the three tubs. It was absolutely amazing and super creamy. I’m going to experiment more with whole milk yogurt. Divided by six servings it’s only about 15 calories more, and the difference in texture was noticeable.

springlering62

This pomegranate ice cream was delicate, different, and delicious:

Per pint tub:

1 serving Skyr or Greek yogurt
18gr sugar free vanilla pudding mix
1.5 servings pomegranate jelly or jam or spread about 23grams)
Jordan’s simple syrup (to taste, optional)
Ice water to reach fill line

Blend and freeze
“Creamify”

Top with pomegranate seeds

If you like super tart tastes, 4 gr of pomegranate molasses is plenty to top with.

The ice cream will be white without a tint, but will have a pomegranate taste. I used arils i had frozen a few weeks ago, microwaved them, and poured the juice over top, too.

Have used similar recipe with strawberry jam, “fruit of the woods” jams, and a really nice “summer fruit” spread Lidl sells seasonally.

springlering62

Marmalade Ice Cream

Per tub:
1 serving skyr or Greek yogurt
12gr sugar free vanilla or lemon dry pudding mix
3 servings (60gr) orange or lemon marmalade
1 ounce (28gr) Jordans Simple Syrup
Enough ice water to reach 2.33 cups for all
For lemon, a drop of lemon extract if you have some

* sounds like a lot of marmalade, but marmalade and jellies are pretty reasonable when divided by two servings. The mix (especially the lemon) will taste bitter and unpalatable upon blending, but will mellow overnight and be sweet, but not too sweet.


Blend
Freeze
”creamify”
Serve with a squirt of whipped cream

The orange tastes like a PushPop, lemon tastes of lemon meringue.

150’ish (depending on marmalade type) per serving (makes two generous servings)