Ninja Deluxe Size Vanilla Ice Cream
1 Tablespoon cream cheese, softened
75 grams maple syrup
1 teaspoon vanilla
3/4 cup heavy cream
1 cup whole milk
Mix ins (top and bottom):
mini chocolate chips - NO
crumbled cookies - yes
2024 - pretty good
Ninja Deluxe Size Chocolate Ice Cream
1 Tablespoon cream cheese, softened
2 Tablespoons cocoa
75 grams maple syrup
1 teaspoon vanilla
3/4 cup heavy cream
1 cup whole milk
2024 - pretty good
Ninja Deluxe Size Mint Chocolate Chip Ice Cream
1 1/2 Tablespoons (3/4 ounce) cream cheese, softened
1/2 cup sugar
1 cup + 2 Tablespoons heavy cream (9.2 oz)
1 1/2 cup milk
Make sure sugar is completed dissolved. (I like to heat the mixture. If you do that, remove from heat before adding the extract. Don't let the mixture boil.)
1 1/2 teaspoon peppermint extract
1/4 teaspoon green food coloring (optional)
1/3 cup chocolate chips (72% chocolate melted, spread thin, chopped)
1/2025 - very good, but try a sweeter chocolate next time
1/2025 - very good, semi-sweet chocolate chips were better, maybe use mint chocolate next time
2/2025 - very good, used Andes mints as the mix-in, they were good
2/2025 - tried replacing sugar with allulose (90 g), replaced 2 Tablespoons of heavy cream with 2 Tablespoons milk (13 oz or 370 g total milk). - Mat liked. Allulose makes Stacey nauseous.
Peanut Butter Ice Cream
1 cup peanut butter
14 ounce sweetened condensed milk
2 cups heavy cream
1/2025 - Excellent, rich, this recipe makes 4 servings
2/2025 - Replaced the sugar with 150 g allulose (3/4 cup) and added a pinch of Maldon salt - Mat liked. Allulose makes Stacey nauseous.
Vanilla Gelato
4 egg yolks
150 g sugar (3/4 cup)
350 ml whole milk (1 1/2 cup)
250 ml heavy cream (1 cup)
1 1/2 teaspoon vanilla (or lemon zest)
Whip egg yolks and sugar on high 5 minutes.
In a saucepan over medium heat, scald milk (180 degrees).
Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes.
Remove from heat. Whisk in heavy cream and vanilla.
Pour through a sieve for best texture.
1/2025 - Excellent
2/2025 - with allulose - Stacey liked, Mat thought it melted too quickly and was runny, and icy
3/4 cup heavy cream
3/4 cup coconut milk
1 Tablespoon lemon
6 Tablespoons egg white powder
3 Tablespoons allulose
3/4 cup blackberries
Blend and pour through a sieve to remove seeds.
1/2025 - Mat liked, Stacey thinks it could be better
3/4 cup heavy cream
1/2 cup milk
60 g egg white
1 Tablespoon lemon
3 Tablespoons allulose
3/4 cup blackberries
Heat to 180 degrees, blend, pour through sieve
1/2025 - Egg whites gave it a funny texture.
Low Carb Blackberry Gelato
4 egg yolks
5 Tablespoons allulose
350 ml whole milk (1 1/2 cup)
250 ml heavy cream (1 cup)
1 1/2 Tablespoons Lemon Juice (next time try lemon zest)
6 oz blackberries, blended and pressed through sieve
Whip egg yolks and sugar on high 5 minutes.
In a saucepan over medium heat, scald milk (180 degrees).
Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes.
Remove from heat. Whisk in heavy cream, lemon juice, and blackberry puree.
Pour through a sieve for best texture.
1/2025 - good
Goat Milk Ice Cream
2 cups full fat goat milk
6 Tablespoons sugar
Pinch of salt
2 egg yolks
1 teaspoon vanilla
2/2025 - Both liked, although Stacey thought it was a little icy - maybe process on lite ice cream
Peach Sorbet
1 can sliced peaches in juice
Process then re-spin with about 2 Tablespoons cream
1/2025 - Stacey liked, Mat not so much
Lemon Sorbet
180 g granulated sugar (12 Tablespoons)
230 ml water (1 cup)
4 lemons, carefully washed, zested, juiced
Make a syrup by placing water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Remove from heat and let it cool. Add lemon juice and mix well. Pour through a sieve to remove zest and any pulp. Pour mixture into a blender and blend for 3 minutes. This will incorporate more air and the sorbet will be creamier.
2/2025 - Replaced the sugar with 150 g allulose, 8 g zest, 1 cup juice
- Mat liked. Allulose makes Stacey nauseous.
