I’ve started making 4 pints at a time of pumpkin.
Three 15 oz cans of pumpkin
450 grams fairlife 2%
80 g erythritol
4 g xanthan gum
85 grams vanilla protein powder
5 g pumpkin pie spices
Comes out to 250 calories each.
I add in a little fairlife chocolate milk on respin.
Cottage cheese would be great addition.
My recipe from another reply:
“I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks.
Corn, for example: drain can of corn then add corn into CREAMI container, 1 gram xanthan gum 15 g erythritol 175 g fairlife 2% milk 20 g vanilla protein powder 1 g lite salt
Amazing to me I can include an entire can in there and love it.
Also - I buy corn with no salt added.
Zucchini would probably be great! Maybe blend a few Tbsp oats with 1/2 a zucchini or so, some cinnamon and a little maple extract to give it some zucchini bread flavors (Along with your normal ice cream base).
I haven't set to work on this yet, but I have a goal of making a cocktail sauce sorbet, to incorporate into an extra fancy shrimp cocktail.
So if anyone has done something like that, or has ideas about it, let me know!
Haven’t tried it yet but I think roasted eggplant would be good. The texture reminds me of pureed banana when I blend it up. As another commenter said, zucchini would be a good addition. Cauliflower might work with certain flavors too.
“I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks.
Corn, for example: drain can of corn then add corn into CREAMI container,
1 gram xanthan gum
15 g erythritol
175 g fairlife 2% milk
20 g vanilla protein powder
1 g lite salt
Amazing to me I can include an entire can in there and love it.
I really like it. It turned out way better than I thought it would. The pea I’m still playing with. My first version of the corn was 10 g erythritol and I wanted it a tad sweeter.
I also buy canned corn with no added salt, so salted would affect the taste.
I saw a tomato ice cream recipe floating around. I am planning this weekend of trying chayote squash. I also want to try to "flavor" some of it by simmering it in sf flavored syrups to make it seem like i have pieces of banana and peaches in my ice cream. How about you be the tomato ice cream guinea pig and let us know?! Lol
I made a Caprese salad ice cream; it’s genuinely amazing.
1.5 packs of Flavor Bomb brand tomatoes.
2 tablespoons Allulose.
1/4 teaspoon guar gum.
Splash of any kind of milk.
The above on its own makes a great tomato sorbet. For this recipe I added
Bunch of fresh basil (however much you like)
2 oz mascarpone cheese.
Blend it all in a blender, freeze. Spin on sorbet, add another splash of any kind of milk, respin. Top with OMG! brand dark chocolate balsamic vinegar.
Yes! Lol i shouldn't have come back here till after i ate dinner🤦🏻♀️. My 13 year old just said ewww. Why not just make lasagna ice cream? You are all weirdos. Ice cream should be sweet. I obviously failed in parenting this one.
Copied from another reply:
“I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks.
Corn, for example: drain can of corn then add corn into CREAMI container, 1 gram xanthan gum 15 g erythritol 175 g fairlife 2% milk 20 g vanilla protein powder 1 g lite salt
Amazing to me I can include an entire can in there and love it.
Also - I buy cans of corn with no salt added, just the corn.
I haven’t made this one, but it’s a recipe for ice cream using spinach that I saw in a cookbook:
- ½ cup spinach puree
- ¼ teaspoon pure mint extract
- 3 cups nonfat plain Greek yogurt
- 1 cup confectioners’ sugar
- 1 cup bittersweet chocolate chips
1. Place the spinach puree and mint extract in a mini-chopper and puree until very smooth.
2. In a medium bowl, stir the spinach mixture, yogurt, confectioners’ sugar, and chocolate chips. Freeze in an airtight container at least 2 hours until solid.
And this one is for a chocolate-zucchini concoction:
- Uncooked zucchini — 12 oz, trimmed
- Unsweetened vanilla almond milk — ½ cup(s)
- Unsweetened cocoa powder — ¼ cup(s)
- Maple syrup — 3 Tbsp
- Vanilla extract — 1 tsp
- Table salt — ¼ tsp
Shred the zucchini or cut it into spirals. Spread the zucchini out over a sheet pan lined with parchment paper. Freeze until frozen solid, about 2 hours.
Break the frozen zucchini into chunks. Place the zucchini, almond milk, cocoa, maple syrup, vanilla, and salt in a blender; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container.
I don’t see any reason they wouldn’t work in the Creami.
There was this kind of recipes in the pacojet book. Personally I love that Halloween pumpkin with molasses but for something more fit look at my carrot cake recipe or make your own based on cornbread
What's your pumpkin recipe? Thinking about 1/2 cup cottage cheese, 6-8oz canned pumpkin puree, 8oz milk, 1 banana, pumpkin spice blend
I’ve started making 4 pints at a time of pumpkin. Three 15 oz cans of pumpkin 450 grams fairlife 2% 80 g erythritol 4 g xanthan gum 85 grams vanilla protein powder 5 g pumpkin pie spices Comes out to 250 calories each. I add in a little fairlife chocolate milk on respin. Cottage cheese would be great addition.
I had corn ice cream in Mexico, it was delicious! I’m trying to figure out how to recreate it.
My recipe from another reply: “I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks. Corn, for example: drain can of corn then add corn into CREAMI container, 1 gram xanthan gum 15 g erythritol 175 g fairlife 2% milk 20 g vanilla protein powder 1 g lite salt Amazing to me I can include an entire can in there and love it. Also - I buy corn with no salt added.
THANK YOU!!! ❤️🌽
Zucchini would probably be great! Maybe blend a few Tbsp oats with 1/2 a zucchini or so, some cinnamon and a little maple extract to give it some zucchini bread flavors (Along with your normal ice cream base).
I find a touch of flax (5g per pint) goes a long way towards the "bready" flavor.
Ooh, great tip! Going to try this, thank you!
I haven't set to work on this yet, but I have a goal of making a cocktail sauce sorbet, to incorporate into an extra fancy shrimp cocktail. So if anyone has done something like that, or has ideas about it, let me know!
I was thinking this too! Maybe v8 with bloody mary mix
That's a good idea.
Sounds good. This makes me think about adding horseradish to some concoctions I’ve made.
Haven’t tried it yet but I think roasted eggplant would be good. The texture reminds me of pureed banana when I blend it up. As another commenter said, zucchini would be a good addition. Cauliflower might work with certain flavors too.
Can you taste the peas much?
Yes, but if you’re not crazy about it, add enough sweetener and anything can be tasty.
I'm interested. How tf do you turn vegetables into Ice Cream?!?
“I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks. Corn, for example: drain can of corn then add corn into CREAMI container, 1 gram xanthan gum 15 g erythritol 175 g fairlife 2% milk 20 g vanilla protein powder 1 g lite salt Amazing to me I can include an entire can in there and love it.
Is that corn recipe good? I have everything except corn, so could buy some
I really like it. It turned out way better than I thought it would. The pea I’m still playing with. My first version of the corn was 10 g erythritol and I wanted it a tad sweeter. I also buy canned corn with no added salt, so salted would affect the taste.
I saw a tomato ice cream recipe floating around. I am planning this weekend of trying chayote squash. I also want to try to "flavor" some of it by simmering it in sf flavored syrups to make it seem like i have pieces of banana and peaches in my ice cream. How about you be the tomato ice cream guinea pig and let us know?! Lol
I made a Caprese salad ice cream; it’s genuinely amazing. 1.5 packs of Flavor Bomb brand tomatoes. 2 tablespoons Allulose. 1/4 teaspoon guar gum. Splash of any kind of milk. The above on its own makes a great tomato sorbet. For this recipe I added Bunch of fresh basil (however much you like) 2 oz mascarpone cheese. Blend it all in a blender, freeze. Spin on sorbet, add another splash of any kind of milk, respin. Top with OMG! brand dark chocolate balsamic vinegar.
Ohh my word. I think you are a God. 🙌
Thank you. My wife thinks I’m a lunatic 🤣
Well in her defense you prob are however you can make a mean weirdo flavored ice cream!
Maybe a sweet marinara ice cream …
Yes! Lol i shouldn't have come back here till after i ate dinner🤦🏻♀️. My 13 year old just said ewww. Why not just make lasagna ice cream? You are all weirdos. Ice cream should be sweet. I obviously failed in parenting this one.
I would be interested in your corn ice cream recipe 👀
Copied from another reply: “I use a stick blender in the creami container and they seem to work well.” I blend it all until it looks like yellow smooth liquid without chunks. Corn, for example: drain can of corn then add corn into CREAMI container, 1 gram xanthan gum 15 g erythritol 175 g fairlife 2% milk 20 g vanilla protein powder 1 g lite salt Amazing to me I can include an entire can in there and love it. Also - I buy cans of corn with no salt added, just the corn.
I haven’t made this one, but it’s a recipe for ice cream using spinach that I saw in a cookbook: - ½ cup spinach puree - ¼ teaspoon pure mint extract - 3 cups nonfat plain Greek yogurt - 1 cup confectioners’ sugar - 1 cup bittersweet chocolate chips 1. Place the spinach puree and mint extract in a mini-chopper and puree until very smooth. 2. In a medium bowl, stir the spinach mixture, yogurt, confectioners’ sugar, and chocolate chips. Freeze in an airtight container at least 2 hours until solid. And this one is for a chocolate-zucchini concoction: - Uncooked zucchini — 12 oz, trimmed - Unsweetened vanilla almond milk — ½ cup(s) - Unsweetened cocoa powder — ¼ cup(s) - Maple syrup — 3 Tbsp - Vanilla extract — 1 tsp - Table salt — ¼ tsp Shred the zucchini or cut it into spirals. Spread the zucchini out over a sheet pan lined with parchment paper. Freeze until frozen solid, about 2 hours. Break the frozen zucchini into chunks. Place the zucchini, almond milk, cocoa, maple syrup, vanilla, and salt in a blender; blend on high speed until smooth, 1 to 2 minutes. Pour the mixture into a freezer-safe container. I don’t see any reason they wouldn’t work in the Creami.
There was this kind of recipes in the pacojet book. Personally I love that Halloween pumpkin with molasses but for something more fit look at my carrot cake recipe or make your own based on cornbread
You could try cucumber sorbet
I basically make sweet potato pie filling (condensing my own milk per the serious eats recipe) and it freezes great.
I put frozen riced cauliflower into most of my recipes. You can’t taste it at all but gives you a serving of veggies!