Brown Sugar on Celine's Stealth Creamery

E2.1 Ginger Jujube Tofu Pudding

Tue, 23 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★★☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Ginger, fresh (50 g + 15 g + 15 g)
Jujube dates, dried (50 g)
Brown sugar (2 tbsps)
Soy beverage, unsweetened (2 ½ cups)
Silken tofu (212.5 g)
Miso, white, reduced-sodium (1 tsp)
Monkfruit sweetner with allulose (¼ cup)

Instructions:

Slice 50 g of fresh ginger into coins, peeling optional.
Halve the jujube dates and remove the pit.
Steep the ginger, jujube dates, and brown sugar in soy beverage over medium heat for ~15 minutes.
Remove the ginger and let the mixture cool.
Add in 15 g of grated fresh ginger, silken tofu, miso, and sweetner. Blend until smooth.
Freeze for 24 hours.
Spin on LITE ICE CREAM.
Optional: Saute 15 g of sliced ginger in water and sweetner. Add in the candied ginger and spin on MIX-IN.

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Brown sugar ginger tofu pudding (douhua) is a beloved traditional Chinese dessert. Add in some jujube dates, and you’ve got a legendary Traditional Chinese Medicine trio. It’s warm, sharp, sweet, and definitely making Celine’s Choice. The silken tofu and soy milk provides a rich base and great macros. Mum tried it and she liked it.

The Good (what went well):

The flavour’s got layers: There’s an immediate floral sweetness from the jujube dates and brown sugar, followed by a deeper savoury warmth from the white miso. Finally, the ginger kicks in at the end.

The Bad (lessons learned):

Refreeze before mix-ins: This pint was quite soft and melted quickly after the first spin. Briefly refreezing the pint with the candied ginger before spinning on mix-ins helped to keep a creamier texture.

P1.2 Monkey Choconutty

Sat, 16 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★☆	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Whey protein, chocolate (1 scoop / 35 g)
Peanut butter powder (2 tbsp)
Cocoa powder (2 tbsp)
Salt (¼ tsp)
Instant pudding, pistachio (22 g)
Banana (1 small / 68 g)
Brown sugar, light (1 tbsp)
Monkfruit sweetner with allulose (1 tsp)
Greek yogurt, nonfat, plain (150 g)
Milk, whole (1 ¼ cup)
Mixed nuts, crushed (20g)

Instructions:

Blend everything except nuts together.
Freeze for 24 hours.
Spin on LITE ICE CREAM.
Add in nuts and spin on MIX-IN.

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Version II of this classic combination. Pistachio instant pudding mix was added for extra flavour and texture. I ran out of 0% ultra-filtered milk and used whole milk instead, which made the ice cream a bit creamier so that was nice. Then I thought to add Greek yogurt to increase the solids volume and protein, but the flavours just didn’t work well together this time.

The Good (what went well):

Rich nutty taste and smoother texture: The pistachio instant pudding mix masks the protein powder taste and helps to create a silky smooth texture.

The Bad (lessons learned):

Slight sour taste: This was probably the Greek yogurt. The strong acidity does not pair well with chocolate.
The ice cream melted way too fast: In an effort to make the creamiest pint, I may have flown too close to the sun. There are a few reasons for this: too much salt, too much sugar, and low fat content.

P1.1 Monkey Choconutty

Tue, 12 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★★	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Whey protein, chocolate (1 scoop / 35 g)
Peanut butter powder (2 tbsp)
Cocoa powder (1 tbsp)
Salt (pinch)
Banana (1 large / 134 g)
Milk, 0% fat, ultra-filtered (2 cups)
Brown sugar, light (1 tbsp)
Mixed nuts, crushed (50g)

Instructions:

Blend everything except nuts together.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin if needed).
Add in nuts and spin on MIX-IN.

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

What is more satisfying than hitting your protein goals in the form of ice cream? This recipe is one of my favourite flavour combinations: chocolate, peanut butter, and banana. Despite a strong protein powder taste, this pint was very delicious.

The Good (what went well):

The final texture was creamy: Despite what the instructions say, if the first spin is too powdery, then re-spinning before mix-ins help to create a smoother texture.
The nuts were evenly incorporated: Make a well for the mix-ins.

The Bad (lessons learned):

Protein powder aftertaste: Add in stronger flavours (e.g. sweetner, cocoa, peanut butter) to mask the taste.
The powders stuck to the bottom of the pint: Pour in some liquids before powder.