Honey on Celine's Stealth Creamery

C1.1 Matcha Latte

Fri, 19 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★★★	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Matcha powder (1 ½ tbsp)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Silken tofu (212.5 g)
Salt (⅛ tsp)
Honey (1 tbsp)
Monkfruit sweetner with allulose (⅓ cup)
Xanthan gum (¼ tsp)
Vanilla extract, pure (1 tsp)

Instructions:

Blend everything together.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★★

Wow! This pint was so tasty and the macros are amazing! It tastes just like a matcha latte soft-serve. This one is going on Celine’s Choice.

The Good (what went well):

Not too sweet: ⅓ cup sweetner with honey sounds like a lot but it turned out really balanced. The floral honey elevated the earthiness of the matcha.
Very mucha matcha: The matcha taste was strong! Matcha lovers can add ½–1 tbsp more for an extra-rich pint.

The Bad (lessons learned):

A smidge too beany: The tofu taste was a bit stronger than I envisioned, and it tasted like a matcha latte with soy-milk substitute. Add less tofu for the next one and some more fat.

B3.1 Roasted Black Sesame

Mon, 25 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Sesame seeds, black, roasted (60 g)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Miso, white, reduced-sodium (2 tsp)
Silken tofu (150 g)
Sesame oil (½ tsp)
Almond Extract (¼ tsp)
Salt (⅛ tsp)
Honey (1 tbsp)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Vanilla extract, pure (1 tsp)
Lemon juice (1 tsp)

Instructions:

Microwave the sesame seeds in milk until hot. Steep for 15 minutes to soften the hull and fully infuse the sesame flavour into the milk.
Blend everything except lemon juice together.
Stir in the lemon juice.
Freeze for 24 hours.
Spin on ICE CREAM.
Push down and re-spin with a splash of milk.

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

Inspired by black sesame glutinuous rice balls (tangyuan), this recipe went heavy on the sesame taste and aroma. The tofu was added for body but it really didn’t work with the nutty flavour profile. I am a huge fan of sesame and will definitely try this one again.

The Good (what went well):

Rich sesame aroma: Sesame oil was a great touch.

The Bad (lessons learned):

The texture was gummy: The xanthan gum was too much. This recipe probably doesn’t need it.
Too beany and not enough nutty: Tofu synergizes with grassy and starchy foods (e.g., corn, sweet potato, red bean) and not so much with roasted and fermented foods (e.g., sesame, coffee, caramel). In an attempt to boost the nuttiness with almond extract, I went a little overboard with it and the aftertaste became slightly bitter. No tofu or almond extract next time.
The acidity was too bright: Lemon juice is quite powerful. Use something more subtle like rice vinegar.

E1.1 Summer in Provence

Thu, 14 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Pear, D’Anjou, diced (2 pears)
Dates, pitted and diced (3 dates)
Applesauce (½ cup)
Honey (1 ½ tbsp)
Salt (pinch)
Fish sauce (½ tbsp)
Balsamic vinegar (1 tbsp)
Brie, diced (25 g)
Milk, 0% fat, ultra-filtered (1 cups)
Lemon juice (1 tbsp)
Fig fruit spread (1 tbsp)
Mixed nuts, crushed (20 g)

Instructions:

Cook the pear, dates, applesauce, honey, and salt on low heat until the pears are soft and the liquid has reduced (the mixture should be jammy)
Add in the fish sauce and balsamic vinegar to the fruit mixture, continue simmering on low until the sauces have reduced (taste test: the acidity and fishiness should mellow out, and turn into a salted-caramel-like flavour)
Remove the mixture from the heat, add and melt the brie
Once the mixture has fully cooled, add in the milk and lemon juice
Blend until smooth
Freeze for 24 hours
Spin on LITE ICE CREAM
Add in fig fruit spread and nuts, spin on MIX-IN

Nutrition Facts

Reflections

Inspired by classic charcuterie arrangements (minus the cured meats), this recipe combines subtle sweetness from the fruits with rich earthiness from the brie. And also…fish sauce!? It might seem strange at first but the salt and umami works wonderfully as a flavour bridge.

Overall Rating: ★★★☆☆

The Good (what went well):

Floral aroma: Honey adds a floral element that’s not found in other sweetners.
Layered flavours: Salt suppresses bitterness, amplifies sweet and umami, and balances sourness. A pinch of salt can tie different flavour profiles together.

The Bad (lessons learned):

Funky smell and aftertaste: Go easy on the cheese, sometimes less really is more.
Gritty texture: Peel and strain the pear. Use flavour concentrates.

F1.1 Pina Colada

Sun, 10 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★☆☆☆	★★★☆☆	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Pineapple, frozen (200 g)
Blueberry, frozen (100 g)
Banana (1 small / 63 g)
Coconut Melona (1 bar)
Milk, 0% fat, ultra-filtered (1 cup)
Honey (1 tbsp)

Instructions:

Blend everything together.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

The very very first pint! I love a good fruit smoothie and thought that I could test out the “Creamify Technology” by churning a frozen smoothie into ice cream. Turns out, it’s not quite a 1:1 translation.

The Good (what went well):

The texture was really smooth and creamy: Make sure the pint is fully frozen and push down the ice before re-spinning.

The Bad (lessons learned):

The taste was very bland: Add more sugar and fat.
There was a slightly bitter after-taste: The bromelain inside pineapples breaks down milk proteins into bitter peptides. Either cook the pineapples, use canned pineapples, or use milk-alternatives.
No blueberry flavour: Yeah, that’s my bad. I just really like blueberries, but it’s really an odd ingredient in pina colada. Save the blueberries for smoothies.