Macros-4 on Celine's Stealth Creamery

C2.1 Earl Grey Lychee

Fri, 03 Jul 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★★☆	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Earl Grey (3 tea bags)
Milk, 2% fat, ultra-filtered (2 cups)
Lychee, fresh (215 g / ~10)
Salt (⅛ tsp)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (1 tsp)

Instructions:

Steep the Earl Grey tea bags in milk over medium heat for ~15 minutes.
Remove the tea bags and let the mixture cool.
Blend everything together.
Freeze for 24 hours.
Spin on ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Summer is the season of fresh fruits and lychees are one of my all time favourites! The combination of the bergamot in Earl Grey and the fresh florals in lychee is such a bubble tea classic. IYKYK! Another one for Celine’s Choice.

The Good (what went well):

Layers of flavour: The bright florals of the lychee hits strong upfront, followed by the deeper and richer Earl Grey tea. Steeping the tea was definitely worth the effort!

The Bad (lessons learned):

Icy texture: There’s not enough body in this recipe. Lychees are mostly water and there’s just not a lot of substance holding it together. Add more fat or stabilizers next time.

B5.1 Pistachio Cloud

Sat, 27 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★☆	★★★★☆

Recipe

Ingredients for a 24-oz pint:

Cottage cheese, low fat (1 cup)
Milk, 2% fat, ultra-filtered (1 ½ cups)
Miso, white, reduced-sodium (½ tbsp)
Monkfruit sweetner with allulose (3 tbsps)
Instant pudding, pistachio (24 g / ~¼ package)
Pistachios (25 g)

Instructions:

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

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Pistachio might be one of my favourite ice cream / gelato flavours. This one was also inspired by the delicious layer of creamy cheese foam that you might find in bubble teas. This was delicious, silky, and Mum Approved. I enjoyed it but I also have very high standards for pistachio.

The Good (what went well):

Good texture and protein: Cottage cheese is already a powerfood in itself! It provides great macros (relatively low calories and high protein) and structure for a silky smooth base.

The Bad (lessons learned):

Chunky nuts: The pistachios stayed strong through the MIX-IN spin cycle and stayed mostly in tact. For a more evenly distributed flavour and smoother texture, the pistachios could be lightly crushed beforehand or blended into the mixture.

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.