Overall-3 on Celine's Stealth Creamery

F2.1 Mango Pineapple Sorbet

Sun, 21 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★☆☆☆☆	★★★★★

Recipe

Ingredients for a 24-oz pint:

Mango juice (275 ml)
Pineapple, frozen (400 g)

Instructions:

Pour ingredients into the pint, make sure the mango juice covers the pineapples and the total volume stays under the max-fill line
Freeze for 24 hours.
Spin on SORBET (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

The summer solstice ☀️ inspired me to make a pint using only ✨fruit✨. Super simple ingredients, natural sugars, zero fat, and very refreshing! The taste was definitely fruity but a bit flat.

The Good (what went well):

The CREAMi injects air: I was worried that the texture would be too slushy since the frozen pint looked like a solid block of ice. However, the final texture was creamy and fluffy.
Super easy recipe: Only two ingredients and no blending!

The Bad (lessons learned):

The flavour was a bit flat: Honestly, this one is a bit of a stretch. Real fruits can only do so much. Next time, add in mango chunks for a more intense flavour and reduce the juice volume.

B2.2 Toasted Sweet Corn Custard

Sun, 07 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Sweet corn kernels (2 cups / cut from ~2 cobs)
Butter, unsalted (1 ⅓ tbsp)
Salt (⅜ tsp)
Cinnamon (2 tsp)
Milk, 0% fat, ultra-filtered (1 ⅔ cups)
Egg yolk (2 yolks)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (1 tbsp)
Vanilla extract, pure (1 tsp)

Instructions:

For fresh sweet corn, slice the kernels off the cobs and scrap the cob to collect the “corn milk”.
Melt the butter in a small pot over medium heat until foaming.
Add the sweet corn kernels, scrapings, salt, and cinnamon. Saute for 5 minutes.
Pour in the milk and simmer for 15 minutes on low heat.
Remove the mixture from heat. Add egg yolks, sweetner, and xanthan gum. Blend until smooth.
Bring the mixture back onto low heat. Stir contantly while scraping the bottom until the mixture thickens.
Remove the mixture from heat. Add in lemon juice and vanilla extract. Stir to mix.
Freeze for 24 hours.
Spin on ICE CREAM (push down and re-spin if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

This flavour combination was a fun surprise, it tastes a little like Cinnamon Toast Crunch X Frosted Flakes. While I enjoyed the warmth of this pint, I think I preferred the previous version of this recipe that was more pudding-like and had a strong corn aroma.

The Good (what went well):

A little extra lemon juice: Trust the process! Right after I added a whole tablespoon of lemon juice, I thought I seriously messed up. The acidity overpowered everything! However, flavours change when they freeze and the final product was perfectly bright and balanced.

The Bad (lessons learned):

Cinnamon overpowered corn: For the cinnamon lovers, this might not even be a bad thing. But, my vision for this recipe was corn-focused, and this one was just too cinnamon-y.
Icy texture: Bring back the tofu, don’t skimp on the butter.

B4.1 Ube Coconut

Wed, 03 Jun 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★☆☆☆☆	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Purple sweet potato (2 medium / 342 g)
Coconut milk, unsweetened (200 ml)
Milk, 0% fat, ultra-filtered (⅔ cup)
Salt (¼ tsp)
Monkfruit sweetner with allulose (⅓ cup)
Vanilla extract, pure (1 tsp)

Instructions:

Wrap the purple sweet potato with a wet paper towel and microwave for 5 minutes. Flip the potato and microwave for another 2–4 minutes until a fork can easily pierce through.
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: ★★★☆☆

Okay, first things first, I know purple sweet potato and ube are not the same thing! Ube grows on vine and has bark-like skin while sweet potatoes are tubers that grow underground. However, I think this was a really close attempt! Another one for Zebby’s Pick. The rich, roasted, starchy undertones of the sweet potato was suprisingly comforting.

The Good (what went well):

Vanilla: Brought a subtle sweetness that mimicked the natural fragrance of ube.
Classic coconut pairing: Need I say more? Coconut milk immediately brings the tropical vibes.

The Bad (lessons learned):

Thick pudding-like texture: Sweet potatoes are quite starchy. Microwaving heats up too fast and doesn’t give time for naturally occurring enzymes (amylases) to break down starches into sugars. Bake/roast the sweet potato next time and use less of it. Also mix/blend gently to avoid overworking the starches.

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.

B2.1 Toasted Sweet Corn Custard

Sat, 23 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★☆☆☆	★★☆☆☆

Recipe

Ingredients for a 24-oz pint:

Sweet corn kernels (2 cups / cut from ~2 cobs)
Butter, unsalted (2 tbsp)
Salt (¼ tsp)
Cinnamon (1 tsp)
Milk, 0% fat, ultra-filtered (1 ⅔ cups)
Silken tofu (125 g)
Egg yolk (2 yolks)
Monkfruit sweetner with allulose (¼ cup)
Xanthan gum (¼ tsp)
Lemon juice (2 tsp)
Vanilla extract, pure (1 tsp)

Instructions:

For fresh sweet corn, slice the kernels off the cobs and scrap the cob to collect the “corn milk”.
Melt the butter in a small pot over medium heat until foaming.
Add the sweet corn kernels, scrapings, salt, and cinnamon. Saute for 5 minutes.
Pour in the milk and simmer for 15 minutes on low heat.
Remove the mixture from heat. Add soft tofu, egg yolks, sweetner, and xanthan gum. Blend until smooth.
Bring the mixture back onto low heat. Stir contantly while scraping the bottom until the mixture thickens.
Remove the mixture from heat. Add in lemon juice and vanilla extract. Stir to mix.
Freeze for 24 hours.
Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).

Nutrition Facts

Reflections

Overall Rating: ★★★☆☆

This pint tastes just like a sweet corn tofu pudding (douhua) that you might find in a Chinese dessert shop. I think my momma would approve (not too sweet)! This is the first recipe to make the list for Zebby’s Pick! Fantastic aroma, flavour, and texture.

The Good (what went well):

Fragrant buttery sweet corn: The toasting and steeping steps do the heavy-lifting to draw out the essence of corn.
Butter: Real butter brings an irreplaceable level of depth to the flavour.

The Bad (lessons learned):

The flavour was a bit flat: More salt, acidicity, and spices (e.g. cinnamon, cardamom, or nutmeg) would provide some balance.

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.