Vanilla Extract 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.

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.

P1.3 Monkey Choconutty

Thu, 28 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★☆☆	★★★★★	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Banana (1 medium / 81 g)
Whey protein, chocolate (1.5 scoop / 52.5 g)
Peanut butter powder (3 tbsp)
Cocoa powder (3 tbsp)
Salt (⅛ tsp)
Instant pudding, pistachio (11 g)
Monkfruit sweetner with allulose (1 tsp)
Vanilla extract, pure (1 tsp)
Milk, 0% fat, ultra-filtered (2 cups)
Mixed nuts, crushed (20g)

Instructions:

Slice the banana length-wise and air fry at 390 °F for 15 minutes.
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: ★★★★☆

Back again with another chocolate protein ice cream! This time I skipped the greek yogurt, upped the protein by 50%, and upped both the peanut butter and cocoa powders. The taste was pretty good but the texture was… powdery (go figure)!

The Good (what went well):

Amazing macros: Yay for extra protein and relatively low calories.

The Bad (lessons learned):

Chalky texture: The texture was a bit rough and not creamy enough. Perhaps there’s too much protein.
Skip the carmelization: Air-fried bananas are delicious but the flavour didn’t come through.
Blending makes a lot of bubbles and a bump in the center of the pint after freezing: Tap the pint to release the bubbles, let the mixture cool in the fridge before freezing, and check on the pint after freezing for some time and flatten any bumps while it’s still malleable (~6 hrs).

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.

B1.1 Strawberry Cheesecake

Mon, 18 May 2026 00:00:00 +0000

Taste	Macros	Ease
★★★★☆	★★★☆☆	★★★☆☆

Recipe

Ingredients for a 24-oz pint:

Strawberry fruit spread (3 tbsp)
Guava fruit spread (1 tbsp)
Instant pudding, zero sugar, cheesecake (14 g)
Salt (⅛ tsp)
Monkfruit sweetner with allulose (1 tsp)
Vanilla extract, pure (1 tsp)
Milk, 0% fat, ultra-filtered (1 ½ cups)
Greek yogurt, nonfat, plain (½ cup / 115 g)
Cottage cheese, lowfat 2% milkfat, small curd (½ cup / 119 g)
Lotus Biscoff cookies (2 cookies)
Lime zest and juice (1 lime)
Strawberry, fresh (12 strawberries)

Instructions:

Blend everything except half of the fruit spread, Lotus Biscoff cookies, lime, and fresh strawberries together.
Freeze for 24 hours.
Spin on LITE ICE CREAM.
Squeeze in the lime juice, and add the other half of the fruit spread and the Lotus Biscoff cookies (broken into halves), spin on MIX-IN.
Top with lime zest and fresh strawberries.

Nutrition Facts

Reflections

Overall Rating: ★★★★☆

Wow, I’m genuinely impressed by how the flavours came together! I wanted to get a little fancy with the fresh strawberries and lime zest, and it was definitely worth the effort. Fragrant, fresh, sweet, tangy, and rich, this pint perfectly captures the essence of a decadent slice of cheesecake. First recipe to make Celine’s Choice!

The Good (what went well):

Fresh strawberries are so good: In general, fresh fruits are a great way to add volume, flavour, and fiber into an icy dessert.
Cheesecake flavour did not taste artifical: The secret was pure vanilla extract!
The lime zest was worth the effort: For the citrus lovers, a sprinkle of zest on top delivers a fresh aroma and a pop of contrast that cuts through the richness of the cream.

The Bad (lessons learned):

The Lotus Biscoff cookies were pulverized: Manually mix into the ice cream to get bit sized pieces.
The yogurt flavour was noticeable: Did not successfully trick my brain into believing that Greek yogurt was the next cream cheese. Use cream cheese for a more authentic cheesecake flavour.