I’ve decided I do like fruity bases after all! This one reminded me a real fruit ice cream but with white chocolate undertones.
Base
100g quark
30g white chocolate casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine
1g guar gum
Salt
Approx 8 frozen blackberries
Mix ins
1/2 pot Chobani fit vanilla protein yogurt
Method
Freeze min 24 hours
Lite ice cream
Respin and add yoghurt
Probably my prettiest creami to date, also tasted fab.
Base
100g quark
30g white chocolate casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine
1g guar gum
Salt
Mix ins
1/2 pot Chobani fit vanilla protein yogurt
7 frozen cherries + 1 for topping
Method
Freeze min 24 hours
Lite ice cream
Respin and add cherries + yoghurt
Base
100g quark
30g salted caramel casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine
1g guar gum
Caramel flavour powder
Salt
Mix ins
1/2 pot Chobani fit vanilla protein yogurt
Method
Freeze min 24 hours
Lite ice cream
Respin & add yogurt
This is my new hyper obsession meal! So filling and takes me ages to eat, so mentally satisfying too ☺️
Everything is frozen, so I just microwaved and then added to a pan with the seasonings. No need for oil. Super easy for when I’m feeling lazy (always, lol).
This one was super filling! My dinner the other night, haha
Base
100g quark
30g vanilla casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine
1g guar gum
Banana flavour powder
Salt
Cinnamon
Turmeric (for colour)
Mix ins
Mushashi chocolate chip protein cookie
1/2 pot Chobani fit vanilla protein yogurt
Method
Freeze min 24 hours
Lite ice cream
Respin
Mix in cycle
Was inspired by another poster on here who made an earl grey blackberry flavour. This worked out so well, will definitely try other tea based creamis in the future!
Base
100g quark (pic 3)
1 cup brewed & cooled chamomile tea + unsweetened almond milk to fill
70ml keto honey (pic 2)
30g vanilla casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine (pic 4)
1g guar gum
Dash of salt
Pinch of turmeric for colour
Method
Brew one large cup of chamomile tea (I used 4 bags to get a strong flavour)
Let the tea cool & prepare the base
Freeze min 24 hours
Lite ice cream
Respin
I added some high protein Greek yogurt mixed with Splenda during the respin to fill up the pint
I dream of having a 1/2 strength mix in setting that doesn’t destroy everything into oblivion. Also would love it if there was a setting that created a more airy texture 😍
I use the maple syrup brand Queen. Loved the texture of this one, no iciness at all!
Base
100g quark
200ml unsweetened almond milk + more to fill
20ml sugar free maple syrup
30g vanilla casein protein powder
40g powdered allulose
20g powdered Equal
4g bloomed gelatine (see pic 3)
1g guar gum
Dash of salt
Method
Lite ice cream
Respin
Base
100g quark
200ml unsweetened almond milk + more to fill line
30g white chocolate casein
60g powdered allulose
4g bloomed gelatine
1g guar gum
Mix ins
Fibre one bar
Method
Lite ice cream
Respin
Hey guys, looking for some inspo for fun date activities over winter. Feel like last season we spent way too much time going out to eat and binge watching shows!
Ice-skating is strictly OFF THE TABLE (I’m far too useless) but otherwise open to anything. TIA x
Made tiramisu over the weekend so had to try it out in a creami, was very happy with the results!
Base
100g Greek protein yogurt
30g skim keto milk powder
30g vanilla custard casein protein
60g powdered allulose
4g bloomed gelatine
1g guar gum
10ml rum essence
50g tiramisu
Unsweetened almond milk to the fill line
Topping
50g tiramisu
Extra sprinkle of cocoa powder
Method
Spin on lite ice cream
Respin
For me it was the potential health benefits as a sweet treat lover, but curious to see how we all ended up here ☺️🍦
Was inspired by an instagram recipe where the guy soaks pretzels then strains them to create “pretzel milk” as part of the base.
Tbh I think the pretzel situation was completely overpowered my salted caramel protein powder and was really just a waste of time.
That being said, this was still a very tasty pint!
Recipe
• 50g pretzels soaked for 24 hours and drained through a sieve with 100ml water
• 50g Keto Milk Powder
• 30g salted caramel Casein Protein Powder
• 15g Powdered Equal or Splenda
• 40g Powdered Allulose
• 4g Powdered Gelatine
• Dash of salt
• 320ml water total
Mix ins
•10g pretzels
•1 small piece homemade low calorie brownie
I used a Chobani Fit caramel yoghurt pot in this one and found it created the smoothest texture!
Swipe for details 🤍
Hi guys, I'm hoping to get some advice on how to deal with myself. Basically, I'm very dim and I hate myself because of it. I've looked into it online and seems there's no proven way to increase baseline intelligence, just techniques to help keep your brain sharp e.g. learning a language, regular exercise, sudoku ect. So, I feel a bit stuck with the brain I've got.
I'm so sick of taking that second longer to get a joke, having to concentrate a lot more than others on movies and making the repeating same small oversights. I don't drive because I can't pass the practical and I have the worst short-term memory (at work I write things down, but I can't exactly write down notes from every conservation with friends and family).
I feel guilty when I socialise because I know that I won't be able to contribute anything of substance to the conversation. I fear that my work hired me and my friends became close with me before they knew how truly stupid, I am and now they're stuck with me.
I've been told by my manager that I need to be "more curious". I know curiosity is a major trait of intelligent people. My issue is I just don't have any drive to learn other than to hopefully become more competent at my job and receive a pay rise.
I would love to be one of those people who have passions, hobbies, an inner drive, who are funny and spark interesting conversations, but I feel like my stupidity limits how worthwhile of a person I can become.
Also, I'm not neurodivergent or disabled - just regular dumb.
So TDLR, I'm stupid, I hate myself because if it. How can I get by without being an inconvenience to everyone I associate with and wallowing in pit of self-hatred for the rest of my life?
Would appreciate any hacks, habits or mindset shift techniques!
This one looks boring but trust me it was delicious! The yogurt was added for flavour as opposed to texture, so feel free to omit 💛
Recipe
• 50g Keto trim Milk Powder
• 30g white chocolate Casein Protein Powder
• 1/4 tsp lemon flavour powder
• 15g Powdered Equal or Splenda
• 40g Powdered Allulose
• 4g Powdered Gelatine
• Dash of salt
• Pinch of turmeric for colour
• 350ml water total
Mix ins
•15g low calorie lemon curd
•70g Greek protein yogurt
Macros (Standard Pint)
• Calories: 338
• Carbs: 10g
• Fat: 4g
• Protein: 63g
Method
Hi guys, I recently got the LorAnn coconut flavour emulsion and found it be amazing!
Only used it once and found one capful to be slightly too strong for a standard pint.
How much do you typically use per pint?
Have also heard very mixed things about a lot of the other flavours. Would be great to get some more insight into those who’ve tried them
TIA 🤍🥥
Recipe used in this picture
White chocolate coconut
• 50g Keto Milk Powder
• 30g white chocolate Casein Protein Powder
• 1 capful Lorran coconut emulsion
• 15g Powdered Equal or Splenda
• 40g Powdered Allulose
• 4g Powdered Gelatine
• Dash of salt
• 350ml water total
Macros (Standard Pint)
• Calories: 287
• Carbs: 6g
• Fat: 3g
• Protein: 57g
Method
This was before the mix in spin!
Thank you to the person who suggested banana chips as a mix in the other day! These held their crunch so well, added a really nice texture throughout the pint ☺️
Chocolate Base
• 50g keto milk powder
• 30g chocolate casein powder
• 30g Dutch cocoa powder
• 15g powdered Equal (or Splenda)
• 40g powdered allulose
• 4g powdered gelatine
• Dash of salt
Mix ins
• 15g banana chips
Method
• Sprinkle 4g gelatine over 60ml cold water and leave for 10 minutes.
• Blend all base ingredients with 190ml water.
• Warm 100ml water, then stir in the gelatine until dissolved.
• Pour the gelatine mixture into the blender and blend again.
• Freeze for at least 24 hours.
• Spin on Lite Ice Cream.
• Add mix-ins and run the Mix-In cycle.
433 Calories: 32g Carbs: 12g Fat: 64g Protein 🍫✨
Hi guys, how do you avoid your creamis getting melty at work in the mornings?
These photos were only taken 13 minutes apart 🥲
Interested to see what types of travel containers & tips work
TIA x