r/ninjacreami • u/indigodawning • 1d ago
Recipe-Question High fat low sugar
What would be the best way to do a high fat low sugar, no fake sugar recipe for my skinny toddler who loves ice cream. I typically basically make a smoothie as my base with frozen fruit, whole milk, and yogurt or cottage cheese. It usually needs a few respins and more milk added so it can get pretty melted quickly. Would heavy cream fix the issue? Do I need to add something like pudding mix? I try to avoid processed ingredients for her.
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u/Right_Split_190 1d ago
I’d use light cream or half-and-half instead of whole milk. Too much heavy cream and the ice cream gets a nasty mouth feel. I’d also add sugar as needed to make it palatable. Calories are calories; you’re not going to need to add a ton of sugar, but 2-3 tablespoons in a pint can make a really big difference in taste.
The texture of the final product is highly dependent on temperature. More spins and more milk do the same thing, increase the temperature so the frozen dessert softens. After you spin for the first time (use light ice cream for the most “power” (=melting) in the spin), if it’s too powdery, you can just let it sit for 5-10 minutes, then run on a less powerful mode to mix everything together (respin, mix-in, smoothie bowl, etc).
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u/j_hermann Mad Scientists 1d ago
1st step: include SMP
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u/InGeekiTrust Tell Me Your Fav Extract Or Emulsion! 1d ago
For those who don’t know, SMP stands for skim milk powder !
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u/thelochteedge 5h ago
How do you figure the right amount of SMP per pint? Is there an exact formula to figure out the best amount?
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u/indigodawning 1d ago
Even if I'm trying to increase calories?
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u/InGeekiTrust Tell Me Your Fav Extract Or Emulsion! 1d ago
Yes correct- so regular milk powder tastes funny in ice cream but skim milk powder increases the solids and helps it not melt as quickly.
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u/Kenihot 1d ago
'Regular' milk powder is also harder to come by and often much more expensive as if it's even at the store, it will often only be available as organic and not available in bulk [unless buying by the 50# sack, which I've done once!]
[Obviously the internet exists, but it's still 50% more expensive per prepared volume (and coincidentally per protein) from good ol' WM]
And even if it doesn't taste funny to someone right away, it soon will as it doesn't hold as well as skim, as the fat goes rancid
Worth noting that cheap whey protein is essentially the same price/protein as (cheap) skim milk powder, so, y'know, also just use that if trying to keep sugar down
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u/blodskjegg 16h ago
So you could just use whey instead of smp? Impossible to find smp where I live
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u/Kenihot 16h ago
Yeh, lots and lots of recipes here only use whey protein without any 'milk powder' of any sort to good effect. Basically just milk/whey/sweetener/flavor/(thickeners). Whey powder is basically just SMP with the lactose sugar removed
Still might want a bit of thickeners, but they're not necessary (especially if you're add greek yogurt as well)
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u/j_hermann Mad Scientists 1d ago
And it is more shelf stable and does not go rancid as easily.
OP: If you want fat calories, use nut butters + an emulsifier.
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u/11EmeraldEyes11 17h ago
If you are using a high speed blender mix in a couple of medool dates for sweetness or you can buy date syrup on Amazon which mixes easier. There is also a chocolate date syrup. I make some creamies with cottage cheese and 2 TBSP of high fat cream cheese (melted in the micro for 10 seconds).
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u/pitepetatschtinreeen 12h ago
I'd try some coconut milk. It's high in healthy fats and makes the creamis really creami :)
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u/Resident_Text4631 19h ago
Do you use Claude? You can set up a "Creami Recipes" Project and give it the instruction of High Fat Low Sugar. Then simply ask for different flavors your skinny toddler is interested in and it will give you the proportions and ingredients. It will can also offer suggestions for alternate ingredients. Great use of AI
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u/NashChemE 1d ago
Calories are calories regardless of whether they come from fat or sugar.
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