Creamsicle aka Creamsicle
A creamy and refreshing dessert made with vanilla and orange flavors.
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(1)
- 1/2 bottle orange juice
🫙Pantry Staples(2)
- 1/2 bottle vanilla core power
- 1 serving vanilla protein powder
📦Other(1)
- chopped up clementine chunks
Nutrition (per serving)
Calories
355
Protein
36g
Carbs
47g
Fat
3g
👨🍳 Instructions
- 1
Mix 1/2 bottle vanilla core power, 1/2 bottle orange juice and 1 serving vanilla protein powder in a Creami pint.
- 2
Refrigerate for 6-12 hours.
- 3
Freeze for 12-24 hours.
- 4
Place the pint in a hot water bath for ~5 minutes.
- 5
Spin on light ice cream + respin until creamy (don’t add liquid—trust the process).
- 6
Top with chopped up clementine chunks.
💡 Pro Tips
- ✓Chill your mixture to 35-40°F before freezing because the Creami blade requires a partially crystallized base with ice crystal size around 100-200 microns to shave smoothly; a warmer base creates large, chunky ice crystals that jam the machine.timing35-40°F, 100-200 micron ice crystals
- ✓Use a 1:1 ratio of vanilla protein powder to liquid (by weight) because excess protein denatures during freezing and creates a grainy texture; aim for 20-25g protein per 8oz liquid to maintain smooth mouthfeel without crystallization.ingredient1:1 ratio (w/w), 20-25g protein per 8oz
- ✓Submerge the entire pint in 125-130°F water for exactly 5 minutes because this temperature softens the outer ice layer (roughly 1/4 inch) without melting the frozen core; hotter water causes uneven thawing and prevents proper blade engagement.technique125-130°F, 5 minutes, 1/4 inch outer layer
- ✓Spin on the light ice cream setting first (2-3 minutes) to break initial ice crystals, then respin on the same setting rather than switching to sorbet mode, because the protein content lowers the freezing point by ~2°F and requires the gentler blade speed to avoid shattering.timing2-3 minutes first spin, light setting both passes
- ✓Add citrus chunks after spinning (not before) because acid from clementines lowers pH to 3.5-4.0, which causes protein denaturation and separation during the freeze cycle; fresh fruit releases 15-20% more liquid when frozen and thawed.techniquepH 3.5-4.0, 15-20% liquid release
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Creamsicle aka Creamsicle
A creamy and refreshing dessert made with vanilla and orange flavors.
📝 Ingredients
🥬Fresh Produce(1)
- 1/2 bottle orange juice
🫙Pantry Staples(2)
- 1/2 bottle vanilla core power
- 1 serving vanilla protein powder
📦Other(1)
- chopped up clementine chunks
Nutrition (per serving)
Calories
355
Protein
36g
Carbs
47g
Fat
3g
👨🍳 Instructions
- 1
Mix 1/2 bottle vanilla core power, 1/2 bottle orange juice and 1 serving vanilla protein powder in a Creami pint.
- 2
Refrigerate for 6-12 hours.
- 3
Freeze for 12-24 hours.
- 4
Place the pint in a hot water bath for ~5 minutes.
- 5
Spin on light ice cream + respin until creamy (don’t add liquid—trust the process).
- 6
Top with chopped up clementine chunks.
💡 Pro Tips
- ✓Chill your mixture to 35-40°F before freezing because the Creami blade requires a partially crystallized base with ice crystal size around 100-200 microns to shave smoothly; a warmer base creates large, chunky ice crystals that jam the machine.timing35-40°F, 100-200 micron ice crystals
- ✓Use a 1:1 ratio of vanilla protein powder to liquid (by weight) because excess protein denatures during freezing and creates a grainy texture; aim for 20-25g protein per 8oz liquid to maintain smooth mouthfeel without crystallization.ingredient1:1 ratio (w/w), 20-25g protein per 8oz
- ✓Submerge the entire pint in 125-130°F water for exactly 5 minutes because this temperature softens the outer ice layer (roughly 1/4 inch) without melting the frozen core; hotter water causes uneven thawing and prevents proper blade engagement.technique125-130°F, 5 minutes, 1/4 inch outer layer
- ✓Spin on the light ice cream setting first (2-3 minutes) to break initial ice crystals, then respin on the same setting rather than switching to sorbet mode, because the protein content lowers the freezing point by ~2°F and requires the gentler blade speed to avoid shattering.timing2-3 minutes first spin, light setting both passes
- ✓Add citrus chunks after spinning (not before) because acid from clementines lowers pH to 3.5-4.0, which causes protein denaturation and separation during the freeze cycle; fresh fruit releases 15-20% more liquid when frozen and thawed.techniquepH 3.5-4.0, 15-20% liquid release