The Ice Cream Lab
Five calculators for perfect ice cream: base balance, vegan base, sorbet, fruit mix-ins and cream blending. With a freezing-time forecast for your freezer and container — Remy does the math, you do the licking.
Read the manualYour freezer setup
Freezing time (core)
≈ 16.5 h
Serving temperature
≈ -8.6 °C
Ninja Creami
plan on 24 h
Balance
632 g
POD (sweetness)
19
Serving temperature
≈ -8.6 °C
Remy's tip
Too icy for the freezer: 10 g dextrose lifts PAC without much extra sweetness.
Lean: more coconut cream or cashews brings the creaminess.
Plant bases need 0.15–0.35% stabilizer (guar/xanthan) against ice crystals.
▸Vegan math — what changes
Without dairy fat, creaminess comes from coconut cream, cashews or nut butters (target fat 9–14%) — and without milk protein there is no natural crystal protection, so 0.15–0.35% stabilizer is mandatory, not optional.
Plant drinks are mostly water (92%+). More water = more ice = more crystals. So vegan targets solids 36–44% and slightly more sugar (18–24%) with PAC 26–30 — invert sugar/agave (PAC 190) is your friend.
Watch out, not vegan: honey. And 'dark chocolate' must be milk-fat free — read the label. Remy always reads the label.
Formulas as in the ice-cream calculator — same physics, different ingredient table.
Glossary
▸PAC (anti-freeze)
Anti-freezing capacity: how strongly an ingredient lowers the freezing point, in sucrose equivalents (sugar = 100, dextrose = 190, glycerine = 371). High PAC = soft ice cream at low temperature.
▸POD (sweetening power)
Relative sweetness in sucrose equivalents (sugar = 100, dextrose = 74, lactose = 16). With POD and PAC you tune sweetness and texture independently.
▸MSNF (milk solids)
Milk Solids Non-Fat: milk protein, lactose and minerals. Binds free water and smooths the ice cream — target 7–12%.
▸Total solids
Everything that is not water: fat, sugar, MSNF and other solids. Too few solids means coarse, watery crystals.
▸FPD (freezing point depression)
How many degrees below 0 °C the mix starts to freeze. We read it from the Leighton table (1927), normalized to the water phase.
▸Degrees Brix
Sugar content as percent of mass — 30 Brix = 30 g sugar per 100 g. Sorbet targets 27–32 Brix.
▸Stabilizer
Guar or xanthan gum (0.15–0.35%): binds water and slows crystal growth in storage. Mandatory in vegan bases, which lack milk protein.
▸Maceration
Resting fruit with ⅓ of its weight in sugar: osmosis pulls sugar into the fruit and lowers its freezing point — otherwise pieces turn rock hard.
▸Re-spin
A second pass in the Ninja Creami, usually with 1 tbsp of liquid: turns a crumbly first spin into creamy ice cream. Not a mistake — physics.
▸Overrun
Whipped-in air as percent of volume. Soft serve ~50%, premium ice cream 20–30%, Creami pints barely any — which is why they are so dense.
The vegan ten
Säntis Salted Caramel
10 ingredients
Orca Cookies & Cream
10 ingredients
Bodhi's Golden Mango Splash
10 ingredients
Juliette's Vanilla Velvet
9 ingredients
Fraise Chérie — French Strawberry Creami
12 ingredients
Tyrone's Pindakaas Thunder
10 ingredients
Rigi Sunrise — Banana & Cinnamon
12 ingredients
Alpine Eagle Pistachio
11 ingredients
Eiger Espresso
9 ingredients
Matterhorn Midnight Chocolate
9 ingredients
Remy's original classics
From the two original «Ninja Ice Cream Recipes» pages, now as individual recipes: from chili-chocolate sorbet to Chocolate Heaven.
Chili Chocolate Sorbet — The Original
7 ingredients
Spiced Mango-Coconut — The Original
7 ingredients
Whey Vanilla Protein Ice — The Original
5 ingredients
Passion Fruit-Coconut — The Original
7 ingredients
Fig & Mascarpone Gelato — The Original
8 ingredients
Chocolate Heaven — The Original
9 ingredients
Ginger Ice-Cream Variations
19 ingredients
High Protein Ice-cream Low-Fat and Low Sugar
8 ingredients
Vanilla Salty Almond Ice-cream
9 ingredients
Vanilla Rhum Passion Fruit Ice-Cream
10 ingredients
Super Ultra Delicious Creamy Chocolate Ice-cream
11 ingredients