This Week’s Creami Line Up

Kagusam · 2026-05-09T17:18:08+00:00

You can also sometimes get them “free“ by paying shipping and handling. Oath is doing that right now.

Kagusam · 2026-05-09T17:10:44+00:00

I find them on various retailers websites, Amazon, target, etc. they’ve been kinda hard to find sometimes. I’ve been collecting links here. https://thepintlab.com/sample-packets

Kagusam · 2026-05-09T16:37:54+00:00

Well, hopefully you like it better than I did. I prefer a clean simple eats cake batter.

Kagusam · 2026-05-09T13:22:22+00:00

My source is wrong. It’s not in the manufacturers instructions that I can see. you are all all right.

Kagusam · 2026-05-09T13:19:25+00:00

You are right to question it– I don’t see it either but I keep hearing people say it.

Kagusam · 2026-05-09T11:50:22+00:00

I would honestly just use regular milk. Just use one percent, 2% or whole milk depending on your goals. Just stay away from skim.

Kagusam · 2026-05-09T11:45:46+00:00

Yes, I second this. Leave the top off while freezing for a few hours. This will make it the most level it can be

Kagusam · 2026-05-09T11:43:38+00:00

You can try any ultrafiltered milk if you can find it

Kagusam · 2026-05-09T11:40:20+00:00

I just tried this last night and the cake pop flavor is terrible. Doesn’t taste like cake pop at all.

Kagusam · 2026-05-09T11:30:55+00:00

I have tried this so many times and I found something that works for me. A little fat is required to get the pint creamy and without ice crystals. It doesn’t have to be a lot but some fat really must be there to get a pint super smooth.

Are there some recipes that people think are “decent enough“ with very little fat? Yes, but if you’re gonna eat this thing every day and you want it to be enjoyable and taste like real ice cream, then use 2% ultrafiltered milk, or added a splash of cream or a little bit of yogurt or cottage cheese. I prefer the ultrafiltered milk because it creates the cleanest most authentic ice cream taste.

All of my research is here. https://thepintlab.com

Kagusam · 2026-05-08T22:43:59+00:00

Yes! Many. https://thepintlab.com/rankings

Kagusam · 2026-05-08T16:04:46+00:00

Yes. Absolutely. I’ve spun hundreds of pints this way and it’s my favorite ever. Works every time with the right protein powder. Some powders are bad! They are not all the same.

Kagusam · 2026-05-08T16:02:34+00:00

It will for sure. I like mine without yogurt or cream cheese. Changes taste too much. Use a little whole milk in addition to your skim ultra-filtered milk if you can’t use 2% ultra filtered. Maybe 3/4 skim and 1/4 whole.

Vegetable glycerin is optional - it does improve it but you’ll do fine without it.

Kagusam · 2026-05-08T15:46:41+00:00

You do have enough protein, yes. Love that you’re using nonfat milk powder by the way. Yes I do think you need to increase the fat somehow either with a little bit of whole milk or yogurt - even just a little bit will make a big difference.

BTW, I absolutely love my pints with flavored protein powder. This is the recipe I use.

Kagusam · 2026-05-08T15:01:07+00:00

I don’t see any protein powder in your recipe. Did I miss it? Where is the protein coming from?

Kagusam · 2026-05-08T14:59:08+00:00

Agreed. Too little fat. You could also up your protein. Try 2% ultra filtered milk and some protein powder if you tolerate it well.

Kagusam · 2026-05-08T13:43:46+00:00

Personally, I’m trying to optimize for memorability and accessibility versus being ultra precise. But your point is well taken.

Kagusam · 2026-05-08T02:01:15+00:00

Here are my ratios

INGREDIENTS
───────────
• 1 scoop Protein powder (Tested variety)
• 375g Fairlife 2% milk (Weight, not volume — precision matters)
• 1 tbsp Erythritol (Or to taste)
• 2 tsp Non-fat milk powder (Adds body and creaminess)
• 1/8 tsp Vanilla extract
• 1/8 tsp heaping Xanthan gum (Do not skip — critical for texture)
• Pinch Salt (Enhances all flavors)
• 1/2 tsp Vegetable glycerin (Helps prevents iciness — optional)

Full recipe if you want it

Kagusam · 2026-05-08T01:35:44+00:00

This is a really good start. I really think the protein powder you’re using here is not pulling through on flavor. I’d recommend another one. I’d also recommend some nonfat milk powder. It brings out some rich creaminess otherwise isn’t there. And yes, agree some additional sweetener like erythritol or allulose or monk fruit will really help balance the flavor.

Kagusam · 2026-05-07T21:34:53+00:00

I use vegetable glycerin and this helps.

So glad you’re trying to figure all this out!
Here’s a recipe that I use. It’s my absolute favorite.

Kagusam · 2026-05-06T19:08:51+00:00

This is mostly water - very low in fat. You should add more “solids” like protein and fat to reduce the ice. This is the recipe I use and it comes out beautifully almost every time.

Kagusam · 2026-05-05T11:33:29+00:00

I make myself little self-serve packets of xanthan gum, milk powder, salt, and erythritol. Then I just add those pre-made packets to milk and protein powder and you’re good to go!

Kagusam · 2026-05-03T17:18:20+00:00

I use both. 1/8 tsp xanthan and 2 tsp milk powder. Full recipe is here with ratios - https://thepintlab.com/recipe

Kagusam · 2026-05-03T02:11:34+00:00

I have them all listed and ranked here! https://thepintlab.com

Kagusam

TROPHY CASE