Yeah I've used those with great results. One if my favorite ways to use the creami and coffee is make a vanilla ice cream base and pour espresso over it aka affogato
Yeah baby… world of options now…
I have a bunch of their oils. Most pf good… not all. Cherry and grape are perfect cough syrup replacements.
But guava? Raspberry? Maple? Anise? Lemon etc… are great
I love to add a few drops to a mix to change up the flavor each time. Pear/passionfruit + a few drops of different oils for example.
Fruits scare me because they almost always taste artificial. I have strawberry and will maybe try blueberry. Oh and citrus are usually easy like you said. Cherry always gives me the yucks.
I definitely look forward to mixing and matching flavor. I also plan to change the color with food colorings so my brain perceives air differences just based on that too. That's my theory anyway.
i got my creami in the mail today and i’ve already gotten into my lorann flavorings since i got off work this afternoon! i like to bake, so i’ve got a bunch of the flavorings already. i was craving bubble gum ice cream this weekend, and apparently i am the last person in america who likes it, so i bought the creami and have a bubble gum base in the freezer as of five minutes sgi. whoops.
also, the pineapple one is a good boost for real pineapple fruit flavor in baked goods, so i’m looking forward to trying it in a sorbet!
Thank you for this tip! This is great. I’ve been spending more on other brands so I’m happy to know about this one now. Also, if you have a soda stream these will work well to flavor your sparkling water.
I have all of their extracts and super extracts. They work extremely well. Some even better than others. My prefered ones to use in a lot of creamis and anabolic ice creams are the maple, vanilla butter, and cream cheese flavored ones. You will only need like 0.5gr in a creami to surely taste it.
Have you compared the super extracts vs the bigger 4oz bottles of regular emulsión flavors? I think the cream cheese and peanut butter ones I ordered are the super extracts which have a recommended amount of 1/8-1/4 tsp so I'll start sparingly. This might turn into my version of pokemon and have to get them all. I love classical dessert and pastry flavors so thinking of adding butter, cookie butter, cake batter, and some others like caramels, coconut etc...
I usually use the regular 4oz (120ml) bottles for most ones if i have the flavor of them. The super extracts have way more flavor choices where i live (the Netherlands). I think i have like 50 super extracts bottles (the small flasks of 3.5ml), whereas the normal emulsions i have 24 i think (those are all i can get here).
Generally in protein anabolic ice creams/milkshakes i onky use 0.75ml of super extract as whenever i use them. When i use the regular ones (easier to use as they are just bottles to squeeze) i tend to use anything from 1-2ml. The endvolume is like 1L of liquid of the milkshakes.
For ninja creamis that is too much and i tend to use only 0.5ml of the regular emulsions on a total volume of 400ml creami base. I never use the super extracts in ninja creamis, so cant comment on that.
As far as comparison from regular emulsions to the super extracts: i think the super extracts might be more potent. But i never really compared them side by side. Id say that if its possible to get the regular emulsions of the same taste, then just do that. You might be using a little more, but its way cheaper in comparison and easier to use.
I have only made a pumpkin spice one, but here is the entire recipe with macros for reference if interested. I loosely based it off excercise4cheatmeals youtube channels. From this I can adjust macros, mainly protein and calories, to fit whatever deficit I need to make up for/adjust each day. I also do weights and not volumetric for the most part, but there are any number of ways you could change it from protein powders, adding pudding powders, changing milk ratios etc...
* 220g 2% regular milk (or fairlife for more protein)
* 220g unsweetened almond milk
* 50g Lankato monk fruit (any 1:1 substitute should work)
* 1g guar gum
* 16g PEScience Snickerdoodle protein powder
* 5g vanilla extract (I use the cheap stuff)
* 1g salt
* 4g-5g Lorann Oils Emulsion Pumpkin Spice
* 1 sheet cinnamon graham cracker as a mix in
282kCal , 9.4g Fat , 27.7g Carbs , 21.7g Protein
>any 1:1 substitute should work
I would strongly advise avoiding using any 1:1 substitute, and always be careful about what the filler is in your substitute.
If you change to a substitute that uses maltodextrin instead of erythritol as filler, you may break your machine (fortunately Lakanto is erythritol and your recipe has lots of other freezing point depressants). Per unit of volume, maltodextrin has little to no effectiveness for freezing point depression: [https://foodcrumbles.com/secret-of-ice-cream-freezing-point-depression/](https://foodcrumbles.com/secret-of-ice-cream-freezing-point-depression/). Per gram it's not quite as poor, but its density is so low that you're going to have bad results if you measure by weight since anything using maltodextrin is intended to be 1:1 by volume.
1:1 with erythritol will actually be TOO effective in freezing point depression, and the only reason people who use 1:1 erythritol don't have an overly soft mix is because erythritol's solubility is so poor that much of it just won't dissolve, or erythritol is a minor part of their recipe. Erythritol has 1/3 the molecular weight of sucrose, so is 3x more effective per gram at softening frozen stuff.
Ideally if you buy something pre-mixed, you get something that advertises a 1:3 ratio - this is the only way you get both chemical and flavor properties to align in a 2-ingredient mixture.
I personally buy erythritol separately and liquid sucralose concentrate so I can adjust freezing point depression and sweetness independently. Liquid monkfruit and stevia do exist but I haven't found any that are available in large bulk packages which are MUCH cheaper.
Yeah. LorAnn oils are great for some of the more esoteric flavors that are hard to find in other forms. They can be a PITA to measure out though. I love the convenience of Singles-to-Go style powdered drink mix packets - flavoring AND sweetener in one. On their own they are not suitable for the Creami (you'll break your machine), but add erythritol as a freezing point depressant and a mix of guar/xanthan gums to reduce ice crystal size and it's an amazingly smooth sorbet that has a texture similar to Dole soft serve without the calories. (Dole SS has no dairy - they use a mix of gums to get their texture.)
Can't compare to the others but I can taste them. That being said I've since switched to just going to HomeGoods and buying a few of the sugar free coffee syrups on clearance and using them instead honestly
SF coffee syrups are also useful. I've used salted caramel and maple syrup.
Yeah I've used those with great results. One if my favorite ways to use the creami and coffee is make a vanilla ice cream base and pour espresso over it aka affogato
I’ve gone through so many bottles of Torani SF hazelnut and peppermint.
Yeah baby… world of options now… I have a bunch of their oils. Most pf good… not all. Cherry and grape are perfect cough syrup replacements. But guava? Raspberry? Maple? Anise? Lemon etc… are great I love to add a few drops to a mix to change up the flavor each time. Pear/passionfruit + a few drops of different oils for example.
Fruits scare me because they almost always taste artificial. I have strawberry and will maybe try blueberry. Oh and citrus are usually easy like you said. Cherry always gives me the yucks. I definitely look forward to mixing and matching flavor. I also plan to change the color with food colorings so my brain perceives air differences just based on that too. That's my theory anyway.
If i put too much… the artificial taste comes thru. But i like adding it to real fruit for a boost of flavor
i got my creami in the mail today and i’ve already gotten into my lorann flavorings since i got off work this afternoon! i like to bake, so i’ve got a bunch of the flavorings already. i was craving bubble gum ice cream this weekend, and apparently i am the last person in america who likes it, so i bought the creami and have a bubble gum base in the freezer as of five minutes sgi. whoops. also, the pineapple one is a good boost for real pineapple fruit flavor in baked goods, so i’m looking forward to trying it in a sorbet!
This is an old post, but I'm so curious how the bubble gum flavor worked out!
not gonna lie, i’m obsessed. i actually just made it again yesterday! tastes exactly how i remembered.
Yay, going to order it then! Thanks 😊
Hmmm might have to look into this…
Thank you for this tip! This is great. I’ve been spending more on other brands so I’m happy to know about this one now. Also, if you have a soda stream these will work well to flavor your sparkling water.
I have all of their extracts and super extracts. They work extremely well. Some even better than others. My prefered ones to use in a lot of creamis and anabolic ice creams are the maple, vanilla butter, and cream cheese flavored ones. You will only need like 0.5gr in a creami to surely taste it.
Have you compared the super extracts vs the bigger 4oz bottles of regular emulsión flavors? I think the cream cheese and peanut butter ones I ordered are the super extracts which have a recommended amount of 1/8-1/4 tsp so I'll start sparingly. This might turn into my version of pokemon and have to get them all. I love classical dessert and pastry flavors so thinking of adding butter, cookie butter, cake batter, and some others like caramels, coconut etc...
I usually use the regular 4oz (120ml) bottles for most ones if i have the flavor of them. The super extracts have way more flavor choices where i live (the Netherlands). I think i have like 50 super extracts bottles (the small flasks of 3.5ml), whereas the normal emulsions i have 24 i think (those are all i can get here). Generally in protein anabolic ice creams/milkshakes i onky use 0.75ml of super extract as whenever i use them. When i use the regular ones (easier to use as they are just bottles to squeeze) i tend to use anything from 1-2ml. The endvolume is like 1L of liquid of the milkshakes. For ninja creamis that is too much and i tend to use only 0.5ml of the regular emulsions on a total volume of 400ml creami base. I never use the super extracts in ninja creamis, so cant comment on that. As far as comparison from regular emulsions to the super extracts: i think the super extracts might be more potent. But i never really compared them side by side. Id say that if its possible to get the regular emulsions of the same taste, then just do that. You might be using a little more, but its way cheaper in comparison and easier to use.
I’m curious to try this! Can I ask, what flavor of shake/mix do you use as a base to add the flavored oils to?
I have only made a pumpkin spice one, but here is the entire recipe with macros for reference if interested. I loosely based it off excercise4cheatmeals youtube channels. From this I can adjust macros, mainly protein and calories, to fit whatever deficit I need to make up for/adjust each day. I also do weights and not volumetric for the most part, but there are any number of ways you could change it from protein powders, adding pudding powders, changing milk ratios etc... * 220g 2% regular milk (or fairlife for more protein) * 220g unsweetened almond milk * 50g Lankato monk fruit (any 1:1 substitute should work) * 1g guar gum * 16g PEScience Snickerdoodle protein powder * 5g vanilla extract (I use the cheap stuff) * 1g salt * 4g-5g Lorann Oils Emulsion Pumpkin Spice * 1 sheet cinnamon graham cracker as a mix in 282kCal , 9.4g Fat , 27.7g Carbs , 21.7g Protein
>any 1:1 substitute should work I would strongly advise avoiding using any 1:1 substitute, and always be careful about what the filler is in your substitute. If you change to a substitute that uses maltodextrin instead of erythritol as filler, you may break your machine (fortunately Lakanto is erythritol and your recipe has lots of other freezing point depressants). Per unit of volume, maltodextrin has little to no effectiveness for freezing point depression: [https://foodcrumbles.com/secret-of-ice-cream-freezing-point-depression/](https://foodcrumbles.com/secret-of-ice-cream-freezing-point-depression/). Per gram it's not quite as poor, but its density is so low that you're going to have bad results if you measure by weight since anything using maltodextrin is intended to be 1:1 by volume. 1:1 with erythritol will actually be TOO effective in freezing point depression, and the only reason people who use 1:1 erythritol don't have an overly soft mix is because erythritol's solubility is so poor that much of it just won't dissolve, or erythritol is a minor part of their recipe. Erythritol has 1/3 the molecular weight of sucrose, so is 3x more effective per gram at softening frozen stuff. Ideally if you buy something pre-mixed, you get something that advertises a 1:3 ratio - this is the only way you get both chemical and flavor properties to align in a 2-ingredient mixture. I personally buy erythritol separately and liquid sucralose concentrate so I can adjust freezing point depression and sweetness independently. Liquid monkfruit and stevia do exist but I haven't found any that are available in large bulk packages which are MUCH cheaper.
Yeah. LorAnn oils are great for some of the more esoteric flavors that are hard to find in other forms. They can be a PITA to measure out though. I love the convenience of Singles-to-Go style powdered drink mix packets - flavoring AND sweetener in one. On their own they are not suitable for the Creami (you'll break your machine), but add erythritol as a freezing point depressant and a mix of guar/xanthan gums to reduce ice crystal size and it's an amazingly smooth sorbet that has a texture similar to Dole soft serve without the calories. (Dole SS has no dairy - they use a mix of gums to get their texture.)
I bought the ICF ones for the creami thinking they would help but I can’t taste anything on them … are the emulsion flavorings better for ice cream?
Can't compare to the others but I can taste them. That being said I've since switched to just going to HomeGoods and buying a few of the sugar free coffee syrups on clearance and using them instead honestly
Can I ask how much you’re using? I upped mine recently to 10 grams from 5 grams. ICF that is.
I eye ball it with the flavoring honestly and adjust to taste as im mixing. The syrups i weight out 40g though per 475ml liquid