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Flavor of the week
258 cal 32g C, 2g F, 24g P
This week I teamed up with my friend Joseph Abell to make Caramelized Sweet Potato ice cream.
If you follow Joseph, you know his caramelized sweet potatoes.
Here's how you make the sweet potatoes:
Cut them in half and chop off the sides.
Place them base down on parchment paper.
Olive oil, cinnamon, brown sugar, flaky salt.
Bake at 400 for 40-50 minutes, or until fork tender.
One tip: let the sweet potatoes cool completely before they go anywhere near the pint.
Room temp on the counter, then into the fridge.
Then toss them into the vanilla pint as your mix-ins on the Mix-in cycle.
What you get is roasted, caramel-y bits all throughout the pint.
The chunks of potato are a little chewy, but I honestly love that.
If you'd rather go smoother, you can blend the sweet potato into the base before it goes in the freezer.
Sweet potato makes everything thicker, so you'll end up with a denser, richer pint.
Either way, this one's made for fall.
Rapid Reviews
This week we're looking at Jam Pack’d.
They make a healthier, high protein, high fiber jam.
I found them at the Fancy Food Show a couple months ago.
It was one of the most innovative products I saw there.
And I feel like most people still don't know about them.
Here's what makes it different:
More protein than peanut butter. More fiber than a cup of broccoli.
In a jam.
The protein comes from collagen.
And yes, I know collagen isn't a complete protein.
But collagen protein is still way better than zero protein.
The taste holds up too.
It's super tart, which I personally love.
But it still has the sweetness you expect in a jam. Thick and spreadable too.
The catch: $16 a jar.
That's expensive.
But it's not far off from the high quality local jams, which easily run $10-20.
I haven't put it in a Creami pint yet, but it's only a matter of time.
(This isn't an ad or an affiliate link, I just think more people should know about it.) Check out their Instagram here.
The verdict:
7.9/10
Find it.
In the Lab
As of Tuesday, September 22, Summer is officially over.
Which means it's time to put a wrap on the Summer Sorbet Series.
I made 8 different sorbets.
Here's my official ranking:
- Raspberry
- Mango
- Watermelon
- World's Healthiest (with Sillz)
- Grape
- Protein
- White Monster Grape
Raspberry vs. Mango was a coin flip.
Mango might've even tasted better.
But raspberry wins on macros: 143 calories and 16 grams of fiber.
For a full pint of sorbet.
That's ridiculous.
Mango came in at 210 calories and 6 grams of fiber, with a lot more sugar.
Still one of the best pints I made all summer.
The bottom three aren’t bad either. I'd make every one of these again.
They're just the 2-ingredient recipes, built more for simplicity, so it makes sense they don’t taste quite as good.
If you want to make your own, here's the formula I used for the more involved recipes:
Fruit up to the fill line (I started around 400 grams).
A tiny bit of xanthan gum.
A pinch of salt.
Start blending and add water until it's the consistency of a thin smoothie.
You want it to pour easily.
The immersion blender is a non-negotiable for these.
How much water depends on the fruit.
Watermelon is 90%+ water, so I didn't add any.
Most of the others landed around 100 grams.
Every sorbet from the series is in one place on my YouTube playlist here.
But just because summer's over doesn't mean sorbet is.
I'm already thinking about fall flavors. Apple cider maybe.
Want more low calorie, high protein Ninja Creami recipes like these? Get my books. 243 recipes across 4 books, $49.99 for the complete bundle.
