Everything you need to make a balanced recipe.
Open My pantry and untick the ingredients you never use. The app won’t suggest them as a fix, templates won’t add them, and they drop to the bottom of search. You can still add one on purpose.
You never use inulin or sugar alcohols: untick them, and the app stops offering them when a recipe needs help.
You set this once. Change it any time from the menu.
On the home page, pick what you’re making: gelato, sorbet, ice cream, Philadelphia or French style, or a Ninja Creami base. Each template sets the target ranges (fat, sugars, solids…) from trusted sources. Greyed-out templates aren’t checked yet.
Ninja Creami bases are frozen solid and then spun, so for them the serving temperature means the texture straight after spinning. See how to balance Ninja Creami recipes.
Then choose:
You serve straight from a home freezer (about −18 °C): pick −14 °C, the softest mix, and let it rest a few minutes.
Continue takes you back to the recipe you were working on. You can change the template, sweetness and serving temperature later, at the top of the editor.
Amounts are always for 1000 g (you choose the real batch size in My recipes). Type grams, or a share with a % sign. Or use − and +: bigger amounts move in bigger steps.
After every change, the app rebalances everything else so all numbers stay in range. The ingredient you just changed keeps its amount and is marked your change. When you change something else, that earlier change is free to move again.
Type 300 for cream: cream stays at 300 g, and milk, sugar and milk powder adjust around it.
Type 12% for pistachio paste: it becomes 120 g of the 1000 g.
Each card shows how much it moved (+22, −22) for a few seconds. Undo takes the last change back; hover it to see the whole change. Keyboard: Ctrl+Z to undo, Ctrl+Y to redo.
Pistachio paste’s usual amount is 10%: Subtle is 6.5%, Classic 10%, Strong 14%.
On a phone, these are in the ⋯ menu on each card.
Under Add something, tap a suggestion, or use Search or create…. Type a name that doesn’t exist to create a new ingredient. Changing the template also brings in that template’s usual ingredients and takes out the old template’s ones you didn’t edit.
The box at the top of the results tells you how the recipe stands:
“With 450 g cream, fat is 16.3% (at most 12%).” Fix: “Use 332 g cream”. Press Apply.
Other fixes add a helper (like milk powder, about 25 g) or let the app choose an amount you locked.
Four sliders show how it will taste: Sweetness, Creaminess, Scoopability and Body. Drag one and the amounts follow.
A sorbet’s Creaminess slider is grey: none of its ingredients has any fat.
Switch to Scientific for the full composition table, in three groups:
Tap a number’s name to see which ingredients it comes from. Change shows how much the last edit moved it. Below the table is the freezing curve (see Serving temperature).
Save recipe stores it in My recipes, under a name. There you can:
The recipe needs 380 g cream and you have 300 g: “I only have…” gives you either 790 g of the same recipe, or 1 kg rebalanced with 300 g cream.
Your own values, your own targets, and what the numbers mean.
Your cream is 38% fat, not 35%: edit Cream 35% in My pantry, set fat to 38, and every recipe with cream rebalances.
Open Advanced at the bottom of the results. Under Targets, for this recipe only:
You want a leaner gelato: set fat to 6–8%, keep it must-meet, and the app rebalances to it.
Changing the template, sweetness or serving temperature starts again from the template’s ranges.
Also in Advanced. The bar shows how the added sugars split between sugars. A rule caps or fixes one sugar’s share, and balancing keeps to it. Gelato starts with one rule: dextrose at most 25% of added sugars.
Too much dextrose makes a mix very soft and its sweetness flat: “dextrose at most 25%” keeps it to a quarter of the added sugar.
Also in Advanced. Take snapshot, change the recipe, then Compare with snapshot to see both side by side: amounts and numbers. Restore A brings the snapshot back.
Swap some sugar for allulose: Sweeteners stays the same, Total sugars drops.
Both compare an ingredient with table sugar, which counts as 100.
Dextrose: POD 70, PAC 190. Less sweet than sugar, but it softens almost twice as much. That’s why it helps a mix scoop softer without tasting sweeter.
Ice cream is never fully frozen. It scoops well when about 69% of its water is frozen (gelato and sorbet) or 75% (ice-cream styles). The serving temperature is where your mix reaches that point. The app works it out with the Goff & Hartel method, from the sugars (as PAC) and milk salts dissolved in the water.
The freezing curve shows the whole picture: how much water is frozen at each temperature. Hover it to read any point.
Adding dextrose moves the whole curve colder: the same mix scoops at a colder temperature.
Recipes, your pantry and your ingredients are saved in this browser, on this device. They don’t sync. To move a recipe to another device, use Share link and open the link there.