# Stabilizer pack for Huel Ice Cream

**URL:** <https://discourse.huel.com/t/stabilizer-pack-for-huel-ice-cream/13229>\
**Category:** Recipes\
**Created:** [June 15, 2024, 3:56pm UTC](https://discourse.huel.com/t/stabilizer-pack-for-huel-ice-cream/13229 "2024-06-15T15:56:53Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![jdaniel1008](https://avatars.discourse-cdn.com/v4/letter/j/c67d28/32.png) [@jdaniel1008](https://discourse.huel.com/u/jdaniel1008)\
**Post date:** [June 15, 2024, 3:56pm UTC](https://discourse.huel.com/t/stabilizer-pack-for-huel-ice-cream/13229/1 "2024-06-15T15:56:53Z")

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I would like to make Huel ice cream without changing the macro profile of the Superblend. When I freeze the superblend it just turns into ice. If Huel sold a stabilizer pack, similar to the flavor packs, that keeps Huel ice cream creamy without changing the macros too much I would buy it. I don’t have the time or energy to come up with my own and calculate the macros. I don’t want to add a bunch of other stuff like peanut butter and bananas that changes the macros too much for my goals. Any advice?