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Jul 2, 2009 06:44 PM


Has anyone seen this product anywhere? I saw it referred to on some website and it looks like a healthier substitute for cream than the Rich's Whip stuff. But I haven't ever seen it, so I was wondering if anyone else has.

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  1. i looked into it a while back. aside from one independent health food store on Staten Island, no one in the entire Tristate area carries it. you can order it online, though...

    7 Replies
    1. re: goodhealthgourmet

      The problem is the shipping cost. I wouldn't buy multiple packages unless I knew how it tasted and "worked" as a cream replacement, and to buy one for $4.59 with a shipping cost of $5.78, makes for one very expensive quart of product. Even when you get into multiple quarts, the shipping is high--approx. 1/3 of the price of the product. I'll have to see if in my travels this summer I may pass anywhere where it is sold. Even then, it does me little good, because I won't be able to test it out. Still, without high shipping charges, I might take a chance and buy a few. Actually, it looks like you can get them on Amazon without shipping charges if you buy enough. Ahh, seems like a plan.

      1. re: queenscook

        let me know how it works out - i've been putting off ordering it for the same reason!

        1. re: goodhealthgourmet

          I asked my in-laws, who live in upstate NY, to pick up a quart of the unsweetened for me (it was sold in their local grocery store). I do not cook with real cream very often, as my fancier, more formal, calorie-splurging cooking generally happens for Shabbos, when I am always making meat meals, so I'm perhaps not the best judge of these things. Also, for obvious reasons, I've never had chicken in a real cream sauce! That said, it seemed much more like cream to me than Rich's Whip, and the two chicken in cream sauce dishes that I made were pretty fabulous. It also worked beautifully in a roasted red pepper and cream sauce for gnocchi, and a recipe for creamed scallions came out very well. It got grainy-looking when frozen, but worked well when cooked into things. I will definitely buy more in the future.

          1. re: GilaB

            thanks SO much for the report! i've never tried the other products like Rich's - it's not a Kosher issue for me, i'm looking for a good substitute for people who have soy & dairy allergies. anyway, it certainly sounds promising. i'll have to order some and give it a try...

      2. re: goodhealthgourmet

        Which health food store on Staten Island sells it? This product sounds really interesting...maybe I'll corral a coworker who lives on SI to pick it up for me!

        1. re: sanekosher

          You can get a 4-pack from Amazon for $20, shipped.

          1. re: sanekosher

            this is the info from the Mimicreme website:

            Fit Foods
            23 Nelson Avenue
            Staten Island, NY 10308

            no phone listed, but i'm sure you can Google it.

        2. When I looked into it, the website mentioned that they were temporaily suspending their Hashgocha - Have they reccertified?

          3 Replies
          1. re: shanirum

            The following is all I see on their site re: kashrut. Am I missing something you saw? I'm not sure what "will be" means, but it doesn't say anything about suspending the hashgacha.

            Q: Are your products certified Kosher? If so, by which agency (OU, OK, etc.)?
            A: Our products will be certified under the supervision of KOF-K.
            Update: Our new 16oz. Coffee Creamers have just arrived at our warehouse and are ready for immediate shipping! They are also KOF-K Parve Kosher the same as our 1 Quart Unsweetened version. Thank you for your patience as we moved production to a new US facility!

            1. re: queenscook

              They had originally announced that they'd be under the OU, but their first big factory run was in a non-certified facility, so until relatively recently, they had no hechsher at all. I'd gotten excited about this at least 18 months ago, and patiently waited for over a year for them to get a hechsher.

              1. re: GilaB

                OK, Gila, you got me worried there, because I was just about to order from Amazon. I called the toll-free number on their website, and was told that the sweetened version is NOT under hashgacha, but the unsweetened quarts and the pints are under the Kof-K. I plan to order later today, and will report back when I receive them, and after I use them.

          2. You can purchase MimicCreme (at least the unsweetened one) through Amazon. As long as your total purchase is $25.00 you can opt for free shipping. It is sold in 4 quart units but, believe me, once you start making your own ice creme with it, you'll found 4 quarters to be a minimum order!

            1 Reply
            1. re: klogan

              Yes, I noted that back in my second post in this thread. And my shipment is on its way even as we speak! If I get it today or tomorrow, I'll likely do an ice cream with it for this shabbos; if not, it will have to wait for next shabbos.

            2. OK, reporting back on the MimicCreme . . . I got my order from Amazon this week and was trying to decide which flavor ice cream to make from it. All things being equal, I might have decided on pistachio, mint, chocolate, or something else. However, I had 5 very dark bananas that would have to be thrown out if I didn't use them soon, so I tried the Roasted Banana Ice Cream from David Lebovitz' The Perfect Scoop.

              On the whole, we liked the ice cream very much. Creaminess: I would say there was a minimal icy-ness to it, but nowhere near as much as the time I made ice cream using soymilk only. It wasn't as smooth as a premium ice cream, but I thought it was more than passable.

              As for flavor, my husband, who doesn't feel there is any need for any ice cream flavors beyond chocolate and vanilla, took a few extra scoops (small scooper) after his initial serving, so I think it was generally a success.

              I don't know if it will really work well for a vanilla ice cream, because the product itself is not as neutral as true milk or cream is, and I think it would take a lot of vanilla to cover that, but something with a stronger flavor should work well.

              I plan to make another flavor for next Shabbos, but this time one of my favorites, rather than one chosen just to use up some ingredient, so I'll report back again if A) there's anything of note to report or B) anyone wants me to.

              13 Replies
              1. re: queenscook

                If you try chocolate please let me know how it comes out.

                1. re: queenscook

                  Do you make your pareve ice cream in an ice cream maker? If so, which one do you use (assuming that you are happy with it)?

                  1. re: Lissy63

                    To begin with, I will say that I've only recently started to be interested in making ice cream. Up until now, for years I've really only made sorbet, primarily because of the difficulty of finding good parve ingredients. I was not interested in using Rich's Whip and the like. I tried soymilk, and it wasn't bad, but that's why the MimicCreme caught my eye. I think it's a step up from the soymilk, but I definitely have to play around with it a bit more. In fact, I plan to do a chocolate ice cream later today.

                    For years I used the Cuisinart low-end machine, and I had been quite happy with it, but recently I treated myself to a machine with its own freezer unit, which is great. It seems to be called Gelato by Lello . . . at least that's what it says on the machine. It doesn't mean it's specifically a gelato maker, though. I suggest reading the write-up and reviews on Amazon.

                    With the Lello, there's nothing to remember to put in the freezer and you can make batch after batch. I bought it from Amazon for about $200, because I unexpectedly got a gift of about that amount of money. (Otherwise, I would not have spent that much.) I probably would recommend starting out with the Cuisinart, which I think you can get for about $50-$60 at a Bed, Bath, and Beyond. If you use a coupon there, you can save 20% off of the full price. You just have to have room in your freezer and remember to freeze the canister for 12 or so hours before you are going to make the ice cream. The advantage of the Lello is that you don't have to do that, but it's a convenience you pay for. If you've never made ice cream, I wouldn't rush into the expensive one unless you A) have lots of money and/or B) know you'll use it a lot. Just my opinion, though.

                    As Ferret said, I'm stuck with the unsweetened for now because the sweetened doesn't have hashgacha. I first heard about MimicCreme on a blog called Couldn't Be Parve, which is written by a Conservative Rabbi. The following is from the blog:

                    "Also, although the company only makes this product (in sweetened and unsweetened versions) not all production runs have kosher certification. The product is identical in all runs, but if you are concerned about hashgcha contact the company before ordering to make sure you are getting product from a certified run. The current batch does not have hashgacha but when I spoke with them they had some from the last run they were still willing to sell, and the next run will have hashgacha again."

                    Back to me: I would not use an unmarked container, even if the company says it's from a certified run, so I'm stuck with the unsweetened. I got the impression from the blog that the sweetened version works a bit better for ice creams, but that doesn't mean I'm unhappy with what I do have. It's still working better than using soymilk, in my estimation.

                    Finally, the MimicCreme does not whip, so I don't think it will work in a mousse. The company's website says they are working on a version which will whip, but it says it hould be ready by Spring 2009, which obviously has come and gone. Also, I don't know that it will be kosher certified. I do plan to write them and suggest they get hashgacha for all their products, and try to market to the kosher community, and make it more widely available, but I don't know what one letter will do. Now if others did the same . . .

                  2. re: queenscook

                    QC did you use the sweetened or unsweetened MimicCreme in your ice cream?
                    Please report on any further recipes.
                    Anyone know if this would work in a mousse?

                    1. re: serenarobin

                      Only the unsweetened has a hasgacha.

                      1. re: ferret

                        Ferret What about the sugar-free and coffee creamers?

                        1. re: sig

                          The website FAQ announces that the coffee creamers are also kof-K. I do not see anything about the sugar-free one way or the other.

                          1. re: GilaB

                            Hi Everyone. I actually work for Green Rabbit LLC, the maker of MimicCreme and I wanted to let you know that the Sweetened product is going into production at our new manufacturing plant on August 17th and will also have the Kof-K certification as with our unsweetened 32oz and 16 oz packaging does now. Thanks so much for your patience and understanding! Vince

                            1. re: Vcolavito

                              Any chances on doing a whipping creme?

                              1. re: vallevin

                                From their web site:

                                Q. Does MimicCreme whip?
                                A. Although our present MimicCreme versions will not whip, we are planning on a future release of a new product, which will be called "HEALTY TOP"™. Healthy Top (tm) will be a whip-able, non-dairy cream based on almonds and cashews, (just like our regular MimicCreme). Look for Healthy Top in the spring of 2009!


                                Considering it's mid-August and they aren't listing it amongst their products, Spring 2009 just may be slightly optimistic.

                    2. re: queenscook

                      I just ordered the unsweetened from Amazon and have the Quisinart Ice Cream maker which I have never used. Can anyone share parve ice cream recipes using the mimicreme? i have company coming for shabbos and would like to try

                      1. re: shanirum

                        I'm away from home (in Israel, actually), so unfortunately can't give you the exact recipes I have used. Recipes are readily available online, though. I also took a few ice cream recipe books out from the library before settling on any I wanted to buy. In the long run, I bought The Ultimate Ice Cream Book by Bruce Weinstein. I think I made a chocolate ice cream recipe from there. I used the "Philadelphia-style" recipe, which is the non-cooked one. Most ice creams are cooked into a custard first, but the Philadelphia-style ones are just cream, sugar, and the flavoring agent. I might have also gotten the coffee ice cream recipe from the same book, but in truth, I just don't recall right now.

                        Good luck--and report back; I'd like to hear how successful others are with it.

                        1. re: shanirum

                          As queenscook points out most ice cream recipes are pretty simple and the primary milchig ingredient is the milk/cream, so once you have an effective substitute, you're in parve territory.

                          The MimicCreme forum has some recipes which may be a good starting point because the customers share your agenda:


                      2. OK, reporting back again. I made more MimicCreme ice cream for this shabbos. I had intended to make one batch of chocolate, divide it into two, and add homemade peppermint patties (a la York) to one half and cookie dough pieces to the other half. However, after adding the peppermint patties, I decided to also add in some broken mint Oreo pieces. It looked so good, I decided to use the whole batch of chocolate for the minty add-ins. That left me with the cookie dough, and nothing to add it to, so I had to make another batch of something. Shocking as this may sound, I have never, ever had cookie dough ice cream, but I am under the impression that it is usually dough pieces in vanilla ice cream. However, as I said previously, I don't think the MimicCreme would make a good vanilla ice cream because the MimicCreme itself is not as neutral as real milk and cream. Therefore, I had to pick another flavor, and I thought coffee would be nice. Both of the flavors were a real hit, but I think the chocolate went over a bit better.

                        From the initial four-quart pack I ordered from Amazon, I'm down to one unopened quart and about a cup in an opened one. I'm excited to read (here) that the sweetened version will soon also have hechsher, as something I read on some blog indicated that the ice creams the blog's author made from the sweetened version were creamier than when she used the unsweetened version. Still, I'd be happy using this again, and will order another four pack soon. If the sweetened version has hechsher by the time I order, I'll try that, but if not, I'll go for the unsweetened type again.

                        5 Replies
                        1. re: queenscook

                          Queenscook- Before Mimic have you tried Almond Breeze? I am asking if its similar because mimic is made from almonds/cashews.

                          1. re: sig

                            I didn't, but I recall from a couple of years ago when I was starting to use parve milks for cooking and baking that I did try some brand of almond milk and I seem to recall it being quite thin. MimicCreme is really pretty thick, maybe the consistency of buttermilk (at least, it looks like when I fake buttermilk by adding vinegar to soymilk).

                            1. re: queenscook

                              K, I will check it out because sometimes the Almond breeze is 2 Quarts for $4 on sale and the Mimic is 4.59.

                              1. re: sig

                                They're totally different products, just like milk and cream. Almond Breeze is a beverage and intended for use as a milk replacement (pour it over cereal, etc.). MimicCreme is sold as a cream substitute "Wherever and whenever the recipe calls for cream." The price difference reflects the product difference (I suspect you could dilute the MimicCreme and pour it over cereal -- in a pinch).

                                1. re: ferret

                                  Ferret-Thanks for the clarification, this is exactly what I needed to hear to understand the product. I just placed my order at for the 16 oz packages which are smaller in case we open one and don't finish it.