Banafaba (Deluxe)¶

🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.

This uses aquafaba in the base, and only one mid-sized banana. Healthy fat is provided by hemp seeds.

Since there are no extra thickeners, the base is relatively fluid. It also leads to a rather watery melt, 1g of CMC or another stabilizer will prevent that.

Process on Sorbet, hold it shortly under running water after that. Then a scrape-down with compaction, and a respin.

Rating: 😋😋😋🍌

Directly after the respin, you get a “soft scoopable” consistency, smooth and crystal-free. It’s a tiny bit gritty — from the hemp seeds? The banana flavor is very mild.

💡 Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol with vegetable glycerin. For 10g booze (40 vol%) use 8g VG instead.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Prep

• 150ml Aquafaba (chickpea liquid)
• 100g Banana (peeled) • 1 mid-size banana, eat any surplus 😋
• 20g Hemp hearts (organic, shelled) [alnatura]

Wet

• 300ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) vegetable glycerin for a sober recipe

Dry

• 40g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 53g allulose or dextrose
• 15g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 2g Vanilla Bean Powder [InterVanilla]
• 1g Tylose powder (E466 / CMC) [GoodBake]^↗ • optional, for chewier texture and slower melting

Fill to MAX

• 27ml Water to MAX line
• 5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. In an empty tub, blend the hemp hearts, banana, and aquafaba to a smooth puree.
2. Then add all the other ‘wet’ ingredients.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Before freezing, let it rest in the fridge for at least 2 hours.
7. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 83.6 kcal; fat 2.5g; carbs 12.6g; sugar 2.6g; protein 4.6g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 284.2 kcal; fat 8.4g; carbs 42.9g; sugar 8.7g; protein 15.8g; salt 0.3g
• Nutritional values total: 680g; 568.4 kcal; fat 16.7g; carbs 85.8g; sugar 17.4g; protein 31.6g; salt 0.7g
• FPDF / PAC^↗ (target 20..30): 30.50
• Protein / Energy Ratio (ok=12%; hi=20%): 22.23% • LOW-FAT • Low-Sugar • Hi-Protein • Low-Salt
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 26.0g • 3.8%
• Net carbs: 38.3g • ∝ 5 servings@136g: 7.7g • ∝ 3 servings@227g: 12.8g • energy ratio (low <20%): 26.9%