Banana • Dairy-Free + Vegan (Deluxe)¶

🌿 Vegan & Dairy-free
Recipe is using only almond milk.

Process on Frozen Yogurt, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.

Rating: 😋😋😋😋 Good banana flavor, a little melty directly after spinning, we'll see what it's like after refreezing.

INGREDIENTS¶

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

Prep

• 200g Bananas (peeled) • 2 mid-sized bananas, eat any surplus 😋
• 5ml Lemon juice

Wet

• 250ml 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%^↗
• 7 drops Flavor drops Vanilla (sucralose) [IronMaxx]

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 25g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7
• 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 125ml Soy milk 1.6% (sugar-free) [Berief]^↗ • make blending easier by splitting the milk
• 27ml Water to MAX line

DIRECTIONS¶

1. Blend the bananas and the lemon juice in the empty tub.
2. Add "wet" ingredients to the banana puree.
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. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
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; 87.5 kcal; fat 1.0g; carbs 16.1g; sugar 4.7g; protein 5.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 314.8 kcal; fat 3.8g; carbs 57.9g; sugar 16.8g; protein 20.3g; salt 0.8g
• Nutritional values total: 720g; 629.7 kcal; fat 7.5g; carbs 115.7g; sugar 33.6g; protein 40.7g; salt 1.6g
• FPDF / PAC^↗ (target 20..30): 30.74
• Protein / Energy Ratio (ok=12%; hi=20%): 25.84% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 27.9g • 3.9%
• Net carbs: 56.0g • ∝ 5 servings@144g: 11.2g • ∝ 3 servings@240g: 18.7g
• Jun 11, 2025: Added 30g soy protein to boost solids & protein content.
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).