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.
💡 Planned improvement is adding 30g soy protein to boost solids & protein content.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
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Prep
- 200g Bananas (peeled) • 2 mid-sized bananas, eat any surplus 😋
- 5ml Lemon juice
Wet
- 300ml Almond milk 1.7% (sugar-free) [REWE Bio]↗ • with guar gum (<1.5g)
- 15g Glycerin (E422, VG) [hd-line]↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
- 10g Fruit Brandy 40 vol%↗
- 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Dry
- 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
- 25g Xylitol↗ • Sweetness = 100%; GI = 7
- 3g Vanilla Bean Powder [InterVanilla]
Fill to MAX
- 100ml Almond milk 1.7% (sugar-free) [REWE Bio]↗ • make blending easier by splitting the milk
- 32ml Water to MAX line
DIRECTIONS¶
- Blend the bananas and the lemon juice in the empty tub.
- Add "wet" ingredients to the banana puree.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
- Nutritional values per 100g/ml: 100g; 66.9 kcal; fat 1.1g; carbs 13.9g; sugar 4.7g; protein 0.8g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 240.8 kcal; fat 4.0g; carbs 49.9g; sugar 16.8g; protein 2.8g; salt 0.6g
- Nutritional values total: 720g; 481.6 kcal; fat 8.0g; carbs 99.8g; sugar 33.6g; protein 5.7g; salt 1.2g
- FPDF / PAC↗ (target 20..30): 30.37
- Protein / Energy Ratio (ok=12%; hi=20%): 4.72% • LOW-FAT • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 0.0g • 0.0%
- 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.