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Banana • Dairy-Free + Vegan (Deluxe)

Process on FroYo, followed by a scrape down and a re-spin.

Spun Ice Cream

Rating: 😋 (untested)

INGREDIENTS

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

Wet

  • 350ml Almond milk (unsweetened) [REWE Bio] • with guar gum (<1.5g)
  • 250g Bananas (peeled) • 2 mid-size bananas, eat any surplus 😋
  • 10g Fruit Brandy 40 vol%
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • Sweetness = 100%; GI = 7
  • 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

  • 37ml Water to MAX line

DIRECTIONS

  1. Add "wet" ingredients to empty Creami tub.
  2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
  4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
  5. Add remaining ingredients (to the MAX line) and stir with a spoon.
  6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 71.8 kcal; fat 1.0g; carbs 15.3g; sugar 5.8g; protein 0.8g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 258.4 kcal; fat 3.7g; carbs 55.2g; sugar 20.8g; protein 2.9g; salt 0.6g
  • Nutritional values total: 720g; 516.7 kcal; fat 7.5g; carbs 110.5g; sugar 41.5g; protein 5.9g; salt 1.1g
  • FPDF / PAC (target 20..30): 30.38
  • Protein / Energy Ratio (ok=12%; hi=20%): 4.55% • LOW-FAT
  • 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.