Banana • Slim (Deluxe)¶

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

Rating: 😋😋😋😋🍌 (June 2025)

INGREDIENTS¶

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

Wet

• 450ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 125g Bananas (peeled) • 1 mid-size banana, eat any surplus 😋
• 30g Cream Cheese 23% [Exquisa]^↗ • click the link for UK / US equivalents
• 16g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
• 2g Vanilla Bean Powder [InterVanilla]

Adjust sweetness

• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

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 and stir with a spoon.
6. For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
7. Freeze for 24h with lid on, 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; 74.4 kcal; fat 2.2g; carbs 13.5g; sugar 3.2g; protein 2.5g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 252.9 kcal; fat 7.6g; carbs 46.0g; sugar 10.9g; protein 8.4g; salt 0.5g
• Nutritional values total: 678g; 504.3 kcal; fat 15.1g; carbs 91.8g; sugar 21.7g; protein 16.7g; salt 1.0g
• FPDF / PAC^↗ (target 20..30): 30.31
• Protein / Energy Ratio (ok=12%; hi=20%): 13.25% • LOW-FAT • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 20.9g • 3.1%
• Net carbs: 41.4g • ∝ 5 servings@136g: 8.3g • ∝ 3 servings@226g: 13.8g • energy ratio (low <20%): 32.8%
• Dec 12, 2025: Revised recipe, using new blends, and cream cheese
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).