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Banana Ice Cream (Deluxe)

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FroYo spin, mix-in with crushed cantuccini, and topped with almonds. Very dense and non-melty, no ice crystals whatsoever.

Spun Ice Cream

With brandy added: ice-free soft-serve after Light Ice Cream spin, scrape down, and a Re-Spin.

Rating: 😋😋😋😋🍦

Spun Ice Cream

INGREDIENTS

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

Wet

  • 225ml Skim Milk 1.5% [Weihenstephan]
  • 225g Bananas (peeled) • 2 mid-size or 3 small pieces, eat any surplus 😋
  • 100g Cottage Cheese 4% [REWE Bio]
  • 10g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Fruit Brandy 40 vol%
  • 5 drops Vanilla flavor drops [IronMaxx]
  • 5ml Lemon juice

Dry

  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 20g Whey protein Vanilla [MaxiNutrition]
  • 20g Xylitol • Sweetness = 100%; GI = 7

Fill to MAX

  • 75ml 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; 92.7 kcal; fat 1.4g; carbs 15.0g; sugar 7.0g; protein 5.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 333.6 kcal; fat 4.9g; carbs 54.1g; sugar 25.1g; protein 19.5g; salt 0.8g
  • Nutritional values total: 720g; 667.2 kcal; fat 9.9g; carbs 108.1g; sugar 50.3g; protein 39.0g; salt 1.6g
  • FPDF / PAC (target 20..30): 29.03
  • Protein / Energy Ratio (ok=12%; hi=20%): 23.36% • LOW-FAT • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 54.5g • 7.6%
  • 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.
  • Nov 15, 2024: Add 1cl brandy
  • Jan 1, 2025: Add lemon juice