Banana Ice Cream (Deluxe)¶

🌿 Vegan Option
Replace the cottage cheese with 75g silken tofu (or 50g firm tofu and 30ml water), and use soy protein isolate instead of the whey.

FroYo spin, mix-in with crushed cantuccini, and topped with almonds.

Very dense and non-melty, no ice crystals whatsoever.

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

Rating: 😋😋🍌🍌🍦

2025-06-18: Served with a cocoa powder sprinkle and almond slivers. Made with soy milk, spun on Lite Ice Cream and a re-mix. The last picture is scooping texture after 2 days in the freezer.

Still rated 😋😋🍌🍌🍦

Served with cocoa powder dusting, pomegranate syrup swirl, dark chocolate ganache, and almond slivers.

INGREDIENTS¶

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

Prep

• 225g Bananas (peeled) • 2 mid-size or 3 small ripe pieces, eat any surplus 😋
• 100g Cottage Cheese 4% [REWE Bio]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 10ml Lemon juice

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗

Dry

• 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 20g Whey protein Vanilla [MaxiNutrition]^↗
• 25g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7

Fill to MAX

• 45ml Soy milk 1.6% (sugar-free) [Berief]^↗ • fill to MAX
• ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Blend the bananas, cottage cheese and the other ‘prep’ ingredients in an empty tub to a soft puree.
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; 93.4 kcal; fat 1.6g; carbs 15.6g; sugar 5.4g; protein 5.5g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 336.2 kcal; fat 5.6g; carbs 56.3g; sugar 19.5g; protein 20.0g; salt 0.7g
• Nutritional values total: 720g; 672.3 kcal; fat 11.2g; carbs 112.6g; sugar 39.0g; protein 39.9g; salt 1.4g
• FPDF / PAC^↗ (target 20..30): 29.62
• Protein / Energy Ratio (ok=12%; hi=20%): 23.77% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 33.8g • 4.7%
• Net carbs: 61.9g • ∝ 5 servings@144g: 12.4g • ∝ 3 servings@240g: 20.6g
• Nov 15, 2024: Add 1cl brandy
• Jan 1, 2025: Add lemon juice
• Jun 8, 2025: Use soy milk (less sugar)
• Jul 2, 2025: Less ICS
• 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).