Cacao Noir (Deluxe)¶
Chocolate ice cream using both cocoa powder and dark chocolate, and a strong coffee note.
Spin on “Sorbet”, scrape down, and re-mix.
Rating: 😋🍫 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
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Prep
- 200ml Water (boiling)
- 15g Cocoa Noir Intense 11% [Cacao Barry]↗ • intense, tart cocoa flavour
- 50g Dark chocolate 85% [Moser-Roth/Aldi] • Portion = 25g
- 5g Instant Coffee [Mount Hagen] • 1.5g per 125ml
- 20g Whey + Casein protein (grass-fed) [Vilgain]↗ • with stevia
- 20g Skim milk powder 1:10 (SMP) [Vita2You]↗
Wet
- 250ml Soy milk 1.6% (sugar-free) [Berief]↗
- 20g Glycerin (E422, VG) [hd-line]↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
- 15g Brandy or Vodka 40 vol%↗
- 10ml Soy sauce • ½ tbsp
Dry
- 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ • unsweetened “ICSv2”
- 40g SweEX (Erythritol + Xylitol 3:2)↗ • POD ≈ 90%; GI < 7
- 1 pinch Cinnamon (Ceylon)
Fill to MAX
- 60ml Soy milk 1.6% (sugar-free) [Berief]↗
- ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Topping Options
- 8g Walnuts (organic) [Biojoy] • add as a topping [54kcal, 0.6g sugar]
- 8g Pecan nuts (organic) [Biojoy] • 10 halves = 15g; add as a topping [58kcal, 0.3g sugar]
DIRECTIONS¶
- In a bowl, mix the cocoa powder with the coffee and protein powder.
- Pour the boiling water over the cocoa to bloom it, and whisk to combine to a smooth paste.
- Break the chocolate into pieces and melt them into the hot paste, then let it cool down a bit.
- Add "wet" ingredients and the chocolate paste to empty Creami tub (use a silicone spatula).
- 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; 111.6 kcal; fat 4.6g; carbs 13.9g; sugar 2.8g; protein 5.8g; salt 0.5g
- Nutritional values per ½ Deluxe Tub: 360g; 401.7 kcal; fat 16.6g; carbs 49.9g; sugar 9.9g; protein 20.9g; salt 1.8g
- Nutritional values total: 720g; 803.4 kcal; fat 33.3g; carbs 99.8g; sugar 19.8g; protein 41.9g; salt 3.5g
- FPDF / PAC↗ (target 20..30): 30.46
- Protein / Energy Ratio (ok=12%; hi=20%): 20.84% • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 49.3g • 6.8%
- Net carbs: 38.7g • ∝ 5 servings@144g: 7.7g • ∝ 3 servings@240g: 12.9g • energy ratio (low <20%): 19.3%
- 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).