a Charcolate (Deluxe)¶

Chocolate ice cream using both dark cocoa powder and dark chocolate, and a strong coffee note.

Spin on “Sorbet”, scrape down, and mix-in. I used 15g of crushed cashews here, included in the macros.

Rating: 😋🍫🍫🍫🕳️ (chocolate black hole, in a good way)

Served with pecans and black cherry fruit spread.

Scooped fresh out of the freezer, after 3 days.

INGREDIENTS¶

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

Prep

Wet

200ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
15g Cointreau 40 vol% • 1 bottle = 70cl
10ml Soy sauce • ½ tbsp

Dry

45g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 85%; GI < 7
15g Skim milk powder 1:10 (SMP) [Vita2You]^↗
15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
4.5g Instant Coffee [Mount Hagen] • 1.5g per 125ml
0.5g Cinnamon (Ceylon) • optional
1 pinch Cayenne + Nutmeg • optional – 🔥❤️‍🔥 for that hot vibe

Fill to MAX

75ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
≈10 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

15g Cashew nuts (organic) [Biojoy] • crush them and use as a mix-in [90kcal, 0.9g sugar]

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]
15g Schwartau “Black Cherry” (Extra Zero) • fruit spread, no added sugar; add as a topping [9kcal, 1.1g sugar]

In a medium-sized heat-proof bowl, mix all the ‘dry’ ingredients with a whisk.
Pour ½ the hot water over the cocoa to bloom it, and whisk to combine to a smooth paste.
Carefully integrate the other half of the water.
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).
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.
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.
Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
Process with RE-SPIN mode when not creamy enough after the first spin.
Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

Nutritional values per 100g/ml: 100g; 124.1 kcal; fat 5.8g; carbs 15.0g; sugar 3.1g; protein 5.6g; salt 0.5g
Nutritional values per ½ Deluxe Tub: 340g; 421.8 kcal; fat 19.6g; carbs 51.0g; sugar 10.5g; protein 19.2g; salt 1.7g
Nutritional values total: 695g; 862.2 kcal; fat 40.0g; carbs 104.2g; sugar 21.5g; protein 39.3g; salt 3.4g
FPDF / PAC^↗ (target 20..30): 31.29
Protein / Energy Ratio (ok=12%; hi=20%): 18.21% • Low-Sugar
Milk Solids Non-Fat (MSNF^↗, 7-11%): 38.7g • 5.6%
Net carbs: 41.8g • ∝ 5 servings@139g: 8.4g • ∝ 3 servings@232g: 13.9g • energy ratio (low <20%): 19.4%
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).