CocoaLow (Deluxe)¶

CocoaLow is a chocolate ice cream that delivers rich cocoa depth with a whisper of roasted coffee, softened by soy milk and a touch of glycerin for natural smoothness.

That composition keeps the texture velvety without excess fat or carbs. Every gram serves a purpose: cocoa for intensity, coffee for contrast, and a hint of brandy to reduce crystallization and open flavor notes.

🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.

Spun on Light Ice Cream and Ice Cream, with a scrape-down inbetween.

Rating: 😋😋🥛🍫🍫 (creamy and smooth, nice chocolate flavor)

INGREDIENTS¶

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

Prep

• 100ml Water (almost boiling, 90°C)
• 35g Cocoa Powder Organic 11% [Sevenhills]^↗

Wet

• 350ml 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
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 50g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 67g allulose or dextrose
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt
• 4g Instant Coffee [Mount Hagen] • optional; 1.5g per 125ml

Fill to MAX

• 90ml Soy milk 1.6% (sugar-free) [Berief]^↗ • make blending easier by splitting the milk
• 11ml Syrup Caramel (low-sugar) [Sukrin] • optional; 14% sorbitol, erythritol, stevia
• ≈9 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Mix the hot water with the cocoa powder to bloom it, then let it cool down.
2. Add "wet" ingredients and the bloomed cocoa to empty Creami tub.
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. Add remaining ingredients (to the MAX line) 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; 70.0 kcal; fat 1.7g; carbs 14.4g; sugar 0.2g; protein 3.4g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 238.1 kcal; fat 5.7g; carbs 49.0g; sugar 0.7g; protein 11.4g; salt 0.4g
• Nutritional values total: 685g; 479.8 kcal; fat 11.4g; carbs 98.7g; sugar 1.4g; protein 23.0g; salt 0.9g
• FPDF / PAC^↗ (target 20..30): 30.11
• Protein / Energy Ratio (ok=12%; hi=20%): 19.21% • LOW-FAT • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 17.6g
• Net carbs: 26.5g • ∝ 5 servings@137g: 5.3g • ∝ 3 servings@228g: 8.8g • energy ratio (low <20%): 22.1%
• 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).