CocoaLow (Deluxe)¶

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

Spin on Sorbet, followed by a scrape-down, and either a Respin or Mix-In run.

This is an experimental recipe, and great texture is not guaranteed!

Rating: 😋 (untested)

INGREDIENTS¶

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

Prep

• 125ml Water (boiling)
• 30g Cocoa Powder Organic 11% [Sevenhills]

Wet

• 300ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml

Dry

• 20g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 15g Xylitol^↗ • POD = 100%; GI = 7
• 30g Erythritol (E968)^↗ • POD = 75%
• 2.5g Salt

Fill to MAX

• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗ • make blending easier by splitting the milk
• 27.5ml Water to MAX line

DIRECTIONS¶

1. Mix the boiling 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. 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; 61.4 kcal; fat 1.5g; carbs 10.7g; sugar 0.0g; protein 5.5g; salt 0.5g
• Nutritional values per ½ Deluxe Tub: 360g; 221.2 kcal; fat 5.4g; carbs 38.5g; sugar 0.1g; protein 19.9g; salt 1.7g
• Nutritional values total: 720g; 442.4 kcal; fat 10.7g; carbs 77.1g; sugar 0.3g; protein 39.9g; salt 3.4g
• FPDF / PAC^↗ (target 20..30): 31.34
• Protein / Energy Ratio (ok=12%; hi=20%): 36.04% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 18.6g • 2.6%