Dulce de Leche • Vegan (Deluxe)¶

A creamy, dairy-free twist on “Dulce de Leche” ice cream. This recipe blends soy milk, the sweetness and flavor of Medjool dates, and creamy almond butter for a rich caramel-like flavor — with reasonable macros and completely plant-based.

🌿 Vegan & Dairy-free

Process on Sorbet, hold it shortly under running water after that. Then a scrape-down and a respin or mix-in.

Rating: 😋🥛 (untested)

INGREDIENTS¶

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

Prep

• 100ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 40g Medjool dates (pitted, organic) [Seba Garden] • 2 dates • distinctive caramel taste with hints of vanilla
• 20g Almond butter (creamy) [Seba Garden]^↗
• 18g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 24g allulose or dextrose
• 2g Glycerol Monostearate (E471) [Bulk]^↗ • alternative: lecithin

Wet

• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) vegetable glycerin for a sober recipe
• 350ml Soy milk 1.6% (sugar-free) [Berief]^↗

Dry

• 15g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 20g allulose or dextrose
• 15g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 15g Soy protein isolate (nature) [Powerstar]^↗ • unsweetened, unflavored
• 1g Salt
• 0.70g Carboxymethyl Cellulose (CMC / E466) [GoodBake]^↗ • alternative: guar gum
• 0.30g Xanthan gum (E415, XG)^↗

Fill to MAX

• 78ml Soy milk 1.6% (sugar-free) [Berief]^↗ • fill to MAX line
• ≈4 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled.
2. Mix the emulsifier with the sweetener in a small bowl (grind down any clumps with the back of a spoon).
3. Heat the specified part of the milk in the microwave to about 50°C, so the almond butter integrates better.
4. Blend the dates with the milk and the other ‘prep’ ingredients to a smooth liquid.
5. Fill up with the ‘wet’ ingredients.
6. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
7. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
8. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
9. Add remaining ingredients (to the MAX line) and stir with a spoon.
10. Before freezing, cool down the base and let the flavors meld in the fridge for 1–2 hours.
11. Stir to remove any leftover foam and float any solids that settled down.
12. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
13. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 90.3 kcal; fat 2.8g; carbs 14.7g; sugar 4.2g; protein 5.0g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 340g; 306.9 kcal; fat 9.6g; carbs 50.0g; sugar 14.3g; protein 17.1g; salt 0.9g
• Nutritional values total: 680g; 613.7 kcal; fat 19.2g; carbs 100.1g; sugar 28.6g; protein 34.3g; salt 1.8g
• FPDF / PAC^↗ (target 20..30): 31.62
• Protein / Energy Ratio (ok=12%; hi=20%): 22.34% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 35.1g • 5.2%
• Net carbs: 46.2g • ∝ 5 servings@136g: 9.2g • ∝ 3 servings@227g: 15.4g • energy ratio (low <20%): 30.1%