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Dulce de Leche • Vegan (Deluxe)

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

The medjool dates used here have a distinctive caramel taste with hints of vanilla.

Process on Lite Ice Cream, then a scrape-down and a mix-in run.

Spun Ice Cream

Rating: 😋🥛 (untested)

INGREDIENTS

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

Prep

Wet

Dry

Fill to MAX

DIRECTIONS

  1. Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled.
  2. Blend the dates with part of the milk and the other ‘prep’ ingredients to a smooth paste.
  3. Fill up with the rest of the milk.
  4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
  5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
  6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
  7. Add remaining ingredients (to the MAX line) and stir with a spoon.
  8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 82.8 kcal; fat 2.4g; carbs 13.4g; sugar 3.9g; protein 5.4g; salt 0.4g
  • Nutritional values per ½ Deluxe Tub: 360g; 297.9 kcal; fat 8.7g; carbs 48.3g; sugar 14.2g; protein 19.5g; salt 1.3g
  • Nutritional values total: 720g; 595.9 kcal; fat 17.3g; carbs 96.5g; sugar 28.3g; protein 39.1g; salt 2.7g
  • FPDF / PAC (target 20..30): 30.21
  • Protein / Energy Ratio (ok=12%; hi=20%): 26.22% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 18.6g • 2.6%
  • Net carbs: 45.7g • ∝ 5 servings@144g: 9.1g • ∝ 3 servings@240g: 15.2g