Fruit Powder Mix (Deluxe)¶

This one is a favorite, so it gets its own recipe mix for convenient indulgence…

It works for fruit or root powders with a sugar content from low (Ube, 10%) to high (Lingonberry, 73%). Counting the pre-made mix as one, it is a 8 ingredients recipe for the final base, including the cream and flavor drops.

Use 85g of the mix in your final base (or 57g for a regular 16oz tub).

🌿 Vegan & Dairy-free Option
Replace the cottage cheese with 75g silken tofu, and use vegan cream.

Spun in Light Ice Cream mode, plus a scrape-down and a mix-in run — optionally with 10g freeze-dried fruit, e.g. strawberry slices. Comes out as soft-serve, put it back into the cold for 45min for a firmer consistency.

Processed strawberry and ube ice cream.

To make your life easier, take the “prep” ingredients times 5 (see list below), mix them, and store in an air-tight 1l container (the powder has a low density and needs space). To mix, take a BIG bowl like used for baking, measure the ingredients on a scale, and whisk them carefully but thoroughly. A ball whisk works best.

Serves: 5 tubs Total: 425 g Per tub: 85 g

• 150 g Erythritol (E968)
• 75 g Inulin [Vit4ever]
• 100 g Soy protein isolate (nature) [Powerstar]
• 75 g Xylitol (E967)
• 10 g Vanilla Bean Powder [InterVanilla]
• 7.50 g Tylose powder (E466, Tylo, CMC)
• 4 g Guar gum (E412)
• 2.50 g Salt
• 1 g Xanthan gum (E415, XG)

INGREDIENTS¶

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

Prep

• 30g Erythritol (E968)^↗ (≈2 tbsp) • Sweetness = 75%
• 15g Inulin [Vit4ever]^↗ (≈1 tbsp) • Sweetness = 8%; GI ~= 0
• 20g Soy protein isolate (nature) [Powerstar]^↗ (≈1 tbsp + 1 tsp) • 1kg bag, unsweetened, unflavored
• 15g Xylitol (E967)^↗ (≈1 tbsp) • Sweetness = 100%; GI = 7
• 2g Vanilla Bean Powder [InterVanilla] (≈½ tsp)
• 1.5g Tylose powder (E466, Tylo, CMC)^↗ (≈¼ tsp)
• 0.80g Guar gum (E412)^↗ (≈¼ tsp)
• 0.5g Salt (≈⅛ tsp)
• 0.20g Xanthan gum (E415, XG)^↗ (≈⅛ tsp)

Wet

• 400ml Soy milk 1.6% (sugar-free) [Berief]^↗ (≈1 cup + 5 fl oz + 1 tbsp) • alternative: any other preferred milk (~2% fat)
• 100g Cottage Cheese 4% [REWE Bio]^↗ (≈3 oz + 1 tbsp)
• 10g Glycerin (E422, VG) [hd-line]^↗ (≈2 tsp) • Sweetness = 60%; GI = 5
• 10g Brandy or Vodka 40 vol%^↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe

Dry

• 25g Ube Yam Root powder [Fil Choice] (≈1 tbsp + 2 tsp) • like vanilla+pistachio [96kcal, 2g sugar]

Fill to MAX

• 40ml Cream 32% [REWE Beste Wahl] (≈1 fl oz + 2 tsp)
• ≈9 drops Flavor drops “Natural” (stevia) [Nick’s] • to taste • unflavored, or matching the fruit

Optional / Choices

• 20g Lingonberry powder [Bio Leis] (≈1 tbsp + 1 tsp) • [70kcal, 15g sugar]
• 20g Strawberry powder [Supergarden] (≈1 tbsp + 1 tsp) • [57kcal, 10g sugar]
• 20g Blueberry powder [Bio Leis] (≈1 tbsp + 1 tsp) • [72kcal, 10g sugar]
• 20g Dragon Fruit (freeze dried) [Zingy Zoo] (≈1 tbsp + 1 tsp) • [79kcal, 11g sugar]

DIRECTIONS¶

1. Take all the ‘prep’ ingredients from your ready-to-use mix — the list per tub is just there for reference!
2. Add the prepared dry ingredients mixed with the chosen fruit powder, and blend QUICKLY using an immersion blender on full speed.
3. Add "wet" ingredients to empty Creami tub.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
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¶

• FPDF / PAC^↗ (target 20..30): 30.65
• Protein / Energy Ratio (ok=12%; hi=20%): 27.82% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 53.1g • 7.9%
• Net carbs: 35.1g • ∝ 5 servings@134g: 7g • ∝ 3 servings@223g: 11.7g • energy ratio (low <20%): 21.6%