Ice Cream Stabilizer • ICSv2¶

Pre-mixed stabilizer for Ninja Creami recipes.

It takes handling small amounts of ingredients and their ratio to each other out of the process of mixing your final ice cream base, making the overall process less finicky.

Use 30g of the mix for a Creami Deluxe tub (24oz, yield 7), and 20g for the regular size (16oz, yield 11).

The salt is added for convenience with final recipes, and for a FPDF boost.

http://bit.ly/4frc4Vj

INGREDIENTS¶

• 100g Erythritol (E968)^↗ • Sweetness = 75%
• 100g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 10g Tylose powder (E466, Tylo, CMC)^↗
• 3.5g Guar gum (E412)^↗
• 3.5g Salt
• 1g Xanthan gum (E415, XG)^↗

DIRECTIONS¶

1. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 107.2 kcal; fat 0.0g; carbs 95.5g; sugar 3.7g; protein 0.1g; salt 1.7g; fpdf 1.32g
• Nutritional values per dose: 30g; 32.2 kcal; fat 0.0g; carbs 28.7g; sugar 1.1g; protein 0.0g; salt 0.5g; fpdf 1.32g
• Nutritional values total: 218g; 233.8 kcal; fat 0.0g; carbs 208.2g; sugar 8.0g; protein 0.3g; salt 3.7g; fpdf 1.32g
• FPDF: 1.42
• FPDF (w/o salt): 1.32
• Servings (Deluxe): 7.27
• Net carbs: 19.2g • ∝ 7 servings@31g: 2.7g
• Oct 29, 2024: ICSv2 – Added inulin
• Jun 16, 2025: Tara → Guar