Skip to content

Ice Cream Stabilizer • ICSv2

ICS Logo

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), and 20g for the regular size (16oz).

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

http://bit.ly/4frc4Vj

INGREDIENTS

  • 100g Erythritol (E968) • Sweetness = 75%
  • 10g Tylose powder (E466, Tylo, CMC)
  • 3.5g Tara gum (E417)
  • 3.5g Salt
  • 1g Xanthan gum (E415, XG)
  • 100g Inulin • Sweetness = 8%; GI ~= 0

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; 107.3 kcal; fat 0.0g; carbs 54.7g; sugar 3.7g; protein 0.1g; salt 1.7g
  • Nutritional values per dose: 30g; 32.2 kcal; fat 0.0g; carbs 16.4g; sugar 1.1g; protein 0.0g; salt 0.5g
  • Nutritional values total: 218g; 234.0 kcal; fat 0.0g; carbs 119.3g; sugar 8.0g; protein 0.1g; salt 3.7g
  • FPDF: 1.42
  • FPDF (w/o salt): 1.32
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
  • 10/29/24: ICSv2 – Added inulin