Lazy Skyr (Deluxe)¶
“Lazily” using a container of pre-flavored skyr (flavors: vanilla / blueberry / cherry / strawberry), just adding a few things for freezing point depression and ice crystal inhibition.
Spin on FroYo, scrape down, and respin or mix-in.
For the vanilla flavor, frozen and chopped mint chocolater thins are a nice mix-in.
Rating: 😋🥛🥛🥛🍫 (the vanilla could be more prominent, the mint thins are great)
Strawberry flavor, with 100g frozen strawberries added (on top of ~360g skyr), and 1.5g beet root plus 3 flavor drops "Strawberry". Spun on FroYo, then Ice Cream.
Cherry flavor, spun on FroYo followed by a respin.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Wet
- 450ml Skyr (flavored) [Milsani / Aldi] (≈1 cup + 7 fl oz) • 500g container; vanilla / blueberry/ cherry / strawberry flavors
- 150ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈5 fl oz) • alternative: any other preferred milk (~2% fat) ℹ️
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • alternative: 53g lactose ℹ️
- 15g Brandy or Vodka 40 vol%↗ (≈1 tbsp) • alternative: 12g (additional) VG for a sober recipe ℹ️
- 5ml Lemon juice (≈1 tsp) ℹ️
- 5ml ❔Vanilla Extract (w/ alcohol) [Native Vanilla] (≈1 tsp) • 1 tsp, very recommended for the vanilla flavor
Dry
- 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈2 tsp) • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt ℹ️
- 10g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈2 tsp) • with stevia ℹ️
- 30g SweEX (Erythritol + Xylitol 3:2)↗ (≈2 tbsp) • alternative: 40g allulose or dextrose ℹ️
- 10g ❔Strawberry powder [Supergarden] (≈2 tsp) • optional, recommended for “Strawberry” flavor
Mix-ins
- 30g Mint chocolate thins [After Eight] (≈2 tbsp) • 1pc ≈ 7.5g; freeze for more integrity, and chop them when frozen [128kcal, 20g sugar] ℹ️
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- 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.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
- Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 685 |
| 🔥 Energy (kcal) | 86.5 | 294.2 | 592.8 |
| 🫒 Fat (g) | 0.6 | 2.0 | 4.1 |
| 🍞 Carbohydrates (g) | 14.4 | 48.9 | 98.5 |
| 🍬 Sugars (g) | 5.8 | 19.8 | 39.9 |
| 💪 Protein (g) | 7.6 | 25.9 | 52.1 |
| 🧂 Salt (g) | 0.2 | 0.5 | 1.1 |
- FPDF / PAC↗ (target 20..30): 32.57
- Protein / Energy Ratio (ok=12%; hi=20%): 35.19% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 95.1g • 13.9%
- Net carbs: 53.7g • ∝ 5 servings@137g: 10.7g • ∝ 3 servings@228g: 17.9g • energy ratio (low <20%): 36.2%
- 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).