Locarb Vanilla (Deluxe)¶
This high-protein vanilla ice cream base is designed for a smooth, creamy texture with minimal sugar.
The blend of low-carb soy milk and cottage cheese makes the recipe have a rich mouthfeel similar to traditional gelato but with an optimized macro profile. The inclusion of stabilizers and a small amount of alcohol helps to suppress the freezing point, ensuring your treat remains scoopable rather than icy.
Spin on “Light Ice Cream”, scrape down, and re-mix if needed.
Rating: 😋🍦 (untested)
Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol↗ in non-boozy recipes with vegetable glycerin (E422)↗. For 10g booze (40 vol%) use 8g VG instead, in addition to any VG already part of the recipe.
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Wet
- 300ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈1 cup + 2 fl oz) • alternative: any other locarb milk (~2% fat) ℹ️
- 200g Cottage Cheese 4% [REWE Bio]↗ (≈7 oz) • alternative: 60g cream cheese and 140ml milk ℹ️
- 10g Brandy or Vodka 40 vol%↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe ℹ️
- 5g Glycerin (E422, VG) [hd-line]↗ (≈1 tsp) ℹ️
- 5ml Vanilla Extract (w/ alcohol) [Native Vanilla] (≈1 tsp) ℹ️
Dry
- 45g SweEX (Erythritol + Xylitol 3:2)↗ (≈3 tbsp) • alternative: 60g allulose or dextrose ℹ️
- 45g Whey + Casein protein (grass-fed) [Vilgain]↗ (≈3 tbsp) • with stevia ℹ️
- 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
- 2g Vanilla Bean Powder [InterVanilla] (≈½ tsp) ℹ️
Fill to MAX
- 50ml Water to MAX line (≈1 fl oz + 1 tbsp + 1 ¼ tsp)
- ≈1 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Topping Options
- 15g Jam “Black Cherry” [Schwartau Extra Zero] (≈1 tbsp) • fruit spread, no added sugar; add as a topping [9kcal, 1.1g sugar] ℹ️
- 15g Jam “Strawberry” [Schwartau Extra Zero] (≈1 tbsp) • fruit spread, no added sugar; add as a topping [8kcal, 0.5g sugar] ℹ️
- 15g Jam “Apricot” [Schwartau Extra Zero] (≈1 tbsp) • fruit spread, no added sugar; add as a topping [8kcal, 0.6g 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.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- 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.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 672 |
| 🔥 Energy (kcal) | 87.7 | 298.3 | 589.6 |
| 🫒 Fat (g) | 2.3 | 7.7 | 15.2 |
| 🍞 Carbohydrates (g) | 9.9 | 33.6 | 66.3 |
| 🍬 Sugars (g) | 0.8 | 2.7 | 5.4 |
| 💪 Protein (g) | 10.5 | 35.6 | 70.4 |
| 🧂 Salt (g) | 0.3 | 1.1 | 2.2 |
- FPDF / PAC↗ (target 20..30): 28.64
- Protein / Energy Ratio (ok=12%; hi=20%): 47.78% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 84.7g • 12.6%
- Net carbs: 11.4g • 1.7% • ∝ 5 servings@134g: 2.3g • ∝ 3 servings@224g: 3.8g • energy ratio (low <20%): 7.8%
- 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).