Matcha Coconut (Deluxe)¶

Process on SORBET and MIX-IN or RE-SPIN (choose depending on consistency you get after processing, and eventually want after 2nd spin).

Rating: 😋🥥🍵 (untested)

INGREDIENTS¶

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

Prep

• 100ml Water (hot)
• 6g Matcha green tea powder (organic) [Mandoi] • 1tbsp = 6g; 1tsp = 2g

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 100ml Coconut milk 22% [REWE Bio]^↗
• 100g Cottage Cheese 4% [REWE Bio]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 30g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj

Fill to MAX

• 84ml Water to MAX line
• 5–8 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Mix the matcha with 1tbsp cold water to get a paste.
2. Add hot water (75–80°C) and whisk until frothy.
3. Add "wet" ingredients and the tea to empty Creami tub.
4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
7. Add remaining ingredients (to the MAX line) and stir with a spoon.
8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 85.0 kcal; fat 4.2g; carbs 11.1g; sugar 0.8g; protein 3.3g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 305.9 kcal; fat 15.1g; carbs 40.0g; sugar 2.9g; protein 12.0g; salt 0.6g
• Nutritional values total: 720g; 611.8 kcal; fat 30.2g; carbs 80.1g; sugar 5.7g; protein 24.0g; salt 1.3g
• FPDF / PAC^↗ (target 20..30): 28.96
• Protein / Energy Ratio (ok=12%; hi=20%): 15.68% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 16.0g • 2.2%
• Net carbs: 21.9g • ∝ 5 servings@144g: 4.4g • ∝ 3 servings@240g: 7.3g
• 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).