Milky Whey (Deluxe)¶

"Milky Whey" is a playful nod to both dairy science and indulgence, an ice cream crafted with whole milk, cream, skim milk powder, and a balanced whey–casein blend.

Wafers filled with lemon crème
recommended as a mix-in.

This recipe leans into the richness of real dairy while showcasing the smooth body and creamy texture that milk proteins bring — making it both fun in name and seriously good in pure milk flavor.

Spin on “Ice Cream”, scrape down, and respin.

Manually mix in broken down wafers using a chopstick.

Rating: 😋🥛🍦🍋🧇 (tastes like milk 😼)

Temperature of the base before and after processing.

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

550ml Milk 3.5% [Weihenstephan]
15g Glycerin (E422, VG) [hd-line]^↗
10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

35g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 47g allulose or dextrose
15g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
10g Waxy Maize Starch (E1442) [Ultratex]^↗ • dissolves easily; use 1-5%
1.5g Guar gum (E412)^↗
1g Salt

Fill to MAX

30ml Cream 32% [REWE Beste Wahl]
≈5 drops Flavor drops “Natural” (stevia) [Nick’s] • to taste • unflavored

Mix-ins

45g Wafers (filled w/ lemon crème) [Manner] • manually mix in; 400g bag; 1pc ~7.5g [226kcal, 21g sugar]

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¶

Nutritional values per 100g/ml: 100g; 102.9 kcal; fat 4.3g; carbs 15.1g; sugar 4.2g; protein 4.7g; salt 0.3g
Nutritional values per ½ Deluxe Tub: 340g; 350.0 kcal; fat 14.7g; carbs 51.3g; sugar 14.4g; protein 16.0g; salt 1.0g
Nutritional values total: 683g; 702.6 kcal; fat 29.6g; carbs 103.0g; sugar 28.9g; protein 32.1g; salt 1.9g
FPDF / PAC^↗ (target 20..30): 32.36
Protein / Energy Ratio (ok=12%; hi=20%): 18.29% • Low-Sugar
Milk Solids Non-Fat (MSNF^↗, 7-11%): 64.8g • 9.5%
Net carbs: 47.2g • ∝ 5 servings@137g: 9.4g • ∝ 3 servings@228g: 15.7g • energy ratio (low <20%): 26.9%