PB Mix¶
PB&J ice cream, based on PB powder and dried strawberry slices. This one is a favorite, so it gets its own recipe mix for convenient indulgence…
Rating: 😋😋😋😋
Counting the pre-made mix as one, it is a 7 ingredients recipe for the final base, including the water.
Use ~125g of the mix in your final base (or 85g for a regular 16oz tub). Process on Light Ice Cream, then fill the center hole with the crumbled strawberry slices and mix-in. Freshly mixed in they add a crunch, when stored a while in the freezer they re-hydrate and get chewy.
To make your life easier, take the “prep” ingredients times 4, mix them, and store in an air-tight 1l or 1.3l container (1l is the minimum you need for 500g powder). To mix, take a BIG bowl like used for baking, measure the ingredients, and whisk them carefully but thoroughly. A ball whisk works best.
The base is freezer stable, this one is fresh out of the freezer (-16°C) 1 day after processing.
Serves: 4 tubs
Total: 496 g
Per tub: 124 g
- 120 g Xylitol
- 100 g PB powder [Vilgain]
- 100 g Skim Milkpowder 1:10 [Vita2You]
- 80 g Whey protein Vanilla [MaxiNutrition]
- 80 g Inulin [Vit4ever]
- 10 g Tylose powder (E466 / CMC) [GoodBake]
- 6 g Tara gum (E417)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...]
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Prep
- 30g Xylitol • Sweetness = 100%; GI = 7
- 25g PB powder [Vilgain]
- 25g Skim Milkpowder 1:10 [Vita2You]
- 20g Whey protein Vanilla [MaxiNutrition]
- 20g Inulin [Vit4ever] • Sweetness = 8%; GI ~= 0
- 2.5g Tylose powder (E466 / CMC) [GoodBake]
- 1.5g Tara gum (E417)
Wet
- 275ml Skim Milk 1.5% [Weihenstephan]
- 150ml Water
- 100g Cottage Cheese 4% [REWE Bio]
- 20g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5
- 15g Brandy “Williams Birne” 40 vol%
- 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose
Fill to MAX
- 36ml Water to MAX line
Mix-ins
- 10g Strawberry slices freeze-dried [EWL] • Mix-in for a full tub (2 servings)
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Add the prepared dry ingredients, and blend QUICKLY using an immersion blender on full speed.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- Put on the lid, freeze for 24h, 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¶
- Nutritional values per 100g/ml: 100g; 106.7 kcal; fat 1.9g; carbs 12.8g; sugar 5.1g; protein 8.3g; salt 0.2g
- Nutritional values per ½ Deluxe Tub: 360g; 384.0 kcal; fat 6.7g; carbs 46.0g; sugar 18.4g; protein 29.7g; salt 0.7g
- Nutritional values total: 720g; 768.1 kcal; fat 13.4g; carbs 92.0g; sugar 36.8g; protein 59.4g; salt 1.4g
- FPDF / PAC (target 20..30): 31.23
- Protein / Energy Ratio (ok=12%; hi=20%): 30.94% • LOW-FAT • Hi-Protein
- Milk Solids Non-Fat (MSNF, 7-11%): 61.3g • 8.5%