Pisoyachio (Deluxe)¶

The nut butters take their toll, so this is nowhere near low-cal. Also using almond butter is a cheat code regarding price, use just pistachios for premium taste and price.

🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein, and nut butters.

Processed on Lite Ice Cream, followed by a scrape-down and re-mix or respin. Freeze again for about an hour to get to scoopable, if too soft for you.

Rating: 😋 (untested)

INGREDIENTS¶

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

Prep

• 30g Pistachio butter [Limfood]
• 20g Almond butter (creamy) [Seba Garden]^↗
• 4g Glycerol Monostearate (E471) [Bulk]^↗ • approx. 1½ tsp
• 65g Tofu (plain) [REWE Bio]^↗ • Package of 2x200g

Wet

• 350ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 15g Brandy or Vodka 40 vol%^↗

Dry

• 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 25g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7
• 20g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 3g Vanilla Bean Powder [InterVanilla]^↗
• 1g Salt

Fill to MAX

• 147ml Soy milk 1.6% (sugar-free) [Berief]^↗ • make blending easier by splitting the milk
• 0–7 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Mix the GMS with the nut butters first, to dissolve it in fat.
2. Add the tofu and a splash of soy milk and blend to a paste (or use silken tofu).
3. Then add the other ‘wet’ ingredients and blend to emulsify.
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; 116.9 kcal; fat 5.2g; carbs 11.2g; sugar 0.5g; protein 7.0g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 360g; 420.7 kcal; fat 18.8g; carbs 40.5g; sugar 1.9g; protein 25.1g; salt 1.2g
• Nutritional values total: 720g; 841.4 kcal; fat 37.6g; carbs 80.9g; sugar 3.9g; protein 50.1g; salt 2.4g
• FPDF / PAC^↗ (target 20..30): 30.85
• Protein / Energy Ratio (ok=12%; hi=20%): 23.83% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 28.7g • 4.0%
• Net carbs: 27.8g • ∝ 5 servings@144g: 5.6g • ∝ 3 servings@240g: 9.3g
• 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).