Protein Choc (Deluxe)¶

Chocolate ice cream, very high in protein. You can boost the chocolate flavor by using chocolate milk, and adding dark chocolate as a mix-in or by melting it into the bloomed cocoa.

Spin on “Light Ice Cream”, scrape down, and run a mix-in cycle.

Rating: 😋🥛🍫🍫🍫 (strong chocolate flavor, soft after mix-in run, profits from refreezing)

INGREDIENTS¶

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

Prep

• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 45g Cocoa Powder Organic 11% [Sevenhills]^↗
• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 60g allulose or dextrose

Wet

• 300ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 20g Glycerin (E422, VG) [hd-line]^↗ • alternative: 16g (additional) VG for a sober recipe
• 15g Brandy or Vodka 40 vol%^↗ • alternative: same amount additional VG for a sober recipe

Dry

• 50g Whey protein Chocolate [MaxiNutrition]^↗
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1.5g guar, 0.5g xanthan, and 0.5g salt

Fill to MAX

• 40ml Cream 32% [REWE Beste Wahl]
• ≈6 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 35g Milk Choc. w/ Nougat [frankonia]^↗ • no extra sugar; frozen & chopped [177kcal, 3.5g sugar]

DIRECTIONS¶

1. Mix the cocoa and sweetener with milk heatened in the microwave (to >80°C), blend to a smooth paste.
2. Add the bloomed cocoa and the other wet ingredients to an empty Creami tub.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
7. 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.
8. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.
10. 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; 121.0 kcal; fat 4.1g; carbs 14.4g; sugar 0.6g; protein 9.5g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 411.5 kcal; fat 14.0g; carbs 49.1g; sugar 2.1g; protein 32.3g; salt 0.6g
• Nutritional values total: 680g; 823.0 kcal; fat 27.9g; carbs 98.1g; sugar 4.3g; protein 64.6g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 30.03
• Protein / Energy Ratio (ok=12%; hi=20%): 31.42% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 64.3g • 9.5%
• Net carbs: 32.0g • ∝ 5 servings@136g: 6.4g • ∝ 3 servings@227g: 10.7g • energy ratio (low <20%): 15.6%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).