Strawberry Ice Cream (Deluxe)¶

Process on Lite Ice Cream directly from the freezer, fill the hole with crumbled dried strawberry slices, and work them in via a mix-in run.

Intense flavor, very creamy, dense and free of ice crystals, with a nice crunch from the mix-in.

Rating: 😋😋😋😋😋

INGREDIENTS¶

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

Wet

• 300ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 225g Strawberries
• 50g Cream Cheese 23% [Exquisa]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 25g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 25g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored

Fill to MAX

• 35ml Water to MAX line
• 3–5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

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

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 79.4 kcal; fat 2.4g; carbs 12.6g; sugar 2.1g; protein 5.0g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 285.7 kcal; fat 8.6g; carbs 45.5g; sugar 7.7g; protein 18.0g; salt 0.9g
• Nutritional values total: 720g; 571.4 kcal; fat 17.2g; carbs 91.0g; sugar 15.4g; protein 36.0g; salt 1.7g
• FPDF / PAC^↗ (target 20..30): 30.93
• Protein / Energy Ratio (ok=12%; hi=20%): 25.22% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 28.1g • 3.9%
• Net carbs: 28.7g • ∝ 5 servings@144g: 5.7g • ∝ 3 servings@240g: 9.6g
• Nov 15, 2024: Swap whey with SMP
• Jun 21, 2025: Switched to soy milk and protein
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).