Ube Coconut • Vegan (Deluxe)¶

This works with any fruit powder that harmonizes with coconut milk.

🌿 Vegan & Dairy-free
Recipe is using only coconut and soy.

Spin on Light Ice Cream, followed by a scrape-down, and either a Respin or Mix-In run.

Rating: 😋🥥 (untested)

INGREDIENTS¶

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

Wet

• 400ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 133ml Coconut milk 22% [REWE Bio]^↗
• 15g Brandy 40 vol%^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5
• 7 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

• 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 25g Soy protein isolate (nature) [Powerstar]^↗ • 1kg, unsweetened, unflavored
• 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio
• 25g Xylitol^↗ • Sweetness = 100%; GI = 7
• 3g Glycerol Monostearate (E471) [Bulk]^↗

Fill to MAX

• 49ml Water to MAX line

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; 112.5 kcal; fat 5.0g; carbs 12.0g; sugar 1.2g; protein 5.4g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 405.0 kcal; fat 18.0g; carbs 43.1g; sugar 4.4g; protein 19.3g; salt 0.8g
• Nutritional values total: 720g; 809.9 kcal; fat 36.1g; carbs 86.2g; sugar 8.8g; protein 38.7g; salt 1.6g
• FPDF / PAC^↗ (target 20..30): 29.38
• Protein / Energy Ratio (ok=12%; hi=20%): 19.10% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 23.3g • 3.2%
• 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.
• Oct 21, 2024: Grainy texture, residue on the tub wall! Ricotta?!
• Jun 8, 2025: Using soy milk, less coconut milk, and soy protein instead of SMP.