Ultimate FroYo (Deluxe)¶

A balanced, creamy frozen yogurt that brings together the smoothness of real yogurt with a purposeful mix of stabilizers and mild sweetness.

This version keeps things light on sugar, rich in texture, and easy to blend with your preferred milk base or protein choice. Perfect on its own or as a versatile base for any topping or swirl.

Spin on “FroYo”, scrape down, and run the mix-in cycle.

Rating: 😋🐮🥛🥛🍦 (very creamy, no ice crystals whatsoever; 0-sugar added cherry jam as a mix-in)

INGREDIENTS¶

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

Prep

• 100ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 50g Monk Fruit / Erythritol Sweetener [Rheinnatur]^↗ • 88g Erythritol; 7.8g fiber
• 30g Cream Cheese 23% [Exquisa]^↗ • click the link for UK / US equivalents
• 20ml Agave syrup [REWE Bio] • POD ≈160; GI=11
• 15g Banana Powder (green plantain) [Govinda]^↗ • alternative: cornstarch; about 7% fiber (resistant starch)
• 3g Glycerol Monostearate (E471) [Bulk]^↗ • alternative: lecithin

Wet

• 400ml Yogurt mild 4% [REWE Bio] • 500g container

Dry

• 15g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 1.5g Carboxymethyl Cellulose (CMC / E466) [GoodBake]^↗
• 1g Guar gum (E412)^↗
• 1g Salt

Adjust Sweetness

• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 50g Jam “Black Cherry” [Schwartau Extra Zero] • fruit spread, no added sugar; add as a (manual) mix-in [30kcal, 3.6g sugar]

Optional Flavors

• 3ml Vanilla Extract (w/ alcohol) [Native Vanilla] • optional flavor, add before freezing

DIRECTIONS¶

1. In a small saucepan, mix all ‘prep’ ingredients and heat to 90°C on medium, while whisking.
2. Add the "wet" ingredients and the milk preparation 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 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; 95.6 kcal; fat 3.8g; carbs 11.0g; sugar 6.3g; protein 5.1g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 340g; 325.1 kcal; fat 12.8g; carbs 37.4g; sugar 21.4g; protein 17.5g; salt 1.1g
• Nutritional values total: 652g; 623.0 kcal; fat 24.6g; carbs 71.7g; sugar 40.9g; protein 33.5g; salt 2.0g
• FPDF / PAC^↗ (target 20..30): 30.72
• Protein / Energy Ratio (ok=12%; hi=20%): 21.51% • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 61.5g • 9.4%
• Net carbs: 56.9g • ∝ 5 servings@130g: 11.4g • ∝ 3 servings@217g: 19g • energy ratio (low <20%): 36.5%