Vanil-Low (Deluxe)¶

Vanilla ice cream based on soy milk and cottage cheese, with a very low net carbs to total energy ratio.

Process on Frozen Yogurt, hold it shortly under running water after that.

Then scrape down the sides, process again on Ice Cream.

Served with crumbled walnuts and a pomegranate syrup drizzle.

Rating: 😋😋😋😋😋

Use fruit / yam root powder instead of the vanilla for a different taste and color. Combine strawberry powder with strawberry flavor drops instead of the vanilla ones.

If you have access to it (North America), you can use 45g Allulose as sweetener, instead of the sugar alcohols.

INGREDIENTS¶

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

Wet

• 450ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 100g Cottage Cheese 4% [REWE Bio]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 15g Brandy or Vodka 40 vol%^↗

Dry

• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 5g Vanilla Bean Powder [InterVanilla]
• 10g Whey protein Vanilla [MaxiNutrition]^↗

Fill to MAX

• 65ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 30g Mint chocolate [After Eight] • 1pc ≈ 7.5g; freeze for more integrity [128kcal, 20g sugar]

Optional

• 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio [96kcal, 2g sugar]
• 25g Lingonberry powder [Bio Leis] • replacing the ground vanilla [88kcal, 18g sugar]
• 25g Strawberry powder [Supergarden] • replacing the ground vanilla [72kcal, 13g sugar]

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.
8. 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; 68.1 kcal; fat 1.9g; carbs 11.1g; sugar 0.4g; protein 5.0g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 245.3 kcal; fat 6.7g; carbs 40.0g; sugar 1.5g; protein 18.0g; salt 0.8g
• Nutritional values total: 720g; 490.5 kcal; fat 13.4g; carbs 80.0g; sugar 3.1g; protein 36.0g; salt 1.7g
• FPDF / PAC^↗ (target 20..30): 31.58
• Protein / Energy Ratio (ok=12%; hi=20%): 29.35% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 45.5g • 6.3%
• Net carbs: 16.5g • ∝ 5 servings@144g: 3.3g • ∝ 3 servings@240g: 5.5g • energy ratio (low <20%): 13.4%
• Jun 4, 2025: Added almond butter.
• Jul 14, 2025: Using soy milk and unsweetened “ICSv2”
• 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).