Vanilla Protein (Deluxe)¶

This is my usual base, but pure vanilla, no cream or cottage cheese, and double the protein powder. Low fat & sugar, and high protein.

🌿 Vegan & Dairy-free
Recipe is using only soy milk + protein.

Process on Lite Ice Cream.

Rating: 😋😋😋😋 (needs more testing)

INGREDIENTS¶

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

Wet

• 450ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗

Dry

• 60g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 4g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 116ml Water to MAX line
• ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 15g Cherries, Sour (dried, pitted) [Biojoy] • add chopped as a mix-in [44kcal, 9g sugar]
• 15g Strawberry slices freeze-dried [EWL] • add crumbled as a mix-in [45kcal, 7g 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; 80.7 kcal; fat 1.1g; carbs 11.6g; sugar 0.2g; protein 9.4g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 360g; 290.6 kcal; fat 3.9g; carbs 41.8g; sugar 0.8g; protein 33.7g; salt 1.2g
• Nutritional values total: 720g; 581.3 kcal; fat 7.8g; carbs 83.6g; sugar 1.6g; protein 67.4g; salt 2.4g
• FPDF / PAC^↗ (target 20..30): 31.00
• Protein / Energy Ratio (ok=12%; hi=20%): 46.39% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 55.8g • 7.8%
• Net carbs: 16.4g • ∝ 5 servings@144g: 3.3g • ∝ 3 servings@240g: 5.5g
• 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).