Vanilla Protein (Deluxe)¶
This is mostly milk, double the usual protein powder, and vanilla flavor. Low fat & sugar, and high protein. You can of course also use dairy milk (~2% fat) and whey protein.
🌿 Vegan & Dairy-free
Recipe is using only soy milk + protein.
Process on Lite Ice Cream, and a 2nd spin is likely not needed.
Rating: 😋🐮😋🐮😋 (thick and creamy)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Wet
- 500ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈2 cups + 1 tbsp) • alternative: any other preferred milk (~2% fat) ℹ️
- 15g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml ℹ️
- 10g Brandy or Vodka 40 vol%↗ (≈2 tsp) • alternative: 8g (additional) VG for a sober recipe ℹ️
Dry
- 40g Soy protein isolate (nature) [Powerstar]↗ (≈1 oz + 2 ¼ tsp) • 1kg bag, unsweetened, unflavored ℹ️
- 40g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 2 ¼ tsp) • POD ≈ 85%; GI < 7 ℹ️
- 20g Inulin [Vit4ever]↗ (≈1 tbsp + 1 tsp) • Sweetness = 8%; GI ~= 0 ℹ️
- 20g Milk powder 1:10 (skim, SMP) [Vita2You]↗ (≈1 tbsp + 1 tsp) ℹ️
- 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈2 tsp) • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt ℹ️
- 4g Vanilla Bean Powder [InterVanilla] (≈¾ tsp) • or 7g extract or paste ℹ️
Fill to MAX
- ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
Mix-ins
- 15g Cherries, Sour (dried, pitted) [Biojoy] (≈1 tbsp) • add chopped as a mix-in [44kcal, 9g sugar] ℹ️
- 15g Strawberry slices freeze-dried [EWL] (≈1 tbsp) • add crumbled as a mix-in [45kcal, 7g sugar] ℹ️
DIRECTIONS¶
- Add "wet" ingredients to empty Creami tub.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients (to the MAX line) and stir with a spoon.
- 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.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
- 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¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 659 |
| 🔥 Energy (kcal) | 88.4 | 300.5 | 582.5 |
| 🫒 Fat (g) | 1.4 | 4.6 | 9.0 |
| 🍞 Carbohydrates (g) | 15.0 | 50.9 | 98.6 |
| 🍬 Sugars (g) | 1.9 | 6.6 | 12.8 |
| 💪 Protein (g) | 8.8 | 29.9 | 58.0 |
| 🧂 Salt (g) | 0.3 | 1.0 | 2.0 |
- FPDF / PAC↗ (target 20..30): 32.12
- Protein / Energy Ratio (ok=12%; hi=20%): 39.79% • LOW-FAT • Low-Sugar • Hi-Protein
- Milk Solids Non-Fat (MSNF↗, 7-11%): 76.0g • 11.5%
- Net carbs: 25.9g • ∝ 5 servings@132g: 5.2g • ∝ 3 servings@220g: 8.6g • energy ratio (low <20%): 17.8%
- 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).