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

• 525ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗ • alternative: 8g (additional) VG for a sober recipe

Dry

• 60g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 85%; GI < 7
• 10g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
• 4g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• ≈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. 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.
7. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.
9. 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; 85.0 kcal; fat 1.4g; carbs 12.4g; sugar 0.3g; protein 10.3g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 340g; 289.1 kcal; fat 4.7g; carbs 42.2g; sugar 1.0g; protein 34.9g; salt 1.1g
• Nutritional values total: 679g; 577.3 kcal; fat 9.4g; carbs 84.2g; sugar 1.9g; protein 69.7g; salt 2.3g
• FPDF / PAC^↗ (target 20..30): 31.70
• Protein / Energy Ratio (ok=12%; hi=20%): 48.27% • LOW-FAT • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 76.8g • 11.3%
• Net carbs: 15.5g • ∝ 5 servings@136g: 3.1g • ∝ 3 servings@226g: 5.2g • energy ratio (low <20%): 10.7%
• 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).