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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.

Process on Lite Ice Cream.

Spun Ice Cream

Rating: 😋😋😋😋

INGREDIENTS

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

Wet

  • 400ml Skim Milk 1.5% [Weihenstephan]
  • 15g Glycerin (E422, VG) [hd-line] • POD = 60%; GI = 5; Density = 1.26 g/ml
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 60g Whey protein Vanilla [MaxiNutrition]
  • 30g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
  • 30g Xylitol • POD = 100%; GI = 7

Fill to MAX

  • 175ml Water to MAX line

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.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 85.4 kcal; fat 1.3g; carbs 11.7g; sugar 3.3g; protein 8.4g; salt 0.2g
  • Nutritional values per ½ Deluxe Tub: 360g; 307.4 kcal; fat 4.7g; carbs 42.3g; sugar 11.9g; protein 30.4g; salt 0.6g
  • Nutritional values total: 720g; 614.8 kcal; fat 9.5g; carbs 84.6g; sugar 23.9g; protein 60.8g; salt 1.3g
  • FPDF / PAC (target 20..30): 30.71
  • Protein / Energy Ratio (ok=12%; hi=20%): 39.58% • LOW-FAT • Low-Sugar • Hi-Protein
  • Milk Solids Non-Fat (MSNF, 7-11%): 90.2g • 12.5%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.