Vegan Almond (Deluxe)¶

Vegan base with almond butter and amaretto in soy milk thickened with green banana starch.

Process on FroYo or Light Ice Cream, with scrape-down, and a mix-in or respin run if needed.

Rating: 😋😋😋😋😋 (sweet almond taste, which is good since I wanted a marzipan note, firm pudding-like consistency)

INGREDIENTS¶

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

Prep

• 350ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 40g Almond butter (creamy) [Seba Garden]^↗

Wet

• 160ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 40g Almond Liqueur 21.5 vol% [Casella Amaretto]^↗ • 1 bottle = 700ml

Dry

• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 60g allulose or dextrose
• 20g Banana Powder (green plantain) [Govinda]^↗ • About 7% fiber (resistant starch); must be cooked
• 20g Inulin [Vit4ever]^↗ • Sweetness = 8%; GI ~= 0
• 2g Glycerol Monostearate (E471) [Bulk]^↗
• 2g Vanilla Bean Powder [InterVanilla]
• 1g Salt

Adjust sweetness

• ≈12 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Heat the soy milk and almond butter to about 90°C, in a saucepan.
2. Mix the dry ingredients together and whisk them into the hot milk.
3. Let the milk cool down a bit and blend in the rest of the ‘wet’ ingredients.
4. 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.
5. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 95.1 kcal; fat 4.3g; carbs 14.1g; sugar 1.9g; protein 3.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 340g; 323.5 kcal; fat 14.7g; carbs 48.1g; sugar 6.5g; protein 12.1g; salt 0.7g
• Nutritional values total: 680g; 647.0 kcal; fat 29.5g; carbs 96.1g; sugar 13.0g; protein 24.2g; salt 1.5g
• FPDF / PAC^↗ (target 20..30): 30.04
• Protein / Energy Ratio (ok=12%; hi=20%): 14.94% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 20.4g • 3.0%
• Net carbs: 33.3g • ∝ 5 servings@136g: 6.7g • ∝ 3 servings@227g: 11.1g • energy ratio (low <20%): 20.6%