Winter Wonderland (Deluxe)¶

Winter Wonderland is a festive ice cream capturing the essence of the holidays in every bite. Cocoa and ginger bread blend with a hint of Amaretto, cinnamon, and vanilla, while almond slivers, candied orange peel, and sultanas add a joyful splash of texture and flavor.

With reduced sugar and protein-enrichment for balance, this seasonal treat offers all the comfort of wintertime sweets without the guilt. Mix-ins are included in the macros.

Spin on “Light Ice Cream”, scrape down, then add mix-ins.

Rating: 😋😋⛄🍫🍫 (dense and fudgy, with chewy mix-ins)

INGREDIENTS¶

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

Prep

• 130ml Soy milk 1.6% (sugar-free) [Berief]^↗ • heat to ≈80°C
• 40g Cocoa Powder Organic 11% [Sevenhills]^↗

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗ • alternative: any other preferred milk (~2% fat)
• 35ml Amaretto 28 vol%^↗ • alternative: 19g VG, and almond extract
• 5g Glycerin (E422, VG) [hd-line]^↗

Dry

• 50g SweEX (Erythritol + Xylitol 3:2)^↗ • alternative: 67g allulose or dextrose
• 30g Inulin [Vit4ever]^↗
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt
• 1g Cinnamon (Ceylon) • optional, to taste; 1tsp = 3g

Top off (Stir in)

• 50ml Cream 32% [REWE Beste Wahl]
• ≈5 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 30g Aachener Printen (herbal) [Lambertz] • firm ginger bread, chopped [111kcal, 11.6g sugar]
• 10g Almond slivers [naturix24] • chopped [59kcal, 0.4g sugar]
• 7g Candied Orange Peel • chopped [22kcal, 5.3g sugar]
• 13g Sultanas (organic) [Biojoy] • chopped [39kcal, 8.7g sugar]

DIRECTIONS¶

1. Bloom the cocoa powder with some of the milk — microwave the milk for ≈60 seconds at 800W, then stir in the cocoa until you get a smooth paste.
2. Add "wet" ingredients and the bloomed cocoa to empty Creami tub.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients and stir with a spoon.
7. 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.
8. Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.
10. 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; 132.6 kcal; fat 5.1g; carbs 20.8g; sugar 4.8g; protein 6.0g; salt 0.1g
• Nutritional values per ½ Deluxe Tub: 340g; 450.9 kcal; fat 17.4g; carbs 70.9g; sugar 16.2g; protein 20.2g; salt 0.5g
• Nutritional values total: 646g; 856.8 kcal; fat 33.0g; carbs 134.6g; sugar 30.7g; protein 38.4g; salt 0.9g
• FPDF / PAC^↗ (target 20..30): 31.39
• Protein / Energy Ratio (ok=12%; hi=20%): 17.95% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 31.9g • 4.9%
• Net carbs: 48.1g • ∝ 5 servings@129g: 9.6g • ∝ 3 servings@215g: 16g • energy ratio (low <20%): 22.4%
• 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).