Zero Fat Luxury Vanilla [24oz]¶

From the transcript of Zero fat luxury ice creams - Possible?.

Composition of the base

Creating a "zero fat" ice cream is a science experiment! Traditional luxury ice cream relies on cream for mouthfeel, but this recipe swaps fat for protein and special fillers.

The secret is "denaturing" the proteins by heating them, which thickens the mix into a custard-like base. It looks super thick in the fridge, but it turns into a smooth treat.

This scaled version makes 680g of base, perfect for a Ninja Creami Deluxe tub.

Ingredients¶

• 415g Skim Milk (≈1.7 cups) ^a)
• 65g Skim Milk Powder (≈0.6 cup) ^b)
• 20g Whey Protein Concentrate (≈0.7 scoop) ^c)
• 100g Allulose (≈0.5 cup) ^d)
• 26g Maltodextrin (≈3 tbsp) ^e)
• 20g Inulin (≈2.5 tbsp) ^f)
• 2.5g Stabilizer Blend (≈0.5 tsp) • Polar 4:4:2 blend
• 1.3g Lecithin (≈0.3 tsp) ^g)
• 7g Vanilla Extract (≈1.5 tsp) ^h)
• 25g Water (≈1.5 tbsp)

🥗 Sources of nutritional information: ^a) Milk, cow, fluid, skim (~0.15% fat) • ^b) Milk powder 1:10 (skim, SMP) • ^c) Whey protein Vanilla • ^d) Allulose • ^e) Maltodextrin (18 DE) • ^f) Inulin • ^g) Lecithin (Soy) • ^h) Vanilla Extract (w/ alcohol)

Directions¶

1. Base Prep: Pour the skim milk into a pan. Add the skim milk powder, whey protein, and maltodextrin.
2. In a small bowl, whisk the allulose, inulin, stabilizer, and lecithin together first — this stops the powders from clumping when they hit the milk.
3. Cook Base: Whisk the dry mixture and water into the milk. Heat it on the stove to 85°C (185°F). You'll see it thicken up a lot as the proteins denature.
4. Aging: Pour the base into a container and let it chill in the fridge until it’s completely cold. It might look like a very thick pudding; don't worry, that's normal! Stir in the vanilla extract.
5. Freezing: Pour the mix into a 24oz Deluxe tub and freeze for at least 24 hours at -18°C (0°F).
6. Processing: Process on the "Lite Ice Cream" setting. If it's crumbly, add a splash of milk and "Re-spin."
7. Hardening: For the best texture, put it back in the freezer for about an hour before serving.

Nutrition Facts¶