Ice Cream

Sugar-Free Vegan Vanilla Bean Ice Cream

Name: Sugar-Free Vegan Vanilla Bean Ice Cream
Total time: 24 h
Yield: 1 pint (24oz)
Ingredients: 610 g unsweetened pea milk (Ripple original); 90 g allulose; 40 g erythritol; 35 g inulin; 10 g vanilla bean paste; 3 g soy lecithin powder; 2.4 g glycerol monostearate; 1.2 g carboxymethyl cellulose (CMC); 1.2 g monk fruit sweetener drops (about 4 drops); 0.75 g tara gum; 0.25 g xanthan gum

24 oz pint · adapted from u/RnDMonkey on r/ninjacreami

300kcal

20gprotein

11gcarbs

16gfat

Nutrition values are estimates.

Machine

Freeze24 hr, flat surface

ProgramIce Cream

Ingredients · 24 oz

unsweetened pea milk (Ripple original)610 g

allulose90 g

erythritol40 g

inulin35 g

vanilla bean paste10 g

soy lecithin powder3 g

glycerol monostearate2.4 g

carboxymethyl cellulose (CMC)1.2 g

monk fruit sweetener drops (about 4 drops)1.2 g

tara gum0.75 g

xanthan gum0.25 g

Steps

1. Shake all the dry ingredients together in a sealed jar.

2. Slowly heat the pea milk and vanilla to 80C (175F) in a saucepan, remove from heat, and immediately blend in the dry mix with an immersion blender for 1-2 minutes.

3. Chill 4h or overnight, then freeze 24h in a deluxe pint.

4. Spin on Ice Cream and Re-spin if needed.

Adapted from u/RnDMonkey on r/ninjacreami