Frozen Yogurt

Vanil-Low vanilla ice cream

24 oz pint · shared by Jasper-spins

—kcal

—protein

—carbs

—fat

Machine

Freeze24 hr, flat surface

ProgramFrozen Yogurt

Ingredients · 24 oz

soy milk480 ml

cottage cheese100 g

glycerin15 g

brandyor vodka10 g

erythritol and xylitol blendor alluloseor dextrose45 g

stabilizer15 g

vanilla bean powder5 g

vanilla protein powder10 g

vanilla flavor drops8 drops

mint chocolate thins30 g

Steps

1. Put the soy milk (all but the last 80 ml), cottage cheese, glycerin and brandy in the pint. Shake the dry ingredients together in a jar, add them, and blend at once with an immersion blender for 1-2 minutes until the thickeners hydrate.

2. Top up to the MAX line with the remaining soy milk and stir in the vanilla drops. Rest the base covered in the fridge for a few hours or overnight if you can.

3. Freeze with the lid on for 24 hours, flatten any humps, then spin on Frozen Yogurt. Rinse the pint briefly under running water, scrape down the sides and spin again on Ice Cream (or Re-Spin if it is not creamy enough).

4. Make a hole to the bottom, add the frozen, chopped mint chocolate thins in portions, fold the ice cream over them and run Mix-In.

Shared by Jasper-spins

A Ninja CREAMi frozen yogurt recipe on Respins, the free recipe app with macros for the whole pint.