Untold Secrets of High Protein, Zero Sugar Ice Cream

[@GeeDeeBird]

I've learned so much from your videos! Thanks. You may know that huge numbers of people are making high protein, low fat, low sugar ice creams with the Ninja Creami. That machine operates differently that a traditional ice cream freezer. Please consider applying your expertise to this popular machine and help us improve our Creami game. Again, thanks!

[@rimea.c.4431]

Yesss pleasee, more recipes

[@PolarIceCreamery]

No problem 😉

[@GranMalote]

i love this recipes. Usually iI run this recipes on my ninja creami and hand blender since xantham and guar doesnt need heat, ultrafiltered milk adds on protein and texture too while lowering calories from lactose...I love it with allulose. grass fed unflavored whey can add on complexity to make your own flavors.

[@PolarIceCreamery]

Nice 👍 removing the cream is a sure fire way to drop calories, combined with allulose and it’s a winner 🏆

[@kingomar7332]

Do you still you the SMP?

[@nhaven5555]

Wow! A vanilla recipe would be great. Thanks

[@PolarIceCreamery]

Yeah no worries, I’ll do one soon 👍

[@jamo9000]

I recently got a Ninja Creami am here learning so much from PolarIceCreamery. I too would love to see another High protein lower calorie recipe but made in the Ninja Creami if possible. There are lots on YT but no one else has this level of knowledge balancing the ingredients and making them so delicious.

[@PolarIceCreamery]

Thanks, means a lot. I’ve tried to make this channel a hub of ice cream knowledge.

[@Gawen.]

I've been watching a bunch of protein ice cream videos and ended up stumbling across this channel. You sir are a hidden gem on youtube and deserve way more views than what you are getting. You now have me learning about stabilizers, emulsifiers, and ice cream calculators😂. I've got 2 questions for you: 1) Is it possible to keep an ice cream keto friendly using artificial sweeteners AND keep the ice cream low/no fat and have a nice and smooth texture without large ice crystals(As in not adding cream and using only milk)? I know the lack of fat will reduce the overall taste of the final product, but I'm curious if such a thing is even possible using the right stabilizers. 2) Have you ever thought about doing ice cream videos using a ninja creami? The machine is so popular that I feel like your channel would blow up fast if you started teaching people how use one correctly to make high quality ice cream.

[@PolarIceCreamery]

Hi 👋 and welcome to science of ice cream 😂. Well Keto is high fat, that’s what it means, high fat and low carbs. Making low fat/no fat ice cream with no sugar is possible but keeping its luxury mouthfeel……… 100% no way. That’s why all these “healthy ice cream” companies pump it full of air, to hide the awful texture. Anyone online that isn’t an ice cream scientist that says “this is just as good as….” Is talking smack to get views etc.

[@Gawen.]

Thank you for your reply good sir! I noticed you didn't mention anything about the ninja creami though... which now has me wondering how you really feel about that machine 😂

[@PolarIceCreamery]

@@Gawen. 😂 well my old Ninja Creami gave up almost 6 months ago. I need to get another really to do videos using it.

[@garyrobbins6280]

I've made some of Nick's recipes in my Ninja Creami with good results. Having a variety of frozen pint flavors in the freezer means I can easily spin up a couple at Noon and enjoy the product in the evening. I also have a churning machine that has produced some fantastic results with Nick's recipes. Traditional churning produces a smoother product with more over run, IMO. The NC is trendy at the moment. I think the typical NC user is looking for a quick and an uncomplicated ice cream making process (no time stirring over a hot hob). Like anything else, the more you put into a thing the more you get out of it. Nick has a wealth and depth of knowledge of ice cream making (and the science behind it) that has no equal on KZbin today.

[@PaulHartigan-oj8ey]

I will definitely be trying this. What do you think of using Allulose?

[@PolarIceCreamery]

Love it, wish it was available around the world.

[@manuelmejia1422]

I was litterally waiting for this

[@PolarIceCreamery]

Thanks for waiting.

[@260292nas1]

Hello Nick. Thanks for some amazing detailed videos! I'm really enjoying them. One question: do you know what overrun is produced on the Ninja Creami Deluxe?

[@PolarIceCreamery]

Zero. There is zero overrun on all ninja Creami machines.

[@frankmscalise]

Incredible as usual! Would love to see your version of a great lemon gelato. Tnx

[@PolarIceCreamery]

I’ll do a churned lemon gelato in the coming weeks.

[@angelaaddison1325]

Hi Nick, I finally got to try the high protein , 0 added sugar ice cream. It is FANTASTIC! The best part is there is no nasty after taste of sugar substitutes! The consistency and scoop ability even after 4 days in the freezer is beautiful . Thank you SO much for this recipe. I don’t need to feel quite so guilty having my daily scoops of ice cream 😊.

[@PolarIceCreamery]

Thanks for the feedback ☺️ enjoy your delicious ice cream ! 🍨

[@SamPolland]

Wonderful video. Thank you for the great content. Would this recipe work in the Creami?

[@PolarIceCreamery]

Yep but as the creami produces no overrun, the kcal will be higher per pint.

[@toniraswell6907]

Thank for the vid. Just had a question, can I use half and half instead of heavy cream and milk mix ??

[@PolarIceCreamery]

You probably could. I’d have to run it through a calculator to see the effects.

[@maherfit6006]

I love the recipe I bought a carpigiani soft machine last month Do you have some recipe for that machine

[@PolarIceCreamery]

Soft serve is limiting as they will block up if you try normal ice cream recipes.

[@maherfit6006]

@@PolarIceCreamery can you give me normal ice cream recipe ?

[@yazanalhelou]

Thank you for the video. Can I replace the xylitol with xanthan gum? If yes how much should I add?

[@PolarIceCreamery]

No, xylitol is a sugar substitute Xanthan gum is a stabilizer.

[@roberto.g92]

I also like making homemade protein gelato but I’ve found that using only xylitol makes the final texture too soft. In a recipe with the same amount of milk and cream like your, I usually add half amount xylitol (about 70-80 grams), then 30 grams inulin (or vitafiber) and 30 grams erythritol/stevia blend, plus some flavor extract like caramel or vanilla. With a combination of more sweetener I can get a gelato that tastes just like a traditional one full of sugar. I really would like to see more videos of high pro ice creams from you 😊 Greetings from Italy

[@PolarIceCreamery]

Hi 👋 good to hear you’re developing a scientific recipe and making use of some great ingredients. More high protein recipes coming 👍

[@jagdishrathod5843]

Nice to see you including all the different versions of sugar substitutes..... But I have a question that some people said using high dosage of FOS increases fatty liver which in turn does not solve diabetic peoples problem.....

[@roberto.g92]

@@jagdishrathod5843 FOS basically are not digested so unless they are used in large amount should not be harmful, they acts as fibers. There are some of them that I think can be used safely like inulin, chicory fiber, acacia fiber and others that are often debated on how good really are. Polidextrose, IMOs and maltodextrins are some of them. Usually I try to avoid those, I’ve found inulin powder quite easy to buy online and even in some big grocery stores sometimes. In a recipe for 1 kg of ice cream base you would add no more than 30-40 grams of FOS, considering a serving size of 100 grams the quantity you ingest will be very small

[@jagdishrathod5843]

@@roberto.g92 all thanks to Nick for providing such a great platform where we can exchange such precious information from people like you who are into the business and without any financial rewards this is the best ice cream community till now on the internet and hope with God's grace it should reach most enthusiasts like me......

[@PolarIceCreamery]

@@jagdishrathod5843 I don’t think anyone here is ever going to try to “solve diabetes problems“. I’m not a Dr, all I do is make is cream and give you information about it.

[@angelaaddison1325]

Do you have a link to source Xylitol from the uk please? Excellent video - thank you 🙏xx

[@PolarIceCreamery]

www.sainsburys.co.uk/gol-ui/product/total-sweet-xylitol-225g

[@edmund2252]

Hi Nick, can you swap Guar gum for Xantham gum.? If you can is it the same amount? Thank you.

[@PolarIceCreamery]

You can use Xanthan gum, should be about the same 👍

[@MD-co2wo]

is it possible to use this same recipe in a creami?

[@PolarIceCreamery]

Yes 👍

[@jagdishrathod5843]

Hi Nick is xylitol and maltitol from same family and gives the same results?

[@PolarIceCreamery]

It’s a laxative so not sure using it as the main source would be a good idea.

[@marcokairouz7767]

would you use a higher fat milk if you wanted to take out the coco powder?

[@PolarIceCreamery]

Yeah you could. I’m doing more Keto now the coming weeks.

[@dn7627]

Welcome to Canada! I was looking for an icecream recipe that uses Lakanto’s erythritol and monkfruit blend!

[@PolarIceCreamery]

You might struggle as erythritol is really bad in ice cream.

[@zachcain2639]

What are your thoughts on the ninja creami?

[@PolarIceCreamery]

My thoughts are too many for a comment. In short, they do well for a “quick fix”. They have massive flaws but I am an ice cream perfectionist 😂 that being said….. ninja creami videos starting in a few weeks.

[@MostafaAbdelrehim]

Hello thanks for the great video. quick question, in your other keto videos you used Allulose so why you changed here to Xylitol? Thanks again for your great videos I really learned from it a lot and I really like your honesty and your passion to create ice cream that just like the ice cream we buy out side.

[@PolarIceCreamery]

You already asked that question.

[@serialgriller9473]

I've tried to make ice cream with yoghurt,almond butter,forest fruit mix and xantham... First day was creamy but about a week was fully ice crystals.. I don't have an ice cream machine.. I will try to put it in the multi machine after the freezer for about a minute to make it smoother

[@PolarIceCreamery]

Yeah that won’t work. Fine for a make and eat but won’t last more than 5 minutes. This is a typical “social media“ ice cream.

[@kusumdas1996]

Nice recipe, can I use locust bean gum instead of xylitol?

[@PolarIceCreamery]

Xylitol is a sugar substitute, not a stabilizer.

[@MostafaAbdelrehim]

Thanks a lot for great video. Just simple question, Why you used Xylotol and not Allulose?

[@PolarIceCreamery]

To show people you can!

[@MostafaAbdelrehim]

@@PolarIceCreamery ok so no special thing about Xylotol I think

[@JasmineKerr-d8u]

Can you substitute xylitol for actual sugar?

[@PolarIceCreamery]

Yeah, you’ll just have to add more by weight.

[@ralphgreenwood5857]

Interesting recipe!! I love making the egg custard. That's enough protein for me. I'd still be interested in a custard base with less sugar than "marketed brands". 👍

[@PolarIceCreamery]

Yeah no problem, got one coming up.

[@ralphgreenwood5857]

@@PolarIceCreamery Cool! I have some duck eggs to use!🦆

[@manuelmejia1422]

Weird question but u think i could sub in vital wheat gluten instead of protein powder since it has the same amount of protein, and thats all i have atm or should i sub the protein for all milk powder instead Thanks

[@PolarIceCreamery]

Yes that is a weird question…. Sort of 😂 yes it has similar protein but it is basically a flour product. It might and up super thick and gummy but give it a try! If you don’t use the protein, just make a different recipe. This one is designed for protein use.

[@alejandrorecinosanderson834]

Hello, love your videos!! could you help me on how to make an ice cream like the ones from Halo Top, those with few 320 calories per pint.

[@PolarIceCreamery]

I’m doing a low cal etc video very soon.

[@alejandrorecinosanderson834]

@@PolarIceCreamery awesome! i can't wait :)

[@tilsid]

Great video and recipe Nick! That shot of you scooping the ice cream... it looked incredible! Do the stabilizers in the protein powder have a significant effect on the ice creams texture?

[@PolarIceCreamery]

Yes they can if you’re not careful. Some protein powders have so much in you can end up with Jelly!

[@EW-104]

Thanks so much for this, I've been using a erythritol monk fruit blend with mixed results I'm going to spin this recipe up this week 👍

[@PolarIceCreamery]

Yeah I don’t use erythritol in ice cream much.

[@elenarusu8865]

@@PolarIceCreamery Why don't you use erythritol that much?

[@benzakou]

Hi Nick, just would like to know why its benefitial to use skim milk powder instead of 100% regular Milk. As well wit would be amazing if you can make a video of a keto ice cream with a mix of erythritol , xylitol and stabilizers. Thankss

[@PolarIceCreamery]

Ah that’s because in commercial environments a level of reduction happens where you reduce the water level and thus increase the milk solids level. I am going to do a video on this subject as lots of people ask. Keto request… already on the case 👍

[@benzakou]

Thanks very much you are amazing 👍👍👍 keep teaching the science of ice cream with so much passion❤😅😊

[@febsat]

Anything no sugar is a winner with me. Your channel is absolutely top shelf! Since you asked, I will make 2 requests, please. As a person in his late 60's, my mind wanders back to my late teens to a time in Canada when it was relatively easy and of course inexpensive, to buy large tubs of black licorice ice cream. Bordens is a brand name I vividly recall. It was magnificent and of course resulted in the greenish appearance of one's tongue. Lots of controversy about licorice now, so it is extremely rare to source a true black licorice ice cream. Is it possible to make at home? And being fussy as I am, a no sugar version (Allulose/Xylitol is fine). Second question (challenge) is if the licorice is doable, would you be able to show us how to make the well loved Tiger Tail ice cream? (Chapman's brand seems to be the best when it can be found). Thanks Nick.

[@PolarIceCreamery]

Yeah absolutely possible and much easier than you’d think. I’ve been meaning to do Tiger Tail so consider it done 👍

[@febsat]

@@PolarIceCreamery Thanks Nick. I can almost taste it already! ;-)

[@markpena6511]

Hey Nick, I followed this recipe but didn't have xylitol, so I used a zero cal blend from my grocery store, and the next day it's frozen solid like a block of ice. Would the swap of xylitol have anything to do with that?

[@PolarIceCreamery]

Yes you clearly use erythritol. Throw it in the bin.

[@floorsolution]

I like the simple recipe, Since it looks like you have made a lot of protein Ice cream have you noticed or tried using Casein protein or a blend of Whey and Casein blend and did you like the results? I I have made protein ice cream quite a lot recently, and can not wait to try your recipe. I don't use xylitol though, I have tried it a long time ago it does act a lot more like real sugar in recipes but it is known to spike your blood glucose so I stopped using it. Did Allulose not work good for you? thanks for another informative video when I started my ice cream journey I never dreamed there was so much to learn.

[@PolarIceCreamery]

Allulose is excellent but it’s only available in US (officially) and Canada (unofficially). I try to make it easy for everybody to a make these recipes.

[@garyrobbins6280]

Nick, can I use Allulose instead of xylitol in your recipe? My system doesn't react well to sugar alcohol, but I have no problem with Allulose. Thanks, GaryR

[@PolarIceCreamery]

@@garyrobbins6280 yeah you should be able to sub it out no problem 👍

[@TomShackels-vn1pn]

Please can you post nutrition values? Would be great if it was low cal too

[@miryamamar3420]

Perhaps you could come up with a no sugar base recipe that would accept different fruit flavors. Thank you for sharing.

[@PolarIceCreamery]

All fruits have different amounts of sugar, solids, acidity etc there isn’t a one fits all unfortunately.

[@miryamamar3420]

@@PolarIceCreamery Perhaps I was thinking of imitating some thickened syrups that I had seen online where they were used to color and flavor at the same time, similar to thickened fresh juices that are used for decorating pastry plates. Thanks again.

[@jolienpetre9017]

Yes, finally a proper high protein ice cream recipe!😍 I immediately ordered xylitol online to be able to make it haha. What is the ideal fat percentage of the milk and cream for this?

[@PolarIceCreamery]

I use 2% milk and 33% cream. You can use whole milk if you want and cream up to about 36% 👍

[@MostafaAbdelrehim]

@@PolarIceCreamerycan we use half half instead of regular 2% milk you used? Thanks

[@PolarIceCreamery]

@@MostafaAbdelrehimno

[@MostafaAbdelrehim]

@@PolarIceCreamery Thanks for the reply. I appreciate if you can make a video in your to explain the difference between these kinds of milk and when to use what and why especially for low/no sugar ice cream.

[@zivdor2034]

Looks great, gonna try to veganize this recipe 😅 What machine are you using?

[@PolarIceCreamery]

I’m using a Musso L1 in my videos.

[@quantumveil]

So freaking happy to see this cause I've been trying to make a good recipe for Protein Ice Cream, Although I use Honey instead of regular sugar (For Health Benefits). Unfortunately I cant quite get that scoop-able texture straight out of the fridge and instead have to let it soften for 5-10 min before its got that soft consistence. I'm currently thinking its because I'm trying to use only whole milk and egg yolk for fat (And again health benefits from Egg Vitamins)... Any advice?

[@PolarIceCreamery]

By the sounds of it there just isn’t enough fat. Increase the fat content and you’d likely be fine.

[@quantumveil]

⁠​⁠@@PolarIceCreamery idk if you’ll see this since it’s a reply to an old post but any advice for how to add egg yolks into this recipe or one similar since protein powder can sometimes have a “cake baking” effect if heated for too long or too high of heat?

[@dinguspu1463]

Nice one! Whey vs SMP in any ice cream is interesting. Swapping some SMP for whey might have some general benefits apart from nutritional, right? Like whey protein should work towards emulsification and stabilization. Maybe even increasing overrun if needed (for those of us with less than optimal machines). Have you experimented with this, apart from in zero sugar recipes?

[@PolarIceCreamery]

I have developed for others , 45 high protein recipes. It can do a few things to be honest, for good and bad.

[@JustJamesDean]

Great video, thank you Please do more videos with xylitol, interested to learn more. Ps. I am old and lazy. I blend all the ingredients instead of warming. Seem to get rid of lumps, 😂😂

[@PolarIceCreamery]

😂 do what works for you my friend! I’ll use xylitol more as folk have asked for it recently.

[@dieguerrero]

Finally a quality protein ice cream!!!! Is your freezer set at -18C? I'm surprised how easily your ice cream scoops.....I haven't seen that in any good quality store bought. I have to let it thaw for a few minutes...

[@PolarIceCreamery]

Yeah it’s -18C. I hate waiting for ice cream to “warm up” too.

[@cs00aap2]

Thanks Nick, 9g protein is awesome, there used to be a uk brand called wheyhey that made some success but ended business after 3 years, they also used xylitol only.

[@PolarIceCreamery]

I remember them, they had an unsustainable business model unfortunately and their main competitor sued them I believe.

[@martina3890]

After you finished the mix, you put it in the fridge over night. Is it necessary to leave it that long?

[@PolarIceCreamery]

Almost every ice cream benefits from a resting period for flavor to develop. You can just chill it until it’s cold then churn it but that’s up to you.

[@martina3890]

@@PolarIceCreamery One other question. I just watched your video on whipping cream vs coffee cream, so now I'm wondering what you are using in this video. You just mention 'cream'. Thanks.

[@PolarIceCreamery]

It’s only ever whipping cream unless I specifically say otherwise.

[@martina3890]

@@PolarIceCreamery I bought the Kumio ice cream maker and made my first ice cream with this recipe. I also added chocolate chips and pieces of two-bite brownies. Turned out great! Thanks again. Martin

[@PolarIceCreamery]

@@martina3890 good old two bite brownies, perfect in ice cream!!

[@scott6178]

Heck yeah!!

[@PolarIceCreamery]

Thanks 🙏

[@shaunviegas2080]

Are you please able to post the nutritional information?

[@PolarIceCreamery]

Yep I’ll put them in the description later today.

[@xtraflyer]

Would like a vanilla recipe that one could add fresh fruits as a mix-in.

[@inmilk_ranong]

Is it ok to skip the milk powder in the recipe?

[@PolarIceCreamery]

No, it’s super important.

[@Flav0urSav3r]

I think what really hinders the Protein ice cream "game" is that people want it to be lowcal as well, while not sacrificing ANY flavour or texture. And that is just not possible to my knowledge

[@PolarIceCreamery]

Well this is incredible low calorie as it’s sugar that is most of the calories ice cream. If anyone wants to know the nutritional info, I can put it in the description.

[@Flav0urSav3r]

@@PolarIceCreamery I would be very interested! But speaking as a person who is quite health concious, and used to be quite concerned about the fat content of food, 250g of Heavy Cream makes most of the peoples that would eat a high amount of Protein ice cream hair stand up hahaha Btw I do not mean to imply that this is bad, it looks awesome sadly I do not own an ice cream machine

[@cassius573]

250g heavy cream at 35% fat equals 87,5g fat FROM THE CREAM ALONE. I dunno if by heavy creams this means it's 50% fat. This would put this recipe at, minimum 90-95g range of fat. Which is regular and maybe a bit low for traditional ice cream but not low cal by any stretch. 850kcal from fat alone... I'm sure this recipe is quite delicious but not meant for you to eat a whole tub in one sit. Would like to see experiments with fat substitutes like polydextrose, etc...in order to achieve a texture and results that mimics ice cream with fat.😊

[@guilhermeaguiar332]

Interisting ideia for gymnasium addicts... 🤔

[@PolarIceCreamery]

Yep 👍

[@RahulRaj-mu1kg]

what if we skip Milk powder and instead add entirely the protein powder ? Also why not Erythritol or even Stevia or Monk Fruti?

[@PolarIceCreamery]

Just use protein powder, it will likely just be too thick to churn properly. You’ll end up frozen pudding. Erythritol is HORRIBLE in ice cream, Stevia is nothing…. Ignore it. Monk fruit is ok but it’s INCREDIBLY sweet. Means you can use much, lose body in the ice cream, have to over stabilize it etc. So many people making junk ice cream online these days because they have no idea what they’re doing.

[@RahulRaj-mu1kg]

@@PolarIceCreamery Thanks are info!! Also what makes Monk fruit superior to stevia aa both are plant based non calorie sweeteners right?

[@PolarIceCreamery]

@@RahulRaj-mu1kg there are 27 different “non calorie plant based sweeteners” they are all different.

[@frankschwartz7405]

>>250g of 33% cream, 600g of 2% milk

[@PolarIceCreamery]

😂 love a good cubit! I was actually taught that in school (reminds me of my age)

[@ssuuppeerrbbooyy]

Made my first vanilla ice cream in my 27 euro ice cream maker using only cream, milk, honey and vanilla paste. Turned out like crap, but still very tasty. Getting Guar Gum this week and trying again. Thanks for all your advice!

[@PolarIceCreamery]

Haha don’t give in, you’ll get there 💪

[@kusumdas1996]

and how much ?

[@spinmarion1]

😊 zero suger ice cream. I'm a diabetic 😊😊😊

[@PolarIceCreamery]

No problem 😉

[@manuelmejia1422]

Whole milk or skim milk?

[@PolarIceCreamery]

It’s always 2% milk, I don’t use any other type.

[@manuelmejia1422]

FINALLY

[@김한솔-y7c]

What do you think about rolled ice cream?

[@PolarIceCreamery]

It’s a bit of fun, certainly not a luxury offering but it’s not meant to be.

[@alanmckean]

Unfortunately, in a recent study by a team at the Clevelend Clinic, both xylitol and erythritol, along with other sugar alcohols, have shown to increase blood clotting and increased risk of heart attack and stroke. Long live sugar!

[@PolarIceCreamery]

Interesting, I still love me some sugar 😂

[@Xbox360gamer5000]

hey do you have a link to the studies 😊 would be super nice

[@danfoley1429]

Maybe increases risk a tiny bit...and that is a maybe. Why focus on that when the real health issue is too much body fat and not enough muscle tissue, basic body composition? Don't just read the headlines, do the research. The only thing to really avoid was artificially created trans fats (via partially hydrogenated vegetable oils) that had different chain lengths and in massive quantities compared to the natural trans fats from ruminating animals products. Artificially created trans fats have been greatly reduced in the food chain, thankfully. I'll take sugar alcohols all day over the health risks of being overfat and obese. The risk levels don't even compare. Better to have maybe a tiny risk than a certain large risk. If sugar alcohols help people reduce body fat, that greatly reduces the overall health risks.

[@alanmckean]

@@danfoley1429 You are suggesting that the real problem is too much body fat on an ice cream channel?

[@benhoover6586]

You didn't mention salt, is there none in the recipe?

[@رحال-ط5و]

Professor, can you give me the economic components of the business and not the home?

[@PolarIceCreamery]

Sorry I don’t understand what you want?

[@رحال-ط5و]

@@PolarIceCreamery I want to open an ice cream shop and I want a commercial mixture.

[@Jill_MA]

I love your content! How are you not 500 pounds lol!

[@PolarIceCreamery]

I honestly don’t know 😂

[@garyrobbins6280]

Looks to me that Mr. Nick works out a lot😁

[@PolarIceCreamery]

@@garyrobbins6280 haha I have to! Something needs to stop the waistline expanding 😂