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Flavor of the week
For a while, I had basically zero vegan recipes.
People asked for them…
I just didn't have a good answer.
Until now.
I made a Vegan Vanilla Base using soy milk.
And it actually goes hard.
Here's why this is such a big deal:
This soy for protein milk sub works with almost every Creami recipe I've ever posted.
So if you're vegan, or just cutting dairy, you can make basically all of my pints.
Check it out and let me know what you think.
Rapid Reviews
This week we're looking at 'ndulge Greek Yogurt Bars.
Think Magnum bar but with Greek yogurt.
160 calories. 10 grams of protein.
The chocolate shell on the outside is legitimately good.
But the texture on the inside was a little gummy.
It didn't feel quite like ice cream. But it wasn't quite Greek yogurt either.
It's kind of just... frozen dessert on a stick.
Still pretty good though.
The verdict:
7.4/10
It's fine.
In the Lab
If you've ever tried sugar-free chocolate chips, you know what it's like chewing on chalk.
And the ones made with stevia or sucralose have that weird aftertaste.
So it's always been a challenge finding a good alternative to the real thing.
You already know I use Lakanto sweetener in all of my recipes.
And when I realized they make their own chocolate chips…
I knew they were going to be good.
They even melt like real chocolate.
Which brings me to the hack.
You've probably heard of stracciatella ice cream or gelato.
The way they make it is simple:
Pour melted chocolate in while the gelato is churning.
It freezes as it spins and creates those little chocolate pockets all throughout the pint.
I figured, why not do the same thing in the Ninja Creami?
Turns out it works…like really well.
Just add the melted chocolate chips into the Creami pint between spins like you would a mix-in.
And an added bonus is the heat from the melted chocolate softens the base just enough to help everything combine.
Now anytime I want chocolate chips in a pint, this is how I do it.
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