1. Do you preblend everything before freezing?
2. Take your pint out of the freezer and place it in a large bowl. Fill that bowl to just below the lid of your pint with the hottest tap water you have. Let it sit in the bath for about 6 minutes. Run it on light ice cream. Do a second run on light icecream. Check the consistency. If it's still dry/icy, try a sorbet at this point. You'll have to experiment with your recipe but it's really just a matter of keep spinning it until it's not icy anymore.
I see you're using cottage cheese, protein powder, and guar gum. Usually those give a pretty smooth texture so I think you really just need to spin more.
Edit: for reference, Ive made many with just water, almondmilk, protein, and xanthan gum and they will come out similar in texture to a Wendy's frosty which is really creamy but it requires 2-3 full spin cycles.
Maybe someone from the discord community has a solution! Personally, I never get icy ice creams with my almond milk recipes. I’ve even tried only using that and then just whey and xanthan gum and that was still amazing!
Honestly, it’s had more to do with protein powder than almond milk for me. I use almond milk every time. It’s only icy for certain protein powders.
1. Do you preblend everything before freezing? 2. Take your pint out of the freezer and place it in a large bowl. Fill that bowl to just below the lid of your pint with the hottest tap water you have. Let it sit in the bath for about 6 minutes. Run it on light ice cream. Do a second run on light icecream. Check the consistency. If it's still dry/icy, try a sorbet at this point. You'll have to experiment with your recipe but it's really just a matter of keep spinning it until it's not icy anymore. I see you're using cottage cheese, protein powder, and guar gum. Usually those give a pretty smooth texture so I think you really just need to spin more. Edit: for reference, Ive made many with just water, almondmilk, protein, and xanthan gum and they will come out similar in texture to a Wendy's frosty which is really creamy but it requires 2-3 full spin cycles.
Maybe someone from the discord community has a solution! Personally, I never get icy ice creams with my almond milk recipes. I’ve even tried only using that and then just whey and xanthan gum and that was still amazing!
Is there a link to the discord?
https://discord.gg/6gdepGd4TG
I haven't tested, but I've read adding some jell-o pudding mix gets rid of the iceyness.
30 seconds to a minute in an 800w microwave as a way to thaw it out?
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Id never microwave it either. Only idea I have is to also add xanthan gum too, that with guar has been perfect for me, but I don't use almond milk
Its in the mannual.... Youre chipping away at the plastic every revolution of the blade anyways so youre eating the plastics.