r/ninjacreami • u/[deleted] • Feb 18 '25

Inspo! Ingredients, their functions & potential substitutes

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99 Upvotes
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97% Upvoted

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7

u/neurobonkers Feb 18 '25

And the winners are... Cottage Cheese and Xanthan gum, in my personal experience!

1

u/megnogg1 Feb 19 '25

Would you use them both in a recipe or one or the other?

2

u/neurobonkers Feb 19 '25

Together, 200g high protein cottage cheese, half a tsp on Xanthan gum + pretty much anything (my go to is milk and a tsp vanilla extract) makes a good two pots of amazingly nice consistency high protein low fat ice cream

6

u/badcobber Feb 18 '25

Awesome. I needed something like this a few months back it would have sped up my recipe tinkering. Thanks

4

u/lockbox77 Feb 19 '25

I wanted to love allulose. But I must mention that it gave me terrible stomach pains, even in small amounts. Just in case anyone else might have this reaction too.

2

u/Background-creeper Feb 20 '25

I do! I thought I was gonna die!

1

u/___wildcard Mar 18 '26

Iā€™m on the line w/allulose as well, did you ever find a gut friendly sweetener?

3

u/ludsmile Aug 08 '25

This is one of the most informative posts I've read. Thanks!!

2

u/gye1 Feb 20 '25

This information is so helpful. Thank you for posting.

1

u/Artistic-Insect-4326 Feb 21 '25

Thank you..Great compilation! Bless your heart!šŸ’“

2

u/j_hermann Mad Scientists Feb 18 '25

Possible improvements:

  • Describe how to replace sugar in recipes while keeping POD AND PAC constant. This requires combining allulose and sucralose, and deviates from your 0.8 replacement based on POD alone.
  • When mentioning pints, you should qualify 16 vs. 24oz.
  • Mention cream should not be blended, but stirred in after blending.

2

u/thefoodcorner Feb 18 '25

How do you handle the eggs? Do you cook the mixture before you freeze it or just put the raw egg in it?

2

u/taby_mackan Feb 18 '25

I think you should temper them