🥄 Fix
Chalky protein ice cream? Fix the powder, not the machine
Blend the base well, let it rest 5 minutes before freezing, and use a powder with some casein. Add a pinch of salt and 1 tbsp sugar-free pudding mix. Most chalkiness disappears.
Why it's chalky
Pure whey isolate makes thin, foamy bases that freeze into icy snow. Plant proteins can be gritty if they aren't fully dissolved. Too much powder (more than about 1½ scoops per pint) tastes like powder.
Fixes
- Use a whey-casein blend or casein; they freeze creamier.
- Blend, don't shake. Then rest 5 minutes so foam settles.
- Add 1 tbsp sugar-free pudding mix and a pinch of salt.
- Base it on ultra-filtered milk, Greek yogurt or cottage cheese, which add protein without powder.
- Re-spin with a splash of milk.
Bitter or artificial taste
Use a powder you'd happily drink as a shake. Cut the extra sweetener in half; sucralose plus a sweet powder plus syrup tastes chemical.
Questions
Which protein powder is best for the Creami?
Whey-casein blends and casein give the creamiest pints. See our guide to protein powders for Creami.
