Xanthan Gum Protein Ice Cream | Flick Of The Whisk

Video Xanthan Gum Protein Ice Cream | Flick Of The Whisk

An exciting and revolutionary product that you can make at home. An Xanthan Gum Protein Ice Cream made from a complex protein called xanthan gum, the most popular ingredient in the food industry. This article will give you all the information to create this amazing dessert at home.

The new trend of protein ice cream has been growing in popularity over the past few years. There are many different types available, and people have put them to a variety of uses.

Some use it as a simple dessert, others use it as an ingredient for smoothies or shakes, while some even serve them as a gelato topping. The possibilities are endless with protein ice cream, and you can be sure that the trend will continue to grow in popularity in the coming years.

This ice cream is not a new invention. Xanthan gum protein is an ingredient used for many years to thicken or stabilize food and beverages. But the idea of creating an ice cream out of it was a thing only found in the imagination of science fiction writers until now.

Also read: Vegan Mango Ice Cream Using Xanthan Gum – VVK

The perfect summer treat. That’s what Xanthan Gum Protein Ice Cream will be if it ever comes into existence. Xanthan gum is a sugar-based polysaccharide found in fruits and vegetables like apples, bananas, carrots, peas, onions, and potatoes.

When used as a thickening agent in food and beverages, it replaces the traditional use of egg whites or other similar substances. In addition, Xanthan Gum Protein Ice Cream has no gluten and doesn’t break down during the manufacturing process.

What Is Xanthan Gum Protein?

Xanthan gum is a carbohydrate extracted from the biological cell walls of microorganisms (e.g., bacteria) that was originally found in Indian food and has been used as an effective thickener for more than 60 years. Today, xanthan gum can be found by many names:

  • Konjac flour or koji bean flour
  • D-xylose powder or dextrose powder
  • Alginic acid (also called algin)
  • Guar gum

When xanthan gums come, they are produced from corn or other carbohydrate sources rather than made out of the bacterium. It can also be extracted by centrifuging (e.g., through a nutrient jar). For clarification, Xanthan gum is soluble in water and disperses quickly when macerated under FDA rules, while alginic is an insoluble protein that dissolves slowly with heat or cold.

Also read: Cookies and Cream Ice Cream Recipe – Chisel & Fork

Xanthan gum can be used as a thickening agent in the production of many foods, such as sauces and dressings. It’s also commonly found in yogurt because it makes yogurt thicker by replacing gums typically used (e.g., gelatine or xantham gum).

It has a zero glycemic index due to no carbohydrates/sugars – just proteins based on its source.

Benefits Of Xanthan Gum Protein

One benefit of using xanthan gum and other carb sources like alginic acid or guar gum is creating lower-calorie foods with a higher texture because they thicken better than protein-based gums. ​ In addition, Xanthan gums are processed in an ILEA-compliant facility and are safe for consumption by people with all allergies.​

Origins Of Xanthan Gum Protein Ice Cream

Xanthan Gum Protein Ice Cream 1

Xanthan gum is a food additive first developed in the late 1800s. It is derived from a type of bacteria called Xanthomonas campestris.

Also read: The Best Chocolate Ice Cream Recipe, and All About Xanthan Gum

This bacterium produces an enzyme called glucomannan, which turns into xanthan gum. Xanthan gum is produced by this enzyme and can be found in plants such as corn, soybeans, rice, wheat, and other grains. The first time Xanthan Gum Protein Ice cream was first developed was in Australia in 2009. This was done by a company called “Rapunzel.”

Xanthan Gum Protein Ice Cream is made from sugar, xanthan gum, desert truffle (a type of fungus), egg yolks, and water. These ingredients are mixed to create an uncooked custard-like mixture that cooks while it freezes, so the result is a soft, smooth texture with a light flavor of freshly baked bread without any bitterness or after taste.


This Recipe Makes 2 quart of ice Cream.


Prep Time: 20 Minutes Churn Time: 2 Hours


  1. 2 liters of the whole cream,
  2. 3/4 cup xanthan gum,
  3. A pinch of grated desert truffle (optional),
  4. 1/2 cup sugar,
  5. 400 ml water,
  6. 2 Tbsp butter,
  7. Oranges,
  8. Raisins,
  9. Whole berries.


  1. Steam the oranges and set them aside to cool.
  2. Melt the butter in a large saucepan over low heat.
  3. Stir in 2 cups of water or whole milk, sugar, raisins, and berries – continue stirring until filling boils over medium heat.
  4. When it boils, remove it from the heat source. Stir in Xanthan gum continues stirring while the mixture cools.
  5. Pour in the remaining liquid ingredients and mix well with a whisk. Let stand until slightly thickened. Some bubbles may appear on the surface, discard these if they do not disappear after 10 minutes of standing.
  6. Pass the custard through a fine-mesh, then cover the bowl and refrigerate until cold but still pourable.
  7. Pour mixture into chilled ice cream maker and freeze according to manufacturer’s instructions. The longer you keep the base frozen, it becomes a smoother, more velvety texture
  8. Add desired flavoring ingredients in the last 2 hours of your ice cream maker’s cycle
  9. Sprinkle with Desert Truffle or sugar at the end of your cycle and enjoy.

Nutritional Information

Xanthan Gum Protein Ice Cream 2
  1. Calories: 200
  2. Fat: 14 grams
  3. Saturated Fat: 12 grams
  4. Cholesterol: 110 milligrams
  5. Sodium: 34 grams
  6. Potassium: 200 milligrams
  7. Carbohydrates: 17 grams

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Final Words

I don’t think Xanthan Gum Protein Ice Cream is very difficult, and it makes a lot! Feel free to double or triple the flavoring if you are making more than one batch, but be sure not to alter any of the ratios for fear that the result could taste off or be too much. We hope this helps you achieve your culinary goals and have a lot of fun finding new flavor combinations that are interesting, satisfying, and free from the common store-bought taste.

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Through this article, we hope to help you understand Xanthan gum ice cream

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