What you may call low-carb sugar-free dairy-free ice cream, Wink calls a plant-based frozen dessert. I’ve managed to create a copycat recipe for Wink ice cream that you can make at a fraction of the cost compared to $8 per pint. We all know, you’re going to eat the entire pint! It’s only 4 carbs and 100 calories. So, that can get expensive! Make your own at home in a variety of flavors. It literally is guilt-free.
All of the brands mentioned below can be found on Amazon.
Watermelon Wink Frozen Dessert
- 1/4 cup inulin Now Foods
- 1/4 cup pea protein isolate or brown rice protein isolate or half of each for a complete protein, Now Foods
- 1/4 cup golden flaxseed meal Bob’s Red Mill
- 2 teaspoons guar gum Bob's Red Mill
- 1-1/2 teaspoons beet powder for color (optional)
- 1/4 teaspoon monk fruit extract powder Lakanto
- 6-1/2 cups water
- 2 teaspoons food-grade vegetable glycerin
- 1 teaspoon organic liquid stevia Trader Joe's
- 2 teaspoons Olive Nation watermelon extract or brand of choice (strengths vary)
- 1 teaspoon baking soda
In a medium-sized saucepan, whisk together the inulin, pea/brown rice protein powder, flaxseed meal, guar gum, and monk fruit extract powder
Add the water and glycerin; whisk and bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Cook an additional 2 minutes, stirring often.
Remove from the heat; whisk in the glycerin, liquid stevia, flavoring, and baking soda.
Chill in the refrigerator for 4 hours or overnight.
Transfer the mixture to a 2-quart ice cream maker such as Cuisinart. Mix according to the manufacturer’s instructions. The Cuisinart takes 20 minutes. (Alternatively, freeze and scrape the sides and bottom of the container every 30 minutes or so to remove the frozen portions. Do this for several hours until a soft-serve texture forms. Then, freeze solid.)
Once frozen solid, thaw for 10 minutes prior to serving or microwave on high for 10 seconds or until softened.