Success! This was peanut butter salted caramel, made with almond milk and coconut oil powder. It came out great! Just like when I use the soft serve mix. I am hopeful it will still be good after freezing for day, but I am betting it will.
It only took one spin on the ice cream setting and nothing stuck to the sides.
Here is the base recipe so far:
Unsweetened, unflavored almond milk: 14 fluid ozs
Coconut oil powder: 22 grams - see notes
Table sugar: 120 grams
Vegetable glycerin: 1 tbs
Perfect Sorbet stabilizer (Modernist pantry): 3.5 grams
For this flavor I also added:
1/4 cup peanut butter powder
1 tbs Torani Classic Caramel Syrup (see notes)
1 tsp sea salt (table grind)
Notes: The coconut oil powder I used is 8% fat and also contains soluble tapioca fiber, sodium caseinate, sunflower lecithin and silicon dioxide. This one: https://amzn.to/3kb5TKW If you use something with a different fat percentage you will have to adjust the quantities.
The syrup is this one: https://amzn.to/2XhHL0v I normally use 1/4 cup but I ran out and all I had was 1 tbs. Didn't seem to matter to the flavor so that's what I will use from now on.
After spinning:
After scooping with a spoon:
