Scoop Kitchen
Xanthan gum is the strongest helper in a CREAMi base. A pinch binds water and keeps ice crystals small, so lean protein tubspints, sugar-free bases and thin plant milks spin smooth instead of icy, and it stops a lean base from separating as it freezes. It needs no cooking.
The amount is tiny: ⅛ to ¼ tsp for a 473 ml16 oz tubpint and up to ⅜ tsp for a 709 ml24 oz Deluxe tubpint, never more. Too much turns the tubpint slimy and stretchy. Guar gum works the same way, in the same small amount. Measure it carefully with a measuring spoon.
Xanthan clumps the moment it touches liquid, so never tip it in all at once. Whisk it with the sugar or sweetener first, or sprinkle it in while a stick blender runs, then blend for 30 seconds more. Use one thickener, not three: skip it when a recipe already has pudding mix or a ready-made protein shake.
Recipes with xanthan gum
22 recipes
Cookie Dough Protein
Chocolate Peanut Butter Protein
Caramel Iced Coffee Protein
Blueberry Muffin Protein
Pumpkin Pie Protein
Gingerbread Protein
Pistachio Protein
Peanut Butter Protein
Vanilla Protein
Vegan Peanut Butter Protein
Mint Chip Protein
Light Strawberry
Light Chocolate
Piña Colada Protein
Strawberry Banana Light
Matcha Protein
Peach Cobbler Protein
Chai Spice Protein
Black Forest Protein
Cherry Almond Protein
Skyr Blueberry
Orange Cream Protein
Questions people ask
How much xanthan gum per tubpint?
⅛ to ¼ tsp for a 473 ml16 oz tubpint, and never more. Up to ⅜ tsp for the 709 ml24 oz Deluxe.
Why is my ice cream slimy or stretchy?
Too much gum, or gum on top of pudding mix or a protein shake that already has thickeners. Re-spin with a splash of milk, and use one thickener next time.
Can I use guar gum instead?
Yes, in the same small amount.