For troubleshooting, we would like to help you better understand the FREEZINda™ product itself as well as the method of preparation. When preparing, there are several varying factors that will have an impact on the composition and taste of your frozen dessert. Factors include:
Protein Powder - All protein powders have varying nutrition and therefore the taste and consistency of your frozen dessert will vary among different protein powder brands, type and flavors. If you are not satisfied with your frozen dessert, one easy solution is to add in 10 to 15 grams of more protein on your next batch. More protein powder will not only make it taste better, but will also may help the consistency (taste less icy). For best results, we recommend using with the #1 selling and most common form of protein powder: whey. If whey is listed in your protein powder's ingredients, then FREEZINda™ will work. Examples of whey protein include: whey concentrate, whey isolate, whey casein, whey hydrolysate, or any whey protein blends. FREEZINda™ may work with other protein powders as well. Test us out and let us know which is your favorite!
Water/Milk - FREEZINda™ has been tested to work with different types of water and milk. But, we found out that FREEZINda™ works best when prepared with either milk or regular filtered water. We don't recommend using water directly from tap. Not only will filtered water taste better and be healthier for you, but it will also ensure that no impurities in the water will affect the composition and structure of your frozen dessert. Examples of filtered water include bottled water, boiled then cooled water, and any water that has been filtered through a filtration device (i.e. water from refrigerators or filtration faucet attachments). You may use milk in replacement of water. All types of milk (skim, low fat, whole, flavored) work. For the best flavor and consistency pair FREEZINda™ with 1 cup of whole milk and whey protein powder. Lastly, if your made frozen dessert's texture is too soft add 1-2 oz more water/milk on the next batch to make it harder. And, if it's too hard, use 1-2 oz less water/milk on the next batch to make it softer.
Freezer - All home freezers are set at different temperature levels. The FDA recommends home freezers to be set at or near 0 degrees Fahrenheit. Most freezers have adjustable freezer temperature levels inside the freezer itself. If your frozen dessert is too hard, it may be because your freezer is on the lowest temperature setting. And, vice versa, if your frozen dessert is too soft, your freezer may not be quite cold enough. You may try changing your freezer temperature a couple of degrees.
With these factors in mind, we tried our best to engineer the FREEZINda™ formula to work with varying freezer temperatures as well as different protein powders. We are extremely confident and hopeful that FREEZINda™ will work for you! Lastly, here are some helpful tips to keep in mind when preparing your yummy frozen dessert:
Milk may be used in replacement of water.
If you can't measure 3/4 cup, simply scoop in about 50-55 grams of protein using your protein's manufacturer scoop.
Some protein powders do not easily dissolve in water/milk. Don't worry, if you have clumps it will still work and taste great.
If using water, for best results use filtered water.
If your made frozen dessert's texture is too soft add 1-2 oz more water/milk on the next batch & if it's too hard, use 1-2 oz less water/milk.