I would like to make Huel ice cream without changing the macro profile of the Superblend. When I freeze the superblend it just turns into ice. If Huel sold a stabilizer pack, similar to the flavor packs, that keeps Huel ice cream creamy without changing the macros too much I would buy it. I don’t have the time or energy to come up with my own and calculate the macros. I don’t want to add a bunch of other stuff like peanut butter and bananas that changes the macros too much for my goals. Any advice?
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