Ingredients separated while freezing, why?
My first failed recipe:
30g smooth peanut butter
50g vanilla protein powder (HSN)
37g vanilla pudding powder
620ml 0,1% fat milk
2g monk fruit powder
Vanilla extract
ETA: 1g xanthan gum
Mixed everything well using a blender. The result was completely homogeneous. Then the next morning I find it all separated like this... Has anybody experienced this before? Any idea why it happened and how to fix the recipe?
I've made many ninja creamis before and have never had this happen. But, this recipe is different from my usual ones. The previous recipes had less liquid (less milk), 1,5% fat instead of 0,1%, some jogurt-like ingredient (usually skyr), and came out much thicker.
I filled the liquid up to the max fill line. After freezing the solid part is only going up to the bottom of the black line with a layer of bubbles on top which appear to have risen to the surface while freezing.
Is it the lower fat content? Did I blend too thoroughly which created all the bubbles? I used the same blender as usual and blended not significantly more thoroughly than usual, though.
I'm assuming it's still safe to spin despite it not being homogeneous vertically (the top is all bubbles and the bottom is two different solid layers), since it is homogeneous horizontally within each layer.
What do you think? 😬