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Kinako Brown Sugar
Roasted soybean flour, kuromitsu (black sugar syrup) ribbon.
12 min prep · 24h freeze 4 pints easy
Kinako has the toasted, slightly malty character of peanut butter without the fat — the kuromitsu swirl carries the sweetness.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
11.0%
target 10–16%
Sugar
19.2%
target 14–20%
MSNF
9.1%
target 8–11%
Total solids
40.9%
target 36–42%
PAC287.6 / 220–280
POD (sweetness)
173
target 140–190
Total mass
619 g
target 473 g = pint
Why
- • PAC 287.6 is above 280 — won't hold a scoop.
Fix it
- → Reduce sugar by 23 g (or swap for allulose).
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk343 g
- Heavy Cream143 g
- Granulated Sugar45 g
- Dextrose20 g
- Skim Milk Powder20 g
- Kinako (roasted soybean flour)18 g
- Kuromitsu (black sugar syrup)30 g
Batch mass619 g
Method
- 1.Whisk kinako into warm milk and cream, dissolve sugars and milk powder.
- 2.Cool, pour into pint, drizzle kuromitsu through with two figure-8 strokes.
- 3.Freeze 24 h. Spin on Ice Cream.
Need the gear?
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Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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