What would best improve scoopability, mouthfeel, and reduce ice crystals: glycerin, inulin, or gelatin?

Hey everyone! I’ve been tweaking a high-protein base and I’m pretty happy with the flavor, but I’m trying to get a creamier, smoother texture with better scoopability.

Here’s my current mix:

• 1.5 cups Fairlife skim milk
• 2 tbsp 2% cottage cheese
• 2 tbsp protein powder (PEScience)
• 2 tbsp SMP
• 1 tbsp pudding mix (sugar-free)
• 1/4 tsp xanthan gum
• 1 tsp vanilla extract
• 2 tbsp monk fruit/allulose blend
• pinch of salt

I’m considering adding one of the following to improve texture and mouthfeel:

• Vegetable glycerin (eg, 1–2 tsp)
• Inulin (eg, 1 tbsp)
• Gelatin (eg, 1/2 tbsp hydrated and blended in)

For those who’ve experimented, which of these gives the best improvement in scoopability, mouthfeel, and ice crystal reduction in a high-protein base like this?

Would love to hear how you’d rank them or if you’d suggest a combo!