It is not a simple matter when you add nuts, cookies or ribbons to ice cream mix. Pay attention to formulas, overrun, food safety, processing and economics. Proceed carefully and you’ll end up with a great product.
The principles for producing nondairy frozen desserts from vegetable “milks” are the same as for conventional ice cream. However, the challenges are uniquely different. (In this article “milk” will refer to plant-based milks.)
Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.
Greek-style has become short-hand for “double the protein.” Frozen dairy desserts typically are made with flavor in mind. A good-tasting, high-protein dessert is difficult (but not impossible) to develop.
Do you formulate with whole algalin flour or use the water control index to evaluate the potential for ice crystal formation? These are two new ingredients and tools to use in formulating and manufacturing ice cream and frozen desserts.
The history of frozen desserts is marked by many significant scientific and technical innovations and advancements that make the products we produce more appealing, more convenient, nutritionally more efficacious and less costly.