Plant-based chocolate ice cream

Deliciously creamy.

The challenge

When developing a plant-based ice cream, our aim was to maintain the creamy texture while developing a healthy, nutritious and tasty alternative with a consistent consistency.

Solution

We have achieved our goal by including cashew nuts for a rich and creamy mouthfeel, solid sunflower oil for an improved nutritional profile and non-dairy butter buds for the typical dairy flavor in the recipe. The addition of locust bean gum maintains stability so that the ice crystals remain small even after heat shocks.

Functionality

Optimized nutritional value thanks to vegetable proteins. Low glycemic index, less sugar than sweetened with sugar thanks to 30%.

Based on 100 % sunflower oil.

Creamy texture

Ingredients

Naturelle cashew

Cashew

8 %

Butter Buds® non-dairy concentrates from sunflower oil

Solid Sunflower Oil

8 %

Butter Buds® non-dairy concentrates from sunflower oil

Butter Buds®: Non-Dairy Concentrate

0,5 %

Opened and whole carob pods with visible seeds - raw material for the production of locust bean gum

Locust Bean Gum

0,2 %

Contact Us

  • Stefan Wagemans 1 - Stefan Wagemans

    Stefan Wagemans

    R&D Manager