Plant-based chocolate Ice cream

Deliciously creamy.

Challenge

When developing a plant-based ice cream, our goal was to maintain its creamy texture while creating a healthy, nutritious, and delicious alternative with a consistent texture.

Solution

We achieved our goal by incorporating cashews for a rich and creamy mouthfeel, solid sunflower oil for an improved nutritional profile, and non-dairy Butter Buds to provide that characteristic milky flavor. The addition of locust bean gum helps maintain stability, ensuring that the ice crystals remain small even after thermal shock.