How to make dairy-free ice cream with an ice cream blender machine

However, Healthy eating is trending and more and more people are intolerant of lactose in the world, so the Dairy-Free Ice Cream is a food that is becoming more popular. Instead of dairy, preprocessed dairy-free ice have plant-based ingredients; coconut milk, soy milk, almond milk, etc., instead of the traditional cow or cream used in common ice cream. Then, this paper elaborates the principle and method of dairy-free ice cream, by the ice cream mixer, from the food science perspective, and analyzed the influence that different plant raw material to ice cream flavor and taste.

Market demand for dairy-free ice cream and other similar products:

Dairy-free ice cream — Ice cream which is made with some plant-based ingredient in place of dairy (milk or cream) It primarily applies to the following groups:

For non-digesters of lactose (non-stenser's), steering clear from the regular stuff prevents all sorts of clenching pains (think bloat, diarrhea).

Vegetarians: Vegans, folks who don’t eat or use any animal products — milk and cream, also.

Dairy Free – This is also a great alternative if you are an allergy suffers towards milk protein.

More health-conscious eaters: see plant-based diets as healthier and will choose dairy-free ice cream as a low-fat, low-cholesterol alternative

Currently the dairy free ice cream in the market demand is increasing, more and more food companies continue to research and develop dairy free ice cream products, and constantly launched a variety of taste, good taste of dairy free ice cream products.

Selection and key characteristics of plant-based raw materials:

How to make dairy-free ice creamThe secret to mastering your dairy-free ice cream is using the right plant-based ingredients. Different plant-based ingredients: Have different functional properties — which influence the taste and texture of the ice cream in different ways:

Coconut milk: You can have the high-fat content; coconut milk adds creamy texture to the food to use extremely flavored and with some coconut flavoring. Coconut milk ice creams will be thicker but will form ice crystals more easily.

Soy Milk: Soy milk has more protein which aids for a stable structure when frozen (no ice crystals please) but it has a bean-y flavor. It also means you can mask the smell of beans by adding flavorings such as vanilla or chocolate.

Almond Milk — Another low-fat and refreshing option, but almond milk cannot compete with the richness and texture of cream. Almond milk ice cream can be runny, and it melts too quickly.

Oat Milk: Oat milk’s naturally sweet flavor and silky mouthfeel make for decent ice cream flavor, too—as well as less crystalization.

Butter: Cashew milk is buttery, flavourful, and slightly nutty. Cashew-milk ice cream has a lighter texture and doesn’t develop ice crystals as easily.

How to Prepare Dairy Free Ice Cream

The dairy-free ice cream method is the same as the traditional one if you’re using an ice cream machine; here’s how it works:

Raw material preparation: selecting plants as raw material, auxiliary material is sugar, stabilizer, essence and other auxiliary materials.

The solution: Combine all the ingredients and heat them to dissolve the sugar.

Chill: Once the mixture is cool to room temperature, chill for 4 hours, or the longest you can stand, until completely cool.

(Churn freeze) Transfer mixture to ice cream maker, turn on mix and set freeze time and speed following the appliance’s instructions.

Ripening: Transfer the whipped ice cream to an airtight container and chill it in the refrigerator for at least 2 hours, until firm enough to be more stable.

Four, the magic formulas of pastry chefs that affect dairy-free ice cream quality:

Beyond the ingredients themselves, a few things that occur when you actually make ice cream also affect how good the end product is:

Ice crystals will stabilize: Not dairy-free ice cream. Work stabiliser (guar gum, Xanthan gum, carrageenan, etc.) to ensure the ice cream stays stable and prevents ice crystals from forming.

Ice Cream With Added Sweetener: The sugar is swapped out for other sweeteners — such as maple syrup, agave honey, stevia, etc. — in a bid to lower the ice cream’s glycemic index.

Stirring Speed: Stirring speed is too fast, ice cream will lose too much air bubbles, leading to ice cream not fluffy enough; And stirring too slow, let the ice crystals grow too large.

The first freezing temperature: for high freezing temperature (higher than ice) the longer the freezing time, will produce granular ice crystals; low freezing temperature is cool ice cream.

Overrun (air content): Overrun is the volume percentage of air present in the ice cream. The airy properties give the ice cream a fluffy, pillowy texture. The mixing of air in mixing can be regulated by both mixing time and speed.

How to make non-dairy ice cream taste better:

Since all plants consist of substances distinct from milk and cream, regular dairy-free ice cream can taste somewhat desolate. But there are a few tricks to make dairy-free ice cream a bit more palatable:

You can also learn from each other, mix different characteristics of plant raw materials (better taste). Coconut milk combined with cashew milk: Rich and mellow with silky.

Fat: An oil work: certain vegetable oils (coconut oil, cocoa butter, etc.) will fry into ice cream and can add flavor.

The stability of ice cream can be increased through the addition of modified starch, which can also decrease the precipitation of starch and the shape of ice crystals.

Such as control freezing temperature, increase the dosage of stabilizer, control mixing speed, etc. can limit the growth of crystalline, so that ice cream taste more rich.

Vi. Conclusion:

This is an ingenious way of preparing dairy-free ice cream with an ice cream mixer. Higher the quality of raw material selected from optimal plant sources with appropriate blending of auxiliary materials, stabilizers, sweeteners etc. as per people different needs, Delicious dairy free ice-cream can be fabricated. You will be able to design more healthy and delicious selection by learning the plant-based raw material characteristics, studying influence of these material properties on the quality of ice cream and optimizing the production process, exploring more dairy-free ice cream products with rich flavors.