Plant-based inspiration

Make plant-based frozen desserts with oat

Oats are commonly used as a protein base for dairy-free milk alternatives and desserts, in part because they are widely available globally but also because consumers are aware of their health benefits. In frozen desserts, oats also do a good job of replicating the creaminess of dairy. 

Plant-based inspiration

Coffee-flavoured oat-based frozen desserts

Looking to get started making plant-based frozen desserts?

At Palsgaard, we love inspiring our customers to try out new trends. Our Singapore applications team has created several inspirational recipe suggestions for dairy-free ice cream using different plant-based protein sources.

Here, we invite you to try our sample recipe for a deliciously rich and creamy coffee-flavoured frozen dessert made from oats.

Our emulsifiers and stabilisers will help you improve creaminess and overcome meltdown and heatshock issues, incorporate air and ensure a stable overrun. 

Contact your local Palsgaard office to order samples of Palsgaard® ExtruIce 379 so that you can try the recipe.

 

Download recipeRead technical article (in English)Application supportContact us
PLANT-BASED INSPIRATION

Almond oat-based frozen dessert with inulin

Here, we invite you to try our sample recipe for a deliciously rich and creamy frozen dessert made from almonds and oats.

Nuts are one of the most widely used plant-based protein sources in dairy-free products. Here, we've used almonds with an oat base and it works well. Almond has a fairly mild flavour and it’s a taste that is favourable to many consumers as well.

We've added inulin because the ice cream was low in protein and the mouthfeel wasn’t very rich, so we used inulin to give it a creamier mouthfeel and to help it to linger for longer in the mouth.

Contact your local Palsgaard office to order samples of Palsgaard® ExtruIce 379 so that you can try the recipe.

Download recipeRead technical articleApplication supportContact us

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