![]() Though the exact mix is proprietary, the goal is a homogeneous frozen dessert.īoth protein and fat are natural thickeners. "We use coconut oil to mimic milk fat, and pea protein to mimic milk proteins." ![]() "We make our own almond milk," says Schimoler. Soy versions such as Ice Bean and Tofutti were all the rage, with Tofutti hitting sales of $17 million in 1985, spurring dozens of competitor brands. But it wasn't until the 1980s that alternative "ice creams" came of age. Vegan "ice cream" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook. "It isn't easy to make a premium vegan 'ice cream'," says Schimoler of the company's frozen desserts. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond "ice cream" whizzed past her every single minute.Īt last, after nine months straight of testing and tinkering at the company's technical development center in the U.K., she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors like caramel almond brittle or chocolate fudge brownie, among others. ![]() Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. But almond milk is also a common choice, in part because it's so popular with consumers. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. ![]()
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