Manufacturing of - non dairy ice cream

Hii.. we prepared non dairy ice cream last year in my 3rd year project and thankfully it was a success..we use Aqua Faba as our ice cream base which is actually the residue water in which chickpeas are boiled as it contain a very good whipping property if being whipped at chilled temperature or semi frozen form.As a stabilizer we used 0.1% guar plus xanthum gum sugar as a sweetner and coconut milk for fat although it doesnot contain 30% fat which is must for an icecream to be called ice cream and desired flavour and color. ( If you use canned unsalted Aqua faba it will be great) and use lemon or cream of tarter ( dicalcium phosphate to stabilize firm peaks).

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Most non dairy ice cream uses Hardened palm kernel ojl( HPKO) which has sharp melting point below 35C which favors quick flavor release You should look at that area.The fat type is critical in non dairy ice cream and certainly the Patent files would provide you with relevant information in that area.

Can you provide details about ur project on non dairy icecream

Hi sir,
Good Initiative!
For past couple of years, plant based foods have gained attraction due to many reasons (Example reducing carbon footprints and sustainable food supply). So it is good time to go for it.
For a low quality use millet as a base.
Thank you