Have you considered plant-based ice cream? This frozen treat opens up new creative possibilities for professionals looking to expand their menus and offer alternatives to traditional sorbets and ice creams.
Ice cream, gelato, full-fruit sorbets… To define what qualifies an ice cream, we can look at the regulations that categorize frozen desserts based on their ingredients, assigning specific names accordingly.
Strict regulations also require professionals to list allergenic ingredients, such as milk, to inform consumers with allergies or lactose intolerance.
Choosing the right ingredients for successful plant-based ice cream
Plant-based ice cream is an appealing option that lightens the product while introducing new flavors.
To create plant-based ice cream, the first step is to carefully select ingredients based on the desired result. Ingredients are chosen for their taste or function, such as sweetness, texture or nutritional value. For example, plant-based ice creams typically use plant milks (ideally homemade), plant-based creams, natural sweeteners, nuts, fruits, chocolate and more. To these basic ingredients, stabilizers and natural fibers are often added.
The challenge lies in achieving the right balance between proteins, fats, water and air. This delicate balance is key to achieve the best texture and consistency.
Applications of plant-based ice cream in culinary and pastry creations
Though often used in desserts, plant-based ice cream also holds exciting potential in savory dishes.
Playing with textures and temperatures—sweet and savory, hot and cold—creates a sense of surprise. For instance, offering a salty ice cream as an appetizer, such as tomato sorbet with fleur de sel or caviar ice cream, adds innovative plant-based options to a menu.
On the sweeter side, plant-based ice cream can be featured in snickers, frozen candies, entremets, plated desserts and more.
It allows original pairings, new flavors, and indulgent experiences through diverse textures and tastes.
Plant-based ice cream also invites exploration of the botanical world to craft unique flavors. Herbs, teas and infusions expand the creative horizon, bringing the essence of plants into a sweet delight.
The benefits of plant-based ice cream in Food Service
Plant-based ice cream offers numerous advantages and can easily find a place on any menu.
It allows restaurateurs to embrace an original and innovative option that enhances variety for their clients.
With a market still under-explored and growing demand for healthier products, plant-based ice cream complements traditional offerings at an accessible price point.
Its advantages span culinary and aesthetic dimensions. For example, its shape (scoops or quenelles) can be used to craft visually appealing plated desserts. Additionally, temperatures can be played with to add freshness to a dish, while flavors bring indulgence and surprise.
As a result, plant-based ice cream emerges as an innovative alternative for food service and pastry professionals.
It provides a solution for consumers seeking a healthier option that’s more environmentally friendly. It also empowers professionals to explore new culinary fields.
Whether served as a dessert or in savory dishes, the possibilities are endless, promising to delight guests with surprising flavors and textures.
Incorporating plant-based ice cream into menus represents a unique opportunity to stand out with original, varied creations that align with current trends in responsible consumption.
This article was written in collaboration with Mickaël Veyron, Founder of the Sÿba brand. You can find his interview in this episode of the Institut V Podcast.
