Ingredients¶

Here you can find some background information about common ingredients in ice cream recipes.

Freezing Point Depression Factor (PAC) and Sweetness (POD)¶

Common Ingredient PAC / POD / GI Values¶

Freezing point depression factor (FPDF / PAC), sweetness (POD), and glycemic index (GI) of common ingredients, sorted by PAC.

Note that natural ingredients like molasses or maple syrup can slightly differ depending on brand, check the sugar content in the nutrition information. For recipe balancing, this normally will have no impact though.

Ultra-sweet fluids (sucralose, stevia/steviol, monk fruit) have no effect on the freezing point, since they lack the necessary mass. If in powdered form, make sure the bulking agent has no effect – quite often erythritol is used since it adds no calories.

How to Dial in Sweetness?¶

Bulky sweeteners (granules / powders) often have a high PAC of around 200 or more, and their dosage influences the ice cream's scoopability accordingly. Thus, determine their amount first, fitting the rest of the recipe's ingredients.

Then to arrive at the desired sweetness, ultra-sweet liquids are great since they keep the PAC at the same level and only increase the POD. Liquid stevia or sucralose are most commonly used here.

In "classic" recipes, a similar effect is used by balancing table sugar with sweeteners that have a higher PAC and a lower POD, like dextrose. If both PAC and POD are too low, invert sugar or fructose give a boost to both at the same time.

See the table above and the next section for details.

Sweeteners¶

Allulose¶

Allulose is a low-calorie sweetener (about 10% the energy of sucrose, and a GI of zero), that can be used to replace some or all of the sugar in a recipe, and does not count as "added sugar." It is offering a clean, well-rounded sweetness and similar texture while reducing the overall sugar and calorie content.

Using it as a single sweetener in ice cream might result in a poorer texture (slight graininess), so if you experience that use it in combination with e.g. erythritol.

It is a "rare sugar" that is naturally found in small amounts in certain foods, but is also produced commercially. In ice cream, allulose helps achieve a desirable sweetness, texture, and freezing point depression.

In 2025, allulose is considered GRAS by the FDA, and still being evaluated by EFSA in the EU.

Erythritol (E968)¶

Sugar alcohol with a cooling mouth-feel and about 75% as sweet as sugar (add ⅓ when swapping). Erythritol is non-caloric.

Erythritol lowers the freezing point of water drastically (2.8x compared to sugar).

It has a strong tendency to crystallise in long-term frozen state (weeks), leading to a hard texture. This can be alleviated by adding at least 0.05% of a stabilizer, and staying below 8% of total weight. Mixing with at least 40% of xylitol has the same effect.

Dosage: 6.5–8% of an ice cream base.

Jungbunzlauer Study: Soft Ice Cream with Erythritol¶

The Jungbunzlauer study Erythritol makes a difference – tasty and creamy ice cream without added sugar from 2015 looks at no-sugar-added dairy ice cream using erythritol, that maintains the indulgence of traditional sugar-based products.

In ice cream, erythritol presents two main challenges:

1. Harder Texture / Cold Sensation: Due to its small molecular size, erythritol has a threefold higher freezing point depression factor than sucrose, requiring lower temperatures to achieve the desired texture.
2. Crystallization Tendency: Erythritol has a strong propensity to crystallize after freezing, which significantly hardens the ice cream texture during storage.

To overcome these issues, the study found that a crystallization inhibitor, like other polyols (sorbitol, maltitol, xylitol), is essential to soften the ice cream structure.

An ideal ratio of three parts erythritol to two parts of a second polyol is suggested. The optimal usage level for erythritol was determined to be between 6.5% and 8.0% of the total recipe to maximize taste benefits without causing irreversible textural hardening. High-intensity sweeteners, such as sucralose, are also needed to balance sweetness, as polyols generally provide less sweetness than sugar.

Inulin¶

Inulin is a naturally occurring polysaccharide, and used to improve mouthfeel, stability, acceptability of low-fat ice creams, and forms a gel-like network that binds water.

Inulin has fewer calories (2 kcal/g) compared to fat (9 kcal/g) or sucrose (4 kcal/g).

Fat can be reduced by 50% with 5% native inulin — i.e. up to 35g in a Deluxe tub. It improves creaminess perception and melting resistance. Typically 10-20g in a 720g mix is enough.

RDA is 8-18g (tested for up to 24 weeks). Most common side effects include gas, bloating, diarrhea, constipation, and cramps. As a fructan, inulin has minimal impact on increasing blood sugar.

Natural chicory / agave inulin has 8g sugar, and 88% fiber. Further processing leads to HP inulin that has 97% fiber and 0% sugar, and it needs to be heated to 65°C to dissolve.

^{Source: https://www.icecreamscience.com/blog/why-is-inulin-used-in-ice-cream}

Maltitol (E965)¶

Maltitol is a white crystalline powder that can be used as a bulking agent, emulsifier, humectant, stabilizer, sweetener, and thickener. It is a type of sugar alcohol, or polyol, derived from corn syrup.

Maltitol is about 90% as sweet as sugar and has a similar texture, making it a good alternative for sugar, with about half as many calories. The body does not absorb maltitol well, leading to a low glycemic index of 35.

Large amounts of maltitol (over 20-30g) can have a laxative effect, but on the positive side it does not promote tooth decay.

Maltitol is commercially produced by hydrogenating maltose, which comes from starch.

Stevia (E960)¶

Stevia is a natural, calorie-free sweetener derived from the leaves of the Stevia rebaudiana plant, native to South America. The leaves contain compounds called steviol glycosides, which are significantly sweeter than sugar (around 200-400 times sweeter).

Many people find stevia to have a slightly bitter or licorice aftertaste.

In ice cream, stevia in its pure form (as a liquid) makes it simple to dial in the sweetness of a base without influencing its texture and PAC value. You have to be aware of the effects of bulking agents on your base when it comes in powdered form; one common example is the use of erythritol for that, with significant FP depression changes.

Sucralose (E955)¶

Sucralose is a non-caloric artificial sweetener that is about 600 times sweeter than table sugar. It is derived from sucrose through a chemical process. Sucralose is commonly known by the brand name Splenda.

Like stevia, when used in liquid form, it makes it simple to dial in the sweetness of a base without influencing its texture and PAC value.

Trehalose (E965)¶

Trehalose is a disaccharide (composed of two glucose molecules), naturally occurring in plants, fungi, shellfish, and insects. It is also known as mycose or tremalose, and has the same PAC as sugar, but is only half as sweet.

Sorbets are the ideal application for trehalose, where it supports hitting the right amount of solids and freezing point depression. When replacing sucrose, it increases the PAC while keeping sweetness the same.

Trehalose is much less soluble than lactose and offers way less water control, and is an uncommon ingredient leading to potentially high prices. Use it in concentrations of 2% to at most 8%.

Vegetable Glycerin / Glycerol (VG / E422)¶

Glycerin, also known as glycerol or E422, is widely used in ice cream to reduce the hardness of the frozen base. It is a sugar alcohol and has one of the highest freezing point depression factors, at 3.7 compared to table sugar.

It is a clear, odorless, and sweet-tasting liquid with a syrupy consistency.

Vegetable glycerin is typically made from plant oils like soybean, coconut, or palm oil. It has 60% the sweetness of table sugar, and is hygroscopic. Shelf life of glycerin is 24 months when stored below 100°F in a closed container.

Dosage: Add 5-15g to a 720g mix.

Glycerin serves several key purposes in ice cream:

• Anti-freeze and Anti-crystallization: This is its primary function. Glycerin helps to prevent the formation of large, hard ice crystals, which can make ice cream feel icy and less creamy. By lowering the freezing point of water and retaining moisture, it ensures a smoother, more scoopable texture, even at very low freezer temperatures. This is particularly beneficial for homemade ice cream, or for ice creams that are refrozen.
• Humectant: It acts as a humectant, meaning it helps to retain moisture. This contributes to the overall texture and prevents the ice cream from drying out or becoming too hard.
• Emulsifier: Glycerin can help oil and water-based ingredients mix more effectively, improving the stability and consistency of the ice cream.
• Sweetener: While it has a mild sweetness (about 60-75% as sweet as sugar), its sweetening power in the small amounts used in ice cream is often negligible compared to its other functional benefits. It's also considered a sugar substitute with a lower glycemic index.

Xylitol (E967)¶

Sugar alcohol which is as sweet as sugar at 236 kcal (sugar: 405 kcal). It has a low glycemic index, so only count 35-40% for net carbs.

Xylit has no daily intake limits defined, but consuming smaller amounts of 5-10g over a day is recommended, due to the effects on the digestive system.

Thickeners¶

Thickeners (E4xx group) are texturizing agents and natural hydrocolloids to stabilize, thicken, gelify, emulsify, or bind liquids (water).

Most thickeners are hydrocolloids, which are hydrophilic molecules that have a high molecular weight. They are used as functional ingredients in food formulation for increasing food consistency, improving gelling effect, and controlling the microstructure, texture, flavor, and shelf life.

Many thickeners also have an emulsifying effect.

Using only a singular thickener means you often miss out on synergistic effects of a combination of several thickeners, e.g. forming specific kinds of gels (SIGs).

• Use guar/tara in combination with xanthan, ratio 4TG:1XG or 3GG:1XG.
• Guar gum and LBG is also a good combination (3GG:2LBG).
• Similarly, CMC and GMS should always go together, and can be combined with GG. Use 0.2–0.5% of the mix for each, the exact ratios depend on the make-up of your mix, and targets like creaminess, resistance to melting, and mouthfeel. Start on the lower ends, and adjust until you hit your targets.
• Another complementary combination is guar (0.1–0.3%), CMC / tylo (0.1–0.3%), and gum arabic (0.1–0.5%). Again, start on the lower ends, and adjust until you hit your desired targets. A Deluxe tub dosage would be 2g+2g (GG:CMC) vs. 1.25+1.25+1.5g (GG:CMC:GA).

Blends recommended by under-belly.org (dosage generally 0.15% of total weight):

• Gelatin + XG: Use a 3:1 ratio, 1g+⅓g / 1kg.
• LBG + GG + λC (general purpose): 4:2:1, 0.8g+0.4g+0.2g / 1kg (0.25% of water weight); has to be heated to >80°C for full LBG hydration.
• Soy Lecithin + LBG + GG + λC (eggless): 4:4:2:1, 1g+1g+0.5g+0.25g / 1kg (0.4% of water weight); has to be heated to >80°C for full LBG hydration.
• CMC + GG + λC (sorbet): 2:1:1, 2g+1g+1g / 1kg (0.5% of water weight); no cooking; add 1g lecithin when you have fatty ingredients (nut butter, melted chocolate, ...).

💡 See also A Guide to Gums by Kitchen Alchemy.

Acacia Gum (Gum Arabic / E414)¶

Gum arabic is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water.

When combined in ice cream, guar gum and gum arabic are typically used in small amounts, with guar gum usually ranging from 0.1–0.5% and gum arabic from 0.3–0.7% of the total mix weight. The exact ratio can be adjusted based on desired texture and flavor. Gum arabic is known for creating a smoother, more transparent texture compared to guar gum.

Agar-Agar (E406)¶

Agar-Agar is a natural, plant-based gelling and thickening agent (hydrocolloid), derived from red algae. It's commonly used as a vegan alternative to gelatin, since it is also tasteless and odorless; its gelling power is higher. It is heat-stable and acid-stable, and resulting gels tend to be brittle.

• Hydration: simmer for 3…5min at 100°C.
• LBG / Agar mix: 0.25% LBG + 0.2% agar / for juice noodles: 0.33% each / replace 5% … 15% of agar.
• For a gel: 0.2% soft gels / 3.0% firm gels.
• For a fluid gel: 0.5% to 2.0% / fluid gels are made by blending the already set gel.
• For foam: 0.3% to 1.0% for light foams and 1.0% to 2.0% for denser foams.

^{Source: https://www.amazingfoodmadeeasy.com/info/modernist-ingredients/more/agar-agar}

Carrageenans (E407)¶

Carrageenans are a family of natural polysaccharides derived from red seaweed (Irish Moss), and used as a thickening, emulsifying, and stabilizing agent. They improve texture and prevent ice crystal formation, and are often added to plant-based milks.

Different types of carrageenan exist, each with slightly different properties, including κ-carrageenan, ι-carrageenan, and λ-carrageenan.

• Kappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins.
• Iota forms soft gels in the presence of calcium ions.
• Lambda does not gel, and is used to thicken dairy products.

Alternative natural thickeners include xanthan, guar/tara/carob gum, and pectin. Synergies exist, especially with LBG.

Carrageenan hydrates cold and is primarily used to control wheying off, leading to a better melting behaviour.

Safety: Carrageenans are considered GRAS by the FDA, and an EFSA re-evaluation concluded that they are not absorbed intact, and there is no concern with respect to carcinogenicity or genotoxicity. EFSA sees the need to obtain further data though, to address identified gaps.

Carboxymethyl Cellulose (CMC / E466)¶

CMC is used to stabilize and improve the texture of ice cream. It's a thickening agent and emulsifier that is very good at preventing ice crystals from forming, resulting in a smoother, more scoopable ice cream.

It can also improve the ice cream's resistance to melting, keeping it firmer for longer. It hydrates cold and adds body and chewiness to the ice cream.

Combine it with GMS (emulsifier), in a 7:1 to 4:1 ratio (up to 1% of water content; typically 0.3% GMS and 0.05–0.15% CMC).

CMC forms weak gels by itself but gels well in combination with carrageenan, LBG, or guar gum.

Also know as: cellulose gum / Tylo / Tylose / Blütenpuder.

Gelatin¶

Gelatin acts as a stabilizer, preventing ice crystal formation and improving the overall texture and shelf life of ice cream by preventing it from separating or becoming watery over time.

It effectively traps water, resulting in smaller ice crystals and a smoother, less icy texture. Gelatin can also help slow down melting.

Gelatin should be used in moderation (0.15–0.3% by weight), as excessive amounts can result in a pudding-like consistency. One teaspoon of powdered gelatin is ≈2.8g, so ½–1 tsp in 720g is a good dosage. When combining with xanthan, use a 3G:1XG ratio.

It's important to bloom the gelatin (dissolve it in a small amount of liquid), before adding it to the base.

Be aware that certain uncooked fruits (mango, pineapple, kiwi, etc.) contain enzymes that can break down gelatin and prevent it from gelling.

Guar Gum (E412)¶

Guar gum is a binding agent which combines favorably with LBG or XG. If combined with XG, use a 3GG:1XG ratio. If replacing XG, use 3 parts GG for 2 parts of XG (3:2 ratio).

For hydration, heat it to 80°C, or let it soak for a few minutes. Guar gum can withstand 80°C for a few minutes, beyond that point it degrades and looses effectiveness.

Dosage: Use 0.1% … 0.3% in ice cream (max. 1.5%). It creates a creamy mouth feel, and can replace milk or cream powder. Tara gum can replace guar gum.

Hydroxypropyl Methylcellulose (HPMC / E464)¶

HPMC (a/k/a Hypromellose) is used in ice cream as a stabilizer and emulsifier, helping to improve texture, mouthfeel, and prevent ice crystal formation. It can also act as a fat replacer, providing creaminess without the added calories.

Locust Bean Gum (LBG / E410)¶

LBG is a vegetable-based hydrocolloid extracted from the seeds of the carob tree. It's a galactomannan polysaccharide, meaning it's made up of sugar molecules (galactose and mannose).

It serves as a thickening agent, stabilizer, and emulsifier. LBG has a high viscosity, transparency and brightness. It is synergistic when combined with other hydrocolloids to increase their gelling properties.

• Dosage: 0.15% … 0.75% of liquid (combined with other ingredients)

• 0.4% for desserts

• Prevents boil-over of pie fruit filling (0.1…0.3%)

• Fully hydrated at 90°C, gels at about 85°C.

• Combine with xanthan for a cold gel.
• Combine with agar to get a less brittle / more elastic gel.
• Stabilizes ice cream, combined with guar (2LBG:1GG) and/or CMC.

Also know as: carob / Johannisbrotkernmehl.

Resistant Dextrin (E1400)¶

Resistant dextrin is a soluble dietary fiber that can be used in ice cream to improve texture and potentially boost nutritional value. It's often used as a fat substitute or to add creaminess, and can also help prevent ice crystal formation.

It can replace or accompany inulin.

Salep¶

Salep is a thickening agent derived from the tubers of certain orchids, primarily used in Turkish ice cream (Dondurma) and a warming winter drink of the same name. In ice cream, salep gives it a distinctive chewy and stretchy texture. It's also known to provide a unique flavor and aroma.

ℹ️ Within the EU, where all orchid species are protected, the trade of salep is generally prohibited.

If salep is unavailable, possible substitutes are konjac flour (40–60% glucomannan) and also guar gum (galactomannan).

Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber and primarily composed of mannose and glucose. Guar gum is a galactomannan, primarily composed of galactose and mannose. They can both form gels and be used as thickeners and emulsifiers.

Tara Gum (E417)¶

Tara can replace guar 1:1 in recipes (and vice versa) and will give you slightly better results, on average. It creates a creamier, richer mouth feel than guar gum. Tara does not produce any taste or flavor-masking properties.

Its composition of sugars is like a 1:1 mix of guar and LBG. It does not create any wheying off like LBG, so can be used without adding carrageenan.

For full hydration, it needs to be heated to 80°C/176°F, but is partly cold soluable.

Dosage: 0.05-0.15% for ice cream, sorbet and sherbet.

Xanthan Gum (XG / E415)¶

In ice cream, xanthan is typically used in stabilizer blends (i.e. not in isolation), at a rate of 0.1% to 0.3% of the total ice cream formulation. Some sources suggest starting at around 0.1-0.15% by weight, with a maximum of 0.25% to avoid undesirable textures (it becomes slimy beyond that). For a cold-acting mix, combine it with guar gum using a 3GG:1XG ratio.

Xanthan works at room temperature. To easily mix it with water, dissolve in some oil or mix with other dry ingredients first. For liquids, always use a blender or immersion blender.

Xanthan is stable across a wide pH range (2–12), and functions well in acidic bases containing fruit or citrus. It works from −20°C to 120°C, and is also robust to high salinity.

Instant xanthan, also called "perfected xanthan gum", is designed to be easier to dissolve and mix with no clumping and to hydrate faster, compared with regular xanthan gum. This is achieved by either pre-hydration or agglomeration (granularization).

Combine xanthan with LBG for a cold gel. At certain ratios, like 7:3 LBG to XG, the synergistic effect is maximized, resulting in a harder gel. Heating can facilitate the formation of the gel network.

Emulsifiers¶

Glycerol Monostearate (GMS / E471)¶

Glycerol Monostearate (GMS) is an emulsifier, and also a thickening and anti-caking agent. In ice cream, it adds body and helps to create a smooth texture (by reducing ice crystal formation), and prevents it from drying out or being too sweet. It's most often used in egg-less ice cream bases, and in combination with CMC.

GMS takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. It's the result of a chemical reaction of glycerol with stearic acid, both typically refined from plant or animal sources.

Due to its low HLB value of around 3.8–5.4, to incorporate GMS into a water-based solution, it can be first mixed with oil and then blended into the water phase (similar to xanthan).

GMS is typically used at concentrations of 0.1% to 0.5% of the total mix. When used with CMC, typical ratios go from 2:1 to 7:1 (GMS:CMC).

Soy Lecithin (E322)¶

Soy lecithin is an emulsifier gained from soy beans, and used in ice cream to improve texture and stability.

Lecithin reduces the surface tension between fat and water, contributing to a smoother, more velvety mouthfeel. It helps prevent fat separation and ice crystal growth, maintaining the ice cream's structure and flavor during freezing and thawing.

In an egg-free ice cream, add from 0.15% to 0.5% of the total recipe weight (1.5–5 g/l).

⚠️ While generally safe, individuals with soy allergies should be aware of potential reactions.

Soy lecithin is often extracted using chemical solvents, which makes it a UPF, and it might come from GMO sources.

Dairy & Milk Alternatives¶

Almond Milk & Butter¶

Almond milk is a dairy-free and vegan-friendly option for ice cream bases, just like Coconot milk but with less flavor impact and way lower fat content. Almond butter can be used to make it more similar to coconut milk, especially as a replacement when you don't like coconut.

For creaminess, you can combine almond milk with ingredients like almond butter, bananas, dates, cashews, and hemp hearts.

‼️Check Ingredients List
Always check for ingredients other than almonds and water, especially thickeners, emulsifers, and stabilizers. Adapt your recipe accordingly if necessary.

Coconut Milk¶

Coconut milk can be used for delicious and creamy bases, especially for dairy-free or vegan options. It provides a rich, tropical flavor and a creamy texture.

Coconut milk typically has a high fat content, particularly saturated fat (anywhere from 60–93% of total fat), but also incudes medium-chain triglycerides (MCTs). The exact amount can vary based on the specific product and the country it's from. That is why in recipes the expected percentage should always be included explicitly.

Full fat ranges from 14% to 29% (and even higher in coconut cream), while reduced fat products typically have 7% to 17%.

‼️Check Ingredients List
Always check for ingredients other than coconut and water, especially thickeners, emulsifers, and stabilizers. Adapt your recipe accordingly if necessary.

In your recipes, make sure to prevent separation of fatty and watery phases by adding enough emulsifiers.

Cottage Cheese¶

Cottage cheese is primarily used due to its creamy texture and high protein content, which can contribute to a healthier and more satisfying dessert. It can also be a simpler alternative to traditional ice cream bases, but adds a slight tanginess from the cheese itself.

Make sure to thoroughly blend it into the base, or use tempering to incorporate it into a cooked base.

As with similar ingredients, always state the expected fat percentage explicitly in a recipe.

Cream Cheese¶

Cream cheese is a soft, unripened cheese made from milk and cream, and has a mild, creamy flavor and smooth texture.

In the US, a standard cream cheese must contain at least 33% milkfat and have a moisture content of no more than 55%. As with similar ingredients, always state the expected fat percentage explicitly in a recipe.

Also make sure to check for any added stabilizers and other additions in a product; a good product just needs milk/cream and salt, and maybe some yogurt.

In ice cream it acts as a stabilizer (via its milk solids, proteins, and lactose), and improves texture. Cream cheese also contributes to a richer, denser flavor.

Quark (Topfen)¶

Quark (German) and Topfen (Austrian, South German) are both types of fresh, soft cheese, essentially the same dairy product (curd cheese).

They are made from milk, often by adding an acid or rennet to curdle the milk, and then draining the whey. While they are similar, there can be slight regional variations in texture and fat content.

When making cheesecake, Germans use quark where US recipes would use cream cheese.

Skim Milk¶

Skim milk or nonfat milk has a reduced fat content compared to whole milk. Typically it has less than 0.5%; in Germany it is 0.1% to 0.3%, but low-fat milk is more common with a fat content of 1.5%. It's best to state the expected fat content in a recipe, because terms like "skim", "full fat", and "double" can be interpreted differently over the world.

When skim milk is used, there will be trade-offs in texture, flavor, and quality compared to ice cream made with whole milk or cream. These can and should be compensated, e.g. by adding inulin and increased suppression of ice crystal formation.

The benefits are lower fat and calories, and reduced cholesterol.

Skim Milk Powder (SMP)¶

SMP plays a crucial role in ice cream production, primarily due to its ability to increase the MSNF content, which affects the texture, structure, and freezing point of the final product.

Its major effects are:

• Reducing the amount of "free water", preventing ice crystal formation.
• Improving the structure and body of the ice cream, making it less watery and more stable.
• Helping to emulsify the ice cream mix, via its contained milk proteins.
• Lowering the freezing point via contained lactose.
• Ensuring a uniform mixing of ingredients, leading to a more consistent ice cream flavor and texture.

SMP is convenient to use because it can be stored at room temperature and rehydrated with water.

Soured Milk¶

Soured milk, also known as Dickmilch in German, is a fermented dairy product with a tart, tangy flavor and a thickened, curdled consistency. It's produced by allowing milk to sour naturally through bacterial fermentation, or by adding an acid like lemon juice or vinegar, causing the milk proteins to coagulate.

Soured milk is often used as a substitute for buttermilk or yogurt in recipes.

Soured milk can be incorporated into ice cream recipes, especially when a tangy or slightly tart flavor is desired. It's important to consider the fat content and thickness when substituting soured milk for regular milk or cream. Avoid heating the soured milk, and whisk it in after a custard base has cooled.

Soy Milk¶

Soy milk is a plant-based alternative to cow's milk made from soybeans. It is often used due to lactose intolerance or dairy allergies, and for vegan recipes. Soy milk is produced by soaking, grinding, and filtering soybeans.

Like unsweetened almond milk, sugar-free products can be used to create very low-cal bases that are well-suited for people with diabetes. No additional sugar also helps in boozy recipes, where you want to use all your "FP depression budget" on the boozy part.

‼️Check Ingredients List
Always check for ingredients other than soybeans and water, especially thickeners, emulsifers, and stabilizers. Adapt your recipe accordingly if necessary.

Soy Protein Isolate¶

Soy protein isolate is a highly concentrated source of protein derived from soybeans. It's a protein powder that's been processed to remove non-protein components like fats and carbohydrates, resulting in a product that is over 90% protein.

It is used in ice cream primarily to improve its texture and stability, especially in low-fat versions, and to enhance the protein content. It acts as a fat replacer, contributing to viscosity and the ability to create foam. Additionally, it can reduce ice recrystallization, leading to a smoother texture and slower melting.

Soy protein isolate is a great vegan & sugar-free replacement for SMP.

Tofu¶

Tofu, also known as bean curd, is a food made from dried soybeans. It is created by curdling fresh soy milk and pressing the curds into a solid block. Tofu is a versatile ingredient and has a high protein content.

In vegan recipes, tofu can replace several dairy products, including ricotta cheese, cream, and yogurt. Silken tofu, when blended, can mimic the texture of heavy cream or sour cream, and also be used as a substitute for yogurt.

💡 Silken from firm tofu
When you can only get firm tofu, blend it before use with a little soy milk or water (10% of weight), to a creamy consistency.

Whey Protein¶

Whey protein primarily functions as a water-binding agent, contributing to viscosity, stability, and texture. It helps to maintain small ice crystals avoiding grittiness (by limiting water mobility and ice crystal growth), and increases your protein intake.

By limiting water-ice-water transitions, whey proteins help to improve the freeze/thaw stability of ice cream, which also avoids a big quality degradation during long-term storage in the freezer.

‼️Check Ingredients List
Always check for ingredients other than protein, especially thickeners, emulsifers, and stabilizers. Adapt your recipe accordingly if necessary.

Miscellaneous¶

Alcohol (Ethanol)¶

Alcohol can enhance or provide flavor, and it also affects the freezing point, potentially making the ice cream softer and more prone to melting. The PAC of pure ethanol is 7.4, and 2.96 for 40 vol% booze.

A small amount (1-2 tbsp of a spirit) can add a subtle flavor, while more (3-4 tbsp) can create a noticeable kick. Liqueurs and fortified wines can be added in larger quantities without significantly affecting the freezing point, up to a point.

💡 Alcohol Replacement
If you don't want alcohol in your ice cream, or prepare it for kids, replace the small amount of alcohol in non-boozy recipes with vegetable glycerin. For 10g booze (40 vol%) use 8g VG instead.

A good rule of thumb is to never add more than 200g of 40% (80 proof) alcohol in 1kg base (i.e. max. 20%), leading to roughly 8 vol% in total. This is good if you are looking to make a boozy ice cream, as you will get plenty of flavor and still have a scoopable texture at around -18°C / 0°F. Always use an ice cream calculator in such cases though.

Baking Soda (Sodium Bicarbonate)¶

Baking soda is not a typical ingredient in ice cream recipes. When used, it is to improve texture and maintain a neutral pH. It has about 67% of the sodium of table salt, and you can add up to 0.6% to a base.

It can make the texture softer and creamier, potentially due to the formation of small cavities from CO₂ bubbles that weaken the bonding between ice crystals and other ingredients.

Milk solids, cream, and stabilizers are more commonly used to achieve desired textures.

Sodium Alginate¶

Improves texture, forms matrix with casein, increases elasticity. Up to 1g per 720g.