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Vegan ice cream course
Online course / 10 March 2026
⏱️ Total duration: approximately 3 hours and 30 minutes
- Course objectives
- Differences between traditional and vegan ice cream
- Technical challenges of making ice cream without milk and eggs
- Overview of the direct balancing method
Video
- Water and liquid vegetable bases
- Sugars and their function (PAC, POD)
- Vegetable fats and lipid sources
- Fibres and functional solids
- Clean label ingredients
Video
- Ideal structure of vegan ice cream
- Total solids range
- Sugar balance
- Fats vs fibre vs vegetable proteins
- Overrun and spreadability
Video
- Cashews, almonds, hazelnuts, pistachios
- Calculation of natural fats
- Residual water management
- Technique for achieving creaminess without milk
Video
- Chocolate composition
- Cocoa butter in vegan ice cream
- Balancing sugars and solids
- Structure and spreadability
Video
- Construction of the white base for vegan ice cream
- Cashew nuts as a milk substitute
- Structure, emulsion and natural creaminess
- Creation of neutral base recipes
- Applications for different flavours
Video
- Vegan caramel
- Vegan chocolate sauce
- Production and use of sauces
- Vegan cappuccino ice cream
Video
- Types of natural stabilisers
- Functional fibres
- Recommended dosages
- Differences compared to milk ice cream
