The Challenging Process of Making Plant-Based Chocolate Chunk Ice Cream

🍦Making plant-based chocolate chunk ice cream is a challenging process that takes over a year to develop and four times longer to make than dairy-based ice cream.

🍫The ice cream's base is made by melting dark chocolate chips and combining them with cashew butter to provide the creaminess and texture of dairy.

🌱Stabilizers, salt, and invert sugar are added to the mixture to help the ice cream stay together and form smaller ice crystals for a smoother texture.

💡The right amount and type of stabilizer are crucial to the success of the ice cream. Too much can make it chewy, while too little can make it hard.

💨Air is an essential ingredient in ice cream, providing volume and texture. It makes up around 20% of the total volume of the ice cream.

How long does it take to make plant-based chocolate chunk ice cream?

—It takes over a year to develop the recipe and four times longer to make than dairy-based ice cream.

What is the base of the ice cream made of?

—The base of the ice cream is made by melting dark chocolate chips and combining them with cashew butter.

What ingredients are added to the mixture to improve its texture?

—Stabilizers, salt, and invert sugar are added to the mixture to help the ice cream stay together and form smaller ice crystals for a smoother texture.

Why is the right amount and type of stabilizer important?

—The right amount and type of stabilizer are crucial to the success of the ice cream. Too much can make it chewy, while too little can make it hard.

Why is air important in ice cream?

—Air is an essential ingredient in ice cream, providing volume and texture. It makes up around 20% of the total volume of the ice cream.

00:12OddFellows' co-packing facility in the Bronx, New York, produces 41,000 gallons of ice cream every year.

00:15Making plant-based chocolate chunk ice cream is one of the most challenging flavors to produce.

01:09The ice cream's base is made by melting dark chocolate chips and combining them with cashew butter.

01:52Stabilizers, salt, and invert sugar are added to the mixture to improve its texture and allow for smoother freezing.

02:52Cashew butter is used as the main source of fat in the ice cream, providing creaminess and texture.

05:00Air is a crucial ingredient in ice cream, providing volume and texture.

05:45At OddFellows' Domino Park location in Williamsburg, they sell around 60 gallons of ice cream every week.

06:30Customers at OddFellows enjoy both traditional and unique flavors of ice cream.