How to Formulate Ice Cream & Non-Dairy Frozen Desserts

how to formulate frozen dessert ice cream stabilizer video

As the plant-based food and beverage market continues to grow rapidly, non-dairy frozen dessert launches are keeping pace.

When developing a non-dairy frozen dessert, formulators are faced with a number of challenges before arriving at an ideal finished product. In many cases, formulators are tasked with addressing several formulating challenges.

Functions of stabilizers and ingredient systems in non-dairy frozen desserts

  • Control ice crystallization
  • Improve freeze/thaw stability
  • Provide emulsion stability
  • Optimize Mouthfeel
  • Replace mono- and di-glycerides
  • Support flavor usage adjustments

As with many non-dairy applications, non-dairy frozen dessert formulators must work to deliver a recognizable and enjoyable eating experience that mimics that of full-dairy counterparts. Often these challenges are resolved with the addition of hydrocolloids or a stabilizer system.

In order to recommend a stabilizer that best meets your product development goals, our Gum Gurus will often talk with you to get a better understanding of the specifics of your formulation and manufacturing process.

Questions a Gum Guru may ask you when recommending a stabilizer for your application

  • Do you have any label claims?
  • What functionality are you looking to achieve?
  • What is your non-dairy base?
  • Are you heating your non-dairy base?
  • What is your percentage of solids?
  • What is your percentage of fat?
  • What is your percentage of overrun?

How do I reduce the iciness in my non-dairy frozen dessert?

Iciness is typically a result of low solids or low fat. We recommend increasing the sugar or sugar alcohols to combat this. Simplistica BV 0358 leverages a system of ingredients to provide the functionality of sugar solids and sweetness without using sugar. We also recommend increasing the percentage of stabilizers in low fat products.

How can I prevent my frozen dessert from freezing too hard?

We recommend increasing the solids in your formulation to create a softer texture. Additionally, increasing the overrun will assist with this as well.

How can I increase my product's overrun?

Gum acacia is commonly used in ice cream as an emulsifier. Acacia will increase the overrun in both dairy and non-dairy frozen desserts. Dairyblend Natural IC 21 is successful with increasing overrun and replacing mono and di's due to the gum acacia in this system.


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  • Product
    Usage Level
  • Ice Cream & Frozen Desserts, Frozen Desserts, Non-Dairy-Based
    Useful for less traditional systems that may have higher protein, alternative sweeteners, and alternative milk sources
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