Ice Cream Segment Tools: Non-Dairy
Discover how to drive innovation in ice cream
Ice Cream Segment Tools: Non-Dairy
Discover how to drive innovation in ice cream
Non-dairy product development is one of the hottest trends in frozen desserts.
NUT BUTTERS
Swirled into ice cream, nut butters give ice cream intense, authentic nut flavor.
Processed from whole nuts, so they can be a strong contributing factor to any non-dairy frozen dessert base.
- Butters for Ice Cream Base / Frozen Dessert Base include:
- Almond
- Pistachio
- Cashew
- Hazelnuts (filberts)
- Others
NUT-BASED VARIEGATES
- Butters formulated for Variegates (oils / viscosities)
- Caramelized / Textured (oils / viscosities / roasted, toasted nuts)
DAIRY FREE CHIPS
- 10,000ct Real Dark Chocolate
- 10,000ct Milk
- Milk / Dark Liquid Chip*
BRITTLE CRUNCHES
Roasted, toasted nuts and sugar
- Almond
- Pistachio
- Hazelnut
- Coconut
-
American Almond Almond Butterhttps://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2020-07/american%20almond%20almond%20butter-min.jpg?itok=_6MAJqOz -
Non-dairy Ice Creamhttps://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2020-07/dreamstime_m_147086966-min.jpg?itok=lDbbmDif -
American Almond Pistachio Brittlehttps://www.barry-callebaut.com/sites/default/files/styles/paragraph_image_gallery_full/public/2020-07/american%20almond%20pistachio%20brittle%20crunch-min_0.jpg?itok=euARdY9R
