Coconut milk ice cream and manufacturing method thereof

Example 1

(1) Weigh 90 g of white granulated sugar, 2.5 g of sucrose fatty acid ester, and 1.5 g of xanthan gum, and mix them evenly to prepare material a.

(2) Under stirring conditions, slowly add material a to 400g of drinking water at 32°C, add 110g of milk powder and 60g of coconut powder after all dissolving, dissolve and stir evenly to obtain material b.

(3) Heat material b to 80°C, keep it for 15 minutes, cool to room temperature and add 1.2 g of coconut milk flavor, then use purified water to make up the total amount of the material to 680 g, stir evenly to prepare material c,

(4) First, whipped 320g of non-dairy cream at 13°C for 3.0 times, and then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and stir evenly to obtain material d.

(5) Put the d material into the package or mold, and freeze it at -20°C for 12 hours to make coconut milk ice cream.

Example 2

(1) Weigh 100 g of white granulated sugar, 3 g of sucrose fatty acid ester, and 2 g of xanthan gum and mix them evenly to prepare material a.

(2) Under stirring conditions, slowly add material a to 330g of drinking water at 35°C, add 120g of milk powder and 70g of coconut powder after all is dissolved, dissolve and stir evenly to obtain material b.

(3) Heat material b to 82°C, keep it for 15 minutes, cool to room temperature and add 1.5g coconut milk flavor, then use purified water to make up the total amount of the material liquid to 650g, stir evenly to prepare material c,

(4) First, whipped 350g of non-dairy cream at 15°C for 3.5 times, then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and mix evenly to prepare material d.

(5) Put the d material into the package or mold and freeze it at -22°C for 12 hours to make coconut milk ice cream.

Example 3

(1) Weigh 80 g of white granulated sugar, 2 g of sucrose fatty acid ester, and 1 g of xanthan gum, and mix them evenly to prepare material a.

(2) Under stirring conditions, slowly add material a to 450g of drinking water at 30°C, add 100g of milk powder and 50g of coconut powder after all is dissolved, dissolve and stir evenly to obtain material b.

(3) Heat material b to 78°C, keep it for 15 minutes, cool to room temperature, add 1g of coconut milk flavor, then use purified water to make up the total amount of the material liquid to 700g, stir evenly to prepare material c,

(4) First whipped 300g of non-dairy cream at 10°C for 3.0 times, then slowly add material c to the whipped non-dairy cream under the condition of slow stirring, and mix well to prepare material d.

(5) Put the d material into the package or mold and freeze it at -18°C for 12 hours to make coconut milk ice cream.