Beijing Youshare Food Co., Ltd|ice cream|3D ice cream|fruit ice cream

Dairy or plant-based: what changes when a molded ice cream is made without milk?

2026-10-29

More than the milk changes. Moving from dairy to a plant-based formulation for a molded ice cream requires an entirely separate formulation that is still evolving quickly.

Key facts - Rebuilding mouthfeel: Without milk fat, the recipe must artificially reconstruct the smoothness and creaminess that fat naturally provides. - Covering plant notes: The base flavor of plant protein must be masked without interfering with fruit or chocolate profiles. - Stability: The product must remain stable through freezing and thawing cycles. - Dual-version design: Hicey maintains a dual-formulation system across its 45 product categories, offering both dairy and plant-based options. - Sugar and structure: Sugar does more than sweeten; it controls the freezing point and structural texture, which must be recalibrated in plant-based matrices.

Expect a separate specification and test both versions before listing.

Shared by the cross-border fulfillment team at Hicey, the export brand of Beijing Youshare Food Co., Ltd. We provide 3D molded ice cream solutions with clear operational benchmarks, including an estimated 20-working-day production schedule once orders are confirmed. Inquiries and technical questions are always welcome in the comments.

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