What is ice cream made of?
The typical traditional ice cream is made of 5 parts:
Milk: Base and filler for volume.
Heavy Cream: Fats for creaminess, typically 10-16% Milk Fats, High Fat content = Creamier texture.
Eggs and Stabilizers: Prevent Ice crystals from the water contents.
Flavouring: Usually fruit purees, sugar syrup, glycerine etc.
Air: Commercially it’s called “overrun”, air is mixed while freezing to prevent ice cream from becoming an ice block, so even at -10 Degrees Celcius, you still could scoop it. Can’t do that with an ice block.
So what’s wrong with traditional milk ice cream?
According to studies, approximately 65% of Asians are lactose intolerant, infants produce an enzyme called Lactase which helps to digest milk, upon reaching adulthood most of our Asian bodies stop producing that particular enzyme that helps digest milk.
(We are not doctors or a dietician, this is just laymen knowledge that we Googled.)
Typical symptoms that occur within hours of consuming milk:
- Diarrhea
- Gas/Bloating
- Stomach cramps
- Nausea, and sometimes vomiting
Our goal is that we don’t want a surprise diarrhea after eating milk ice cream, hence we created our own range of Non-dairy ice creams.
And since we are producing non-dairy ice cream, we might as well go the plant-based route to help cater to vegetarians and people with lactose intolerance.
Are Mabel and Yong Wei vegan?
No, we’re not, but that doesn’t mean we can’t produce vegan products that also suits Allium-Free followers.
As we do consume traditional ice cream from time to time, we can compare and adjust our Vegan ice cream recipes to be exactly like traditional milk ice cream.
We are learning about veganism all the time, so if you have suggestions or knowledge to share, feel free to drop us a message or email to: [email protected]