Plant Milks

Almond Milk (Commercial) in gelato

Commercial almond milk is a ready-to-drink plant beverage made from ground almonds and water, roughly 97% water with about 1% fat and 0.5% protein. In gelato it serves as the dairy-free liquid base, behaving almost like water with a whisper of fat and protein.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids3%
Water97%
Sugars0.5%
Fat1.1%
MSNF0%
Protein0.5%
POD (sweetening power)0.5
PAC (anti-freezing power)1.5

Typical use: Typically 50-65% of a vegan gelato mix, replacing the dairy milk fraction; lower if used only as a partial liquid.

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How to use it in gelato

Use commercial almond milk as the liquid base in vegan or dairy-free gelato. Because it is ~97% water with negligible sugar, it contributes almost no PAC or POD, so all anti-freezing power and sweetness must come from your added sugars (e.g., dextrose plus sucrose). It brings little fat and no milk-solids-non-fat, so formulas built on it typically need added fat (almond or coconut) and structural solids (maltodextrin, inulin, or nut pastes) plus stabilizer to avoid a thin, icy texture. Pair with almond paste to reinforce flavor and body.

Origin & background

Almond milk has medieval European roots: it was a kitchen staple during Lent and fasting days because, unlike dairy, it kept without refrigeration. The modern shelf-stable category grew rapidly, and almond milk overtook soy to become the best-selling plant milk in the United States around 2013, led by brands such as Blue Diamond's Almond Breeze (launched 1998) and Silk.

Frequently asked questions

Sources