Plant Milks

Vegetable Condensed Milk in gelato

Vegetable condensed milk is a fully plant-based, dairy-free analogue of sweetened condensed milk, built from sugar, vegetable (usually coconut) fat and starch-derived solids. In gelato it acts as a concentrated sugar-plus-fat base for vegan recipes, supplying sweetness, body and creaminess in one ingredient.

Balancing parameters

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

ParameterValue
Total Solids71.52%
Water28.48%
Sugars46.69%
Fat15.31%
MSNF0%
Protein0%
POD (sweetening power)46.69
PAC (anti-freezing power)46.69

Typical use: Typically 5-15% of the total mix in vegan/dairy-free gelato bases.

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How to use it in gelato

Use it as the sweet, fatty backbone of dairy-free or vegan gelato, replacing traditional condensed milk. Roughly 47% of its weight is sugar (predominantly sucrose), so it contributes POD and PAC at about 46.7 per 100 g of product (sucrose basis 100/100), meaningfully lowering the freezing point and softening the scoop. Its ~15% vegetable fat adds richness and a smooth, non-icy texture without dairy. Because it is sugar-dense, count it toward your total-sugar and PAC targets and reduce added sucrose to compensate. It carries no milk solids-not-fat, so a vegan base may still need stabiliser or plant protein/fibre to rebuild body.

Origin & background

Sweetened condensed milk itself was patented by American inventor Gail Borden in 1856, creating the shelf-stable sugar-preserved concentrate the world now knows. Plant-based versions appeared much later, driven by the vegan and lactose-free movements of the 2000s-2010s, replacing cow's milk solids with vegetable fat, maltodextrin/starch and sugar. Coconut-based condensed milks (e.g. Nature's Charm) became the most widely distributed commercial format.

Frequently asked questions

Sources