The market has seen variations of ice cream such as dairy-free and gelato. To make dairy-free ice cream, you use milk substitutes like almond milk, soy milk, or coconut milk. These substitutes, however, may not have the same chemical properties as cow’s milk. So the ingredients and formulation are different, but the process is about the same. Other ice creams like gelato are rich in egg yolk solids and have less air. You can make them without stabilizers and emulsifiers, as the egg yolk serves this purpose. Having less air also means that your gelato will have a thick and rich texture.

The hardening process of ice cream is critical to the final product’s structure and appearance. With it, the product should have the same appearance and structure as it arrives at the consumer with the proper refrigeration temperature. Different packaging may have an impact on the structure with regards to rigidity of the container and rate of exposure to higher temperatures. So be mindful of the storage temperature. Ice cream packed in plastic wrappers, such as ice cream sandwiches, ice cream and stick, and ice cream with cones, is much prone to melting when exposed to higher temperatures compared to ice cream in plastic tubs with lids.