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Dairy Alternative Ice Cream
Oat-Standing™ Functional Oat Flour can help manufacturers deliver a range of dairy alternative ice creams, from luxurious and indulgent to a more economical product.
Oat-Standing™ Functional Oat Flour is available in gluten free or organic and is milled through a proprietary process, providing a consistent viscosity throughout heating and cooling cycles. It is an ideal ingredient when you are looking for functional benefits in dairy alternative ice cream.
Manufacturing Challenges
![ice cream scoops in bowl](/sites/default/files/styles/teaser_wide/public/media/images/2024-01/ings-dairy-icecream5.png?h=2bf40b37&itok=MguxA8t-)
Aging of Mix
Oat-Standing™ Functional Oat Flours deliver different viscosity profiles over a range of addition rates supporting optimum texture formation in the finished product.
![ice cream scoops in bowl](/sites/default/files/styles/teaser_wide/public/media/images/2024-01/ings-dairy-icecream2.png?h=2bf40b37&itok=jXrXGCXQ)
Overrun
By using Oat-Standing™ Functional Oat Flour, you can achieve at least 40% overrun rendering it suitable for multiple product ranges from luxurious and indulgent to a more economical product.
![ice cream in cones](/sites/default/files/styles/teaser_wide/public/media/images/2024-01/ings-dairy-icecream3.png?h=2bf40b37&itok=ajl2xiOR)
Melt & Texture
Dairy alternative ice cream made with Oat-Standing™ Functional Oat Flour shows good resistance to melt over time and firm textural properties, maintaining the thick, creamy consistency in the tub and a desirable sensory experience for the consumer.