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1) For my ice cream I substituted double cream with whole milk (whole milk on the right hand side)

2) I chose to go with whole milk as my alternative as it had a much lower fat content. Whole milk per 100grams also has almost 10% of the amount of calories of double cream and double the amount of protein. Due to these factors I decided to go for milk as a more nutritious diary alternative.

3) I expected the ice cream made with whole milk to have a more runny consistency due to the much lower fat content and expected it to be a slight bit more sweet as it has more sugar.

4) Upon making the ice cream, double cream had a more ice cream like consistency although neither of them went to a proper ice cream texture as it is a very hot day today. Both tasted okay but the double cream was more sweet which went against my expectations.

5) The two people who took part in my sensory test were able to identify the ice cream made with whole milk and they both said it was due to how runny it was compared to the other ice cream. Both prepared the taste of the whole milk ice cream.

If I was to do this again I would definitely use smaller zip lock bags because the smaller space will help to create a thicker consistency.

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LV - Whole Milk vs Double Cream Ice Cream

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LV - Whole Milk vs Double Cream Ice Cream

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For my ice cream, I used double cream in the normal recipe and whole milk in the modified recipe.

I made this change since whole milk has a lot less fat in it than the double cream, therefore making it a healthier alternative.

As the whole milk contains a lot less fat than the double cream, I expected the ice cream made with whole milk to have a thinner consistency than the one made with double cream, and also to have less of the creamy taste that normal ice cream has. I also thought the ice cream may not form as good of a firm structure when using the whole milk.

As predicted, the ice cream made with whole milk was not a creamy as the one made with double cream. Also, the ice cream made with whole milk did not hold together as well as the one made with double cream. However, this could be down to the slightly shorter amount of time that the whole milk ice cream was shaken for. (All my ice melted :( ).

In a blind taste test, 3/3 participants were able to identify the ice cream made with whole milk.

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The control ice cream is on the left, and the kefir ice cream is on the right

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1) For my ice cream I replaced the 250ml double cream with 250ml of kefir drink. I did also whisk and refreeze both ice creams as when I took them out of their bags they were quite lumpy.

2) I wanted to make my ice cream a healthier ice cream than the control, which is why chose to replace the double cream - which is not very nutritionally dense - with kefir drink - which is a fermented milk drink containing gut-supporting probiotic bacteria, thought to increase the diversity of the beneficial bacteria in your gut microbiome which brings benefits such as improved food digestion, and is believed to also help reduce blood pressure. As the kefir drink is still made from milk, this also means that ingredients that are crucial in forming the microstructure of ice cream are still present in the premix (fat, lactose and milk proteins).

3) As the kefir drink contains less fat than the double cream, the kefir ice cream will likely be thinner and less creamy due to a reduced foam phase as there will be less fat to stabilise the air bubbles (which will also likely increase the rate the ice creams melts). The thinner texture may also be influenced by the slight increase in sugar concentration (as the kefir drink has 7g of sugar per 250ml whereas the double cream has 4g per 250ml) as it will cause less water to be frozen in the mix.

4) As I expected, the kefir ice cream did melt a bit faster than the control, however this ended up making it less clumpy than the control - which had a more uneven consistency (especially before whisking and refreezing), and it took much longer to whisk together than the kefir ice cream. Also expectedly, the kefir ice cream was thinner than the control, though not too much thinner which surprised me, with a texture more similar to a frozen yogurt as it did not stay as long in your mouth before it lost rigidity and you could no longer taste it. Both ice creams had fairly noticeable ice crystals however due to its thinner texture, the ice crystals were slightly more noticeable in the kefir ice cream.

5) The three people in my sensory test were able to identify the kefir ice cream, but they said this was mainly due to kefir’s distinct taste rather than the texture - which they said was similar to the control. Two of the three people and myself preferred the kefir ice cream, as we liked its lighter taste and we felt the control ice cream was too solid and didn’t have as even of a consistency. The other one of the three people preferred the control ice cream, which wasn’t surprising as they don’t like the taste of the kefir drink.

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Your Initials + Title of the Ice-cream you made

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Your Initials + Title of the Ice-cream you made

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Upload a photo of the ice-cream you made.

Description of your product:
1. What change did you make?
2. Why did you make that change?
3. How did you expect that change to make a difference?
4. What difference did the change make to the ice cream?
5. Sensory test results

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The double cream icecream is pictured on the left whereas the alrpo 'single soya' altenative is pictured on the right.

1. For my icecream experiement I chose to substitute double cream with Alpro 'Single soya', a plant based alternative to the double cream I used. It contains 10g of fat per 100ml directly compared to 50g of fat per 100ml.

2. I chose to make this change as the plant based alternative is more sustainable as well as being healthier due to the reduced fat content which otherwise could contribute to increased chloresterol and other negative health affects. I wanted the icecream to be more nutritiously rich as apposed to the original control of the double cream

3. I expected the control icecream to be far more creamy in texture and hold its shape, due to the aerated nature of the icecream as the plant based alternative would not be able to stabilise the air bubbles as effectively and so would lose its shape. The creaminess of the icecream would also be affected by this change as the decreased fat content would reduce the creamy texture.

4. The Alpro 'Single Soya' icecream turned out to be far more runny than the double cream with a far less appealing consistency as the double cream icecream was able to hold its shape however the alternative remained far more runny. This was due to it melting a lot faster than the double cream as a direct result of the decreased fat content that could not stabilise the ice crystals that formed during the freezing process. Furthermore, perhaps predictably, the taste of the altertive icecream was different to the double cream, with tangy notes that made it far less appealing than the double cream.

5. My participants could all successfully determine the double cream vs the alpro alternative not simply due to the differences in texture but also owing to the difference in taste as mentioned. However despite this difference, a few of my particpants expressed that they preferred the alpro single soya to the double cream icecream, owing to the decreased creaminess which they found made the icecream better.

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Image in previous post was not working.

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AL- whole Milk vs double cream ice cream

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AL- whole Milk vs double cream ice cream

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1) The double cream was substituted to whole milk.
2) This reduced the fat content as milk only has around 3.5% fat whereas double cream has 48% fat, therefore making milk a healthier option
3) I expect the milk ice cream to be less creamy as milk is less viscous and less rich. I think the double cream one will taste better as it will be more flavourful
The air bubble stability will decrease for milk ice cream as less fat is available so there is less partial coalescence of oil droplets forming, causing less stabilisation of air bubbles
4) The milk ice cream was a lot more watery and had a closer consistency to ice (very hard) , whereas the double cream had a closer consistency to ice cream and was soft, it was also less solid as it had less ice crystals
5) My sisters commented the double cream ice cream overall tasted better, it was more creamy, soft and tasted more rich and smooth
The milk ice cream was watery, icy and had no flavour. They both were able to identify which one was the control and innovative spoon of ice cream.

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1) I made a basic strawberry ice cream and used strawberry extract instead of vanilla and added strawberries extract as well as adding blended strawberries I also added less sugar.

2) I did this because based on scientific evidence I found that strawberry extract contains many health benefits such as:
-promoting cardiovascular health
-promote youth and vitality by reversing
-cellular damage
-decrease the risk of type 2 diabetes and improve blood sugar regulation
- enhance brain function
- neutralize the buildup of free radicals

I added strawberries because they lower your blood pressure protect your heart, increase HDL cholesterol, and guard against cancer. not only this but they are packed with vitamins and fibers and have a high level of antioxidants. strawberries are known to be sodium-free, fat-free, cholesterol free, and are low-calorie fruits, adding to this they are a good source of potassium and manganese. did you know that about eight strawberries contain more vitamin c than an orange? this is why I blended 8 strawberries and added it to the ice cream.

3) I expected it to taste very different as I swapped vanilla extract for strawberry but I also expect it to be much more healthy as it contains fewer calories than vanilla extract. I also expect it to be runnier as I blended the strawberries instead of crushing them up and adding them in. the strawberries are meant to give a more natural and real taste as strawberries I added strawberries extract to enhance it as it is made out of real strawberries.

4) as I expect it was runnier so I had to freeze it after adding more ice I did this in the heat wave so it took a long time to get the ice cream technique but even then it didn't come out like normal ice cream. the ice cream was pinker as i added real strawberries but it was much harder and formed ice crystals as I blended the strawberries.

5) I gave my strawberry ice cream to five people each one in my family while also giving them the vanilla one they all thought the strawberry ice cream was overpowering as I added the strawberry extract but still thought it tasted good however because it was runny (as I blended the strawberries) I had to freeze it. They all prefer the vanilla one over the strawberry as the strawberry ice cream didn't have the same texture as regular ice cream but felt as if the strawberry ice cream was much healthier

I suggest not blending the strawberries and just squishing them with a fork as it's much better and also adding less extract.

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This is the acacia honey ice cream… sorry I couldn’t figure out how to add a second photo, the regular ice cream looks the same except more melted and smoother 

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1. Instead of 1 tablespoon white sugar I used 1 tablespoon of acacia honey

2. Honey can be used as a substitute for sugar for the same sweetness but contributes more with antioxidants and antibacterial properties

3. I expected the ice cream would become more yellow in colour and have a nutty honey taste, and for the ice cream to be less smooth with a firmer texture.
4. There was no noticeable difference in the colours of the 2 ice creams, I made the ice creams on a hot day, and it was difficult to get them to freeze, and the honey ice cream took even  longer. I ended up putting it in the freezer for a bit, and it formed large ice crystals and turned out a bit flaky, probably because of the lack of air bubbles as I hadn’t been shaking it. The honey ice cream still had a rich honey taste, and it was sweeter than the regular ice cream. I didn’t account for the fact that honey is sweeter than sugar, and I should have used less of it.

5. My mum correctly picked out the honey ice cream as she said it was much sweeter and tasted like honey, and was easily identifiable in comparison to the normal ice cream. She prefers the honey ice cream because she likes the taste of it, however personally I prefer the regular ice cream as the honey ice cream is too sweet for me

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This was the single cream. When uploading to my laptop the photo quality decreased so you couldn't see the difference between single and double cream. 

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ME - My Ice Cream Project - Single Cream vs Double Cream

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ME - My Ice Cream Project - Single Cream vs Double Cream

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1. What changes did you make?
I used single cream instead of double cream. I had to put both batches in the freezer as the texture began to change but not significantly, most likely a result of the hot weather. I made sure to keep the process the same for both batches so it didn't interfere with the result.

2. Why did you make that change?
I wanted to consider a healthier alternative, but also a lighter texture. I originally considered using a non dairy alternative, but came to the conclusion it would have a more significant impact on the consistency of the ice cream, so instead changed the heaviness of the cream.

3. How did you expect that change to make a difference?
I expected a less creamy tasting ice cream that was light and with a texture closer to yoghurt. As a result, this ice cream should also melt faster.

4. What difference did the change make to the ice cream?
The ice cream felt healthier and lighter. It melted faster in your mouth than the batch made with double cream. Because both batches were frozen it was difficult to see a change in texture. Before the batches went into the freezer, the double cream began to turn slightly solid in reaction to shaking, but the single cream had very little change.

5. Sensory test result.
Both my parents preferred the single cream. There were comments on the 'liquid' texture when it melted in the mouth faster than the double cream. They also said it had a lighter feel to it.
My sister preferred the single cream as she felt it tasted healthier and she finished the batch with some frozen berries in a bowl.
My brother preferred the double cream as it tasted and felt closer to ice cream than the single cream.

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1. Instead of vanilla extract I used a natural sweet product a raspberry this
2. I did this because vanilla extract has 288 grams of calories but 100 grams of raspberries has 53 grams of calories
3. By doing this change a person on a diet can have a larger amounts of this ice cream
4. With this change made it turned the ice cream from white to pinkish and have a raspberry flavour
5. My mom and grandma both preferred the raspberry ice cream more as it gave off the natural taste of the raspberry and has no artificial flavours

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• Certificates for all entrants from the University of Nottingham

• A goody bag from Unilever (manufacturer of Magnum Ice cream)

• An opportunity to have an insight day - a visit to the Technical Head Office of Tesco at Welwyn Garden City.

Please email your full name and the name of your ice cream to: studentrecruitment@etrust.org.uk

We will try to get an electronic copy and hard copy to you before the end of this summer.

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raspberry and coconut ice cream before and after freezing

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IW- Raspberry and coconut yogurt ice cream 

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IW- Raspberry and coconut yogurt ice cream 

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1. Instead of using double cream I used a mixture of fat free high protein coconut and raspberry yogurt

2. The yoghurt has over 500% more protein per 100 grams than double cream, protein is good for reducing the levels of the hormone ghrelin which is responsible for increasing appetite. There are around 48g of fat in every 100g of double cream, eating too much fat is bad as it increasing cholesterol and blood pressure. The yogurt has only 0.2 grams of fat per 100 grams.

3. Because of the raspberry and coconut yogurt flavouring there would be a different flavour to the normal vanilla recipe. Because of the drastic decrease in fat I expected the ice cream to melt faster than normal.

4. When making the ice cream I noticed it didn’t thicken and freeze like the normal ice cream did. I then placed some of the ice cream into the freezer  to see if that would help, however it just became flaky and there were ice crystals- probably because of the lack of fat globules which normally prevent the growth of ice crystals.

5. I asked my family to take part in the sensory tests, they said that they preferred the flavour of the coconut and raspberry ice cream to the vanilla once however the texture was all wrong and not as good as that of typical ice cream. The alternative ice cream also melted fasted as I had hypothesised.

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1) I swapped the double cream for whole milk
2) it significantly reduces fat per 100ml as well as having more protein so it is a healthier option
3) I expected it to have a different consistency and taste/ to be less thick than the control
4) It did make it less creamy and thick but not as much as I expected
5) I conducted the sensory test on my family 1 of them could not identify my innovative version, of the two who did, one said they preferred the double cream version the other said they preferred the whole milk version

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1. what change did you make?
For the control I followed the recipe as stated, using thick double cream as the dairy product. Then for the alternative one I used Elmlea 100% plant double cream.

2. why did you make this change?
I do not enjoy drinking cows milk and would love a vegan alternative to ice cream. However every vegan ice cream I have tried in the shops I have been greatly disappointed with so I wanted to see if the one I created would be any better. Vegan products are becoming increasingly popular and the food industry is needed to branch out into that field. So making ice cream vegan is definitely a topical issue. When considering which vegan product to use I used the fat content to decide, using the fact that double cream contains 50g per 100g of fat, so it needed to be something close to that mark. First I looked at vegan milk, but that only contains 2.8g per 100g of fat, definitely not enough. Then I looked at vegan greek yoghurt. This contained 10g per 100g, so was much better than milk but still no where near the same as double cream. Then I discovered that a dairy alternative to cream existed, so I sourced it and found out that it contained 30g per 100g of fat. This wasn't quite enough but was the best substitute out there.

3. How did you expect that change to make a difference?
Since I was altering the amount of fat in the product, which is an important part in the microstructure of the ice cream I knew that the physical properties of the ice cream would be different, and most likely the sensorial properties would be different as it would have a different feel in the mouth.

4. what difference did the change make to the ice cream?
I made the ice cream during a heatwave, so struggled greatly to get it to freeze. Therefore I placed in into the freezer for a few hours. When removing them, the ice cream looked fairly similar with each other, no distinct differences. The double cream one was a lot harder and didn't melt as quickly as the vegan one. The vegan one was very soft, it had a much softer consistency than the double cream one.

5. sensory test results
Me and my mom tasted the ice creams, and both preferred the vegan one. It had a nice taste to it, was still very creamy and had a soft consistency which meant it just melted in your mouth. It was surprising that it contained vegan cream as it tasted just like ice cream bought from a shop.

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1. What change did you make?
Instead of using double cream, I used coconut cream instead.

2. Why did you make that change?
I chose to use coconut cream because it has less cholesterol and is nutrient dense, packed with niacin and folate. It is also a great source of potassium and iron, however double cream has more calcium in it. Coconut cream is also a vegan option, which makes it suitable for vegetarians and vegans. Additionally, it has a different flavour that others may enjoy. Using coconut cream instead of dairy is also a more sustainable alternative, as dairy farms may release a lot of gas emissions.

3. How did you expect that change to make a difference?
Evidently, the flavour is expected to change. Coconut cream has a more fruitier flavour so it would be less sweet than the double cream, even though the mass of sugar is the same. The appearance will also change because coconut cream has a lighter colour while double cream has a more yellow tone. Texture wise, I think the coconut cream would be thicker as at room temperature, it was thicker and creamier; whereas the double cream was runnier.

4. What difference did the change make to the ice cream?
As expected, the colour and flavour of the ice creams were different. The double cream ice cream also melted faster than the coconut cream ice cream, which I presume is because the coconut cream was originally thicker before freezing it. Also, as expected as well, the coconut cream was not as sweet as the double cream.

5. Sensory test results
The participants all liked the double cream ice cream more, because they didn’t like the flavour of the coconut cream as much. The sugar in both ice creams had melted into the cream itself so there was no gritty texture caused by the sugar and both ice creams were very smooth. However, the coconut ice cream clumped up more than the double cream ice cream, so in comparison the coconut cream was not as smooth as the double cream.

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1. I substituted double cream for whole milk
2. Whole milk has a lower fat content than double cream, so the ice cream will be healthier
3. I though that the ice cream would be thinner and not as creamy
4. As i expected, it was thinner and therefore when left in the freezer it was harder and less creamy than the control
5. Out of the 3 that sampled, 2 were able to identify the experimental ice cream. 1 said they preferred the whole milk icecream.

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1.what changes did you make?
I changed the 250ml double cream to 250ml oat milk from the recipe.
2.why did you make that change?
I made this change because oat milk is healthier so I wanted to see the difference in taste and texture that a healthier option would have and to see if a healthier option would differ from the control sample. oat milk is also more sustainable and contains less fat than the double cream.
3. how did you expect that change to make a difference?
I thought that since the double cream was much more creamier than the oat milk and it was thicker in general that the oat milk ice cream would be more runny or thinner compared to the oat milk. I also expected the double cream ice cream to taste better as it was the original recipe and it was also the less healthy version for ice cream and because double cream was more creamier than oat milk
4.what difference did the change make to the ice cream?
the oat milk texture was definitely less thicker than the texture of the double cream ice cream and as you can see the oat milk ice cream was a bit more brown in colour. the oat milk ice cream also was icier after I left it in the freezer than the double cream ice cream.
5.sensory test results
since there was an obvious colour difference in my ice cream samples I made my test subjects close their eyes before trying to find the odd one out and all of my test subjects found the odd one out and all of them also preferred the taste of the oat milk ice cream but they did agree the texture of the double cream ice cream was better as it looked and felt more like ice cream. I think my test subjects were able to figure out the odd one out due to the oat milk ice cream being icier and sweeter as in my personal opinion the double cream ice cream was a little bland.

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Coconut Cream Ice Cream (I had more pictures but couldn’t find how to upload multiple images.)

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1. What change did you make?

I used 250ml of coconut cream instead of 250ml of double cream, I also used 2 tbsps of maple syrup as a sugar substitute.

2. Why did you make that change?

Coconut cream is significantly healthier than double cream, it has significantly less cholesterol and is also high in calcium. Coconut cream also has 33% less fat and 91% less saturated fat than double cream as well as 0.4g less sugar per 100 grams. Coconut cream is also substantially more sustainable than dairy, there is no significant damage to air or nearby bodies of water, this is because coconuts don’t require herbicides or pesticides and are harvested by hand. Maple syrup is also healthier than sugar as it has fewer calories and a higher concentration of minerals. Maple syrup also has a glycemic acid index of 54 whilst sugars is 65.

3. How did you expect that change to make a difference?

I expected the flavour to change due to the different type of cream used, but I also anticipated it to be healthier and alter the texture of the ice cream, it would probably be less creamy and be thinner. I also anticipated it to be less sweet than the double cream ice cream.

4. What difference did the change make to the ice cream?

The coconut cream ice cream had many lumps in it after being mixed whilst the double cream ice cream did not it also tasted different which I had expected. The coconut ice cream also melted far faster than the double cream, it was also less creamy than the double cream. However they were both just as sweet as each other and the lumpy consistency was fixed by adding 50ml of coconut cream, whisking it together and placing it in the freezer for about 5 minutes.

5. Sensory test results

The participants of my sensory test reported that they could easily identify the different ice creams due to the flavour however they stated that they preferred the coconut cream over the double cream  as they liked the flavour. They also said that both where smooth but the double cream ice cream was far creamier and heavier.

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If you have never use this Padlet, you can follow the instruction in the attached PDF.

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1. What change did you make?
I used Manuka honey (55mgo) as an alternative to white sugar.

2. Why did you make this change?
Manuka honey is a natural sweetener and will be considerably healthier than white sugar.  Moreover, manuka honey is well known to have health benefits such as antibacterial and antiinflammatory properties.

3. How did you expect that change to make a difference?
I predicted that there would be a distinct change in taste and that the texture of the ice cream would also be different. This is because honey contains a higher concentration of water than white sugar.

4. What difference did the change make to the ice cream?
I was correct about the change in taste, and the ice cream had also gained a slightly more yellow tint perhaps due to how thick manuka honey tends to be. Also, the texture was more slushy-like after being frozen and churned by hand. I believe this to be due to the formation of more water crystals due to the manuka honey's water content. I also found that the manuka honey caused the ice cream to melt at an increased rate.

5. Sensory test results
I tried the ice cream myself as well as two other members of my family. They both could instantly tell which was the manuka honey ice cream due to the taste and smell. While my family members enjoyed the original more, I personally preferred the manuka honey version, but in hindsight, this may be because I often enjoy drinking manuka honey water.  Despite the manuka honey version not being preferred for its taste, all volunteers preferred the texture. I believe this is because the texture allowed a more cooling experience, especially considering it is summer at the moment.

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1. What change did you make?
Rather than using 250ml double cream, I used 125ml double cream and 125ml single cream. As well as this, the shaking the bag method did not work well for me, so I decided to put it straight into the freezer for at least 20mins instead.

2. Why did you make that change?
I first made the control batch, following the instructions given, but the cream would not thicken enough to turn into ice cream, so I placed it in the freezer for about twenty minutes. When I tasted it, the taste was definitely there, but the texture was too creamy and thick, so I decided to halve the amount of double cream and replace it with single cream instead, as it would become smoother and less creamy with a lighter texture, as well as this it would be healthier since it contains less fat.

3. How did you expect that change to make a difference?
I predicted that this version of the recipe would be healthier as it would contain less fat, and become smoother rather than creamy which is what I like because, in my opinion, having a lighter less creamy ice cream would make people feel less guilty for giving themselves a treat.

4. What difference did the change make to the ice cream?
My predictions were right, the texture of the ice cream was smoother, less creamy and it melted faster in the mouth.

5. Sensory test results
I preferred the ice cream using the single cream because it was easier to dissolve in the mouth as it was smoother and less creamy, making it feel lighter. I then had my parents try both the original and changed ice creams, as part of the triangle test. Both of them correctly identified the ice cream made using single cream as they both commented on how the textures are different.

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1. What changes did you make?

From 250ml double cream to 250ml oat milk

2. Why did you make that change?

Oat milk is healthier, as it has a much lower fat content when compared to double cream, per 100g double cream contains 50.5g of fat, whereas oat milk contains 1.5g of fat. Also, oat milk is more sustainable, as oat plants need less water compared to a cow, and they do not release greenhouse gases which contribute to climate change.

3. How did you expect that change to make a difference?

I think oat milk will be thinner, due to the lower fat content, it will also be icier and less creamy. The oat milk mixture would taste different, as the oat milk is less bland, so the ice cream would probably have a better taste but have a worse texture.

4. What difference did the change make to the ice cream?

The oat milk mixture was thinner, icier and was less bland. My predictions were correct, and my test subjects preferred the double cream ice cream.

5. sensory test results

All of my test subjects found which one was the oat milk, as it had more of a distinctive flavour and texture when compared to the double cream.

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1.     What change did you make?

I changed the double cream to oat milk but kept the rest of the recipe the same.

2.    Why did you make that change?

To see how the ice cream would differ having much less fat in it. The oat milk makes the ice cream vegan and also is more sustainable as oat milk has a lower carbon footprint compared to normal cows’ milk/cream.

3.    How did you expect that change to make a difference?

I expected the oat milk ice cream to be less smooth and less creamy due to the lesser fat content. I also thought the oat milk ice cream would be less flavourful and more bland than the double cream ice cream. The double cream I used had a fat content of 31g per 100ml whereas the oat milk had 1.5g per 100ml, so the fat content was significantly lower.

4.    What difference did the change make to the ice cream?

As expected, the double cream ice cream was creamier and thicker than the oat milk ice cream which was thinner and had an icier quality to it. The oat milk ice cream was almost brittle and broke apart into chunks because there was not enough fat content to stabilise the ice cream.

5.    Sensory test results

The double cream ice cream had a smoother texture than the oat milk ice cream. The two types of ice cream were quickly distinguished by the test subject. The oat milk ice cream was harder and broke up into bits when you tried to eat it rather than the softer scoop of the double cream ice cream which was easier to eat, more like actual ice cream. However, my prediction about the oat milk ice cream flavour was incorrect: the flavour in the double cream ice cream was unevenly distributed and quite bland, whereas the oat milk ice cream tasted much nicer and flavour was more evenly distributed.

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Left: oat milk ice cream, Right: double cream ice cream

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Unfortunately, due to the extreme heat over the past few days, my ice cream struggled to thicken. So, after shaking, I decanted the ice cream into a bowl and left it in the freezer for it to thicken.

-I swapped double cream to "Oatly oat drink barista edition" in order to change the fat content of the ice cream.

-Double cream has a fat content of 48%, compared to oats milk which has a fat content of 3%. This difference means that oats milk is a healthy substitute for double cream. It is also a vegan option, which in turn, reduces the carbon footprint of my ice cream due to the absence of agriculture use.

-The lower fat ice cream will probably be less creamy and not thicken as much as the higher fat ice cream.

-After freezing, the double cream had a thicker, creamier texture compared to the oat milk which froze faster, but as it was a thinner liquid, it went very hard because there was less fat to stabilise the ice cream. The oat milk ice cream was also a slightly darker, beige colour due to the colour of the milk being darker than the double cream.

-I took out a sensory test on my dad. He correctly identified the ice cream which contained oat milk instead of double cream. He said the double cream ice cream tasted much creamier and smoother but the oat milk ice cream tasted surprisingly nice and had the texture of a sorbet due to the presence of ice crystals.

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Unfortunately, due to the extreme heat over the past few days, my ice cream struggled to thicken. So, after shaking, I decanted the ice cream into a bowl and left it in the freezer for it to thicken.

-I swapped double cream to "Oatly oat drink barista edition" in order to change the fat content of the ice cream.

-Double cream has a fat content of 48%, compared to oats milk which has a fat content of 3%. This difference means that oats milk is a healthy substitute for double cream. It is also a vegan option, which in turn, reduces the carbon footprint of my ice cream due to the absence of agriculture use.

-The lower fat ice cream will probably be less creamy and not thicken as much as the higher fat ice cream.

-After freezing, the double cream had a thicker, creamier texture compared to the oat milk which froze faster, but as it was a thinner liquid, it went very hard because there was less fat to stabilise the ice cream. The oat milk ice cream was also a slightly darker, beige colour due to the colour of the milk being darker than the double cream.

-I took out a sensory test on my dad. He correctly identified the ice cream which contained oat milk instead of double cream. He said the double cream ice cream tasted much creamier and smoother but the oat milk ice cream tasted surprisingly nice and had the texture of a sorbet due to the presence of ice crystals.

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(Top: ice cream made with single cream, Bottom: ice cream made with double cream)

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1. I am changing the fat content of the ice cream by using single cream instead of double cream.
2. Single cream contains half the amount of fat compared to double cream and therefore, the ice cream will be healthier. Because less transportation was required thanks to the single cream I used (from a British farm), the low fat ice cream's carbon impact was also minimised.
3. The lower-fat ice cream will:

Have a faster release of flavour that disappears more quickly.

Have an increase in the perceived flavour intensity

Less creamier

Smoother

Melt quicker

Freezes quicker

…. compared to the higher fat ice cream
4. Like expected, the ice cream created with double cream was significantly thicker, smoother and firmer than the ice cream made with single cream. However, because there was not a lot of fat to stabilise the ice cream, the single cream significantly altered the texture, making it lighter and softer. It also caused the ice cream to become coarse in texture, with icier and meltier portions, and it froze a lot quicker than the double cream. There was also a slight colour difference between the normal ice cream compared to the low fat ice cream - the low fat ice cream was slightly more yellow.
5. I had friends and family test my low fat ice cream using the triangle test (2 samples had the normal ice cream and one sample had the low fat ice cream). They all had managed to identify the ice cream with the single cream and when asked why most people said that it was because the texture of the ice cream was different (it was a lot “icier” than the other 2 samples). I did have one person say that the vanilla flavour was stronger in the low fat ice cream but other than that there were no comments on any significant changes of taste.

NB: Shaking the ice cream in a bag of ice for 10 minutes wasn’t successful in freezing the ice cream. This was either because of the heat or maybe it was because both ice creams needed more time to be frozen. Therefore, I decided to put my ice creams in the freezer.

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What changes did you make?
I decided to change white sugar to honey. As honey is sweeter I used 2 tsp of honey rather than 1 tbsp of white sugar.
Why did you make that change?
I made this change to increase sustainability and nutritional value. Honey is a natural sugar that requires little processing when sugar has to go through a long process to be turned from plant to the sugar we know. Honey is also more nutritional as it isn't just sugar. It has other nutrients like iron and potassium. It also has quite a few health benefits.
How did you expect that change to make a difference?
This ice cream will have more ice content due to the honey-containing water and so it will be harder but also melts quicker.
What difference did the change make to the ice cream?
After making the ice cream, I tested which one would melt quicker and found that my innovative ice cream did melt quicker.
Sensory test results
I did the sensory test with 3 family members and unfortunately, they all found which one was the innovative ice cream. This is due to the sweeter taste of the honey despite using less honey than sugar. However they did all prefer the innovative ice cream rather than the control.

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1. I replaced 250ml of cream with 200ml of cream and 100g of avocado.

2. A few days ago I saw on the news that Uganda started to use avocado to refine edible oil as 70% of Uganda's edible palm oil is imported from Malaysia, due to the interruption of supply chain and soaring prices recently, Uganda is facing a serious edible oil crisis. The idea of extracting oil with avocado quickly attracted my attention. The enterprise owned by Godfrey Kiberu ( https://www.youtube.com/watch?v=wZRQ823CzOQ  ) even received 50,000 dollars of financial assistance from the World Food Programme to help them expand the production of avocado oil. A ripe 100g avocado generally contains 15g of fat, which is a very abundant fat content in fruits. And because avocado tree is a plant, in the process of its growth, its leaves fully photosynthesize and absorb a lot of carbon dioxide, thus reducing the gas that causes global warming on the earth. On the other side, milk cream is produced from cow's milk, and cow will emit methane, methane is more than 25 times as potent as carbon dioxide at trapping heat in the atmosphere. Over the last two centuries, methane concentrations in the atmosphere have more than doubled. If we can use avocado oil to completely or partially replace milk cream in the production of ice cream, it may make some contribution to reduce global warming. The cost of producing avocado may be cheaper than that of producing cream in tropical areas where ice cream is more needed as the climate prevents them from large-scale cattle grazing but speeding up the ripening of avocado, so it can also help more people in the tropics eat cheaper ice cream. It also might brings more tasty ice cream to vegans and vegetarians. In addition, avocado has more dietary fibre than milk cream, dietary fibre can promote gastrointestinal peristalsis, accelerate digestion and absorption of food, help feces excrete, and have therapeutic effect on constipation. Avocado also doesn't include cholesterol, which in contrast is high in milk cream. High cholesterol means high blood lipid, long-term increase in blood lipid will lead to arteriosclerosis and damage to the intima of the artery, resulting in the formation of arterial thrombosis and arterial stenosis. In conclusion, avocado is healthier and more sustainable than milk cream.

3. Because there are not many ripe avocados in the supermarket next to our house, I can only use one 100g avocado. However, using an avocado only brings 15 grams of fat, which is slightly less than the 17.85 grams contained in 50 milliliters of cream, so I expect that my ice cream will not be as dense and smooth as the ice cream made of pure cream, and may also have less aroma brought by cream.

4. Less butterfat in the ice cream lead to freeze in a shorter time, my ice cream froze around 9 minutes. Also, as I predicted, my ice cream was more icy thus less smooth than pure cream ice cream. Next time, I will increase the content of avocado and reduce the content of cream, and calculate the required number of avocado grams accurately to ensure that its fat content is equal to the original cream. I'm also going to add a few grams of sugar, because there's about half as much sugar per 100 grams of avocado as there is cream. （0.5g in avocado, 1.8g in cream)

5. The light green ice cream makes me feel cooler in the recent high temperature than the light yellow ordinary ice cream. It didn't feel as soft as ordinary ice cream when touched. As my ice cream contains lower amount of fat, it melted faster, so I have to take pictures quickly, otherwise the ice cream would already lost its shape. My ice cream is slightly less sweet than normal ice cream. It smells more faint scent instead of thick scent.

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LM -  Skim milk, purple yam and fish gelatin.

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LM -  Skim milk, purple yam and fish gelatin.

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1. I did a theoretical change. I substituted double cream for skim milk, purple yam and fish gelatin. If i did a practical for this I would use a control of whole milk , 1 batch of the skim milk and 1 batch of a higher fat percentage double cream. This is because I would be able to test the difference in fat percentage effect and also the difference in level of dairy used.
2. When researching dairy free/ low dairy alternatives for ingredients to make healthier ice cream with less fat I found in a research paper that the combination of skim milk, purple yam and fish gelatin had the least effect on melting time and a decent overrun percentage.
3. I expected that the change would produce a decently creamy Ice-cream that would. be closer to soft scoop because of the high overrun than ben and jerrys straight from the freezer. This is because although there is a large difference between double cream and skim milk the use of purple yam ( a tuber ) and fish gelatin ( a stabilizer ) it is able to make up for the loss of fat. The use of a stabilizer is beneficial as it reduces ice and lactose crystal growth during storage and gives ice cream a smoother texture. The use of a tuber is also beneficial as it influences the increase of viscosity.
4. As this was a theoretical trial I decided for fun to test the use of liquid glucose instead of sugar for a practical test to be able to fill out this and the sensory question. Liquid glucose enhances the total solids and does not effect the ending taste as much. I followed the rest of the recipe normal bar reducing the double cream slightly to 150ml in both due to the size of containers, doing two batches one with the normal sugar and one with the liquid glucose. The shaking although slightly solidifying the ice creams they were both still liquid so I put them in the freezer for one hour. The liquid glucose one had the texture of frozen yogurt and the sugar one had the texture of playdoh. Also the liquid glucose one tasted purely of cream whereas the sugar one tasted a little more sweet. ( I believe this may have been because my vanilla extract maybe wasn't incorporated properly).
5. I did a blind test on my dad and he guessed which one was the liquid glucose correctly as it only tasted of cream but he said he preferred the texture of it.

Although I could not test my original concept as it was more of a industrial idea I believe there is a chance it could be successful. There is already other milk alternatives on the market but at the end of the day it comes down to cost of production and what consumers think. Companies may be less inclined to mass produce dairy alternatives as they can be pricier in consumption and in production and also targets a less amount of people because of this.

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Low-fat yoghurt ice cream top, double cream ice cream bottom 

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Unfortunately shaking the cream mixture in a bag in ice and rock salt didn’t work too effectively partially due to the hot weather currently and therefore wasn’t able to churn and freeze the ice cream to create a thicker consistency. To combat this, I decided to put the ice cream in the freezer for about an hour before taking photos and carrying out my sensory analysis.

1. I chose to substitute the double cream for low-fat Greek-style yoghurt to enhance the nutritional value of the ice cream.

2. I made the change of using low-fat Greek-style yoghurt rather than double cream to specifically decrease the fat content of the ice cream as ice cream is known to be a very energy-dense food with lots of fat as well as sugar and carbohydrates. Too much fat in your diet, particularly saturated fats, can increase your cholesterol, increasing your risk of heart disease. The fat is primarily found in the double cream so I decided to replace this with Greek-style yoghurt which is already lower in fat than double cream with 8.5g of fat rather than the high 50.6g of fat per 100ml in the double cream. However, when I was shopping for the ingredients, the traffic light food label showed me that the saturates were still very high indicated by the red and that the fat level was medium due to the orange so I chose to opt for the low-fat Greek-style yoghurt which had 2.6g of fat per 100ml. I was also considering using the fat-free Greek yoghurt but when assessing the science behind the ice cream, I decided that some fat was necessary for an enjoyable ice cream as it provides creaminess, stabilises the base mix, forms air bubbles, increases density and texture smoothness, and enhances the flavour in general. Both the double cream and Greek-style yoghurt is made from British milk so they both have a low carbon footprint.

3. In terms of flavour, I expected the yoghurt ice cream to taste tangier and sourer than the ice cream made with double cream not only since I am familiar with the taste of Greek-style yoghurt but also because they both have the same amount of sugar and generally frozen yoghurt would have more sugar added than ice cream to improve and meet the sweetness of normal ice cream. I also expected the ice cream with double cream to be fluffier and creamier and more whipped in general due to the churning process creating a higher air content. Whereas I expected the yoghurt ice cream to be lighter and softer in texture due to it already being a soft smooth consistency before freezing.

4. As predicted the ice cream made with double cream was much thicker, smoother, firmer, and frozen than the yoghurt ice cream and generally resembled regular ice cream as expected. However, the change of yoghurt completely changed the texture to be lighter, thinner, and softer and didn’t freeze as well as the normal and rather was grittier in texture with icier bits and meltier bits, perhaps due to the lack of fat which would normally stabilise the ice cream, creating a frozen yoghurt essentially. I was also surprised when using the Explore Food to calculate the calcium content of both the double cream and low-fat Greek-style yoghurt to discover that the yoghurt was quite higher in calcium with 50.6% in comparison to 15.3% in double cream with 250ml of both. This particularly surprised me as they are both dairy products and yet the low-fat yoghurt provided more calcium (and less fat) which is great nutritionally.

5. My panellists were all able to identify the different ice creams in my triangle/discrimination test. In terms of flavour, the Greek-style yoghurt ice cream was tarter and sourer than we were used to which some were thrown off by in comparison to the sweet milky double cream ice cream. After reviewing this instead of adding more sugar to balance the tartness, next time I would use a flavoured yoghurt like honey or cherry yoghurt or pureed strawberries into the ice cream to keep it completely natural. I would also perhaps consider simply using the normal Greek-style yoghurt which has more fat to form more air bubbles and create a stabler structure in the ice cream whilst still being considerably lower in fat than the double cream. Personally, I enjoyed the normal ice cream more due to the familiarity of it but I’m sure a few tweaks such as added flavours and freezing the ice cream for longer (to create a thicker texture) would create an equally enjoyable healthier alternative for ice cream.

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1. I halved the sugar content
2. This was to improve the healthiness of the product
3. I expected it to make the ice-cream less smooth and less sweet
4. The ice-cream was indeed less sweet, and had more of a sandy texture, although I would not say it was less smooth. One difference was the distribution of the vanilla, which was even in the control product and uneven in the innovative product, although I am unsure whether or not that was due to a difference in manufacturing (my cooking is far from perfect). One test subject said that the ice-cream with less sugar was more sweet, although I think this is down to them trying a section with more vanilla, which they interpreted as being sweet. In my notes I have written "too nice", which must have been a typo since it was horrible. This I chalk down to my bad cooking, since my control was horrible too.
5. In my triangle test, all of my test subjects correctly guessed the innovative product.

P.S. My whole house stinks. I can't place the smell but it's something from the ice-cream. I have washed my hands 3 times and it's still not gone. ??????

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1. I substituted the whole milk in for double cream.

2. I did this because it seemed like a healthier option as it contains only 3.25g of fat per 100ml against 48g of fat per 100ml for double cream. So, the double cream ice cream had 120g of fat whereas the whole milk had only 8.125g of fat. Both the double cream and milk that I used were made from British farms and so lowered the ice cream's carbon footprint as the transportation needed was reduced. However, I would have also liked to make some ice cream with an even more sustainable option such as coconut or almond milk, but I am currently on holiday and the local shop did not stock any of those options unfortunately.

3. I anticipated that the whole milk ice cream would turn out with a different, thinner texture as it had a lower fat source. I also thought that it might melt quicker as it has a much higher water content than double cream.

4. The ice cream did not freeze perfectly and, as you can see in the picture above, it was quite separated. The whole milk was also much grittier in texture than the double cream one, although that one was not that smooth either.

5. Personally I preferred the double cream one as it tasted more of vanilla. With the whole milk one it tasted very milky, and you could not taste any vanilla, but it was still very good. I got someone else to try and tell the difference in a triangle test and they could easily tell because, as mentioned above, it had a very milky flavour.

*When shaking the mixture in the bag it did start to freeze but was not fully freezing so I had to put it in the freezer. This is most likely due to the very warm weather.

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1. I used apple sauce in my ice cream instead of caster sugar.
2. I used apple sauce because apples grown in England therefore they have a smaller carbon footprint when they are transported. This in turn decreases global warming so is good for the environment and is more sustainable. It also makes the ice cream 100% natural.
3. I thought the apple sauce would make the ice cream taste of apples, but instead it did not, I also thought that it would affect the speed the ice cream melted and the consistency, which it did not affect as much as I thought it would.
4. The apple sauce made the ice cream melt a little quicker but not a lot (although when I did the project it was one of the hottest days of the year so the results for this part may be a little inaccurate). The apple sauce also gave the ice cream a smoother texture than the ice cream with sugar in it instead.

A is the ice cream with sugar.
B is the ice cream with apple sauce.

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coconut ice cream top standard ice cream bottom

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Eilidh Murray-Stringer + coconut ice cream

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Eilidh Murray-Stringer + coconut ice cream

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1 - I changed the double cream out for coconut milk, specifically the thicker cream from the top.

2 - Initially I changed to coconut milk because I thought the it might be healthier. However, cows milk and by extension cream has vitamins such as A, D, and E. Coconut milk has these nutrients but in lesser percentages. Coconut milk is although much better for the environment because it takes much less land and water than cattle. It should also be taken into account that coconut trees only grow in tropical climates so the biodiversity of the area may suffer if there is over-planting of coconut trees.

3 - I thought that the different fat source could create a different texture and perhaps become less creamy. The lesser water content only about 50% to creams 60% could also create different ice crystal structure.

Brief discussion of experiment - Unfortunately the method of shaking a bag in iced salt water did not work. It aerated the premix but did not successfully freeze the ice cream. I'm not entirely sure why but I think it was maybe because it was very very warm outside.  This meant that I had to put both premixes in the freezer and they were therefor not churned while freezing. This mostly impacted the cream version and resulted in larger fat globules, but neither ice cream turned out particularly well.

4 - As said above the ice cream making did not go perfectly so the changes observed may not be reproducible. The coconut had a lighter texture but was slightly grittier in texture. Neither ice cream was very soft like a mass produced ice cream.

5 - I preferred the coconut ice cream because it didn't have as large fat globules. I had someone try both to see if they could tell the difference, because coconut is a very prominent texture they could tell the difference in a triangle test.

This was very fun thank you! I unfortunately cannot attend the live session because I am still in school.

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Welcome to our ice cream innovation padlet. We are really looking forward to hearing about your innovations. Don't forget to answer the questions and upload a picture of your innovation for us to see!

We have also included a couple of links to videos showing our final year student product innovations. We hope you enjoy learning about the new products that could be hitting the shops soon :)

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This is a link to the Ice cream project. Please click on it to remind yourself of the project brief and project video.

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Insight into University - Silver IC award

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Our latest UoN Student innovation....CracK(er)ed it! Winners of 2022 UK Ecotrophelia Competition

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Our latest UoN Student innovation....CracK(er)ed it! Winners of 2022 UK Ecotrophelia Competition

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A compulsory part of our Undergraduate degree in Food Science / Food Science & Nutrition courses is an New Product Development (NPD) task where a small group of students work on an industry brief to create a new product, using all the knowledge they have gained in their degree.

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CRACK(ER)ED IT: Ecotrophelia UK Final 2022

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Want to learn more about studying food science at University of Nottingham...

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Want to learn more about studying food science at University of Nottingham...

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Welcome to the Food Science Teaching Team