Edible Oils and Fats for Ice Cream

That perfect melting profile and creamy mouthfeel delivers on the sensory desires of your consumers in ice cream. Cargill’s vegetable oils & fats solutions enable sustainable, reliable and cost-effective milk fat replacement across the dairy category, without compromise on taste or texture. Our comprehensive range of sustainably sourced fats, laurics, specialties, and tailor-made blends deliver excellent performance and flavor, so you can achieve the ideal mouthfeel, structure and nutrition profile in hybrid dairy and plant-based ice cream.

Tailored solutions that enable plant-based richness
Changing from milk fat to vegetable oils & fats to create plant-based ice cream that delivers on  sensory appeal is easier said than done. Finding that perfect combination is key to enabling an optimal texture, organoleptic properties and an improved nutritional profile. At Cargill, we offer formulation experience to understand how the choice of the alternative plant-based protein is going to impact the interaction with all other ingredients.