ice cream

[Sol Damiani]

Hey there Nicole!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

Are you referring to our Plant-Based Ice Creams Course, and specially to this lesson where Chef Cabrera shows “Ice cream sauces and glazes: Finishing and presentation“? As you can see on the screenshot I’m attaching, this lesson is available for you all. Please let me know how can we help.

For the other question, @sussan_scoolinaryteam will surely have an answer.

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[Sussan ScoolinaryTeam]

Hi Nicole.

If you are referring to the raw chocolate ice cream recipe from the vegan ice cream course, you could replace cocoa butter with other fat-based ingredients that suit the recipe.

Here are some options:

Virgin coconut oil: It provides a creamy texture and solidifies when chilled, similar to cocoa butter. However, it has a slight coconut flavor that might affect the final taste.

Almond or hazelnut butter: These help emulsify and add a hint of nutty flavor but may slightly alter the texture.

Edible shea butter: It has a texture and properties similar to cocoa butter, though its flavor is more neutral.

Organic palm oil: When used in moderation, it can mimic the function of cocoa butter, but ensure it is sustainable and unrefined.

Cashew butter: Since you are already using cashews in the recipe, processing them further could enhance creaminess without significantly changing the flavor profile.

Choose an option based on the flavor and texture you want to achieve in your ice cream.

If your question refers to a different recipe, please specify the course and recipe so I can assist you better.

Best regards.