Vegan ice cream made from chickpeas may be able to simulate the taste and texture of dairy like no other plant-based ingredient.
Startup ChickP Protein Ltd argues that not all vegan dairy products are ‘up to scratch’ as in their opinion most of them ‘lack the true, creamy texture of dairy ice cream’.
As a result, ChickP has created a chickpea protein isolate that it says offers the ‘full sensory experience’ of real mascarpone.
This unique protein isolate provides a similar function to dairy in that it prevents crystallisation during the production process which causes ice cream to have a grainy, icy texture. By using the chickpea protein isolate, the vegan ice cream has a creamy mouthfeel as it has ‘exceptional’ whipping capabilities.
Importantly, it has a neutral taste, unless ice creams made from ingredients like coconut milk, making it a great base to add other flavours to.
Chickpeas in ice cream, really?
“Consumers, especially flexitarians, have become much pickier when choosing a frozen indulgence and will not compromise on flavour or mouthfeel.”
Assaf Blank, CEO of Vaniglia Lt, who collaborated with ChickP, added: “It has a truly creamy and rich texture similar to dairy ice cream.”