Making a good ice cream without being able to use some products such as milk, cream, eggs is not very easy, because ice cream is a perfect balance of ingredients.

When we talk about fruit ice cream, the problem is not the case, since they are made up of a water base and vegetable fibers that allow the ice cream to be thickened.

Instead, when talking about creamy ice creams, the speech changes and here we have to make some notices.

To prepare a hazelnut ice cream instead of using milk in the base we will use thewater, to make creamy ice cream we will add for example a peat puree to exploit its high oil content, plus also the final flavor will be enriched.

Same thing for pistachios, almonds or nuts.

For flavours that require an emulsifier, soy or sunflower lecithin may be considered instead of egg. Check the label carefully: soy is an allergen, and “vegan” does not automatically mean suitable for every intolerance or allergy.

Finally, milk can be replaced with milk soy milk or rice.

Vegan ice cream excludes milk and eggs only when every ingredient and possible cross-contact has been checked. The recipe below contains cashews and almond milk; the chocolate label must also be verified.

Recipe Vegan chocolate ice cream with cashew

Ingredients for 6 persons:

• 200gr dark chocolate;
• 300 grams of cashew;
• 420 g almond milk;
• 200g of maple syrup;
• 5gr of vanilla powder;
• 50 grams of cocoa powder;
• 2gr of tara rubber;

Proceedings

Starting by trimming the chocolate with a knife until it is reduced in scales and we go to put in the freezer to cool.

In a kitchen robot we put almond milk, cashew, maple syrup, vanilla and tara gum and we blend everything together until we get a homogeneous compound.

Now we add cocoa and we give another mix to mix everything and we put the mixture in the fridge to cool for an hour.

Now we take the mixture from the fridge and pour it into our ice creamer and let it work until the mixture has the consistency we want.

One minute before turning off the ice creamer add the chocolate chips so that they mix to the ice cream.

If you do not have a ice cream maker no problem.

Take the mixture and put it in the freezer for 20-30 minutes, at this point take it and with the help of a spoon mix it, so as to break the ice crystals.

Repeat this for 4-5 times so the ice cream will remain creamy and soft, during the last processing phase add the chocolate chips and at this point the ice cream is ready.

The idea of a dog ice cream was born in the United States in 99, but in Italy it only arrived in 2005.

These are these. ice cream for dogs are naturally studied for our 4-legged friends, are hypoallergenic, hypocaloric and low in sugar and fat.

Homemade dog ice cream

Many companies have already oriented towards this new market by creating products that we can find in our bars during the summer.

But if you want you can also prepare ice cream for your four-legged friends in a very simple way.

Ice and Ice for fruit dogs

In our example we will use strawberries, but this recipe can be made with many types of fruit like bananas, apples, berries.

Some receptacles indicate using thin white yogurt, if you have the doubt that your dog is lactose intolerant you can replace it with the yoghurt of soy.

Then put in a blender a strawberry bowl and 3-4 jars of thin yogurt (or soy yogurt) blend all.

Pour the mixture into the ice tank and insert into the freezer.

When it is well frozen, you will have plenty of ice cream cubes to give your dog on a hot summer days.

Using this technique you will have as final result of ice, if you want a consistency more similar to ice cream, after smoothing the poured ingredients in a container.

Place the container with the mixture in the freezer and mix it every 20 minutes until it has the desired consistency.

Ice for carrots and peas dogs

We can prepare some ice for our dogs also with vegetables quickly and easily.

Take carrots, previously cut into small pieces, fresh peas and put them in a blender with water, then give a smoothie, leaving the vegetables in pieces.

Now pour the mixture obtained in the ice moulds and place them in the freezer until they are well frozen.

For those who did not know him Sigep di Rimini It’s the fair trade that collects all ice creamers, pastries, restaurateurs and bakers from all over the world.

At the 39th edition, with around 160000 visitors, Sigep is an international exhibition where professionals from the sector meet in Rimini every year to update on new trends, new trends regarding the search for raw materials and ingredients always better or new equipment.

Samples at Sigep

In addition to being a fair where trends of the moment are exposed, it is also an event where the best professionals in the industry challenge themselves to take home the honor of the “Best in its field”.

In this edition, France has won “The World Cup of Gelateria“, while the prize for the “Best Panettone 2018” won it by the Palermoman Nicola Fiasconaro, the “World Cup of Pastry and Chocolate Juniors” won the Lecce Filippo Valsecchi and in conclusion the French Anabelle Lacantonio won the competition “Pastry Queen 2018”.

The Gelateria at Sigep

Among the various exhibitions, the one that has had a remarkable interest is that of ice cream.

The ice cream is an Italian product that over the years, especially the artisan, has marked a growth in the world market especially in the United States and Asia.

This year’s novelties in this field aim all in one direction, to look for the best ingredients, to find natural solutions suitable for everyone with an eye on food intolerance and finally to look for an increasingly artisanal production as far as possible.

So there are no lack of new tastes such as the taste of the Indian fig, the Flar of Panda and the Chocolate Panda created strictly with raw materials treated according to the WWF protection line, and finally the black ice cream reminiscent of Hawaiian volcanic beaches created with chocolate, cocoa and natural vegetable charcoal.

Our company as every year had the pleasure of being on display with our ice cream products.

Here are some pictures of our beautiful experience! Next year.

Maybe the name doesn’t tell you anything, but you’ll have seen so many passionate bakery, creating a beautiful cake shaped by number with very elegant and refined floral decorations.

La cake of 2018 is made from a base of biscuit, of straw, of pasta or of sponge cake covered with white cream, soft and velvety.

The cake is perfect for any occasion, Valentine’s Day, birthdays, special occasions.

Plus an elegant decoration of edible flowers and not, bits of meringue and macaron.

Ingredients for a cream tart for 10 people

Base biscuit:

800 g type 00 flour
200 g icing sugar
5 egg yolks
400 g Burro
Free half-lemon pattern

for the cream chantilly
1 l Milk
6 egg yolks
120 g Samolato sugar
150 g Mais starch (Maizena)
Half Lemon Sliding
500 ml Cream 

for the decoration
Strawberries q.b.
Fresh flowers q.b.
Macaron q.b.

Preparation of the leaf:

• knead all ingredients as usual, cut out the frog with our mold or if you want to make the sponge cake you can use our baking ring in the oven.
• Prepare the chantilly cream by warming milk and peel. Mix eggs plus sugar plus flour and incorporate milk. cook until thickened and add the whipped cream.
• Decorate the cake with a few sac and insert our delicious macarons, there are strawberries and meringues.

Find everything on our shop. Try the cake of the moment and send us your photos with @tuttopasticceria or #all-packaged, the best will be published on facebook page or in our blog.

For the cake I used:

steel number mold 

macaron ready 

meringue granella 

If you want to see the video of our Franciscan friend here it is

Variants cream tart cake:

• you can make the cake as if it was a soft cake using a sponge cake
• you can add to the mascarpone cream to make it softer
• to the frolla you can add orange aroma or other aromas that make it spicy
• decoration with chocolates
• use the heart-shaped ring, make it perfect for Valentine’s Day.