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Tagatose Vanilla Ice Cream

A smooth, low-glycemic ice cream that scoops and tastes like a classic sucrose ice cream — sweetened with tagatose.

Cook
Ice cream maker
Set
Freeze overnight
Sweetener
Tagatose
Scoop of tagatose vanilla ice cream
Made with tagatose. This recipe uses tagatose in place of sugar, with no added sugar. Tagatose sweetens, caramelises and browns like sugar — but with a very low glycemic index (3).

Method

  1. Mix the whole milk and non-fat dry milk until well combined.

  2. Heat the milk mixture, then add the tagatose and the emulsifier/stabilizer blend.

  3. Continue mixing until there are no clumps.

  4. Add the heavy cream.

  5. Pasteurize: heat to 155°F, raise to 170°F, then bring back to 155°F — holding above 155°F for 30 minutes (or another approved time/temperature combination).

  6. Cool to no lower than 130°F while homogenizing (recommended ~2000 PSI first stage, 500 PSI second stage).

  7. Cool the mix and store overnight under refrigeration.

  8. Freeze through a continuous freezer to the desired overrun.

  9. Package and store at -20°F.

Tested benefits: lower in calories than sucrose ice cream, similar sweetness and dairy taste, the same smooth, creamy texture, and similar “scoopability” across shelf life — unlike erythritol.

Formulation by ASR Group (Domino Foods). Source: Merlin Development, Tagatose Applications Testing, 2022.