Traditional ice cream containing milk solids is produced from a mixture of oil in water emulsion. In the United States, there is an ice cream which is produced wholly from vegetable hard fat and is called Mellorine. In most European countries certain percentage of milk fat is replaced by vegetable hard fat. You can't make fine ice cream by using liquid oil because the prepared emulsion does not foam well enough and stirring will release the air bubbles trapped within the ice cream and consequently it does not puff.

Croklaan ice cream fat has high SFC at low temperatures and by adding it to ice cream it will increase quality while reducing the cost.