Starting Point Recipes

Starting Point Recipes

Posted by Naomi Posner-Horie on Feb 8th 2019

Quick tips before getting started:

  • The mix will dissolve most easily in warm water, approx 110 degrees F.
  • When reconstituting the mix, you should always end with 2 gallons of liquid mix - even if you add fruit or fruit juice. In other words, if you add fruit or juice or anything that is mostly water, this addition should REPLACE the amount of water you add rather than be in addition to it.
  • Extract the product once it is holding its shape ("peaking"). It should be similar to the consistency of toothpaste.
  • Overrun should be between 15% and 30% for the best gelato consistency. The less overrun, the better the final result.
  • For best texture and scoopability, serve the product at 5-10 degrees F in your dipping cabinet. This may vary depending on your dipping cabinet.

Equipment Needed:


Following are recipes for three popular flavors for use with Froconut® Original Coconut- Tahitian Vanilla, Coffee, and Cookie Butter.

Prepare 2 gallons of mix according to instructions.

Tahitian Vanilla: Add 4 fl oz (112 grams) of double fold Tahitian vanilla extract.

Coffee: Add enough boiling water to 1.5 cup of instant coffee to dissolve (adjust to desired strength, using either regular or decaf coffee). Add dissolved coffee mixture to the liquid mix.

Cookie Butter: 540 grams (20 ounces) cookie butter from jar, 2 ounces (56 grams) 2x vanilla extract, 8 grams cinnamon.

Please remember: when mixing a single bag of our products, if adding fruit or fruit juice, total liquid mix with all ingredients should not exceed 8 quarts (2 gallons).


Following is a recipe for:

Vegan Mint Chocolate Chip Frozen Dessert using Oatrageous™

Prepare 2 gallons of mix according to instructions.

Add 0.4 fl oz (12 grams) of GMF Natural Mint Flavor Emulsion (WONF #63805)

Optional: Add GMF Green Color Blend (#57310) 2.76 fl oz or 102 grams

Post Draw

Vegan Semi-Sweet Chocolate Chips 1.10 lbs or 500 grams.


Recipe for fruit flavors using real fruit.

The general formula for fruit flavors is to replace some of the water in the recipe (up to one third, by weight) with fruit puree, frozen fruit juice, or frozen fruit. Then you can add flavor/color concentrates as desired. The most important thing is that you end up with 2 gallons of liquid mix per bag of mix.

For instance: if you want to use a strawberry puree (or frozen strawberries) to make 2 gallons of mix, the recipe is:

Strawberries: 820 grams

Froconut® Original Coconut OR Oatrageous™ Totally Oat: one bag (2 gallons liquid yield)

Step 1: Fill container with 1 gallon of WARM water, then whisk/blend with entire bag of powder mix.

Step 2: Add strawberries and whisk/blend. If using whole berries, make sure to puree them before or with the mix using an immersion blender.

Step 3: Fill with cold water up to 2 gallon mark, then whisk/blend until all ingredients are uniformly dispersed.

Please remember: when mixing a single bag of our products, for best results if adding fruit or fruit juice, total liquid mix with all ingredients should not exceed 8 quarts (2 gallons).

If you are using only part of a bag, or multiple bags, use the following link for scaling:

Measurements for various batch sizes (from 1 quart to 6 gallons)

For additional recipes, contact Green Mountain Flavors. They have developed many flavor recipes using their all-natural flavor concentrates with Froconut® and Oatrageous™mixes. For a list of available recipes, please contact Green Mountain Flavors at or (630) 554-9530.

If you would like to share a favorite recipe, please contact us at

Do you have any questions before you make your first batch? Feel free to call us anytime. Our number is (844) 696-2647.

Photo Credit:

Natasha Komoda Photography