Changing Courses: Chef Allison Osorio’s Planet-Positive Pineapple Mille-Feuille with Basil Ice Cream

chef allison making ice cream

Chef Allison Osorio’s pineapple mille-feuille cake is made with Perfect Day’s egg replacer cake mix, salted caramel, pineapple chips, braised pineapple, coconut foam, and basil ice cream using Perfect Day’s milk and cream cheese making it a testament to her creativity and the ability of Perfect Day’s animal-free products to create delicious dairy experiences.

Chef Osorio decided on making the pineapple mille-feuille cake with the intent of  showcasing how to “…make a great ice cream and a great cake without dairy or eggs by utilizing the perfect day milk and cream cheese and their egg-replacer cake mix. Growing up Mexican, we ate tons of pineapple, so it’s a fruit that I love. I utilized the meat to caramelize it and I used the skin to make a syrup that infused the cake. I also utilized the whole fruit to create pineapple chips as garnish. It’s a simple example of how the whole fruit can be utilized to support the dessert in different ways.”

What did Chef Allison think about working with Perfect Day’s animal-free milk and cream cheese?

It was great that they were so educational, honest, and passionate about what they do. They are really hopeful about a greener future and are innovative in their work and products.


660g Perfect Day Animal-Free Milk

2 Cups Of Loosely Packed Fresh Basil Leaves

130g Granulated Sugar

50g Dextrose Powder

3g Ice Cream Stabilizer

2g Salt

50g Coconut Oil

100g Perfect Day’s Animal-Free Cream Cheese (check out our partner, Modern Kitchen, to try animal-free cream cheese)


Step 1

In a medium pot over medium heat, bring 850g of milk and basil leaves to 40C. Turn off heat and let steep for 10mins. Using an immersion blender, buzz milk to break up the leaves and give a green tint to the milk. Strain milk to remove basil leaves and place milk back in the pot.

*Chef Tip: Some milk will evaporate or be lost during steeping, so always rescale to what the recipe calls for – 660g.

Step 2

Add sugars, salt and stabilizer to a bowl and mix well. Add powders to the pot while whisking.

Bring base to 83C and strain. Set base in an ice bath to cool.

Step 3

Once the ice cream base has cooled, add cream cheese and blend with an immersion blender until smooth. With the immersion blender still on, gently stream in coconut oil. Let the base mature in the fridge for 6-12hrs and then freeze in an ice cream maker of choice. Add toppings as desired.

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