Not sure which LorAnn flavoring is right for your recipe? Different LorAnn flavoring options are designed for different applications and flavor goals.

Flavor Fountain Flavors

• Best for: Ice cream, frozen yogurt, milkshakes, smoothies

Super-Strength Flavors

• Best for: Fruit, candy, mint, and beverage flavors
  

LorAnn® Better Than Extracts™ Bakery Emulsions

• Best for: Cheesecake, cookie,red velvet, and bakery-inspired flavors

Vanilla Extracts

• Best for: Classic vanilla flavor
  

Vanilla Bean Paste

• Best for: Premium vanilla ice cream with visible vanilla bean specks

Using Flavor Fountain Flavors

Flavor Fountain Flavors were developed specifically for ice cream, frozen yogurt, milkshakes, smoothies, and other frozen treats. Their concentrated formulations provide rich flavor without adding excess liquid, helping preserve the smooth, creamy texture of your finished frozen desserts.

Recommended Starting Usage

For homemade ice cream:

• Start with 1–2 tablespoons per quart of ice cream base.
• Taste the mixture before freezing and adjust as desired.
• For stronger flavors, add additional Flavor Fountain Flavor a little at a time until you reach your preferred taste.

Helpful Tip: Cold temperatures naturally reduce flavor intensity. Ice cream may taste slightly less flavorful once frozen than it does before churning, so flavor the base a bit stronger than your desired finished flavor. The recommended usage listed on all LorAnn Flavor Fountain labels is based on a 6–8% milkfat mix. This is intended as a starting point, actual usage may vary depending on the specific base formula.

General Guidelines

• Higher-fat ice cream bases typically require more flavoring to achieve the same flavor intensity.
• Low-fat or non-fat bases often require less flavoring. Start with about half the recommended amount and increase gradually as needed.
• Sugar-free, fat-free, and other specialty formulations may require additional testing to determine the ideal usage level. If using a higher milkfat mix, more flavor may be needed than what’s recommended.

Important Note: If your frozen dessert develops an unpleasant medicinal or chemical taste, too much flavoring has likely been added relative to the amount of mix. To correct this, either increase the amount of ice cream base or reduce the amount of flavoring used.

Using Other LorAnn Flavoring Options

Flavor Fountain Flavors were developed specifically for frozen desserts, but LorAnn Super-Strength Flavors, food-grade essential oils, and flavors from the LorAnn Compounded Naturals line can also be used to create delicious homemade ice cream and frozen treats. Because these flavorings are more concentrated than Flavor Fountain Flavors, they should be used in much smaller amounts.

Super-Strength Flavors

LorAnn Super-Strength Flavors are highly concentrated, typically 3 to 4 times stronger than standard extracts. Their potency allows you to achieve bold flavor without adding excess liquid, making them an excellent choice for ice cream, frozen yogurt, and other frozen desserts.

Compounded Naturals

LorAnn Compounded Naturals offer the convenience and strength of a concentrated flavor while using natural flavor ingredients. Although they are less concentrated than our Super-Strength Flavors, they are still more potent than standard extracts and work well in homemade frozen desserts.

Food-Grade Essential Oils

LorAnn food-grade essential oils provide intense, naturally derived flavor and should be used very sparingly. Because essential oils are highly concentrated, only a few drops are typically needed to flavor a batch of ice cream. Be sure to mix thoroughly to ensure even flavor distribution.

Recommended Starting Usage

• Super-Strength Flavors: Start with ¼ teaspoon per quart of ice cream base.
  
• Compounded Naturals: Start with ½ teaspoon per quart of ice cream base.
• Food-Grade Essential Oils: Start with 1-3 drops per quart of ice cream base and adjust to taste

These recommendations are intended as starting points. Flavor preferences vary, and cold temperatures naturally reduce flavor intensity. Taste the ice cream base before freezing and adjust gradually until you achieve your desired flavor level.

Color Considerations

Super-Strength Flavors, Compounded Naturals, and food-grade essential oils contain little or no added color. If you would like your frozen dessert to have a specific color, consider adding food coloring separately.

Using LorAnn® Better Than Extracts™ Bakery Emulsions

LorAnn® Better Than Extracts™ Bakery Emulsions can add rich, bakery-inspired flavor to homemade frozen desserts. They are especially popular for creating premium ice cream flavors inspired by cakes, cookies, cheesecakes, and other baked treats.

Popular Bakery Emulsion Flavors for Frozen Desserts

• Cookie Butter
• Brown Butter
• Butter Vanilla
• Cream Cheese
• Red Velvet

Recommended Starting Usage

• Start with 1 teaspoon per quart of ice cream base.
• Taste before freezing and adjust as desired.
• Increase gradually for a stronger flavor profile.
  

Helpful Tip

Bakery Emulsions are a great choice when you want to recreate bakery-inspired flavors commonly found in premium ice cream shops and specialty frozen desserts.

Using LorAnn Vanillas

Vanilla remains one of the most popular ice cream flavors and serves as the foundation for countless frozen dessert recipes. LorAnn offers a variety of vanilla options, including Vanilla Extracts, 2-Fold (Double-Strength) Vanilla Extracts, Vanilla Bean Pastes, and Specialty Vanilla Flavorings.

Which Vanilla Should I Choose?

• Vanilla Extracts – Classic vanilla flavor for most frozen dessert recipes.
• 2-Fold (Double-Strength) Vanilla Extracts – More concentrated vanilla flavor.
• Vanilla Bean Pastes – Rich vanilla flavor with visible vanilla bean specks.
• Specialty Vanilla Flavorings – Additional vanilla flavor profiles and strengths.

Recommended Starting Usage

• Vanilla Extracts and Vanilla Bean Pastes: Start with 1 teaspoon per quart of ice cream base.
• 2-Fold (Double-Strength) Vanilla Extracts: Start with ½ teaspoon per quart of ice cream base.
• Specialty Vanilla Flavorings: Start with ½–1 teaspoon per quart of ice cream base.

Helpful Tip

Cold temperatures naturally mute flavors, so ice cream may taste less flavorful once frozen than it does before churning. Taste the base before freezing and adjust as needed.