Pineapple Tajin Sorbet
Fresh pineapples make up this summer sorbet, but what makes it really special is the sprinkle of Tajín throughout. Tajín is a blend of chill, lime, and sea salt, from Mexico. It adds a bit of smoky tang to the sweet pineapple palette. In Mexico it's widely used on fruits and vegetables.
Ingredients: pineapple, water, sugar, grape sugar, Tajín (chilli peppers, salt, dehydrated lime juice, silicon dioxide), locust bean gum, guar gum, cellulose gum, soy proteins
(Seasonal)
Vegan Chè Ba Màu
Our take on the Vietnamese dessert Chè Ba Màu is a creamy vegan coconut ice cream, with pandan syrup, red bean paste, and mung bean paste.
Ingredients: water, coconut cream, sugar, grape sugar, red beans, mung beans, pandan extract, agar-agar, vegetable fibres, fructose, carob gum, guar gum, cellulose gum
(Vegan)
Vegan Mango
No dairy or animal products in this smooth Mango ice cream, made with oat milk.
Ingredients: water, mango, sugar, oat milk, grape sugar, vegetable fibres, fructose, carob gum, guar gum, cellulose gum
(Vegan)
Watermelon Lychee Sorbet
We blend delicious watermelon and lychees for this refreshing summer sorbet. For our fruit lovers and vegan/non-dairy friends.
Ingredients: watermelon, water, sugar, lychee, grape sugar, lemon juice, locust bean gum, guar gum, cellulose gum, soy proteins
(Seasonal)