Vegan Ice Cream - Passionfruit Cream Cheese
Tangy passionfruit curd swirled through creamy cashew cheese ice cream. A treat bursting with tropical flavor and luxurious texture.
Net vol.: 235ml.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.
Vegan Ice Cream - Passionfruit Cream Cheese
Tangy passionfruit curd swirled through creamy cashew cheese ice cream. A treat bursting with tropical flavor and luxurious texture.
Net vol.: 235ml.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.
Well, never in our wildest dreams did we ever think of doing it until March 2024, when we realized that the chocolate we were using might not be completely dairy-free.
Although the ingredients were vegan, cross-contamination with milk powder due to shared equipment in the factory was a concern.
After researching several brands, both local and imported, we decided to take the matter into our own hands: make our own chocolate from Vietnam’s prime cacao nibs and butter!
This way, we can be 100% confident that our ice cream is totally free from dairy and soy.
Our chocolate melanger runs continuously for over 45 hours, transforming cacao nibs, cacao butter, and sugar into 70% dark couverture chocolate.
It’s a tedious but truly amazing process. Feeling inspired, we also make milk and white chocolate to enrich our ice cream base and coat our bars.