We use small batch London Dry Gin from Long Table Distillery in Vancouver as the inspiration of this flavour. We start by steeping juniper berries into our coconut milk base to complement the natural gin notes. We then splash in a little more gin in the base and swirl it with housemade blackberry citrus + … Read more Vegan Long Table Gin + Blackberry Ripple
Our matcha green tea powder is supplied by Aiya and grown in Nisho, a historic tea cultivation region in Japan, from a family owned and operated farm for the last 125 years. It’s a shade-grown matcha, giving it light colour and caramel notes. Aiya are dedicated to giving back to the world through helping with … Read more Vegan Matcha Chocolate Chip
We blended local blueberry puree into our coconut milk base to create this bright summertime flavour. A hint of citrus gives balance to the natural sweetness of BC’s Blueberries.
This flavour originated as a sundae, but it was so scrumptious that we had to make it into an ice cream! Buttery, flaky pie crust pieces and a tangy lemon curd swirl in vanilla ice cream make for a balance of sweet, tart, creamy, and crispy in each bite.
Fresh strawberries are picked at the peak of the season and preserved to maintain freshness. Mixed into our vegan base, this ice cream is refreshing, light, and oh so fruity!
Reminiscent of blueberry crumble a la mode. Lightly spiced, crunchy, gluten-free oat crumble pieces are swirled into oat-coconut ice cream alongside a luscious blueberry compote.
House-made hazelnut milk is blended with coconut milk and rich cocoa powder to create a light chocolate base. Soft dark chocolate hazelnut truffles are made in house, hand-cut into little cubes, and then layered into our ice cream. The result is a velvety, melt in your mouth experience!
For this warming flavour we start by steeping cardamom into our coconut/cashew base. We then make sugar cookies in house that are mixed through the base for a subtle chew! The fragrant notes of the lemon in the sugar cookies compliment the more earthy and woodsy notes of the cardamom cashew base.
Bright, house-made raspberry jam swirled through our nutty, peanut-coconut ice cream base. The tartness of the raspberries contrasts with the richness from the peanut butter, resulting in a lovely, balanced flavour!
We blended extra ripe bananas into our coconut base that otherwise would have been wasted if we had not found a use for them. Walnuts are roasted with maple syrup, brown sugar and coconut oil and added as a lightly crunchy inclusion.