SIMPLY AMAZING

TOASTED HAZELNUT

DOUBLE CHOCOLATE CHIP

CHOC CHIP COCONUT

TROPICAL MANGO

CHOCOLATE BITS & PEANUT BUTTER

CHOCOLATE BITS & WHITE MINT

MANGO &
PASSION FRUIT

PERFECT ROAST PISTACHIO

ARABICA COFFEE & CHOCOLATE

ICE CREAM REBELLION

If you are one of those people who likes to enjoy ice cream, but also wants to know what you’re eating, this section will interest you. In our adventure fit all of those nonconformists who, like us, want to have fun knowing more. Shall we start?

THE BASE OF ALL
OUR ICE CREAMS

Our ice creams have base ingredients that combined in one way or another, act as a canvas for all flavors.

CASHEW NUT PASTE

Like coconut milk, cashew is commonly used in Asian cuisines for its ability to provide texture and creaminess. Its grinding fulfills the function of cream in and ice cream of animal origin; providing body and a sweet mouthfeel. It has a neutral taste and is like a canvas (it does not add flavor, but absorbs them very well).

COCONUT MILK

Due to its viscosity it provides fluidity to ice cream due to its great resemblance to full fat milk. In the mouth it is delicious and gives body to the whole. The one we use is organic, which gives us the guarantee of not containing bleaches, emulsifiers or stabilizers. Regarding the treatment, the coconut fiber is separated, left to soak and centrifuged to separate the water from the fiber. What is left after this is coconut milk.

COCONUT OIL

Like coconut milk, this product is organic. Why? because the one we buy is treated with natural clay filters and with heat, whereas most on the market can be treated with hexane (a solvent to process oils). We need the oil for the creaminess of the ice cream and to slow down the melting, which makes the thawing process perfect.

SUGAR

Why do our products have white sugar instead of trendy sugars (agave, coconut sugar, etc.)? The composition of most of the added sugars in foods is fructose and glucose in various proportions. There are natural sugars (beware, they are still sugars) that have micronutrients, true, but the concentrations are so low that you cannot benefit from them, if you do not consume large amounts. In this way, since they are not ingredients that provide significant nutritional value, we did not choose them, as they also alter the color of the ice creams and change their flavor.

SUGAR SYRUP

Our sugar syrup has only water and sugar and we avoid the use of citric acid (a common ingredient in syrups).

CHOCOLATE CHIPS

This is one of the ingredients that has given us the most work, but also the one that has rewarded us the most. It is usually like that, right? We spent a lot of time trying to find a dark chocolate that was plant-based, allergen-free, and clean-labeled and it didn't exist, so we made it. We met a chocolatier who made fantastic bean-to-bar chocolate and voila! We suggested that he make us bespoke chocolate composed solely of cocoa beans, cocoa butter, sugar, and coconut oil so that the chocolate would be crisp but at the same time melt quickly in the mouth. The sheets are made and then they are broken by hand, for this reason, the pieces are irregular, but ... in the imperfection lies the beauty. All this adjustment in the process is three times more expensive than normal, but this is what being clean-label is about.

VEGETABLE GUMS

The gums is what allows an ice cream to arrive from the factory to the freezer without spoiling and without crystallizing and that you can take it out of the freezer several times without it losing its texture. Obtaining vegetable gums is a process comparable to that made with flour; It is collected, the functional parts are separated (by mechanical means), and it is ground (zero contact with the chemistry).

Trivia:Do you know why we don't have a vanilla flavor? The flavor of vanilla ice cream comes from milk and cream and therefore from the animal. No matter how hard we try, we cannot emulate the recipe using vegetable ingredients.

THE FLAVORS

chocolate

Cocoa powder. The cocoa story is enough to write a book, but we will be brief. Our cocoa is natural, it does not contain alkaline agents such as potassium carbonate. The potassium carbonate reduces the acidity and enhances the flavor and color of the cocoa, the truth is that it improves the final product but we wanted to use a natural cocoa (without anything added) that was achieved by pressing the cocoa bean, separating the fiber from the fat and turning it into a powder. It seemed more akin to our philosophy.

NUTS

Hazelnut, pistachio and peanut butter. All the nuts are custom treated for us in order to obtain the perfect roast for our ice creams. The toasting of our nuts is essential because once the exact point is reached, neither the flavor is turned off nor is it overpowered. Oh ... and we use generous amounts!

FRUIT

Mango. Mango. It is collected, cleaned, pasteurized, and made into a puree.

Passion fruit. It comes from Vietnam. This fruit is a great unknown. It is not usually eaten alone due to its acidic nature but when it is combined with other fruits such as mango or coconut, it takes on life and surprises you. Like the mango, it is harvested, cleaned, pasteurized, and made into a puree.

Mint

You will be surprised by the color of this ice cream. It is not green but white because the essence of mint is white. Did you know that the green color in most mint flavored ice creams is achieved by adding colorants? But this is not part of our philosophy. The essential oil (peppermint) is obtained through a distillation process. The peppermint leaves are exposed to steam, which causes the peppermint essential oil to evaporate. As essential oil is less dense than water, it floats on top of the water and then through a separation process, the water is isolated from the oil. How beautiful is the natural, right?

COFFEE

100% Arabica. Of the Arabica variety (preferred by many for its right point of acidity, for being soft, subtle and not bitter), from Latin America. It's coffee and nothing else.