Toasted Hazelnut


We love hazelnuts, but it is difficult to find hazelnut ice cream in stores, and even more difficult to find vegan hazelnut ice cream. So we decided to solve it, using Italian hazelnuts that are roasted to perfection and melted with our coconut milk and cashews to give our ice cream a delicate touch of roasted nuts.

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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.

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.

The star ingredientof this flavor. The hazelnut is roasted, ground (until it becomes a paste) and is incorporated into the ice cream. Could you be more natural and simple?

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).

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

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).

  • Energy: 961kJ / 230kcal
  • Fats: 13.0g
  • Saturated: 4.6g
  • Carbohydrates: 24.9g
  • Sugars: 24.1g
  • Protein: 3.2g
  • Salt: 0.30g
  • Hazelnut paste
  • Cashewnut paste
  • May contain traces of peanuts, sesame and other types of nuts.  
  • 480ml pint

  • 90ml minicup

  • 2,2 L bucket (foodservice)

our essence

Make room
for the good!

It is our battle cry that is based on 3 fundamental axes:Clean-Label, purity and intensity. A rejection of the established, the system that controls what we eat and that promotes the re-discovery of the natural and the good.