Foodservice operators are digging deeper into the flavor pool to spice up warm-weather treats. Whether to suit dietary restrictions or changing customer tastes, here are some ways they're leveraging new ingredients in ice cream.
Penn State University in State College, Pa., will this fall debut an aquafaba-based ice cream suitable for vegan customers and those who otherwise eat dairy-free. The ice cream, which will be served at the college’s Pure Food concept, is flavored with ground cinnamon rather than vanilla, which Managing Chef Jeff Varcoe says better masks the taste of aquafaba, the liquid skimmed off canned chickpeas that’s often used as an egg substitute.
Creating a product primed for social media sharing, Los Angeles’ Little Damage Ice Cream Shop developed an almond-charcoal ice cream that derives its flavor from activated charcoal. The charcoal lends a black or gray color to the soft serve, creating a photogenic subject for many an amateur food photographer.
Sweet Action Ice Cream in Denver scooped up a sweet and savory dessert combo this spring with its molasses peppercorn flavor, one of its daily changing options.
Taking a cue from the recent cereal milk trend, the Jeni’s ice cream chain this year debuted Supermoon, a blend of blue violet and marshmallow flavors that the brand says is reminiscent of the marshmallows in Lucky Charms cereal.
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.