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 final weeks of this school year have been turbulent at dozens of college campuses across the country, driven by differing views of the Israel-Hamas war.