1. Going dairy-free
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.
2. Social media ready
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.
4. A nod to nostalgia
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.