Fermented coconut ice cream with vanilla INGREDIENTS:75%fermentedcoconutmilk*(coconutmilk*, thickener: locust bean gum*, yoghurt cultures**), agave syrup*, guar bean extract*, water, natural bourbon vanilla extract*, stabilisers: locust bean gum*, guar gum*, 0.1% ground vanilla beans*, emulsifier: sunflower lecithin* / *=organically grown/produced (May contain traces of milk)
*Of organic origin
Like to know more about our ingredients? Have a look at our FAQ
Vegan Vanilla Ice
Vanilla and ice cream is a killer combo: it’s sweet, aromatic and refreshing. At your request we’ve made an Abbot Kinney’s version, with sustainable vegetable ingredients. The new Coco Frost Vanilla is made from our very own Coco Start, a dash of agave syrup and bourbon vanilla from Madagascar. That’s how you make organic vanilla ice cream that rocks out like a 90s rapper. No cows in the mix, and no lactose that you don’t need. Win, win baby…
GOOD TO KNOW
Coco Frost Vanilla contains unrefined coconut blossom sugar. It’s said to be one of the best types of sugar out there, but it’s still sugar. We’d have preferred not to have used any sugar in our Coco Frost, but as far as we know, it’s not possible to make naturally ‘scoopable’ ice cream without some sort of sugar. So we went for unrefined coconut blossom sugar and even then, we only use a small amount to ensure a great texture.
Coconut milk contains saturated fats and these make you feel full nice and quickly. 110ml (two scoops) should be plenty for the average ice cream eater.
Want to know more about coconut blossom sugar or coconut fats? Have a look at our FAQ
Coco Frost Vanilla is naturally free from dairy, gluten and soya. So it’s suitable for vegans, vegetarians and omnivores everywhere.