Mini Melts have developed a new approach to snacking on-the-go ice cream with Big Ice Balls. The balls are made of ice, cocoa powder and dark chocolate and come in pouches of 10.
You’ve heard of buffalo mozzarella but what about ice cream? Suitable for those with an intolerance to cows milk, Laverstoke Park Farm’s Christmas Pud flavoured ice cream is made from fresh buffalo milk and is free from artificial flavours, colours and preservatives.
Based in Houston, Texas, Caphin makes artisan Vietnamese iced coffee. After getting their products into stores across the state, it is now moving into ice cream with its handmade gelato pops.
Salted caramel is so hot right now, popping up in everything from green tea to chocolate. Alden’s Organic Salted Caramel Ice Cream incorporates this delicious flavour into its ice cream made from milk from healthy cows not raised on hormones or antibiotics.
Following tie-ups with Häagen-Dazs and Magnum, Baileys has now partnered with Diageo and Bulla to launch its first ice cream – a Burnt Toffee flavour – in Australia and New Zealand.
Bliss by name, bliss by nature. Luna & Larry’s Coconut Bliss bars are described as delicious caramel with a hint of salt dipped in organic Fairtrade chocolate. Plus, they’re soy, dairy and gluten free.
Mochi is a Japanese dessert traditionally made with sticky rice and dairy ice cream. However this recipe from Thailand’s Buono uses coconut milk and a tapioca coating for a dairy-free alternative.
Can’t decide between frozen yoghurt and ice cream? This may be the perfect solution. Described as Deluxe Yoghurt Ice Cream, if left to melt it turns into nutritious yoghurt.
Traditional recipes and flavours are the essence of Emporio La Rosa, which is distinctive in its use of Araucan chocolate – a local speciality in Southern Chile – in its handmade ice cream.
The unusual combination (in ice cream at least) of olive oil and sea salt gives Lick’s ice cream a smooth and buttery note, the brand claims, which shines through the dark chocolate flavour.