Product focus: Ice cream
With the COVID outlook becoming more positive and the warmer months on their way, it’s time to gear up for customers who will be looking to eat outside, and in larger groups. This week we take a look at ice cream.
Plant-based ice cream maker Coconuts Organic has been renamed Cecily’s after its founder Cecily Mills (read more on page 50), and relaunched in March in new packaging that capitalises on its Cornish heritage. Cecily’s is available in a range of flavours, including its flagship Mint Choc, which is packed with cocoa chips, peppermint oil and spirulina. RRP from £4.50.
In a new, natural take on the ice pop, Nottingham newcomer Pola has launched Sorbet and Gelato Poles in seven flavours. Pola prioritises local, British ingredients, such as foraged elderflower from along the river Trent and homegrown roses. Retailers can purchase Poles in packs of 25 for individual sale (RRP £1.99 each) or in six-packs (RRP £9.99) from Stratford Fine Foods.
Salcombe Dairy’s two new dairy-free ice creams promise to transport the tastebuds to faraway places. Rainforest Nectar is a zingy passionfruit, mango, coconut and lime creation, whilst Cloud Forest Cacao combines a coconut cream base with the Devon dairy’s very own bean-to-bar chocolate. RRP £4.95 for 500ml; trade price £2.90.
Northern Bloc has created a vegan mini tub multi-pack. The Chocolate Collection (RRP £5.49) boxes up four 100ml tubs of plant-based ice cream in two new chocolate flavours: Vegan Chocolate & Honeycomb and Vegan Chocolate Stracciatella.
Tapping into the opportunity for “grown-up” ice lollies is Remeo with Sorbet Sticks. Translating fruity Italian gelato into ice lolly form, the sticks come in Trentino Blackcurrant and Alphonso Mango flavours in sustainable paper wrappers. RRP £4.99 for a pack of three; trade price £4.
Granny Gothards is looking to bring the restaurant experience to home dining with a new serving format. Camembert-style pots made from sustainably sourced wood and lined with waxed paper house 500ml of Devon ice cream churned from fresh egg yolks, milk and cream. Stockists can choose from 12 flavours, from favourites like Madagascan Vanilla and Intense Belgian Chocolate to Salted Honey, Toasted Sesame and Coconut & Charcoal. There is also the option for retailers looking to launch their own branded ice cream to have a fully bespoke label. RRP £6.99.
Butterscotch and Chocolate & Roasted Hazelnut are the two latest recipes to come out of Hackney Gelato’s East London kitchen.
Chef duo Enrico Pavoncelli and Sam Newman developed the Butterscotch Gelato to serve by the scoop at Secret Cinema’s Stranger Things event series last year and have now added it to their retail range. Notes of toffee and vanilla are enhanced by a sprinkle of sea salt in this slow-churned gelato made with Muscovado sugar, butter and cream.
Rippled with roasted Piedmont hazelnuts and a sprinkle of sea salt, Chocolate & Roasted Hazelnut Gelato is Enrico’s take on a Bacio – a classic Italian gelato with chocolate and hazelnut.
Both flavours are available via Stratford Fine Foods priced at £3.76 for 500ml. RRP £5.49.