A high demand for non-dairy frozen desserts has inspired the creation of many inventive nut-based ice cream desserts but CUB is setting itself apart with its all-new pumpkin seed ice cream.
CUB is a restaurant where research, experimentation and sustainability meet to nourish people and at the same time, make a mark on the world that leaves it a better place. This new creation from the sustainable, zero-waste restaurant is served with an indulgent sauce—that is said to taste just like white chocolate—douglas fir oil, plus nuts and blackcurrants as texture-rich toppings.
As CUB notes, "The ice cream is totally vegan, eliminating the use of dairy by using oily nuts and seeds, in this case pumpkin seeds."
What Makes This Trend Stand Out
- Non-dairy Desserts
- The shift towards non-dairy desserts is creating opportunities to use nuts and seeds as dairy substitutes.
- Sustainable Restaurants
- The rise of sustainable restaurants is providing innovative spaces for experimenting with eco-friendly ingredients and reducing food waste.
- Indulgent Vegan Cuisine
- Creating indulgent vegan dishes like CUB's pumpkin seed ice cream with white chocolate sauce raises the bar for gourmet vegan cuisine.
Sectors Adopting This
- Food and Beverage
- The food and beverage industry can innovate by incorporating more eco-friendly and sustainable ingredients, like nuts and seeds, into their products.
- Restaurant
- Restaurants can drive disruptive innovation by exploring unique non-dairy dessert options and reducing food waste through sustainable practices like CUB.
- Veganism
- The increasing popularity of veganism creates opportunities for innovative chefs and food businesses to create gourmet plant-based options like CUB's pumpkin seed ice cream.
