CUB's Pumpkin Seed Ice Cream Replaces a Dairy Base with Nuts & Seeds
Laura McQuarrie — November 28, 2018 — Eco
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."
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."
Trend Themes
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Non-dairy Desserts — The shift towards non-dairy desserts is creating opportunities to use nuts and seeds as dairy substitutes.
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Sustainable Restaurants — The rise of sustainable restaurants is providing innovative spaces for experimenting with eco-friendly ingredients and reducing food waste.
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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.
Industry Implications
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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.
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Restaurant — Restaurants can drive disruptive innovation by exploring unique non-dairy dessert options and reducing food waste through sustainable practices like CUB.
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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.
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