Café El-Kathib, Indian Winter and Siam Horapa Coco are three vegan ice creams from the Professor Grunschnabel brand that put an exotic twist on both traditional and plant-based frozen desserts.
Each ice cream is made with a non-dairy base of creamy coconut milk, which is enhanced with globally inspired ingredients such as Thai kaffir limes and classic Indian spices like cardamom, cloves and coriander. As well as using stylized typography to hint at which part of the world the vegan ice creams take flavor inspiration from, the colorful dessert tubs also reveal subtle world maps and other location hints.
These plant-based desserts will appeal to vegetarians, vegans, as well as the average foodie with a taste for something new.
Key Themes Behind This Trend
- Global Flavor Inspirations
- Creating vegan desserts that draw inspiration from different parts of the world, incorporating unique and tantalizing flavors.
- Creative Non-dairy Bases
- Developing innovative non-dairy bases for ice creams using coconut milk as a creamy and versatile alternative.
- Aesthetic Packaging
- Designing visually appealing dessert tubs that incorporate stylized typography and subtle world maps to represent the flavor inspiration.
Where This Applies
- Plant-based Food
- Exploring the potential of plant-based desserts to cater to the growing demand for vegan and vegetarian options in the food industry.
- Frozen Desserts
- Innovating in the frozen dessert sector by introducing unique flavor profiles and non-dairy options to cater to a wider range of consumers.
- Package Design
- Providing creative packaging solutions for food brands looking to enhance the visual appeal and storytelling of their products.
