Connoisseur · Desserts
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Hazelnut carries a plant based frozen dessert better than most flavours, because the nut brings its own fat and the base doesn't have to fake richness with gums alone. Hazelnut makes up 5% here, crushed and roasted rather than milled to a paste, so the pieces stay findable in the spoon. The swirl is a chocolate sauce made with Ghanaian cocoa powder, listed at 0.6%. Coconut oil and pea protein do the structural work in place of cream and milk solids, and glycerin is in the mix to keep the whole thing soft enough to scoop. It's labelled a frozen dessert rather than ice cream, which in Australia is a definitional matter of dairy content rather than any comment on quality. Sold as a one litre tub.
