Get the scoop
Stacking up some of summer’s best dairy-free scoops
With complementary warm-weather colours from Resene
Joshua’s Ice Cream
Black Doris Plum Sorbet
AUT-trained chef and ice cream-maker Joshua Jones wanted every scoop of this sorbet to taste like the most perfectly ripe plums you can imagine. Made with the finest Hawke’s Bay fruit, it does.
The simplicity of Kohu Road’s mango sorbet is what makes it great: made with only mango, water, sugar and lemon, the tropical fruit really shines. We also love the velvety texture – it’s easy to forget there’s no dairy.
Little Island Creamery
Tommy Holden and James Crow’s coconut ice cream recipes were developed first for their children, and are pretty crowd-pleasing as a result. Here, an easy-scoop coconut base is simply rippled with raspberry sauce and generous dark chocolate chunks. It’s definitely a two-scoop flavour, and vegan to boot!
For Robert and Shannon Auton’s original blueberry sorbet, Omaha and Chilean berries are smooshed with sugar, water and lemon juice before being churned and frozen. Allow to warm ever so slightly before eating for a refreshing, slightly slushy texture.
A pure green tea taste is the drawcard for this vegan ice cream, alongside its smooth texture. Not too sweet, but still creamy, this ice cream is likely to appeal to both health afficionados and the gluttonous.
Strawberry, Coconut and Kaffir Lime
This Hamilton-based creamery peddles their ice cream tubs in supermarkets around the country. While the vegan options are coconut-based, they lack any overpowering nut taste thanks to premium fruit and aromatics being infused before freezing. Here, sweet strawberries are offset by a pleasingly fragrant hit of kaffir lime.