Flavours - 22nd September

I was too much in the throes of delight with my new Musso Pola ice cream machine over the weekend to take any fresh pictures — so I’ll use an oldie of the garden rhubarb process (which has had a small ingredient shift this week). These are the first batches churned on the new machine, and it’s already giving me the opportunity to make more pots for the shack.

🍒 Cherry Stracciatella

A fruity twist on a classic – tangy cherries blended into a creamy base, with delicate shards of dark chocolate running through for that perfect stracciatella crunch.
Ingredients: Cherries (25%), Water, Coconut Milk (Coconut 50%, Water), Sugar, Dextrose, Inulin (Chicory Root Fibre), Cocoa Butter, Agave Syrup, Lemon Juice, Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter), Stabiliser.

🌸 Rhubarb & Cream

Made with fresh rhubarb compote and a silky cashew butter base, this flavour balances tartness with smooth, plant-based creaminess. A refreshing seasonal treat.
Ingredients: Rhubarb compote (rhubarb, sugar), Lemon Juice, Cashew Butter, Water, Sugar, Dextrose, Inulin, Stabiliser.

🍫🌰 Chocolate Hazelnut

Rich and indulgent, this gelato combines velvety vegan milk chocolate with roasted hazelnut paste and a touch of cocoa. A nutty, chocolate lover’s dream.
Ingredients: Coconut Milk, Vegan Milk Chocolate, Hazelnut Paste, Cocoa Powder, Sugar, Dextrose, Inulin, Stabiliser, Water.

Come by the Kingston Gelato shack to pick up your favourites before they’re gone – these small batches don’t last long!

Allergens: Contains nuts (cashew, hazelnut) and soy (in vegan milk chocolate).