Coconut Milk w/ Cashew Brittle & Pandan (v)


First churned September 2013

Our first-ever vegan flavor, developed with chef Gregory Gourdet, is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.

Ingredients & Allergens

Water, Coconut Cream, Sugar, Tapioca Syrup, Pineapple (pineapple, pineapple juice), Cashews (cashews, canola oil), Coconut Oil, Pandan Cilantro Juice (pandan, cilantro, parsley), Salt, Citric Acid, Baking Soda, Thai Chiles, Pandan Extract (pandan leaf, vegetable glycerin), Xanthan Gum. Allergens: Tree Nuts (coconut, cashews)

Shipping & Delivery

We ship Monday through Wednesday for 2Day and Ground and Monday through Thursday for Overnight. 2nd Day or Ground orders placed after 12:00pm PST on Wednesday and Overnight orders placed after 12:00pm PST on Thursday, will be shipping the following Monday. You'll receive an email with tracking information when your order is ready to be picked up by FedEx. For more information, please see our SHIPPING PAGE.

Trusted Partners
While Feast—the PNW’s biggest celebration of food and drink—was still in its infancy, we teamed up with Michael Voltaggio and April Bloomfield to create ice creams reminiscent of their cooking styles. To create a whole month where we told the stories of chefs, we chose three more local chefs, including Gregory Gourdet, the highly technical chef of Asian-influenced Departure and a vegan virtuoso. He pulled from his hefty repertoire to outline exactly what he envisioned, with a sample pint in hand. We replicated this on a large scale, with Gregory coaching us to attain the perfect fat profile using cashews, setting the bar quite high for our inaugural plant-based ice cream.