Avocado ice cream brand Gelavo—which uses imperfect avocados to create dairy-free soft-serve ice cream—will debut in Australia next week. Created by food technologists Andrew Tilley and Anthea Rodoreda, Gelavo is comprised of approximately 25-percent avocado, along with water, sugar, canola oil, and lime juice (to prevent the fruit from browning) and will be available in flavors such as vanilla, chocolate, and coffee. The brand is also developing a jaffa flavor, which incorporates wasted oranges into the avocado base. The rapid growth in Australian avocado production in recent years means increased waste volumes, which allowed Tilley and Rodoreda to source enough blemished or irregular avocados to launch their business. “We aim to reduce that waste, while providing a good, value-added vegan product to the dairy-free segment and to those with allergies or intolerances,” Rodoreda told media outlet Fresh Plaza. The partners also plan to create fruit sorbets using other local produce—such as apples, bananas, and strawberries—that would otherwise be discarded.
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