California-based ice cream chain Creamistry recently debuted a new pink-hued Ruby Cacao vegan ice cream flavor. The liquid-nitrogen ice cream concept partnered with chocolate makers Barry Callebaut to create the new flavor using Ruby cacao beans, which feature a slightly fruity, berry-like flavor rounded out by a smooth and creamy base. In 2017, Barry Callebaut discovered the new ingredient as the fourth type of chocolate next to white, milk, and dark. “Creamistry is always striving to stay ahead of the curve,” Creamistry CEO Jay Yim said. “There has been an overwhelming response to Ruby Cacao across the globe, and it is an honor to partner with such a world-renowned brand like Barry Callebaut on this launch. We are thrilled to be able to help introduce the Ruby Cacao flavor to the United States through our ice cream. It’s sure to become a new favorite of our customers across the country.” The Creamistry franchise chain serves made-to-order liquid nitrogen ice cream (both dairy and vegan options) that can be customized with flavors and toppings. Customers choose a portion size, then an ice cream base (which includes vegan coconut, cashew, or non-dairy sorbet options), and flavors such as Ruby Cacao, Cap ‘n Crunch cereal, Reese’s Peanut Butter, or Cotton Candy Blue Raspberry, plus additional premium toppings such as Oreos, cookie dough, almonds, bananas, or strawberry sundae sauce.

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