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Strawberry

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Strawberries and oats, both grown from the soil of the earth, together in ice cold community. This is a pairing so amazing, you might wonder why no one thought of it before. (Maybe someone in a distant galaxy did think of it before but our competitive analysis stops at the ozone layer of Earth.) Anyway, if you are reading this UK strawberry ice cream webpage from somewhere in the UK, you can be pretty sure that there are cartons of this product in close proximity to you at this very moment. Probably in a supermarket freezer or if you’re lucky, right in your own freezer if someone put it there when you weren’t looking (in a non-creepy way, maybe a family member or something). This stuff is wonderful when eaten with a spoon, but it can also be drunk in a melted way, if you are into that.


What’s amazing

Besides the obvious uniqueness that comes from being an ice cream made from oats, it may also be appropriate to note that there are real strawberries in this ice cream made from oats. At least 15% of this product is simple, lovely berries mashed up and mixed in so perfectly that if it was summer and you were in a field eating juicy red strawberries, you wouldn’t have to try this product because you would already know exactly what it tastes like.

No synthetic flavors dressed up as strawberries or cream or pirates or whatever.

The carton is made of PEFC certified paperboard from sustainable forests, and is totally recyclable (depending on your city, but come on, cities, let’s get with the program).

What might be less amazing

(Note! If you don’t feel like reading all the copy below, you can just read the words in bold for a quick summary.)

As you may imagine, it is not that easy to create an oat ice cream because there are certain properties in milk and cream that make dairy ice cream special. For example, we needed an alternative to milk and cream’s saturated fats, which are not found in oats. Unsaturated fats are usually great of course, but in an ice cream context they make the ice cream runny in a non-ice-creamy way. So we decided to use a plant-based fully-hydrogenated fat, which means that the unsaturated fat has been saturated. We have also mixed in a little stabilizer, which of course is a disadvantage if you prefer melted ice cream. In that case, maybe just skip the part where you freeze the ice cream (though we don’t officially recommend it).

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Ingredients

Water, strawberries 15%, sugar, oats, dextrose, rapeseed oil, glucose syrup, fully hydrogenated vegetable oils (coconut, rapeseed), coconut oil, emulsifier (mono- and diglycerides of fatty acids), stabilisers (locust bean gum, guar gum), natural flavour, beetroot concentrate, salt.

Nutritional value

Nutrition information per 100 g:
Energy 825 kJ/197 kcal
Fat 10 g
of which saturated 5,4 g
Carbohydrates 26 g
of which sugars 23 g
Fiber 0,9 g
Protein 0,7 g
Salt 0,08 g

Other

If you have strong feelings for this strawberry ice cream, we highly recommend our other equally amazing oat-based ice creams. Maybe try Chocolate Fudge. Yeah, that’s a good one.

What about gluten? Read more!

Where do the ingredients come from?


Strawberries

Origin: Poland
Supplier: Hafi

Sugar

Origin: Sweden
Supplier: Nordic Sugar

Oats

Origin: Produced in Sweden and Finland
Supplier: Lantmännen Cerealia

Dextrose

Origin: EU
Supplier: Roquette

Rapeseed oil

Origin: Sweden
Supplier: AAK

Glucose syrup

Origin: France
Supplier: Roquette

Fully hydrogenated rapeseed oil

Origin: Sweden
Supplier: AAK

Fully hydrogenated coconut oil

Origin: Western Malaysia, Philippines, Indonesia
Supplier: AAK

Coconut oil

Origin: Western Malaysia, Philippines, Indonesia
Supplier: AAK

Emulsifier (mono- and diglycerides of fatty acids)

Origin: EU
Supplier: Swissgum AG

Stabilizer (locust bean gum)

Origin: Italy, Spain, Turkey
Supplier: Swissgum AG

Stabilizer (guar gum)

Origin: India
Supplier: Swissgum AG

Natural flavour

Origin: Sweden
Supplier: NordArom

Colour (beetroot)

Origin: EU
Supplier: Sensient

Salt

Origin: Denmark
Supplier: Akzo Nobel