Chef Matthew Kenney is propelling plant-based ice cream into the world of fine dining. Kenny’s plant-based Italian restaurant Baia in San Francisco, CA orchestrates a complex and exciting menu, giving Italian food lovers a top-notch meat-free dining experience. Kenney revealed recently that the restaurant is set to expand its dessert menu by adding dairy-free Cannoli and Budino ice cream flavors.
Baia teamed up with San Francisco food technology start-up Eclipse Foods to produce these fresh new flavors. Eclipse Foods creates plant-based milk that it calls “udderly indistinguishable from cow’s milk, made with cassava and ancient corn. The company explains that the similarities of this milk alternative mirror cow-derived dairy on a molecular level, meaning that the opportunities to explore non-dairy products are unlimited.
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Acclaimed chef Matthew Kenney is now selling dairy-free Cannoli and Budino ice cream flavors at his plant-based Italian restaurant Baia in San Francisco, CA. The new ice cream offering is a collaboration between Kenney and ice cream company Eclipse Foods, a San Francisco food technology startup which creates what it calls an “udderly indistinguishable” vegan milk with whole food ingredients such as cassava and ancient corn that mimic cow-derived dairy on a molecular level without the use of soy, nuts, coconut, stabilizers, gums, or GMOs. The Cannoli flavor features a Sicilian pistachio ice cream base layered with vegan ricotta cheese and dotted with cherries while the Budino flavor is made with an espresso ice cream base strewn with chocolate and turrón.