The "Kikuimo Ice Cream" that we offer is
It is ice cream that is handmade in small batches
by artisans. It is the highest quality ice cream
made with carefully selected Hokkaido ingredients
and handcrafted with care.
Recommended usage
Three features
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No emulsifiers, stabilizers, or other food additives found in most ice cream!
It is made with only high quality ingredients.
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No sugar is used, just the sweetness of the chrysanthemum, making this ice cream gentle on the body and refreshing!
Plus, the use of coconut adds flavor and richness!Since there are no animal ingredients such as dairy products or eggs used in this product.
It is also safe to eat for vegetarians and vegans.
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The chrysanthemum ice cream is also low in calories, at 156kcal.
The most difficult part of the development process was to emulsify the soy milk without using any additives.
About the product
It was almost a miracle that we were able to do it, and it was only because of this ice cream!
Even without additives, you can enjoy the melt-in-your-mouth feeling and smoothness that only ice cream can provide.
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Organic soy milk, coconut, etc.
The cost of the product is quite high because they are very particular about the ingredients. To be honest, it's a pretty good deal at this price! -
The calorie count is only about 2/3 of a regular vanilla ice cream.
So it's perfect for those who are conscious about their beauty and diet!It's made with organic soy milk, but it tastes just like vanilla.
I can't help but be impressed by the fact that you can make ice cream that tastes this good!
The taste is just like vanilla, and you can't help but be impressed by how delicious it is.
Who do you recommend it for ?
- Vegans
- Vegetarians
- People with small children
- People on a diet
Our thoughts
We deliver ice cream that is made with the functionality and taste of chrysanthemum.
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patissier
Takanori Kudo工藤 敬範
Gentle to all people
I want to bring you
good taste.
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Kikuimo Producers
Yoshimi Itagaki板垣 吉美
I want to convey not
only the deliciousness
but also its functionality. 
