For creamy vegan ice cream add a dash of liquid nitrogen
VEGAN ice cream that tastes like regular ice cream is hard to come by, but Space Bars has perfected a recipe using liquid nitrogen.
Kashina Crabbe and Katie Eves have spent the past year experimenting with different flavours and techniques, but by freezing their mixes instantly - at minus 196 degrees - their ice cream has achieved a perfectly creamy texture.
"We were thinking that because we don't have cream, we could make up for it using this technique," Ms Crabbe said.
"We read that liquid nitrogen makes it creamier because it freezes so quickly."
Their primary flavour, vanilla bean, can be adapted to create different flavours.
"We can have two flavours at every market, so we're always going to have vanilla chocolate and then we're going to incorporate a seasonal flavour or a themed flavour," Ms Crabbe said.
The women launched Space Bars in Brisbane in December, but are working on a launch in Lismore very soon.
"That was crazy ... it was better than we ever expected," Ms Eves said.
With a background in environmental science, she said their business focus was to help local land care and animal welfare groups and promote sustainability.
"Animal rights, environmental causes and land care groups ... at the moment we're fundraising for Sugar Shine Farm," said Ms Eves, who added all Space Bars products, except the marshmallows, are made locally.
"We use completely biodegradable packaging and everything we use is as sustainable as possible."
The pair said they were also calling out for local sanctuary start-ups to get in contact through the Space Bars Facebook page or website at spacebars.com.au