Researching waste-reducing ideas for a class brief, the second-year student discovered the Swedish potato-based plant milk DUG, then developed her own chocolate milk version, reusing food from the Heartland potato chip factory in Timaru.
After making a pivot to ice cream she brought a sample to Patti’s and Cream owner Olive Tabor, who agreed to collaborate after praising its near-dairy texture.
The result is Mud (a blend of milk and spud), a dark-chocolate potato-milk ice cream rippled with chocolate sauce and studded with chocolate-coated Heartland Salt & Vinegar chip clusters, extending the project’s reuse of chip-factory offcuts.
The dairy-free, low-FODMAP treat went on sale this week at Patti’s and Cream’s two Dunedin stores, with an initial 60-litre batch. — Allied Media
