A polytech project has grown into a full-fledged commercial venture with potato-based ice cream now being churned out in Dunedin.
The starchy sweet treat was soon to be scooped out at popular ice cream parlour Patti’s and Cream.
Agria potatoes soaked in water was the start of culinary arts student Emily Gilbert’s ice cream, complete with dairy-free dark chocolate and sugar.
“The name of the brand is Mud, which is milk plus spud,” she told 1News.
New Zealand produces around half-a-million tonnes of potatoes per year and potato milk is a big deal overseas, sold in supermarkets for people needing low FODMAP foods for bowel issues such as irritable bowel syndrome. It is also dairy-and gluten-free.
“I’ve had quite a few people tell me they can’t even tell it’s not made out of dairy,” Gilbert said.
The ice cream creation started as a second-year assignment for reusing food factory waste.
“I thought it was fantastic,” Otago Polytechnic senior lecturer Tim Lynch said.
News of Dunedin’s newest flavour also had ice cream connoisseur Olive Tabor excited.
“I think everyone’s been to McDonald’s and had potatoes in their soft serve … Chips in your soft serve and thought ‘that’s salty and sweet and delicious’ but never, no, not as an item that you then made into a milk,” she said.
“I’ve never heard about anyone milking a potato.”
Gilbert had confirmed formal supply chain agreements: taking potato from Heartland Chips in Timaru to making and selling ice cream at Patti’s and Cream.
“I’m a little terrified but I’m stoked about it,” she said.
And there’ll be more on the menu to come.
“I definitely want to develop a line of more flavours and possibly other products like a milkshake base.”
