Made with fruits, seeds, and even leafy greens
The ice cream served at Mrs. Plump’s melts fast – much faster than usual. It also has a shorter shelf life, and can only stay in the freezer just for just under a month.
These are the “flaws” of the natural, superfood-infused ice cream here: omitting corn syrup reduces the duration the icy treat can remain frozen outside; cutting out preservatives shortens its expiration date. But founder Mia Kusen has a simple solution: eat it quickly. “We think that the inconvenience is much better than having a very processed ice cream,” she says.
The idea of creating nourishing ice cream first struck her when she was taking care of her two sons – both of whom had contracted hand, foot, and mouth disease. Ice cream was one of the few foods they could consume, but Mia couldn’t find any in the market that was nutritious. So she decided to make her own. To add fibre, dehydrated kale is grinded and mixed into a chocolate base to create her signature chocolate kale flavour – one that’s covert enough to trick her vegetable-hating children. Family and friends tried it, loved it, and started ordering it from her, and this gave the former chartered accountant the confidence to make the switch and start her own ice cream shop. Her other healthy creations include strawberry yoghurt, and vanilla speckled with chia seeds.
Rather than going through financial records, Mia now stands on her feet for over 10 hours in the kitchen. “It’s tough,” she says. “But seeing every one of your customers happy – it’s a really nice job.”