The Imperfect Digest

Educating and connecting our community.

How to Eat Ice Cream and Fight Food Waste

How to Eat Ice Cream and Fight Food Waste

A Fruitful Ice Cream Collaboration with Frankie + Jo's in Seattle

 Photo by Frankie + Jo's

Photo by Frankie + Jo's

When our friends at Frankie + Jo's in Seattle reached out about collaborating on an ugly ice cream flavor, we couldn't have been more thrilled. Women-owned Frankie and Jo's has a simple and inspiring mission. They are "steadfast and committed to the mindful artistic creation of a better ice cream and excellent customer service. Frankie & Jo's wants to make a positive impact on the communities of people, animals, and plants everywhere." To make their delicious and inventive vegan flavors, their team seeks tasty and unique combinations of fruits and vegetables. What's not to love?!

We put our heads together to come up with a flavor that represented the vibrancy of Spring. We're excited to introduce you to the Imperfect x Frankie + Jo's March seasonal flavor: Rhubarb Yuzu Yogurt. This silky smooth flavor is made from simple ingredients: coconut milk, coconut yogurt, cane sugar, Imperfect rhubarb, cocoa butter, coconut oil, yuzu juice, lemon juice, probiotics, salt, and nutritional yeast.

Frankie + Jo's roasts Imperfect rhubarb and blends it with a house fermented coconut yogurt and fresh yuzu citrus juice to create a tangy frozen yogurt like ice cream.

Stop by one of their scoop shops and let us know what you think, or follow them on social media to stay up to date on their plant-based ice cream adventures!  

A Spring Produce Preview

A Spring Produce Preview

Help! I've Got Too Many Onions!

Help! I've Got Too Many Onions!