1 of 1 2 of 1 Get the best of Vancouver in your inbox, every Tuesday and Thursday. Sign up for our free newsletter . Ice cream that tastes good and does good? Yum! Vancouver-based luxury tea company Tealeaves is partnering with pastry chef Kenta Takahashi of Boulevard Kitchen & Oyster Bar for two limited-edition, tea-infused ice cream flavours.
Tapping into Takahashi’s experience as Boulevard’s pastry chef, the project focuses on sustainability—and, of course, deliciousness. The two offerings feature Takahashi’s award-winning ice cream made with tea blends from Tealeaves. The first, Peach Fuzz, uses loose-leaf white tea and is an homage to Pantone’s colour of the year for 2024.
The second offering is the Color of Biodiversity sorbetto, a dairy-free offering made with regeneratively-farmed beets, micro-farmed chamomile, and strawberry. The Peach Fuzz ice cream will be available on August 11, and the Color of Biodiversity sorbetto will be available the following week, on August 18. Both flavours are available for pre-order here , with pickup at Boulevard on the day of each one’s release.
.
