Alternatives to dairy are becoming more popular, especially among people who are lactose intolerant. And because dairy products are key ingredients in many foods, people are looking for ways to replicate it so people who have dairy allergies or have chosen to be vegan won't have to miss out on their favourite dishes.
Jovon and Ren Browne, owners of Milk and Honey, located at Royal Palm Plaza, Maraval, said their dairy-free ice cream brand does just that. Why did they name a dairy-free brand Milk and Honey? Well, Ren said this is because it refers to the land of milk and honey mentioned in the Bible which was described as a place of abundance, good food. good fortune and good living.
[caption id="attachment_1009995" align="alignnone" width="1024"] Jovon and Ren Browne started off making sorbets from seasonal fruits. - AYANNA KINSALE[/caption]
The couple, affectionately called Milk and Honey because of their different, yet equally captivating personalities, said they started off making sorbets from seasonal fruits until Ren's best friend, who is lactose intolerant wanted to try their product. Jovon came up with a dairy-free recipe and they started making for their friends and family who encouraged them to starting selling it.
“We would sell from our gallery to people on the streets on the weekends, and then we attended a pop-up market at Estate 101 and the response was crazy. We had people saying, ‘This is the best ice cream ever, can we get this in the grocery?’”
Along with those sorbets, Ren and Jovon added some non-traditional dairy-free ice cream flavours to their menu.
“We started off with cookies and cream, and then we had stracciatella which is vanilla with chocolate in it,” she told Sunday Newsday.
Before getting a spot at Royal Palm Plaza, they were based at Flavourama Food Court, Barbados Road, Port of Spain, but found it a bit challenging since they were limited in time and space.
“We needed to be there during the week, people wanted to come for ice cream earlier in the day and we decided to take the plunge and open our store front.”
[caption id="attachment_1009996" align="alignnone" width="1024"] Ren Browne puts the finishing touches on one of her treats. - AYANNA KINSALE[/caption]
From there the couple’s range of flavours expanded with the help of customers, as they (customers) were given the opportunity to tell Ren or Jovon which flavours they wanted to see added to the menu.
“We have 12 to 14 flavours and during the various (fruits) seasons, we rotate about three seasonal flavours,” she said.
“All of these are dairy-free, egg-free and no animal by-products.”
Jovon walked Sunday Newsday through his process of making the ice cream, listing the ingredients to give customers full transparency.
“We use almond and oat milk and coconut cream. All flavours get coconut cream, but some flavours get either almond milk or coconut cream.”
He said this was also to cater to those with nut allergies.
“It’s really basic, the almond milk or oat, coconut cream, salt, sugar, vanilla essen
