‘Tougher and chewier’: Australia is being treated to a new world of ice-cream

Stretchy, shaken, with tahini or even feta, we’re spoilt for choice with a diversity of flavours and textures

When husband and wife duo Adam Alhajji and Huda AlSultan started their business Sassi Ice Cream in Adelaide, it was a test run. They wanted to gauge if customers would buy vegan ice-cream with names like Baklawa Dream and Katayef.

“We have seven flavours, and it all has some meaning to us, to our Middle Eastern and Saudi background,” AlSultan says. “For example, katayef is based on a pancake we used to eat. It’s stuffed with walnut, desiccated coconut, cinnamon and orange blossom. Some customers say it reminds them of Christmas desserts ... I suppose it’s a way for them to link it to something they already know.”