I Investigated How This Founder Made Ice Cream ‘Healthy! скачать в хорошем качестве

I Investigated How This Founder Made Ice Cream ‘Healthy!

Welcome to For All Ice Cream in Kitchener-Waterloo, where a new wave of “better-for-you” ice cream is changing how people treat dessert. In this video, we cover the launch of For All’s brand-new Blueberry French Toast flavor, talk to customers waiting in a minus 20 lineup, and sit down with founder Ajoa to break down what makes their ice cream different. You’ll get a behind-the-scenes tour of their workshop, learn how their A2 (Guernsey) milk base is designed to be easier to enjoy for more people, and see how For All builds gluten-free flavors and inclusions without sacrificing taste. We also jump into an ice cream making workshop to understand the full process from mix to batch freezer to hardening, then finish with one of the most unexpected menu items: “hot ice cream” steamers. If you’re looking for the best ice cream in KW, want to support local in Kitchener-Waterloo, or you’re curious about healthier ice cream alternatives (including gluten-free and plant-based options), this is the full story. Plus, this episode includes a collaboration with Goldrop as we launch goodie bags featuring mini maple syrup bottles alongside the new flavor drop. Chapters: 0:00 For All Ice Cream flavor launch day in KW 0:41 Blueberry French Toast release + Goldrop collaboration 1:08 Asking the lineup why For All is worth the wait 1:37 Customer story: A2 milk and easier digestion 2:12 Gluten-free cones and accessibility for more people 2:54 Meet the founder: how For All started 3:44 What makes For All different 5:53 First taste tests and launch-day reactions 6:28 Behind the scenes: touring the workshop 7:03 How ice cream mix is made (licensed dairy plant + pasteurizer) 7:39 Joining the ice cream making workshop 8:16 Tasting rare flavors + the flavor of the day 8:33 The science of flavor balance and real ingredients 9:26 Why ice cream mix needs to “age” 10:26 The batch freezer: turning mix into ice cream 11:21 How air and ice crystals create smooth texture 12:31 Hardening vs holding freezers explained 13:19 Inclusions and mix-ins: building gluten-free fun flavors 14:25 Making our own pints: French toast + berry combos 16:40 The hot kitchen: making everything from scratch 17:39 The gluten-free flour blend and food science approach 19:06 Founder story: scaling from a 500 sq ft space 21:41 Wrap on the workshop + stocking up 22:01 What is “hot ice cream”? 22:14 Making an ice cream steamer (maple crème brûlée) 23:39 Final thoughts: why For All is worth the visit Search terms you might be looking for: For All Ice Cream, For All Ice Cream Kitchener, For All Ice Cream Waterloo, KW ice cream, Kitchener Waterloo food, best ice cream in Kitchener, best ice cream in Waterloo, healthier ice cream, A2 milk ice cream, Guernsey milk ice cream, gluten-free ice cream, gluten-free cones, plant-based ice cream, ice cream workshop, behind the scenes ice cream, ice cream flavor launch, Blueberry French Toast ice cream, maple crème brûlée ice cream, ice cream steamer, hot ice cream drink, local businesses in KW, Kitchener food guide, Waterloo food guide