Little Liberty Creamery’s Plant-Based Ice Cream Wins Six Artisan Award Golds

Little Liberty Creamery owners Peita Kensington and Rebecca Chubb have won six gold medals at the Inspire+ NZ Artisan Awards for their plant-based ice cream.

ANDY MACDONALD/Stuff

Little Liberty Creamery owners Peita Kensington and Rebecca Chubb have won six gold medals at the Inspire+ NZ Artisan Awards for their plant-based ice cream.

Just eight months after buying a vegan ice cream business and learning how to make it, Rebecca Chubb and Peita Kensington have been rewarded with six gold medals.

The couple, who bought Little Liberty Creamery in February, won gold medals at the Inspire + NZ Artisan Awards for their plant-based mint chocolate chip, mylk chocolate, hazelnut chocolate, double espresso , its almond mocha and its peanut butter ice cream.

Kensington said it was a “huge moment” for them, given they only bought the business earlier this year after the previous owners closed in August 2021.

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“We reopened it in March this year. And we’re really happy with how it’s going. We had a really solid winter, which we were quite surprised about. We just got to familiarize ourselves with the company and figure out what works for us.

On Sunday, there was a long line of people waiting in the store’s sunny courtyard waiting to get one of the plant-based, dairy-free, gluten-free and soy-free ice creams.

But from next Saturday they will move into the main street of Inglewood and take on staff, Kensington said.

“And when the new store opens, we have a whole range of new flavors coming out, which is very exciting.”

Little Liberty Creamery is moving to a new location in Inglewood from next week and with a new location there will be a number of new flavours.

ANDY MACDONALD/Stuff

Little Liberty Creamery is moving to a new location in Inglewood from next week and with a new location there will be a number of new flavours.

Chubb is a nurse and Kensington is a quantity surveyor, so they learned how to make ice cream from the previous owners. And they haven’t given up on their day jobs, Kensington said.

“In the morning, you make ice cream. You go to work all day. And then you come home and you don’t come home, you go straight to the store, and you make more ice cream. But that’s just the reality of where we are right now.

They entered the frozen category during the awards, which involves more products than just ice cream.

“And it’s knowing where we are in the market, and it’s a really good way to see how people perceive our ice cream. And because we don’t know these people, it’s not you know, like we said, “hey, try the ice cream and let us know what you think”, it’s their true acknowledgment of the quality of the ice cream.

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