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Matcha Rose Nice-Cream

Achieve absolute serenity with this vegan Midori Jade Matcha Rose Nice-Cream. Not only will the rich, sweetness of the ice cream and the boldness of the matcha make your tastebuds sing, the aroma of the Suncore Foods® Midori Jade Matcha Powder and Suncore Foods® Rose Petals will take this experience to absolute calm and happiness. 


Rose Syrup Ingredients:
5g (1/2 cup) Suncore Foods® Rose Petals
260g hot water
65g sugar (or to taste)

Nice-Cream Ingredients:
120g cashews (+ water to boil)
180g vanilla oat milk
370g coconut cream
105g maple syrup (or to taste)
6g pure vanilla extract
Pinch of salt
7g Suncore Foods® Midori Jade Matcha Powder
½ - ¾ tsp ground cardamom



1. Rose Tea – Steep Suncore Foods® Rose Petals in hot water for 15 minutes. Using the back of a spoon, gently press down on the petals in order for them to release more flavour. Strain tea into a saucepan and discard rose petals.

2. Rose syrup – Add sugar to the saucepan and bring to boil. Continue to boil for 2 minutes, reduce heat and simmer until the mixture starts to thicken. Remove from heat and allow the syrup to cool completely, it will continue to thicken while cooling.

3. Nice-Cream – Place cashews + water in a saucepan and boil for 20 minutes. Drain the water and transfer cashews along with all other nice-cream ingredients to a blender. Blend until very well combined and smooth.

4. Transfer nice-cream into a freezer safe dish and evenly pour the rose syrup over the nice-cream. The syrup will mostly sink into the nice-cream, leaving light swirls on the top layer. Freeze overnight and allow the nice-cream to thaw for 5-8 minutes before serving.