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A New Downtown Shop Makes Ice Cream With Fermented Rice Instead of Sugar

Kozy Bar, with ice cream bars like matcha strawberry and almond butter raspberry, uses fermented rice to sweeten their treats

Brooke Jackson-Glidden/EPDX

There’s a new player in Portland’s alternative ice cream game. Kozy Bar, a new ice cream and smoothie shop in downtown Portland, specializes in gorgeous ice cream bars that are completely sugar-free, using fruit and fermented rice to sweeten pastries and other frozen treats. Set with whole sliced fruit, bars come in flavors like almond butter with raspberry and sea salt, raw cacao with banana and strawberry, and matcha strawberry.

Owner Koko Amano, a Japanese rice buyer, developed an interest in fermented rice sweeteners three years ago before coming up with the idea to use them in ice cream bars. Unlike other new contenders like Little Bean and Be Sweet, Kozy Bar uses dairy in most of the bars, excluding two vegan coconut flavors. The shop also serves nut bars sweetened with dried fruit, smoothies, and matcha she buys directly from family-owned matcha farms.

Kozy Bar is open from 8 a.m. to 6 p.m. Mondays through Thursdays, 8 a.m. to 10 p.m. Fridays and 11 a.m. to 10 p.m. Saturdays.

Kozy Bar [Official]
Kozy Bar [Facebook]
This New Chickpea Ice Cream Company May Revolutionize the Dairy-Free Dessert Game [EPDX]
The Vegan Ice Cream Flavors at This Incoming Shop Look Outrageous [EPDX]

Kozy Bar

424 SW 10th Avenue, Portland, OR Visit Website

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