It started with a simple frustration. The protein aisle was full of bars and shakes that tasted like a compromise — chalky, artificial, joyless. And the sorbets that actually tasted good? All sugar, nothing else going on.
So the question became: what if a sorbet had real fruit, real texture — and meaningful protein — without tasting like a protein product at all?
The answer took shape in a home kitchen in Ottawa: small-batch sorbets in mango, raspberry and blueberry, churned and re-churned until the texture was right, tested on friends, family, and anyone willing to hold a spoon. Taste first. Texture second. Protein woven in so quietly you'd never know it was there.
Now that sorbet is becoming a popsicle — dipped in a crackling dark chocolate shell, built for the freezer aisle. Same fruit. Same obsession. New format.
iso-frost is still pre-launch, still being perfected in small batches. When it drops, you'll know — because the people on the list will taste it first.
Shingai Magumbe
Born in Zimbabwe and raised in Canada, Shingai studied Social Science at the University of Ottawa and Computer Programming at Algonquin College. He ran the frozen department at FreshCo — so he knows exactly what earns its place in a freezer — and now builds iso-frost while working full-time in technology.
Every recipe decision runs through one filter: taste > texture > protein > everything else.