Currently viewing the tag: "ice cream"
With the swanky Saratoga Springs just a short drive away, I decided to hit Johnny’s Gourmet Italian Ices, a homemade ice cream shoppe that makes several flavors of coconut-based ice creams for its discerning customers. The shoppe owner labels these flavors as “dairy-free” as the food ignorant still fear the v-word… and the zealot vegan types have a problem with the space once being a leather-making shop. Weird. I let him know that the v-word is the reason I was there… and there are many “normal” (ish) vegans. Haha.
Johnny (I’m assuming) was gracious and generous with samples. I tried the vanilla (the true test), chocolate mint, and the coconut cookie, which he advised against my buying as he was not satisfied with the texture. He switched the bin with his chocolate mint, a cold Andres candies taste that reminded me of my mom. In the end it was good ol’ vanilla and chocolate that I chose. And he gave me a discount on my double-scoop cone.
Creamy, flavorful and absolutely delicious. I was very impressed with his homemade stuff. The texture of both flavors was magnificent. The lick of the cone is the test. Does the lick push the ice cream off the cone (bad texture) or does it get creamy and smooth with the moisture of the tongue. Texture score! And flavor score!
On the way back to my car, I saw this place. A real gelato shop with dairy-free flavors including for fruit types and this (pixelated) banana peanut butter. I tried a sample and wished I had a bit more time in the area. Mmm.
How many times can someone have brunch in a week? With so many delicious brunch options to choose from the great city of Los Angeles, breakfast fare, maximized, made up a good portion of my eats. Today, on my last full day, is no exception. This morning we dined at Real Food Daily, a well-known all-vegan hot spot with three locations in the LA area. We headed to West Hollywood to taste this vegan staple.
Satisfying both of my savory and sweet cravings, I ordered The Weekender: scrambled tofu, onions, tomatoes, cashew jalapeno cheese, tempeh bacon with two slices of french toast and hashbrowns.
While every bite I ate made my taste buds high five each other, it was the French toast that had those buds jumping up and down. Vegan French toast can go wrong in so many ways (too soggy, too thin, too thick that you get plain bread in the center, etc) but this was spot-on. And the eggy-like batter, vanilla soy flaxseed, made the toast’s texture awesome.
For our final dinner in town, we hit up Madeleine Bistro, yet another eatery whose website has sat patiently waiting in my bookmarks for this West coast eating frenzy. The posh, gourmet restaurant was only open on weekends and had limited hours. We made a door-buster reservation and decided quickly on the 4-course sampler.
The first course, a spectacular soup, was a good indication of what was to come. It was a sweet corn bisque, creamy and frothy with seasonal, local corn. Though soup makes for an unexciting picture, believe me that the taste was very unbelievable. My salad course, their beautiful red beet tartare was delectable–a tower of tenderized red beet, a crispy-skinned super-creamy tofu cheese crouton, finely sliced cucumber in a balsamic glace. How gorgeous and delicious.
My beet tartare salad in all its glory. Very large and substancial for a salad course, I might add.
Then came the entree, course 3: Lemon-rosemary seitan, delicate haricot and cream crepes with a side of haricots. The house-made seitan was so tender and flavorful. The crepe was oh-so creamy. I just wished there were a bit more of a variety of veggies inside. It was the perfect portion, helping to leave me enough room for dessert. And dessert, course 4, was the best of all!
This capital-A Amazing ice cream treat gave me everything I needed. It is their Bananas Foster Split, the culmination of housemade components that had me speechless and ready to lap the bananas foster sauce off the plate. The vanilla ice cream was creamy, the hot fudge was the perfect flavor and texture (not simply brown and sweet), and the whipped crème real. No packages. Everything made from scratch. This was an amazing dessert. Thank you, Madeleine, for your high standards. They translate to pure, unadulterated deliciousness.
Goodnight L.A.
Follow Your Heart, a natural foods market and brand of dairy substitutes, has a cafe offering traditional vegetarian fare in Canoga Park. The natural food store has been around since the 70′s. The shelves are thoroughly stocked with a ton of great products but is welcoming and accessible. The cafe opens bright and early for breakfast so we started our first day in Los Angeles with a hearty one before hitting the beach in record heat.
The Tofu Benedict is much like the Tempeh Reuben, I can’t really resist ordering it if it is on the menu. Their version was a poached tofu and tomato on a homemade English muffin smothered with a Hollandaise sauce and served with a side of potatoes. Though the dish was very substancial, the flavor was a bit lacking.
Behold the entire stock of Follow Your Heart products!
After reading Sage Organic Vegan Bistro‘s menu a while back, I knew it would easily be a prominent highlight of a trip to Los Angeles. It was time. We strolled in during the busy lunch rush to experience their drool-inspiring for reals.
First, something from the fryer. Sage’s mozzarella sticks made from heart of palm with ranch and marinara dipping sauce. Hearts. Of. Palm. Deep-fried. These “mozzarella sticks” are not made with packaged, processed vegan cheese, no. They are tubes of fibrous hearts of palm, batter-dipped and fried to perfection. Let’s look closer.
These were fantastic. Mind-blowing even. Place four of these wonders on a bed or arugula, even better!
The vegan ranch dipping sauce was a great addition. I want to eat more of these.
Sage had already blown my mind before we were even seated, the perfect appetizer sealed the deal. But the main course was yet to come: The Bistro Po’Boy… breaded seitan, organic tomatoes, deep fried cabbage, homemade dill pickles and lettuce on grilled olive rosemary bread with caramelized onion barbecue sauce. Eating this ridiculously delicious sandwich was a sloppy ordeal. And though it was knocking my socks off, perhaps with one too many flavorful additions, I needed to leave room… drumroll…
The beautiful banana split from KindKreme was spectacular. KindKreme, a gourmet/vegan/raw/organic ice creamery has multiple locations in the Los Angeles area, one being inside Sage Vegan Bistro. I love me a fancied up banana split, although I am strictly vanilla when it comes to my ice cream choice. I like vanilla. After hearing my wishes for a traditional split with the standard vanilla, the charming Sage employee allowed me to sample several flavors, helping to construct what would be an amazing ice cream treat.
Banana and ice cream are great together. My scoops–almond butter, Mexican chocolate, and strawberry–were so flavorful. They were topped with salted caramel sauce and chopped almonds. Heaven.
I have to give props to Vegguide‘s community members. This guide is so robust with locations offering options for vegetarians and vegans. Whether it’s a completely vegan restaurant or an omnivorous place with a single veg-friendly dish, the community covers the entire world (yes, all 7 continents!) and it is the first place I go to research options to report on. That being said, given the amount of time I spend on Long Island, I have checked in on their L.I. listings many, many times. But with The Electrician‘s car at my disposal for the day, it was time for me to taste what L.I. had to offer!
I was ready to go but, while reading Yelp reviews, I found another option to hit! And I could squeeze Granny’s in Commack into my itinerary easily. Granny’s is an unassuming ice cream and frozen yogurt shop in a strip mall… but, for some odd reason, it is also a retail outlet for a large selection of Stogo (reported on here) dairy-free ice cream. Seems kind of random and all the more appealing given its unlikeliness. I found the ice cream parlor without a problem, thanks to the v-bomb in the signage.
I got a small cone with sugar cookie dough ice cream, though the parlor offered a great deal of flavors to choose from.
What a delight to have a cone on a hot summer day.
Pictured here is the designated scooper. What a welcome sight!
From Granny’s it was time to move on to get a proper lunch. It was time to visit Feelgoods Cafe… finally. I have looked at this St. James eatery’s menu many times, wondering about their food. It is hard to tell by a menu if a place uses packaged or frozen products. And nothing is more elusive than a menu’s “veggie burger.” It can be frozen or packaged. It can have dairy and egg unbeknowst to the staff. It can contain lima beans and peas. In short, it’s a crapshoot. I was relieved to see that on FeelGoods Cafe’s new menu they drop the V-bomb, labeling which of their award-winning “EdgyBurgers”, which have their own online storefront for delivery throughout the country, are vegan. I was ready to try an EdgyBurger!
I was very impressed by the service at FeelGoods right off the bat. I needed some advice on which of the vegan burgers to try. It was an important decision that was taken seriously by counterperson. I appreciated that as I often fumble under a daunting food decision and take a risk that I wind up regretting. I chose the “fan favorite,” the portobello black bean panini-style and topped with southwestern flare. I was very impressed with my choice. It was very tasty! 
And you can see why I was overwhelmed with the decision. There are so many vegan burgers to choose from! I wish I was a cow with several stomachs to sample another few burgers during my visit. Butternut squash & quinoa; eggplant, sun-dried tomato & basil; ginger-lime, chickpea & edamame; and sunflower, sesame & kidney bean just to name a few. See full variety here. I may have to order the vegan variety pack for delivery to sample some of the other EdgyBurgers. 
Next, it was time for dessert: Azure Chocolat, a delicious chocolate shop in Greenlawn’s downtown strip. Azure offers gorgeous high-end truffles, barks, and other assorted confections that are all natural and gluten-free. I called in advance to see if they had any of their vegan truffles on hand and got an affirmative. I was happy to finally have the opportunity to stop in! 
The vegan truffle selection for the day included the Mexican Rose–dark chocolate, coffee, rose water and cinnamon rolled in dark chocolate and topped with a rose petal–and the Wild Orchid–dark chocolate, vanilla beans, almond milk and vanilla vodka, rolled in dark chocolate and topped with vanilla-infused raw sugar. Several of the ship’s barks are also vegan, including Provencal Almond Bark (roasted almonds in Belgium dark chocolate with Provencal lavendar oil and a little grey sea salt), Beauty Bark (Belgium dark chocolate, walnuts, wild blueberries, cocoa nibs, golden flax, and sea salt), and Orange Peel Bark (Italian candied organe peel in Belgium dark chocolate). 
Ok, so I read the menu’s description of their delicious chocolates, but allow me to use my own words: holy moly! These chocolates are mind-blowing. Rich, flavorful, clean–everything chocolate should be. Want more? The warm and welcoming chocolatier and owner let me sample and snap pictures of her beautiful shop freely.
And beautiful. Inside and outside.
The last stop on my tour: Live Island Cafe, a raw foods counter spot in Huntington Village. Still full from my VedgyBurger, I picked up a sampling of Live Island Cafe’s selections for eating later. Although I was losing a bit of energy from the day of driving in the blazing sun, I was so glad that I decided to stop by. I had attempted a trip to the cafe before when a friend had bought a Groupon offer, but we got lost and the new cafe seemed to be still working out the kinks, closing earlier than their posted hours. But all’s well that ends well, I found Live Island and left with a sampler that was well worth the wait.
The place has limited seating, however there is a nice table set up outside, surrounded by plants. The display case had all of the day’s offering. In the muted light, they didn’t appear as fresh and scrumptious-looking as they were… see below…
I chose a sampler with an entree and two sides and, boy, I type this now feeling quite energized and invigorating. This fantastic feeling started on my taste buds, which are still tingling. I have had raw food many places, but none quite as flavorful and diverse in texture as this. Wow. Texture is a huge thing for me (see my previous post) and I shy away from raw as it is often ground up wet globs. But Live Island’s Pizza of the Day (a flax and almond crust, marinara and nut cheese) and Abundance Burger (walnut, portobello wrapped in greens) had such a pleasing texture… mostly because there were many. Crisp veggies, sprouts, and perfectly seasoned and sauced ground nut created several layers of moisture and flavor. Spectacular, in a word.
Also spot-on, the greens. I could eat a whole plate of them. 
What an awesome day of eating! It is nice to know the Island is filled with so many great eats. I am now motivated to find more. Let this be a warning… if you have a vegan eat hidden away on Long Island, I’m coming for you. Armed with my camera and one enormous appetite.
xo, V.V.
Life is like a…
(box of vegan chocolates) You never know what you’re gonna get.
Back at the amazing Divine Treasures in Manchester, Connecticut, CandyPenny and I had a breakfast of chocolate. This vegan gem of a chocolate shop sandwiched between the Chinese take-out and the tobacco shop in an unsuspecting strip mall in Manchester Township would likely make my top 10 vegan spots in the country. The chocolate, the caramel, the selection, the exquisite soft-serve… they’re all very much worth the trip on their own. But they’re all there. And they’re all unbelievably delicious.
For a ton of other pictures of Divine Treasure goodies, check this post from last summer.
One of their best sellers, the caramel cashew is the best of everything: texture, taste and the lingering exit of sea salt. The salt taps each taste bud on the shoulder, asking each “Are ya getting all this flavor?”
Of course, the cross-section shot. Spectacular.
The soft serve is the best vegan ice cream I’ve ever eaten. Yes, thinking back I can to say that with confidence. And it’s covered in real, warm hot fudge. Both things are difficult vegan feats. 1, vegan soft serve is often not creamy nor rich with flavor. It often turns to half milky soup in barely a few minutes. This is not true of Divine Treasures soft serve. And the hot fudge is fudgey and hot, not simply dark brown and sweet. Its texture responds to the cold soft serve like I remember as a kid.
I’ve got my box of chocolates and my vanilla soft serve with hot fudge. They ought to set up some tables outside so the tobacco shop employees don’t need to worry about loitering vegans.
Another familiar spot in Connecticut, Shoreline Diner in Guilford, Connecticut. With easy-on, easy-off via I-95, I have visited this “vegetarian enclave” several times in the past couple of years. It’s hard not to. They have a billboard off the interstate that drops the v-bomb. Even if I’m not hungry, it seems worth the stop. 
Since my first stop with The Electrician in 2010, the area surrounding the diner seems to be catching on with the veg craze. A Mexican joint up the street totes a banner announcing its vegetarian friendliness, while Food-Works‘ parking lot is bustling. The Shoreline offerings are a cut above vegan comfort food classics that often rely too much on packaged and/or frozen foods. They make their own patties and meatballs. 
I had the Southwestern Frittata. A tofu frittata with veggies and fresh avocado. It hit the spot though binding and moisture created a bit of a texture issue. The avocado was so perfect that I would have eaten a shoe sole with it. And a homefries or other potato side would have been a million times better than the chips. But isn’t that always true.
And now, the reason for our excursion: G-Zen in Bradford, Connecticut. G-zen is a vegan eatery with a scrumptious variety of vegan and raw options. The restaurant is a peaceful and gorgeous space, more akin to dining at a fancy-pants friend’s house. The decor and ambiance beams positivity. The communal feel of the space is welcoming, however being amidst the staff’s personal conversations was a bit unnerving (the counter and register are very close to tables.) The service was a bit abrupt, though knowledgable, and tad lacking grace… with every visit she bumped into adjacent tables and shuffled our placemats with everything she set down. We enjoyed the food a great deal, so let’s talk about that.
For an appetizer, we got the Sufi Kiss: marinated artichoke and Kalamata olives wrapped in filo and served with a smoked paprika aioli over organic greens. With a squeeze of lemon, this appetizer hit all the right notes. The delicate layered filo added a perfect texture to the warm salty artichoke and olive blend.
After taking a bite of CandyPenny‘s reuben at the Shoreline Diner, I decided that I wanted a reuben! G-Zen‘s reuben is sublime. Made with my favorite bread (a bread that’s pan-fried,) the house-made kraut was in balance perfectly with the marinated tempeh. Too add another layer of kick, the mustard and Russian dressing wake up all taste buds for the party. Add some sweet potato fries to the side and, bingo bango, there’s a perfect lunch. 
For dessert I got the Coconut Creme Custard. The bowl of custard was a bit overwhelming in size. I can’t see how anyone could finish such a huge bowl of tapioca after a meal. The custard was subtle; it tasted a bit more like a breakfast oatmeal than a dessert. CP got the Lemon Tart, which was delicate and divine on its ground almond crust.
After my visit, I had a few issues with some of the claims on the website. One being “everything is thoughtfully prepared from scratch.” This is a bold claim. And my only complaints just happen to align with how this claim is not true. Dishes at higher-end eateries like G-Zen are knocked down several notches when they rely on things like Daiya cheese and Soyatoo as ingredients. Although vegan, these are processed foods. Processed foods are neither sustainable in their production nor made from scratch. The restaurant also describes itself as organic, which neither of these products are. Please, G-Zen, ditch these products! Your chef/s are clearly capable and needn’t take these shortcuts. And a restaurant with a very vegan menu ought not to have peacock feathers in their bathroom.
Goodbye, dear summer. You moved so swiftly through your weeks. But first, a few more bites…
Goodbye, peak season for juicy and tender summer fruits. Soon it’ll be time for apples, pumpkins and figs.
Goodbye, peaches and characteristically-summer stone fruit, best warm-skinned and taunt on the beach. Goodbye, grilled peaches, a different entity altogether, may the sparking lumpwood charcoal let you sweat your sugar.
Goodbye, real vanilla beans; coconut milk ice cream. You’ll pair up with some sweet goodies later, and I’ll see you then.
Goodbye, summer-ish marinade: Cindy’s Kitchen‘s amazing mango coconut marinade. Your sweet zing is perfect when infiltrating tempeh’s densely-packed atoms.
Goodbye, elaborate ice cream concoctions with aforementioned summer fruits, hot fudge and Smucker’s marshmallow topping. You’ll hardly seem appropriate after today. Warm, baked cakes and cookies soon will lessen the sting… till then…
Goodbye, Summer!
Over the 5 years I have been blogging I have only reported on vegan eats in the Garden state twice: Sweet Avenue Bake Shop, barely outside of the Lincoln Tunnel in Rutherford, in 2008 and Medieval Times in Lyndhurst, NJ in 2010. That is it! I think I dismissed New Jersey prematurely, assuming anything it had the Empire had better.
I was so very wrong.
Welcome to Ocean City, New Jersey, home to a beach, a boardwalk.. and the wondrous Bashful Banana Bakery & Cafe.
When I had stumbled across their Yelp page in preparation for my New Jersey jaunt, I was perplexed and very curious, teeming with a tamed excitement: Could this be another amazing discovery? What was this “Banana Whip”? What was this vegan treat made from 100% bananas? To CP and me, the 2-hour round-trip detour was worth satisfying those questions.
As I approached I saw that this Banana Whip was subject to quite a bit of local hullabaloo. Curiosity growing, along with a bit of worry as I knew very well I’d need longer than the 15 minutes my parking spot allowed to experience this award-winning treat, I was ready.
There it was… in print. We were ready to order and dive into the unknown. Unlike their cafe menu, there was no v-bomb dropped on the frozen treat page. Maybe for fear of scaring some away? As someone who drove several hours just to try the whip, that v-bomb is what drew me in.
This is the Bashful Banana boy, a heartthrob to the local teen community, and the magical machine that creates one amazing treat. The treat is an astonishing vegan soft serve made up of 100% bananas. Just bananas, frozen, aerated and whipped into a spectacular alternative to dairy ice cream. It was creamy, it was delicious–but clean. No coating of processed gums and chemicals in your mouth (I’m talking to you {insert name of any soft serve I’ve ever had, excluding Divine Treasures.’}) It is, again, spectacular. Bafflingly spectacular.
Our Banana Whip Sundae, topped with an ALL-FRUIT hot fudge sauce and non-dairy chocolate chips. Can you believe this?
Let’s look again.
Bashful Banana also has vegan sandwich options and a bakery with v-bomb cupcakes. Is this place amazing or what?
After my chocolate discovery in Connecticut recently and this wonderful find in New Jersey, I am filled with a new giddiness. What else had I been overlooking so close to home. (Foreshadowing!)
Splitting my time between the boroughs and the ‘burbs, the local availability of vegan treats fluctuates. When hit with the craving for an elaborate banana split, it was a quest… and test: How are the mainstream supermarkets keeping up with healthier food trends? I was impressed with what was available! From vegan Maraschino cherries free of artificial dyes, Carmine or corn syrups… high-end fruit preserves that sizzle up into wonderful ice cream toppings… pints of So Delicious dairy-free ice cream… and the less-natural but vegan marshmallow topping from Smucker’s. The only thing that was missing from my split was a vegan whip cream! But Freeport’s Stop N Shop was stocked with Tofutti cream cheese and sour cream, as well as Earth Balance. Not bad.
- 1 Banana, sliced in half lengthwise
- 3 scoops So Delicious Purely Decadent cookie dough ice cream
- Drizzle of Smucker’s marshmallow topping
- Bonne Maman strawberry preserves, heated on the stovetop
- Santa Cruz organic Chocolate syrup {In the fridge since last summer}
- A Maraschino cherry from Tillen Farms
- Sprinkle of chopped walnut
Little delicate weeds get no love.
They look like shy, optimistic chit-chatters.
“Hey! Hey you! Look how bright and pretty we are!”
Holy stigma.
“Hi. We’re less enthusiastic than the red ones. Notice us if you wish–or not; we’ll be fine either way.”
“Mnmm mnnmmm.”
So Delicious Turtle Trails… and I quote, “A gooey non-dairy caramel sauce and chocolate-coated praline pecans swimming in a sea of creamy, coconut milk based vanilla non-dairy frozen dessert.”
I’m obsessed with upgrading my spring/summer shoe collection. Pictured are the perfect summer sneaker, Converse’s Jack Purcell, and New Balance’s vegan mary jane made of recycled materials.
Even the cats enjoy my shoe deliveries.
Frank and I strike a pose. Such great colors in this picture.
The East Village’s Counter, one of the only higher-end vegetarian restaurants below 14th street, is closing its doors. So the usual vegheads and I had to have one more taste. I have always enjoyed Counter’s food, especially their brunch, but after each visit I did not soon return. The service was always an issue. And our visit this time was no exception. Upon entry we, party of 5, were treated as if we were intruding upon the dimly-lit empty restaurant. Add the fact that we were not interested in over-priced cocktail “infusions” and that signature East Village food service worker apathy and grossly misplaced snobbery infused our visit. No big deal. We wanted the food.
I had a flatbread pizza–lemon basil pesto, sunchokes, caramelized onion and sun-dried tomato. It was very tasty but lukewarm.
The gang got butternut squash spaghetti, lentil and greens sandwich, a bowl of frittes and their delectable seitan.
Dessert: the brownie sundae with nut-based ice cream, caramel sauce and chocolate drizzle. Very good!
The semolina apple cake topped with vanilla. So, so delicious.
The couch is a nice place to welcome in the New Year, especially when one has drastically altered their sleep schedule since the start of winter break. Head-bobbing by 11:15 p.m. and already hung over, dinner in was a deterrent to an unproductive morning after: 1.1.11. Truthfully, I have been in hibernation mode since the blizzard forced me there almost a week ago. Beside sculpting a concavity in the cushion, I have been eating well. Here was what was on the menu for the last evening of 2010.
I was interested in making the Vegan Foodie‘s pecan-crusted seitan buuuut not making the seitan from scratch. Picking up some packaged strip kind, I mixed up the recipe’s hearty pecan and panko blend and fried ‘em up. Dear pecans, you are my favorite nut.
Twice baked potatoes. These gave me great aggravation as I jumped the gun on hollowing out their bellies. I was so anxious to utilize the left over Tofutti sour cream we picked up for snacking accompaniment. Along with the sour cream, there was some Earth Balance, Daiya cheddar and some seasoning. Despite the fumbles, potatoes are really hard to mess up and they came out quite tasty.
I was on beer duty so I had to pick one that was seasonally-appropriate. More than I enjoy craft ales and micro-brews I enjoy their bottles. It’s like art, alcohol and reusable vase all in one easy price plus bottle deposit. This beer hit me hard and made me very enthusiastic about the terrible network programming on the big screen. This was followed by a well of tears in learning of Dick Clark’s stroke. Sweet.
Dinner! Strips of pecan-crusted seitan, grilled white asparagus and cherry tomatoes and a twice-baked potato. My only complaint would be that I should have whipped up a sauce for the seitan as it was a bit dry. The larger pieces of pecans, which had roasted in the frying pan, were an a great addition. Welcome 2011! I’ll have plenty of left overs for more couch surfing on 2011′s first day.
Dessert. So what if I forgot these bad boys were picked up along with the dinner groceries at Wild By Nature… they were meant to be the sweet conclusion of dinner. Yes, So Delicious‘ coconut-almond minis, representing the evolution of dairy-free ice cream. Creamy, bright white coconut milk vanilla ice cream coated in a thin cracking dark chocolate, pebbled with toasted coconut and almond. So delicious indeed.
Ok, 2011. Bring it on.
Listen Staples commericals and every Sunday newspaper circular: “It is still summer!” I cry out, grasping at every hour, every minute of my dwindling summer vacation.
So while it is still appropriate, homemade ice cream! I headed home to Long Island to try out Wheeler‘s Vegan Scoop chocolate chip cookie dough ice cream with my Mom’s bright red Cuisinart soft serve ice cream maker. With the container of frozen cookie dough chunks being snacked on like popcorn, we needed the soy and coconut milk mixture to thicken up quickly! Haste, however, gave way to a delicious but slightly soupy ice cream littered with yummy gobs of cookie dough. A family-pleaser.
While I am on the fresh-made ice cream topic, here’s some from my recent visit to Austin. Vanilla ice cream (coconut milk-based of course) with chewy chunks of diced Sweet & Sara‘s marshmallows, pineapple fruit compote and chocolate chunks. So creamy! I don’t recommend stirring these marshmallows in to the churning machine. They have an awkward, gummy texture when exposed to the low temps. Maybe a sprinkle of them on top. Has anyone tried the Ricemellow in a ice cream maker?
Vegan Reporting By Location
