Do you remember the early 80s when vegan ice creams like Rice Dream and Tofutti were cutting edge? Today we have many more choices for satisfying customers who seek vegan dessert that is eco-friendly, dairy-free and often which caters to food allergies.
Along those lines, KindKreme, a new raw ice cream place in Los Angeles, is said to be pricy but to have great soft-serve. I am looking forward to going there. Scoops in L.A. has highly creative ice cream for vegans and non-vegans, and welcomes new flavor requests.
A few years ago when in San Francisco I made a special trip to MaggieMudd and it did not disappoint. Their Mudslinger’s Freestyle dairy-free ice cream is made from soymilk or coconut milk. The Coconut Pecan Praline and Banana Rum Brownie flavors sound great. Count on them for vegan ice cream cakes and sundaes too.
So far my favorite vegan ice cream bought off the shelves of natural foods stores (and hopefully making it into mainstream stores soon) is Luna and Larry’s Coconut Bliss — organic, agave-sweetened heaven. It is creamy and coconuty and all the flavors are superb, made with Fair Trade ingredients.
Turtle Mountain is a favorite too, with soymilk and coconut milk ice creams and ice cream sandwiches. I especially like their Purely Decadent Cookie Dough (gluten-free). They have a new coconut water sorbet.
Almond Dream’s Chocolate flavor was rich and delicious and not too almondy. I tried the Vanilla Bean flavor of Living Harvest Tempt ice cream made of nutritious hemp — it feels healthy going down and does not make me tired. Same goes for Tomberlie’s, a yummy raw ice cream made locally in California.
With summer coming, here’s to continually trying new vegan dessert – we all love ice cream!