If you've tried non-dairy ice cream, and you didn't like it, than you haven't tried this.
I'll admit, soy-and rice-based ice creams tend to taste like chalky saw dust. Nut-based ice creams can be too heavy. And eating non-dairy ice cream in general can feel like buying a Canal Street knock off instead of a 5th Avenue original.
After trying a less than stellar non-dairy ice cream, you may be tempted to go back to a dairy-based concoctions, but with all the dairy-dangers, that's not advisable. Even John Robbins, heir to the Baskin-Robbins fortune and empire, completely shuns the stuff, after watching his uncle die of a heart attack at 54, which he believes was caused by eating too much of the family product.
Doom and gloom aside, there is a rainbow at the end of this story. You can still enjoy rich, creamy, dreamy ice cream that's not dairy-derived. Plus, you have options:
1. Make Your Own in Less than 5 Minutes
"Ice Cream" made with a frozen banana base is reason enough to buy a high speed blender or Vitamix. With no added sugar, yet perfectly sweet, the taste is divine, and you can eat it completely guilt-free. After all, it's just blended fruit! It's so easy to make it's ridiculous.
Here are some of my favorite:
Try experimenting with your own flavors, like peanut butter and chocolate, mango, pineapple, watermelon, or banana chocolate chip.
2. Buy Luna & Larry's Coconut Bliss
Hands down, the best-tasting commercially available non-dairy ice cream. Made from a coconut milk base and sweetened with agave nectar, if you're in a pinch and want something in a pint, reach for Luna & Larry's. Available in Whole Foods, health food stores, and even many more mainstream supermarkets.
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