Posted March 16th, 2011
by Geanna Marek, working owner
I love ice cream. I really do. It’s up there in my top-5 junk-foods list with, say, pizza, peanut butter, cupcakes and Sour Patch Kids (yes, they’re vegan – amazing, huh?). Ice cream has always offered me a sense of contentment. It’s perfect in a cone on a warm day, of course, but it also can fulfill you in a sundae with hot fudge sauce dripping all over it on a cooler, winter evening. Regardless of when you want it, ice cream is always in season.
I was pleased as punch when I discovered Coconut Bliss Ice Cream. Made fairly locally in nearby Eugene and from all organic ingredients, this coconut milk-based dessert has been chilling and thrilling my palate since I tasted the first bite. When I first became a vegan, I was disappointed by the non-dairy ice cream options available to me. I tried the few brands that were out there (that seemed to mostly be made from either soy or rice milk) until, disillusioned and sure I would never enjoy ice cream again, I gave up. And then Coconut Bliss came onto the scene.
Much like the Daiya vegan cheese revolution, Coconut Bliss has spawned a new generation of healthy(ish) vegan products that also taste really great. Of course, this has created some competition, and other non-dairy companies have set out to emulate the amazing taste and creaminess of Coconut Bliss, but in my humble opinion, nothing comes close to beating the flavor or quality of a scoop of Coconut Bliss.
My favorite flavors are Cappuccino and Mint Galactica, but in a homemade ice cream sandwich, nothing beats Vanilla Island. Although, to be honest, I’ll really take any flavor that’s in front of me. The best part about this particular ice cream is that the ingredients list is usually 10 or less items long. Meaning: I can pick up a pint and know that what’s going into my body will be organic, mostly fair-trade and include completely recognizable ingredients known to humans. Oh, and the best part is that this is vegan, gluten-free, and sweetened with agave nectar, not cane sugar. And it’s so good that it’ll even fool your omnivorous pals, because it’s seriously that rich and creamy.
Ice Cream Sundae
This recipe is for the perfect ice cream sundae. You could substitute any flavor for the Chocolate Peanut Butter, but you might want to alter the toppings accordingly.
- 1 large banana, sliced
- 1 pint Coconut Bliss Chocolate Peanut Butter ice cream
- ½ cup vegan hot fudge sauce, warmed
- 2 T. peanut butter (I prefer chunky, but creamy works too)
- ½ cup vegan dark chocolate chips
Put half of the banana into each bowl. Add a scoop of the ice cream, then pour on a little sauce, repeating this process until both are gone (making sure to end with a last pour of the sauce). Glob on the peanut butter and sprinkle the chocolate chips on top. Enjoy!