What’s better than homemade vegan ice cream made with seasonal whole foods? Homemade vegan ice cream made with seasonal whole foods and delivered directly to your door. (No, this is not a Portlandia sketch.)
Megan Huylo, a Natural Gourmet Institute grad, is making that dream a reality for healthy New Yorkers (with Seamless envy?) in mid-September, with the launch of Downtown Creamery, an offshoot of her private-cooking service, Downtown Epicure.
“Six months ago, I made vegan ice cream for desert at a dinner party for one of my private clients,” Huylo says. “They aren’t vegan or vegetarian, but they tried it and were really pleased and surprised.”
Huylo makes the ice cream’s base with coconut milk and cashew butter (which creates a nice dairy-like texture), opts for natural sweeteners like maple syrup, and uses organic ingredients whenever possible. We were head over heels for the Milk & Cookies and Mint Cacao Chip, but found the Vanilla Maca flavor to be a little intense (which is too bad, given its benefits…).
Currently, the ice creams are only available to residents of the New York Metro Area via a monthly subscription. You’ll get two pints of ice cream delivered by bike each month, and you’ll definitely be paying for it, at $40 per month. Convenience doesn’t come cheap—but it sure does taste good. —Jamie McKillop
For more information, visit www.downtownepicure.com
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