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| The richest, creamiest vegan ice cream I've ever tasted. |
It is 101 degrees outside. Fahrenheit. And I am not cooking. I am not even boiling water for my habitual ritual of afternoon tea. I am sitting in front of a petite blue desk-top fan. Eating ice cream. Homemade ice cream, to be exact. With nary a trace of dairy or gluten. And apparently, it is the best homemade ice cream I have ever made (so says my willing, taste-testing husband). Who am I to argue?
It is indeed fabulous.
The inspiration came via one of our favorite Los Angeles restaurants- Akasha, in Culver City. At Akasha you can always find a lovely gluten-free choice on the menu. As well as something vegan (which by default, is dairy-free), a welcome option for those of us saddled not only with celiac disease, but a dairy intolerance as well. (As a side note, I have found it harder to dine out dairy-free than gluten-free-- chefs love their butter, cream and cheese.)
One of the dessert choices at Akasha is vegan peanut butter ice cream. It is, simply, divine.
So I decided to try my hand at re-creating it.
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