You Scream, I Scream . . . Ice Cream!

Okay, I'll admit it, I have a very big sweet tooth and a particular weakness for quality ice cream made from local organic ingredients. Some of my favorite places in the Bay Area include Ici in Berkeley (started by former Chez Panisse pastry chef Mary Canales), Lush Gelato and Scream Sorbet, both in Oakland. For those of you who live in LA, I recommend Scoops.

If you want to explore flavors, creative ideas and products, my friend Bethany has an amazing ice cream blog called Scoopalicious.

While I am on the topic of healthyish deserts, let me tell you about making vegan chocolate mousse using tofu.

I also recently found this vegan ice cream recipe on the Nourishing Gourmet. I hope to try it soon.

Chocolate Coconut Milk Ice Cream 
3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
6 tablespoons agave syrup
1 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions.