Nothing feels better than curling up with a bowl of ice cream, but there’s no downer to the momentary bliss like the stomach ache that comes afterwards. Due to the widespread environmental impact of dairy, animal rights movements, increasing popularity of plant based diets, or just stomach aches, the dairy industry and consequently ice cream, are evolving to meet a new demand.
Baskin Robbins
Mint Chocochunk Rating: 5/5
Daiquiri Ice Rating: 4/5
Milk Substitute: Coconut Milk and Sorbet
Baskin Robbins offers both affordability – $4 for a scoop – and thoughtful service. The Mint Chocochunk has a base of mint chocolate chip paired with a gooey fudge swirl and bits of solid chocolate for added flavor and texture. The coconut milk was imperceptible under the decadent chocolate fudge and refreshing mint. The texture was smoother than regular ice cream, almost gelato-like. Overall, each spoon was flavorful yet light, and it left me wanting another scoop.
The other flavor I tried was Daiquiri Ice, which is a simpler dairy-free alternative since it is a sorbet. The sample itself was enough to make me pucker from the lime, while the aftertaste of rum was so strong that I had to check that the sorbet was indeed alcohol-free. It had no hint of the grit of ice crystals, the smooth texture a hallmark of a well-made sorbet.
Sugar Mama Desserts
Mango Pineapple Coconut Rating: 4/5
Milk Substitute: Sorbet
Sugar Mama’s Desserts is a quaint local caterer in Milpitas Square. Known for their fresh plant-based options and unique flavors, I had high expectations going into the store for their dairy free line. I tried the mango pineapple coconut sorbet, which was the only vegan flavor available and was informed that the vegan ice cream options switch out almost weekly, while the rest of the inventory is seasonal. The sorbet itself tasted like a pure mango concentrate, leaving the pineapple and coconut a feeble afterthought. While the sorbet was a tried and true classic, and I felt like I was biting into a fresh alfonso, I was left wanting some of the more unique flavors the store is known for. If your heart is set on trying eccentric and familiar flavors, then this is the place for you.
Trader Joe’s
Strawberry with Almond Brittle and Candied Strawberries Rating: 3/5
Vegan Cookies and Cream Vanilla Bean Bon Bon Rating: 5/5
Milk Substitute: Coconut Milk and Oat Milk
Trader Joe’s is admittedly my happy place, so here’s a disclaimer for my existing bias. The franchise has a serious case of fall fever, but I was surprised to find no dairy free counterpart to most of their autumnal desserts. Regardless, the standard but vast selection of plant-based ice creams did not disappoint. I tried a pint of strawberry with almond brittle and candied strawberries. The sickeningly sweet strawberry lasted for about 30 seconds before a full-throttled offense of cardboard from the packaging hit my taste buds. This is a common trend I found in most oat milk ice creams. Oat milk as a base is absorbent and an inherent sweetener, so the mix-ins determine the entire experience. For the strawberry ice cream, the artificial flavoring and chunks of strawberry and almond dictated the final product. The ice cream texture was one of best thus far, but the taste was not enjoyable after two spoonfuls.
Next, I tried the cookies and cream vanilla bean bon bons. The dessert cased a soft coconut-milk-based ice cream scooped over a layer of rich cookie with an ambrosial dark chocolate coating. A slow motion shot of anyone biting into this dessert belongs in a commercial—it’s just that good.
The new age of ice cream is fast approaching, and with it, new favorite guilty pleasures. Beyond tasty desserts, the choices we make, down to our food, can have an immense impact on the planet. So plow your way through some delectable dairy free ice creams this weekend, for you and the planet!