Kept On Ice

UPDATE: Okay folks, I’ve let this go on for long enough… APRIL FOOLS! I’m sad to say, it was all a bit of fun in this name of today’s “holiday.” Although I thought everyone would figure it out immediately, I didn’t expect such an outpouring of enthusiasm and support. Instead of getting a laugh out of it, I ended up feeling more dejected that I wouldn’t be able to deliver on this artificial promise.

Rest assured, I do genuinely want to create this book, but I haven’t yet found a publisher willing to take it on. Right now, it’s just a pipe dream, but this whole affair gives me hope that it may still happen some day. Thank you, everyone, for providing such persuasive inspiration!

It’s no secret that I play favorites when it comes to dessert, and regardless of the season, my preference invariably points to chilliest option on the menu. Creamy and cool, a generous scoop of ice cream always hits the spot. Wrapping up production on Vegan a la Mode was one of the most difficult publishing decisions I made back in the day, still bursting with frosty inspiration but running up against the threat of harsh deadlines, a lot was ultimately left unsaid. Even worse, a lot was left unchurned.

For years now, since the moment that original tome hit the market, I’ve been pining for an excuse to revisit that file of unrealized potential. Well, the idea of making a sequel is no longer just an empty threat; it’s about to become a sweet reality.

Vegan a la Mode: The Second Scoop will pick up right where the first cookbook left off, with never-before-tasted flavors like Tamarind-Chile Ice Cream, Nesselrode Pie Ice Cream, and Butterbeer Ice Cream. Unique frozen confections will feature prominently this time around, bringing fun new serving suggestions like Neapolitan Spaghetti Ice Cream and Lava Flow Bombes to the table when you’re craving a real show-stopping grand finale.

Pushing ahead at break-neck speed to meet the imminent summer 2016 release, I simply couldn’t wait any longer to share the delicious news. Stand by for pre-orders and the final cover art, coming soon!

April 1, 2016January 23, 2026

Hannah (BitterSweet)14 Comments

Ben & Jerry’s Non-Dairy Ice Cream: The Inside Scoop

After decades of craving, years of lobbying, and hundreds of hungry voices calling for action, Ben & Jerry’s has taken the unprecedented initiative to offer a 100% non-dairy frozen dessert. And to say that this brand new line of almond milk creations has sweet teeth celebrating across the country would be the understatement of the year.

Ben & Jerry’s has earned their loyal following through tireless innovation, fearless flavor combinations, and a genuinely inspiring mission statement. Not content to merely spread the sweetness, the brand is arguably more about giving back to back to the community and trying to make a difference in bigger picture issues. In fact, a big reason for the interest in non-dairy options is to reduce the overall carbon footprint for the mammoth company.

But creating something to smile about for dedicated vegans, those suffering from lactose intolerance, and many dairy-free consumers was the greatest goal, of course, as the demands had been coming in fast and furious. Proving that there are real people at the helm, listening to suggestions (or hungry belly-aching, as it may have been), these four new flavors will be available in most mainstream markets by the beginning of spring.

All of the Ben & Jerry’s Non-Dairy Ice Cream flavors are built upon a foundation of their own finely-tuned blend of almond milk, pea protein, and coconut milk. The right ratios proved elusive, going through 70 to 90 different trials until the base hit all the right creamy, luxurious, and positively decadent notes. I had the chance to sample each flavor, firsthand at the Ben & Jerry’s facility. Flawlessly smooth and luscious, their hard work paid off in full for an impeccable texture that exudes a premium impression at first lick.

The Taste Testing of Ben & Jerry’s Non-Dairy Ice Cream

After the above taste-testing, I also trialed a pint of each at home, just to firm up my initial thoughts. Here was my take on each vegan flavor of Ben & Jerry’s Non-Dairy Ice Cream:

P.B. & Cookies – This flavor starts with vanilla ice cream and stuffs every square scoopable inch with giant chunks of classic sandwich cookies and thick ribbons of what I can only describe as pure peanut fudge. Pieces of crunchy roasted peanuts complete the overall nutty picture, and for peanut butter lovers, this is one little pint of pure, sweet heaven. Easily my favorite of the quartet, every bite sang of bold, sugary peanut flavor, with all the crunchy, chewy, gooey mix-ins one could ever ask for. At some points, I wondered if each spoonful was filled with more cookies than ice cream- and that’s not a bad thing at all.

Coffee Caramel Fudge – Sure to appease both caffeine addicts and fair-weather fans of the cup of mud, this flavor offers the frozen dessert equivalent of a dressed up latte with all the syrups and sauces a buzzed barista could throw in. Warm and toasty coffee notes intermingle beautifully with the subtle edginess of burnt sugar in the soft caramel swirl. Strong enough to make the roasted beans clear rock stars in this arrangement but still quite demure as far as a coffee concoction can go, those who prefer a milkier cuppa will be thrilled by the balance.

Chunky Monkey – Unfortunately, it’s not all smooth sailing in this turbulent sea of frozen almond milk. Things begin to go south a little upon cracking open this container. One of Ben & Jerry’s best known inventions, a time honored and beloved combination of banana ice cream, chocolate fudge pieces, and walnuts, the original has been around since the very beginning. Although it’s been many years since my last experience with the pioneering pint, I can’t say I recall it being quite so intensely and unapologetically sweet. The banana notes proved elusive, hidden behind the cotton candy-like base. Impeccably fresh, crisp walnuts and rich chocolate bombshells brought me back for more, but it’s not the instant winner I had imagined from this ice cream titan.

Chocolate Fudge Brownie – Layered with more brownie pieces than seems physically possible for a single scoop of ice cream, those generous squares are the absolute saving grace of the whole assembly. Made by Greyston Bakery and soon to be offered by the brand exclusively in Whole Foods Markets, those fudge bar cookies are more than worth seeking out solo. But sad to say, I wouldn’t have known that the base itself was meant to be chocolate if I had tasted it blind. Even Jostein Solheim, CEO of Ben and Jerry’s, readily admits, “The chocolate one is too chalky for me. It’s a hard product to make”. True enough, the taste is reminiscent of a cocoa protein shake at best. Thankfully, those abundant brownie pieces do reinforce the decadent dessert angle; despite catering to a market of alternative eaters, these treats were never intended to be health food, after all.

All in all, there’s a lot here to love, and it’s part of a bigger evolution. Pending the success of this new non-dairy direction, the potential for additional plant-based offerings is looking bright. The goal is for Ben & Jerry’s to reduce carbon emissions by a whopping 80% by the year 2050, despite continuing to grow the business and put even greater demands on their factories. The only way to accomplish that is by making dairy-free desserts a bigger piece of the puzzle.

Ben-Jerrys-Non-Dairy-Ice-Cream-all-the-vegan-flavors.jpg

This post was made possible by Go Dairy Free and Ben & Jerry’s, but all content and opinions are entirely my own.

March 9, 2016January 23, 2026

Hannah (BitterSweet)2 Comments

All Carrots, No Sticks

My love for carrots has been well documented since birth. Although I have no recollection of the incident, I’ve been told many times over that in my earliest stages of infatuation with the orange root, I came down with a legitimate case of carotenemia. Against my typically paper-white skin, I can only imagine what a glowing, golden orb of a baby I must have been! Perhaps it’s for the best that there are no lasting memories (or photos) of this to haunt me.

Current Carrot Cravings

Now well into my twenties, I’ve learned to rein in my carrot cravings, but they’re a constant staple in my life. A vegetable crisper without at least a pound of the crisp taproots is truly empty, as far as I’m concerned. Typically eaten without any ceremony, cooking, or even basic preparation, it’s still dangerously easy to take their unique flavor for granted.

Great Granitas

Naturally sweet, pure carrot juice is a real treat on a hot summer’s day. Although we’ve technically arrived on autumn’s doorstep, the heat is still going strong, and it just might take more serious measures to keep cool. That’s where this impossibly, laughably simple granita comes in. Little more than pure pressed carrots and a pinch of fresh mint, even the sweetener could be considered optional, depending on the flavor and intensity of your juice.

Eat Your Veggies

While most people think of carrots as lowly vegetables, good for little more than filler on the dinner plate, I would implore you to open up your mind- and mouth- to greater carrot consideration. It’s remarkable what a little bit of time in the freezer can do to transfer this pure orange elixir into a bona fide dessert.

Yield: Makes 4 - 6 Servings

Carrot Granita

No Ratings

Made with little more than pure pressed carrots and a pinch of fresh mint, this sweet but not sugary treat is a brilliantly refreshing way to eat your veggies.

Additional Time 4 hours

Total Time 4 hours

Ingredients

2 Cups 100% Carrot Juice
1/4 Cup Granulated Sugar or 3 Tablespoons Agave Nectar
1 Tablespoon Fresh Mint Leaves, Finely Minced

Instructions

What follows is so simple that it can hardly even be considered a recipe. Simply combine all the ingredients and stir until your sweetener of choice has fully dissolved. Pour the mixture into 9 by 13-inch baking pan and place on stable, flat surface in the freezer. Allow it to rest for half an hour.
Use a dinner fork to scrape any ice crystals that have begun to form on the sides and bottom of the pan. Place the pan back in the freezer and repeat this procedure, scraping and mixing every 20 – 30 minutes for a total of 3 – 4 hours.
Once mixture is thoroughly frozen, you should end up with light, fluffy flakes that look like dry orange crystals. Scoop into glasses and enjoy right away.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 91Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 52mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 23, 2015January 18, 2026

Hannah (BitterSweet)24 Comments

Cashew is King

Dense, silky smooth, capable of melting so slowly and seductively across the palate that it seems to linger far beyond the average taste; cashew ice cream has certainly come a long way. Once a mere glimmer in the eye of the mad kitchen scientist who dared venture outside the standard arsenal of readily available dairy alternatives, cashew ice cream has finally hit the mainstream, and in a big way thanks to So Delicious. Textural superiority provides the unshakable foundation for all of these nutty frozen desserts, unburdened by excessive gums or stabilizers like so many commercial options. This attention to ingredient detail allows the most basic of flavors, the vanilla-infused Creamy Cashew, to shine without any adulteration. Similarly, the unfussy Cappuccino boasts a perfectly balanced coffee flavor, deepened by a subtle hint of cinnamon in the afterglow of each frosty bite. What truly sets this line of nut-based pints apart from the pack in the freezer aisle, however, are their bolder, unabashedly indulgent flavor combinations.

Turtle Trails from the original Purely Decadent label has been my top pick for countless years, but now that I’ve tasted the sweet extravagance of Salted Caramel Cluster, I may just have a new favorite treat. So packed full of chunks that it’s difficult to scoop, this pint of cashew goodness is not messing around. Whole, full-sized, plump cashews smothered in crisp shells of dark chocolate litter the landscape, flanked by rivulets of flowing caramel sauce. Notes of browned, burnt sugar define the custard base, spiked with just the right amount of salt to propel the flavor into crave-worthy territory.

Dark Chocolate Truffle succeeds in delivering an equally intense dessert experience as well, clearly formulated with the unreformed, unapologetic chocoholic in mind. Strong chocolate ice cream with devilishly bitter edges cradles thin shards of shaved chocolate that shatter effortlessly between the teeth. Truly an “adult” chocolate ice cream, it would be a disservice to compare it to the average cocoa concoction. The plentiful truffles are even better than those found in the average box of chocolate, especially since you’ll always know exactly what you’re going to get; every scoop is delicious, just as promised.

If simple sugar cookies and cinnamon spice hold more allure when a sugar craving hits, then the Snickerdoodle would be just your speed. Reminiscent of a thick, icy glass of horchata, this comforting blend has the upper hand on the original beverage thanks to the abundant smattering of gluten-free cookie dough pieces found throughout. Each bite maintains a soft, supple chew, no matter how deeply the pint has been wedged into the back of the icebox. I couldn’t help but further the cookie theme by serving up a few scoops as ice cream sandwiches, but the beauty of this variety is each spoonful provides the full compliment of these childhood treats, without the hand-held mess.

Even in the increasingly crowded category of vegan ice creams, So Delicious manages to continue innovating, reinventing itself, and staying ahead of trends while still remaining genuinely delicious. These cashew ice creams deserve a place in your freezer- But I can promise that they won’t stay there very long.

June 23, 2015January 18, 2026

Hannah (BitterSweet)12 Comments

B-A-N-A-N-A-S

Like it or not, modern Honolulu is a rapidly changing world city, adapting local traditions to incoming waves of global inspiration. Although most are quick to take issue with bigger construction projects that are literally transforming and modifying the landscape as we know it, it’s a more positive and exciting proposition from a culinary standpoint. Every return visit turns up fresh eateries, new businesses, and inspiring young entrepreneurs eager to strike out on their own in paradise. It was pure luck that I caught wind of Banán, a tiny operation serving simple, sweet treats out of a stationary food truck, having opened right smack in the middle of my Oahu itinerary.

Quite simply, Banán is bananas. 100% banana soft serve treats in a variety of flavors, to be precise, and plenty of toppings to complement your fruity treats. The only things added to this refreshing base are either additional fruits or herbs for taste; no sugar nor dairy need apply. On a hot January day, there’s no better reward after a brisk hike up Diamond Head, which makes their nearby location on Monsarrat Ave. and accommodating hours ideal.

Unfalteringly generous with samples, the patient and kind scooper on duty successfully convinced me to order a flavor different from my intended pick- A considerable feat indeed. Basil sounds like a dubious pairing with banana, which is why I initially wrote it off as a trendy gimmick while perusing the options in advance. In reality though, this bright green blend sparkles with fresh, herbaceous flavor not unlike mint, regarded as a more conventional dessert addition.

Toppings are 50 cents each or 3 for $1.00, so go for broke and pile them on. The puffed quinoa in particular is a must, introducing both a satisfying crunch and nutty, toasted flavor to the mix. A study in contrasts, just a small sprinkle on top balances out any of the creamy concoctions with ease.

But perhaps I ordered too quickly. Hastily making my selection out of hunger and impatience, my companions quickly trumped my conventional order with custom requests. Combining two flavors in one bowl turned out to be no trouble at all, creating an even wider range of flavor sensations. Luckily, good friends that they are, everyone was more than happy to share the bounty. Ginger-Mint came in as a close second when I took stock of my favorites, but the berry notes of the Acai blend were quite appealing as well.

Upgrade your frozen confection further by trading in the classic cardboard waffle cone or cup for juicy, ripe papaya. Yes, another papaya boat worthy of your time, especially because these fruits are grown locally, and Banán takes the model of sustainability one step further by composting the discarded skins.

Banán sets itself apart from the pack by offering a genuinely healthy treat where few alternatives exist, but even more importantly, by fostering a sense of community by being so keenly aware of their impact. It’s the kind of small business we could truly use everywhere, but no matter how you slice it, this one is distinctly Hawaii grown, through and through.

January 19, 2015January 18, 2026

Hannah (BitterSweet)14 Comments

The Cold Shoulder

July? Already? Each new month always seem to sneak up out of no where, unannounced and premature, startling me out of my never-ending daydream and back into the present moment. Somehow, the arrival of July doesn’t feel quite so jarring this time around, and yet there’s considerable dissonance between the calendar date and the weather at hand.

“The coldest winter I ever spent was a summer in San Francisco…”

Oh, it’s been gloriously sunny, aside from the average fog-smothered mornings, but never has a mid-summer month run in with such a cool breeze on its tail. San Francisco summers are unlike any other; I came prepared with plenty of layers, but I still doubted that I would need my autumnal leatherette jacket this late into the year. Thank goodness I suspended that disbelief at least long enough to pack it, since it’s become a constant companion on my brisk campus-bound commutes.

Summertime Chill(y)

While the rest of the country prepares to celebrate our independence with the standard round of backyard barbecues, pool parties, and fireworks, I’m still struggling to get into a properly jubilant mood. How could anyone think of stripping down to a bathing suit when the thermometer barely registers in the low 60’s on some days? Where do city folk all hide their grills, and how do they not set off the fire alarms every single time a tofu pup hits the searing metal grates? Furthermore, how do I make it back home from the fireworks when the Muni is guaranteed to become missing in action, just in my moment of greatest need? While my plans remain up in the air, it’s clear to see that they’ll end up falling on the more nontraditional side of the tracks.

It’s Always Ice Cream Season

One thing that can never be altered about any proper 4th of July party, even for a party of one, is the ice cream. I don’t care if I found myself in a freak snow storm come early July- There would still be ice cream on my menu. Trouble is, what with all the festivities and rampant jubilation, it can be tough to find yourself anchored by an unwieldy cupful of frozen confection. This is a job that calls for bite-sized, chocolate-covered, flavor-filled ice cream truffles.

More Truffles, Less Troubles

These glorious green gems couldn’t be simpler to prepare, and are the prefect offering for a party of any size. Best of all, they can be made well in advance, so all you have to do on the day of celebration is bust them out and look like a total ice cream-churning pro. The creamy emerald interiors are sophisticated enough to suit the most discerning palates, while the shatteringly crisp chocolate coating adds sweetness and whimsy that is sure to appeal to a younger generation of food critics in training.

Yield: Makes a Scant Quart of Ice Cream; 2 – 3 Dozen Truffles

Pistachio Ice Cream Truffles

No Ratings

Enrobed in a crisp chocolate shell, these frosty pistachio ice cream truffles are the prefect offering for a party of any size. Naturally colored green with fresh spinach, you could even argue that they make for a healthy snack.

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 6 hours

Total Time 7 hours 15 minutes

Ingredients

Pistachio Ice Cream:

2 Cups Plain Non-Dairy Milk
1 Cup Shelled, Toasted Pistachios
1/3 Cup Fresh Baby Spinach, Packed (Optional, for Color)
1/3 Cup Light Agave Nectar
2 Tablespoons Arrowroot
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/8 Teaspoon Fiori Di Sicilla, or a Tiny Pinch of Orange Zest

Chocolate Coating:

6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
2 Tablespoons Refined Coconut Oil

Instructions

To prepare the ice cream base, simply drop all of the ingredients, except for the two extracts, into your blender or food processor. A high-speed blender is your best bet for the smoothest texture, but with enough patience and a bit of straining, any model can make do. Blend on high for 5 – 6 minutes, pausing to scrape down the sides of the canister if necessary, until the mixture is thoroughly pureed, without a single fragment of pistachio to be found.
Pour the smooth mixture into a medium saucepan and set on the stove over moderate heat. Whisking frequently, scraping the sides and bottom of the pan to prevent anything from sticking and scorching, bring the liquid up to a gentle boil.
Once bubbles begin to burst on the surface with increasing regularity, turn off the heat. Stir in the vanilla and Fiori di Sicilia last. Let the base cool to room temperature before moving it into the fridge to chill thoroughly; about 3 hours.
Churn the cooled base in your ice cream maker according to the manufacturer’s instructions. Transfer the soft ice cream into an air-tight container, and let it “cure” in the freezer for at least 3 more hours before scooping out your truffles.
Use small ice cream scoop to make neat little rounds of ice cream, placing them on a silicone baking mat- or parchment paper-lined baking sheet that can fit easily into the freezer. Scoop all of your truffle balls and quickly move the whole baking sheet back into the freezer. You want the interiors to be solidly frozen before attempting to dip them, lest they melt once they hit the hot chocolate coating. Allow at least 3 more hours (yes, again!) or let them chill overnight before proceeding.
Finally, to finish the truffles, heat the chocolate and coconut oil in a microwave-safe container for about 60 seconds. Stir thoroughly until all the chips have completely melted.
Use a fork to quickly submerge the frozen ice cream balls into the liquid chocolate and pull them out again, working as fast as you can. Place them back on their baking sheets and immediately return them to the freezer upon finishing. They can be eaten immediately, or stored in an air-tight container for up to 2 months.