NB: I recently found out that Coconut Bliss was bought out by a dairy farm. I believe the owner’s intentions were good, and that this was what they saw as the best way out of a crappy situation, but you can look at their explanation and decide for yourself!
I know I just admitted that ice cream was the thing I miss least about being vegan. However, there are certain situations where ice cream is called for, and it’s important to have a reasonable substitute to the dairy version. In this case, it was the boy’s birthday. After watching him devour a slab of tiramisu three inches thick, following a dinner of spaghetti doused in cooking oil and poorly prepared vegetables (diced, over-cooked asparagus, anyone? Undercooked white mushrooms?) I needed a treat. A treat that did not involve cooking. That’s where ice cream comes in. It’s such a decadent, once-in-a-while dessert, and done properly, it can make or break an evening.
I had tried other soy and coconut milk ice creams before, and found them lacking- either the texture (too processed or with artificial thickeners), or the flavour (just because I’m vegan doesn’t mean I only eat fruit!) was just off. But Luna and Larry have done some kind of wonderful with Coconut Bliss. This stuff reminds me of Baskin Robinns– good, rich, dense, smooth- proper ice cream.
After first seeing it at Planet Organic I was intrigued…. after reading this review, I was compelled… and after PO decided to have a customer appreciation day with a discount on the stuff, I was sold. And I am so glad I was. I would not normally spend money/calories on a dessert- I’d rather spend it on good olives or wine. But this is excellent. Here’s what I recommend:
Coconut Bliss and Brandy (a suggestion, more than a recipe)
1 scoop Coconut Bliss Chocolate Hazelnut Fudge Ice Cream
1 ounce good French brandy
Place ice cream in a tea cup or glass of your choosing. Pour brandy over. Swoon.