Today, find the perfect
You Won’t Even Know They’re Vegan: NYC’s Best Dairy Free Frozen TreatsNYC's Best Vegan Smoothies, Sorbets, and Fro-Yo!
Whether you’re vegan, lactose-intolerant, or just want to cut out the bloat that often accompanies your fav fro-yo fix, there’s no reason to shun your favorite frozen treats this season. We scoured the city to find innovative eateries that are taking dairy-free frozen treats to a whole new level.
It’s a little known fact that New York based 16 Handles has two or three vegan flavors on tap everyday. From berry medley sorbet to pomegranate and fruit punch, there are plenty of dairy free ways to cool down. And this month, the innovative lifestyle brand is going where no fro-yo store has gone before. They are now the first to have a flavor made with Coconut Water as a base. This artisan dairy-free soft serve is called Coco Loco (above). What’s more hydrating than coconut water? Frozen coconut water!
All dairy-free/vegan flavors are clearly labeled above the handle to make it easy for customers.
There are dozens of locations in the tri-state are, check them out here.
Blossom Du Jour
Craving a smoothie? Blossom Du Jour (with 3 locations in Manhattan) is pouring out some of our favorite vegan shakes this season. Juicers will love Thrive (with kale, banana, almond butter, and pea protein) or Green Giant (with spinach, banana, flax, agave, and soy milk). But if you’re looking to curb you’re sweet tooth without the guilt (yes please!) we recommend BDJ’s vegan Butterfinger, Cookie Dough, or Chocolate Peppermint Pattie shakes. Owner Pamela Elizabeth created these dairy free desserts to give customers the frozen drinks they know and love, without the guilt or sluggish feeling that sometimes accompanies consuming dairy.
And here’s some more good news: Blossom Du Jour is opening up another location later this month on 81st and Amsterdam. We’ll see you there!
Looking to throw a perfect party? Why not wow your guests with a spoonful of refreshing sorbet. We got the Natural Epicurean Academy of Culinary Arts to share the tasty recipe below from one of their classes.
And here’s a fun fact: Strawberries are the cheapest we’ve see all year so there’s no better time to serve up this staple!
Pear Strawberry Sorbet
1 pint (16 ounces) organic strawberries
3 large, very ripe organic pears (Bartlett, Comice or Anjou)
½ cup light organic agave nectar
2 tablespoons fresh organic lemon juice
Stem and halve strawberries and mix with 2 tablespoons agave nectar. Let stand up to 1 hour, and then strain off any liquid. Peel, core and slice pears and toss with strawberries. Add lemon juice and remaining agave nectar. Using an immersion blender or food processor, blend until uniformly smooth. Freeze in ice cream maker according to manufacturer’s directions. Makes about ½ gallon. –AMANDA LIBBY