The Ice Cream That's Plant-Based and Proud Of It - Rachelle for Bon Appetit's HEALTHYISH

I have burned cedar and decorated with fir, but until recently, I had never eaten tree parts.

To be exact, I ate Pacific Northwest pine needle extract accompanied by applewood-smoked vanilla pods and black-pepper cardamom shortbread, all mixed in a sweet, frozen batter of sprouted cashew and coconut milk.

The flavor was “California Cabin,” and it was one of about a dozen on the menu at Frankie & Jo’s, a plant-forward ice cream shop in Seattle’s Capitol Hill neighborhood, which also ships nationwide. Frankie & Jo’s products are free of dairy, gluten, and GMOs. All flavors are vegan. Much of the menu is without refined sugar. Skeptical? Don’t be.

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