CRAFT by Under My Host® Issue No. 15 Classics | Page 59

egan Pistachio, Vegan Cookie Dough, and Vegan Banana Nut Ice Creams
an Leeuwen Artisan Ice Cream
an Leeuwen ice cream is simply delicious. One thing I have found when it comes to vegan cuisine is that non-ve-
ans often do it really freaking well, and Van Leeuwen definitely provides me with strong anecdotal proof. Makers
f both vegan and dairy-based ice creams, they know how to bring the flavor and texture whatever your prefer-
nce may be.
egan Pistachio
his is pistachio ice cream like you’ve likely never experienced and not because it is vegan. The pistachios are
rown on the slopes of Mt. Etna on Sicily and certified by the Slow Food Institute. This singular flavor is unadul-
erated as Van Leeuwen simply grinds them into a paste to add to the base for a pure flavor experience. I am ob-
essed with this topped with apricot preserves, chocolate chunks, and just a whisper of cardamom. I’d also give
hat raspberry sauce from Fran’s a go, raspberry and pistachio is a lovely combination.
egan Cookie Dough
Maldon salt meets Missouri’s Askinosie chocolate in this doughy delight! To turn it into a sundae, just think about
hat you love to put into your favorite cookies. Dried cherries? Jack Rudy’s Bourbon Cocktail Cherries? Toasted
ecans? Yes, indeed! You could also go full on compost cookie-style and add salty potato chips and pretzels.
Bourbon Cocktail Cherries • $19
Jack Rudy Cocktail Co.
Okay, I’m just going to say it, maraschino cherries are really
gross. Everything from their waxy texture to their not found
in nature coloring is a complete turnoff and it bums me out to
see them on sundaes. So, from your favorite cocktail to your
banana split, here are some of the best bourbon soaked cock-
tail cherries out there waiting to be subbed in.
se:
m and add crunch.
nything.
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