Now I don’t want to say that I’ve conquered New York’s vegan scene, because I have only begun to unlock the vegan secrets of the city. But I do feel that I have a much better grasp, and I can leave the city in 2 months knowing I got to eat a lot of the great food the city has to offer.
Most importantly, vegan ice cream.
Ice Cream Soda @ Lula's Sweet Apothecary
Hot Fudge on Carmel Popcorn Peanut Crunch @ Lula's Sweet Apothecary
Cake Batter Float and PB&J/Maple &Waffles Sundae with Carmel Sauce @ Lula's
Lula’s Sweet Apothecary is a goldmine. Friendly and adorable, you can try as many flavors as you need to before coming to the impossible decision of what to order. I’ve yet to try a less than outstanding flavor and the hot fudge is to die for. Always looking for any excuse to return.
Stogo is also fantastic, with their saltly caramel pecan and mexican hot chocolate flavors. Somehow I can never catch a picture before it’s gone. Although I must admit, their staff suck compared to Lula’s, which is a shame because they used to be equally amazing.
All this amazing ice cream inspired me to DIY it, despite my lack of an ice cream maker. I attempted this Sweet Potato Ice cream (sans pecans) by simply mixing with a hand mixer every 30 minutes for the first 2 hours in the freezer, and it turned out great!
Sweet Potato ice cream
Now that I’ve unlocked the secret, I have a yearning to make ice cream all the time. Summer is going to be out of control.
