CRAFT by Under My Host® Issue No. 15 Classics | Page 50
Chocolate Date, Salty Caramel Ash, Frankie’s Brown Sugar Vanilla • $12
Frankie & Jo’s
Autumn Martin and Kari Brunson have struck gold with their vegan ice cream parlor in
Seattle’s Capitol Hill neighborhood. Everything in their shop is plant-based, so as a local
friend, Joshua Von says, “It’s plant based, so it’s basically a frozen salad.” Sure, that
might be stretching things a bit, but I’m okay with the rationale. Where’s my salad fork?
Salty Caramel Ash
This flavor is a bit of a mind bender thanks to a
of activated charcoal. Biting into your cone and t
to wrap your head around what you’re tasting is a
and surprising experience, one perfectly suited to
whimsy of the ice cream industry. To turn it into a
dae, I’d recommend you keep it simple with a bit o
hydrated coconut and toasted, sliced almonds.
Chocolate Date
Simplicity
reigns
with this chocolaty
wonder. There is lit-
tle more than cash-
ew milk, dates from
California, and co-
coa to make this fla-
vor sing. To sundae
this, I’d recommend
topping it with a
bit of Frankie & Jo’s
Moon Goo and some
crumbled halva and
pistachios. A bit of
tahini or black ses-
ame seeds wouldn’t
go amiss here either.
Frankie’s Brown Sugar Vanilla
Swapping white sugar for brown
sugar is a simple procedure that
yields delicious results that will
have you singing like Mick Jagger
as you eat. I’d recommend you go
old school with this one and try it in
a banana split.