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.