Chow Vegan

Why am I drinking a root beer float in November? Because it was a nice balmy 85 degrees here a couple of weeks ago!

And in the freezer, I recently got in pints of the new Purely Decadent coconut milk ice cream straight from the manufacturer just waiting to be sampled. I decided on “Vanilla Bean” for the first taste test – the most basic of all ice cream flavors.

From the very first bite, it’s amazing. So smooth and creamy with a hint of coconut. So soft and rich. It’s everything ice cream should be and more – vegan, soy-free and dairy-free. The only downside is if you don’t care much for coconut, then you’re out of luck.

After that first taste, I just had to make a root beer float. Making one couldn’t be simpler – scooping coconut milk ice cream is much easier than soy-based ice cream. It doesn’t seem to freeze into such a hard block; it’s so much softer.

Starting with a bit of root beer in the glass, add the ice cream next. Then slowly pour root beer over the ice cream, be careful not to let the foam spill over the top of the glass.

For a nice frosty mug, run water over the glass and stick it in the freezer for 10 minutes. Make sure it’s a glass mug, otherwise it could crack and then it’ll be no root beer float for you.