No More Dairy Ice Cream for Me

It’s been a few years since I’ve eaten dairy ice cream regularly. (When I eat “ice cream” at home, usually it’s Double Rainbow Soy Cream). However, I do eat dairy ice cream occasionally when I’m out of the house, but no more. I was troubled to learn that some ice creams now contain “ice structuring antifreeze,” which is genetically modified fish proteins derived from an unattractive eel-like fish called the ocean pout. I’m not thrilled about genetically modified proteins, but I’m even less thrilled about non-vegetarian ice cream. So, from now on, it’s only vegan ice cream for me.

Speaking of vegan ice cream, we finally tried Maggie Mudd recently in Bernal Heights. What a spectacular vegan treat! Definitely worth the schlep.

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