Posted on June 23, 2014 by Anne Milneck | 0 comments
Elen's guilty pleasure stems from childhood memories of root beer floats, Braum's hot fudge sundaes and scoops of peppermint ice cream. She is still a fan of frozen desserts, but her tastes have matured to include tart yogurt and coconut milk ice cream. We love this sundae's perfect mix of textures and flavors. Earthy nuts, sweet strawberries and ultra sweet Pomegranate Balsamic Vinegar compliment the coconut milk ice cream perfectly. Another plus? This one is dinner party worthy with very little effort.
Coconut Milk Ice Cream or Tart Frozen Yogurt*
Roasted, chopped pecans
Scoop the coconut milk ice cream or frozen yogurt into dessert dishes. Drizzle with Pomegranate Balsamic Vinegar. Top with strawberries pecans and whipped cream. Serve and devour!
*Note: You can certainly substitute vanilla ice cream or a sweetened frozen yogurt, but we love the contrast of the Pomegranate Balsamic against a not-so-sweet backdrop that tart frozen yogurt provides. We used the Coconut Milk Ice Cream when the tested the recipe so that we could taste a Vegan version (sans the whipped cream). We love the mouthfeel of the Coconut Milk Ice Cream. Using it in this dessert makes for a nice set of textures.
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