Fro-yo girl here. I’ve seen Sunscoop before but I thought it was just vegan ice cream, not froyo. Turns out that it’s a lot of other things – including all-natural, allergen-friendly, and with no refined sugar. Their organic coconut cream-based ice creams are soy-free, nut-free, gluten-free, and dairy-free. The vanilla bean cream flavor is even cultured, but it’s the only cultured flavor in their current line-up.
Vanilla Bean Cream: They describe it as a “simple blend of cultured coconut cream and vanilla is brought together with a hint of lemon. It’s so creamy (and dreamy) you won’t believe it’s dairy-free or that it packs an extra probiotic boost.” It has lactic acid culture, so I wouldn’t call it frozen yogurt (because it doesn’t have Lactobacillus bulgaricus and Streptococcus thermophilis). In terms of the taste and texture, Vanilla Bean Cream was dense and smooth with an icy edge. It was tangy but different from your typical tart froyo because of the strong flavor of coconut cream and a more lemony finish. I liked it but I don’t love coconut, so the coconut flavor was a bit much for me.
One serving is ½ a cup, 150 calories, 8g total fat, 19g total carbs, 14g sugars, and 1g protein. I found Sunscoop at Gelson’s. One pint was $7.99 (regular price). They’re based in Brooklyn.
4 out of 5 stars.
You know you love me. X0 X0, fro-yo girl.
Looking for more frozen yogurt news, discussion boards, and resources? Check out the International Frozen Yogurt Association website at http://internationalfrozenyogurt.com/. The IFYA is the independent voice of the frozen yogurt industry.
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