Three scoops ready for taste testing

We scream, do you scream, for ice not-cream?

By Robin Garr

I’m not vegan, although I can see the argument against industrially produced dairy products, and I don’t even like milk. It would be hard for me to give up favorites like artisanal cheeses, pastured eggs, and ice cream, though.

But that ice-cream thing may be changing. The other day I noticed a case at Graeter’s promoting its new line of Graeter’s-branded Perfect Indulgence Vegan ice cream, animal free and lactose free in assorted flavors at $7.99 for a pint.

A little research revealed that, in a process akin to that of the meatless Impossible Burger, Perfect Indulgence developed a way to make real milk proteins – whey and casein – without the presence of animals. In brief, the company developed a type of microflora that can ferment simple plant ingredients to produce the same dairy proteins found in milk.

Three tubs of ice cream, two with no cream.
Three tubs of ice cream, two with no cream.

The result, in my opinion, speaks for itself. Tasted alongside a scoop of Graeter’s regular chocolate chip French pot ice cream ($5.99 for a pint), it was almost impossible for me to tell which was which. Perfect Indulgence melted a little faster than regular Graeter’s, with the happy effect of making it seem even more creamy.

Just for fun, we threw in a scoop of a more traditional vegan ice cream, SO Delicious Mint Chip Coconut milk Non-Dairy Frozen Dessert ($4.69 a pint at Kroger). The subtle mint flavor singled it out, but as an ice-cream type dessert, it was delicious, too. I’d happily enjoy any of the three.

Graeter’s Ice Cream
140 Breckenridge Lane
Graeters St. Matthews