As L.A. menus expand to satiate the growing plant-based, dairy-free and vegan crowd, desserts—frozen options, particularly—have followed suit. These cold treats from local makers are perfect for a hot day.
GOURMET SORBET Newly available by the pint at Vons, Pavilion and Albertson, hip women-owned sorbet company Sorbabes’ vegan concoctions use rich nut butters to “break the sorbet mold for a creamier experience,” says L.A.-based founder Deborah Gorman. $6 per pint
HAUTE CAKES Cocobella Creamery’s Vine Street locale is a Hollywood go-to for vegan and gluten-free scoops, as well as a newer treat: custom ice cream cakes. Layered with gluten-free brownie or vanilla sponge cake, plus chocolate fudge and sprinkles, they’re the very definition of vegan decadence. From $40
PINT-SIZED Melrose mainstay Craig’s started offering vegan ice cream four years ago, after guests at its restaurant clamored for a dairy-free dessert. Demand has skyrocketed, so the company launched an online marketplace this year to ship pints nationwide. $9 per pint
POP STARS Vegans rejoiced when by CHLOE. made its 2016 West Coast debut in Silver Lake. That joy continues today as the label rolls out new versions of its beloved push pops, timed just as temperatures spike. Nab the latest delights like peach mango, strawberry daiquiri or piña colada now. $5 each
WILD OATS Van Leeuwen’s cashew, coconut and cocoa butter-based vegan ice cream has been so popular that the Brooklyn-based company—which today counts two of its three founders as Angelenos—launched oat milk-based, nut-free vegan flavors too, starting with Oat Milk & Cookies and Oat Latte. $6 per cone
Photography by: van leeuwen photo by Andrea Massaad | by chloe photo
courtesy of the brand |sorbabes photo by tanveer badal