This month, Café Gratitude has premiered a new ice cream recipe for its Sweet Gratitude dessert line up.  The recipe is brought to us by Café Gratitude’s Bakery Manager, Gregory Manitsas, who has spent months refining the final recipe. The new recipe uses coconut milk and cashew cream, so it is rich, creamy, and ready to scoop right out of the freezer.

According to Manitsas, “The primary goal of the project was to create a creamy, premium organic ice cream at a lower cost to customers.” CLICK HERE to find a Retail Store near You!

The new ice cream... “I am Deserving,” will be available by the pint in 4 flavors: Vanilla, Chocolate, Chocolate Chip, and Mint Chocolate Chip.  It will also come in raw Ice Cream Sandwiches, and in hand-dipped chocolate and vanilla “Be Love" Bars.

You can find the new recipe at all 6 Bay Area Café Gratitude Locations, where it can be purchased in house as a decadent sundae with caramel and chocolate sauce, coconut meringue topping, and raw cacao nibs, or as a frothy mint chip, chocolate, vanilla, or coffee milkshake.  It can also be found by the pint in many local Northern California grocers, including many Whole Foods locations.

Café Gratitude has long been famed to offer the best vegan ice cream available.  Be sure to get your hands on some of their latest coconut milk, cashew, and chia seed creation.   They assure you, “There are no udders.”