Traditionally ice creams have depended on the richness of diary fat to create a rich, creamy frozen treats. But innovative chefs like Mel Boccia & Melanie Richards have come up with ingenious non-dairy techniques to create fabulous, decadent and delicious frozen desserts that anyone can make and everyone can enjoy. And since they are made with wholesome, natural and plant-based ingredients, you can indulge with a clear conscience.
This fun, hands-on class will explore the differences between sorbets, ice creams and gelatti, and the techniques and ingredients for creating outstanding non-dairy frozen treats at home. You’ll learn plant-based recipes for a creamy, cashew cream based Pistachio Ice Cream, as well as a rich, coconut-based Dark Chocolate Ice Cream. The class will also cover a few exquisite toppings like a raw chocolate sauce, salted almond caramel and candied cherries for a full-on ice cream party!
Mel Boccia | @icookplants
Mel is vegan chef currently in the kitchen at the celebrated Awai restaurant. Passionate about the nutritional value of food, Mel loves creating dishes full of micro- and macro-nutrients, fibers, whole ingredients, all wrapped in a lot of flavor.
Melanie RIchards | @that_acadian_girl
“Let food be thy medicine and medicine be thy food” (Hippocrates). Real food nourishes my body. For years now, I have been advocating whole foods. Being a vegetarian for over 20 years and having traveled to over 50 countries, I have discovered tastes and cooking skills that nothing in a box or a can has to offer. I’d like to share my love of whole foods and what you can do with it. Melanie is part of the Savor collective currently helming the brunch residency at The Depanneur
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Workshops at The Depanneur