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I learned a very valuable lesson this week: If you tell the employees that you will tag the place and you plan on blogging about it, they make your ice cream extra pretty! (Feel free to use this tip in the future, even if you’re not blogging.) Make sure to scroll all the way through to see all of the Instagrammable moments! One thing is for sure, I need to get a manicure, STAT. On Friday, I went to New Territories for some incredibly Instagrammable treats, and on Sunday, I went to Brooklyn Bell with my new favorite fitness/fun/culture/food combo activity, Runstreet. I skipped Wednesday (GASP), and on Thursday, I was back in Brooklyn for Van Leeuwen’s handmade ice cream, one scoop regular, one scoop vegan. Also on Tuesday, I went to Big Gay Ice Cream for the infamous Salty Pimp cone and a few photos with unicorns and Golden Girls. On Monday, I went to Blossom Ice cream in Brooklyn for lavender-infused rolled ice cream, on Tuesday I went to City Cakes for a half pound red velvet stuffed cookie gelato sandwich. I tried the unicorn frappuccino, mostly for the Instagram photo, and I am happy to report that both unicorns I encountered this week were better than that horrific liquid pixie stick. 2017 is officially the year of the unicorn, so I feel like I’m doing all of the right things. I also visited two places with unicorns in them. This week I tried my first rolled ice cream of the journey, my first gelato, my first vegan ice cream, AND my first milkshake. One per day is definitely easier on the stomach, but keep sending the pepto my way. Tuesday I had 2 people to share with so I felt like I was basically on a diet. I ate one less ice cream than last week, and I managed to eat only one per day, with the exception of Tuesday. Wednesday through Friday we hit 90 degrees and above. This week in NYC brought incredibly high temperatures. As people have found out about my quest, they have been giving me suggestions, and my list continues to grow. Keep following along on my Google Map, updated in real time. I have been doing a lot of “salad for lunch, ice cream for dinner.” Maybe I will become one of those Instagram health influencers soon. Ok, perhaps that is a MINOR exaggeration. With a variation of different frozen treats in mind, a desire to create new flavors and thoughts of a cookbook or brick-and-mortar store, Gorman and Cardone are on the path to success, giving people a healthy yet deliciously indulgent alternative to ice cream.WHEW! Here we are again, 1 week later, 20 pounds heavier. “When we created our product, we asked ourselves, ‘How do we make the ingredient list as simple as possible and feel really proud of every single ingredient we put in there?’” “I see all these artificial colors, all these ingredients that I can’t pronounce, and I’m just like ‘This is ridiculous, we shouldn’t be putting these things in our body.’ For Sorbabes, it’s about celebrating the ingredients, not trying to fake ice cream,” Gorman says. The two had a passion for healthy eating (Gorman eats vegan 95 percent of the time) and how it could impact the world. With that hands-on training, she became a private chef for families in the Hamptons where she met Cardone through a client. She came back stateside and began to pursue her culinary passion by cooking for some of the best restaurants in New York.
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“WashU made me challenge the way I perceive the world,” Gorman says, “ look at things differently and come up with creative solutions to problems.” She decided to go back to Italy, this time to Milan, to understand herself better through culture and food. There she fell in love with gelato, sorbet and other fine foods.Īfter receiving her undergraduate degree in advertising and graphic design in 2002, Gorman spent three years in advertising, but decided that wasn’t for her. She admired the way Italians enjoyed life and how sacred their mealtime culture was. Gorman’s passion for food started when she spent a semester in Florence with the Sam Fox School of Design & Visual Arts.
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We’d always go to Forty Carrots and get the tart frozen yogurt it’s so good.” “I remember going when I was younger when my mom would take me shopping. This place offers “fun all-natural ice cream sandwiches with really different flavors.” always joke that if Jeni had a vegan sister… We’d be it.”īig Gay Ice Cream (New York City & Philadelphia)
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She’s definitely been one of my role models in the ice cream world. “I’m really inspired by her flavor combinations her cookbook.