This summer, you (pick one):
- Ate too much ice cream.
- Didn’t consume enough ice cream.
- Were disheartened by the general state of crappy ice cream.
Whatever your answer, Downtown Creamery is your Autumn salvation.
For $40 a month, a bicycle will roll up to your home and deliver two pints of creamy vegan ice cream made from a base of coconut milk, cashew butter and maple syrup.
Downtown Creamery ice cream is not nearly as sweet as the commercial stuff, and the ever-rotating flavors (included chocolate and toasted almond, peaches and cream, and Concord grape sorbet) are richly complex stunners. Founder Megan Huylo says she dreams up flavors through “a combination of seasonality and creative high jinks.”
Huylo’s intense relationship with food runs to her pre-teen years when she battled cancer. While undergoing chemo, Huylo’s parents gave her foods like seaweed and ginger for their nutritional and healing properties. Since then, she’s embraced a balanced, holistic, mostly plant-based approach which inform the classes she teaches at the Natural Gourmet Institute and the custom cleanses, catering and wellness coaching she offers through Downtown Epicure.
If you want to take your ice cream consumption to the next level, Huylo will even design custom flavors for you, like a salty-sweet chocolate miso combination, or a labor-intensive kabocha squash blend.