Skip to Content (Press Enter)

English / Français

Cream of the Crop

Vegetables get a good licking when it comes to ice cream.

vegetables for dessert

Who said you can’t have vegetables for dessert? Head pastry chef Maxime Lebrun at Laurie Raphaël in Quebec City tops his Chantilly-cream banana split with parsnip ice cream (Raphaël’s Montreal eatery churns out beetroot and cucumber sorbet in season). Brooks Headley, executive pastry chef at New York’s Del Posto, juices only the greenest of celery stalks for a sorbetto paired with a dollop of goat cheese, breadcrumbs, mint, figs and shaved celery. And our hearts melt for the sweet potato ice cream spiked with cinnamon and studded with hand-torched homemade marshmallows from Jeni’s Splendid Ice Creams in Nashville.

Del Posto
85 10th Ave., New York, 212-497-8090
 
Jeni’s Splendid Ice Creams
1892 Eastland Ave., Nashville, 615-262-8611
 
Laurie Raphaël
117, rue Dalhousie, Québec, 877-876-4555
2050, rue Mansfield, Montréal, 514-985-6072

 

Photo by Natasha V.; Food styling by Ashley Denton

Tags

DESSERT     FOOD & DRINK     FOOD TRENDS     RESTAURANTS    

Comments… or add another

Ann Laughlin

Friday, January 24th 2014 15:29
Would love to know the closest place to buy vegetable icecream. I live in Ontario
HTML tags will be removed
Web addresses starting with http:// will be converted to links