How cute is the name, NadaMoo!?
As you can tell, there is no cow’s milk in this ice cream.
Instead, it’s made with organic coconut milk.
That makes this ideal for friends and family members who can’t tolerate dairy. It’s also gluten-free and sweetened with agave nectar. If you need an easy, last-minute dessert for the holidays, just serve scoops in a festive martini glass.
A 1/2 cup serving has 130 calories and 7 g of total fat, both far less than regular premium ice cream.
But does it satisfy as much as the premium stuff?
I’d say so, having just had a chance to try some samples.
I will say, though, that you have to like coconut to begin with. That’s because there is a telltale coconut back note, no matter what flavor of NadaMoo you choose. For instance, the Vanilla (made with pure vanilla extract and specks of real vanilla bean seeds) does not taste solely of vanilla, but also of coconut. So, purists, just be warned.
NadaMoo! comes in eight flavors. The Gotta Do Chocolate tastes like a chocolate malt with shards of coconut. The Lotta Mint Chip has a breezy freshness on the palate. The Sweet Cherry Lime tasted like a luscious smoothie. Java Crunch features the pleasing crunch of cocoa nibs and organic espresso grounds. Creamy Coconut is luscious but actually lighter in body and richness than coconut ice cream made with cow’s milk. Something about the Maple Pecan, though, tasted slightly harsh to me, despite the use of natural maple flavor.
My favorite may have been Chocolate Almond Chip. The chocolate ice cream studded with almonds and chocolate chips really married well with the coconut milk taste.
Winner of Last Week’s Contest
In the most recent Food Gal contest, I offered to give away a free, signed copy of my debut cookbook, “San Francisco Chef’s Table” (Lyons Press). To win, you just had to tell me why you most wanted a copy of the book.
Nate, who wrote, “As a longtime follower of Carolyn’s writing, I am as excited as anyone to see her first cookbook come out. I want a copy of Carolyn’s book because it represents the evolutionary culmination of all her hard work up to this point. Plus, it doesn’t just present one chef’s character, but the character of a region which we love to call home. It will be a welcome, treasured addition to our selected cookbook set.”