[As published in West Palm Beach Magazine]
Aww . . . Ice cream. This creamy, sugary treat is nearly irresistible. But it really isn’t your fault that ice cream is so tempting—it’s science. Anyone who’s experienced cravings or pangs of hunger for an ice cream cone can attest that even before the sugar and fat melted on their tongues, it fired up dopamine and other feel-good chemicals in their brains, triggering that incorrigible Cheshire cat smile on their faces.
“When you break down the perfect chemistry behind ice cream, you realize why it is so good and why it makes people so happy,” says Colombian chef, Angela Fernandez. Her latest creation, Angie’s Epicurean, is a gourmet, plant-based ice cream that’s now the craze at Rosemary Square in Downtown West Palm Beach. Vegans and non-vegans alike love Angie’s mouthwatering concoction. It’s that good!
To make sure it is creamy and delicious, the ice cream has to have the right amount of protein, fats, and carbohydrates, says Fernandez. It took her two years to perfect the mechanics of substituting cashew milk and coconut milk for cow milk and mixing other raw ingredients into her ice cream, but once it debuted in 2020, it became a sweet success. [Read more]