Inside the Vegan Ice Cream Trend | Eater
"A dairy‑free, nut‑free, gluten‑free chickpea ice cream concept developed to be widely accessible and indulgent: the base is made from chickpea milk, yielding a light, creamy texture that supports bold flavors such as barrel‑aged vanilla, matcha mint, and strawberry Sichuan. Launched as a cart serving Portlanders over the summer and expanding to a truck and a scoop shop that doubles as a bakery, the operation also makes vegan, gluten‑free cones and baked goods using the leftover chickpea solids. The approach emphasizes lower saturated fat, lower water use (chickpeas as a drought crop), avoidance of large‑scale soy supply concerns, and an ambition to sell pints nationally rather than simply emulate larger regional scoop chains." - Monica Burton
