Speaking of which, read on to learn about our three favorites.New dairy-identical ice cream brand Brave Robot will expand its retail footprint to 5,000 stores by April 22 (Earth Day). Not ready for the commitment? Place a one-time order for a variety pack of Nick’s most popular flavors. You’ll save a pretty penny on shipping (without a subscription, the price comes out to about $12 a pint). You can track down a pint at a store near you, but if we were you, we’d subscribe to a get a monthly six-pint shipment delivered on dry ice straight to your door. Nick’s is available at major grocers like ACME, Market Basket, Shoprite, Stop & Shop and Safeway, as well as online.
Most importantly, Nick’s comes in 16 flavors both classic and unique: think options like Swedish Vanilj, Mint Chokladchip, Cherry Choka-Fläka and Swedish Cookie Dough. It’s replicated from whey and casein (aka the protein in cow’s milk) through fermentation instead of sourced from the animal itself. Most of Nick’s flavors are also free of wheat, and there’s a line of drool-worthy vegan ice creams to explore too, which are made with Perfect Day’s animal-free dairy protein. Nick’s ice creams are also made with skim milk, so how the heck does he get them so creamy, you ask? A plant-based fat called EPG, which gives you the luxurious mouthfeel you crave without leaning on calorie-dense dairy fats. One serving, depending on the flavor, is about 120 calories give or take, but if you’re a whole-pint-in-one-sitting kind of person, that’s cool too: Most contain about 220 calories each depending on the flavor, which is about as much as one single scoop of full-fat ice cream. These alternatives keep the net carbs to a minimum (4 to 7 per serving, to be exact), so keto dessert lovers can enjoy. A mechanical engineer, Nick started experimenting with ingredients and flavors to nail a no-compromise, better-for-you ice cream that hit the market in 2016.Įach pint is sweetened with a mix of plant-based sweeteners like stevia, corn fiber, birch sugar, allulose and erythritol. As he adjusted to a low-carb, anti-inflammatory diet, he realized something was missing: his favorite snack.
It all started in 2014 when Niclas “Nick” Luthman was diagnosed pre-diabetic.
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