Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.
Enjoy these charming handheld treats as a convenient snack or dessert
CHOW Tour Oakland: Frozen Desserts
Oakland is home to some amazing frozen desserts. We visit the new Scream Sorbet shop, where Nathan Kurz shows us the secret of the company's insanely creamy dairy-free desserts, and Nieves Cinco de Mayo, a shop introduced to us by John Birdsall from SFoodie, where Luis Abundis makes traditional Mexican-style hand-cranked ice cream.