Food

Vegan Soft-Serve Will Be Your Favorite Dessert in 2019

It's not even ice cream.
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January is the month for compromise, the time for bold statements like promising to go to the gym thrice a week, cutting back on the ice cream pints, and lessening sugar. It's when we find the satisfying middleground between the dreadful choices of the past with the clean slate of the new year. January is the month where you feel that you're finally strong, physically, mentally, and emotionally to let go. 

Cibbie Gonzales of successful salad chain Go! Salads reaffirms your resolutionsat least the ones that are dietary. The part-time health nut is introducing the Philippines to the no-sin but wonderfully flavorful Shoobie.

"Shoobie," according to Gonzales who's quick to clarify that it's not a play on his name, is slang for a beach daytripper. His Shoobie is the country's first premium sorbet soft-serve. Sorbet means it's zero dairy, zero eggs, zero butter, zero problems. Gonzales adds a bonus: no artificial flavors or powders were used in the making of his soft-serve. His flavors come from real blueberry, blackberry, raspberry, and strawberry.

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Apart from the all-natural approach, Gonzales, whose Go! Salads was one of the first commercial establishments to encourage reusable cups and straws, is also stringent no-plastic philosophy.

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"We wanted there to be an alternative to ice creams and yogurt where we highlight the natural flavors of fruit in refreshing soft serve sorbets," he tells Esquire. 

Continuing his mission to make his carbon footprint smaller, Gonzales is also opening a vegan ice cream shop in Megamall this February, for those who want to indulge a little.

We can finally keep that no-sugar resolution for once.

Shoobie Sorbet comes in three sizes, ranging from P120 to P210. Find it beside Go! Salads, UP Town Center, Katipunan, Quezon City.

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About The Author
Sasha Lim Uy
Managing Editor, EsquireMag.ph
Sasha eats to live and lives to eat. For five years, she handled SPOT.ph's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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