Vogueのインスタグラム(voguemagazine) - 6月14日 21時56分

For far too long we have limited ourselves—out of some perverse culinary myopia—to churned dairy products made of at least 10 percent milk fat, less than 1.4 percent egg yolk, and weighing at least 4.5 pounds per gallon. (That is an abbreviation of the FDA definition of ice cream, which is 2,408 words long and makes the tax code read like Pat the Bunny.) How naive we were!

But our horizons are finally expanding. A worldliness has taken hold—the same one that landed ramen and poke in the mainstream—along with a coinciding openness to plant milks and plant-based foods in general. Tap the link in our bio to read more about the "new age of innovative–and nondairy–ice cream." Photographed by @wakihamatsu, written by @tamar.e.adler, Vogue, July 2019

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