The American model and actor Justin Deeley said, “I always say whoever can figure out how to make ice cream healthy will be a gazillionaire.”  I have been trying to go vegan for awhile now for animal ethics reasons and had resigned myself to giving up ice cream.  Schlepping up and down the gluten free aisle my five year old started asking/begging/hollering for popsicles.  “Nope,” I said.  “But WHY?!” she wailed from the shopping cart.  And suddenly I became my mother.  “Because I said so.”  “Well that’s not FAIR!”  “Keep it up and I’ll take those crackers away,” I fibbed, because she had already eaten half the box.  Staring mulishly at me I turned away and contemplated having a glass of wine.  This grocery store is ingenious for allowing folks to do that.  One can also have beer if they’d prefer.  While I was in the process of praying inwardly for patience I discovered it.  The same brand of almond milk we love apparently makes ice cream!  CHA-CHING!!!  I leaned in closer to the refrigerated door and could hardly believe it:  cappuccino swirl; mint chocolate chip!  AND it’s gluten free!  Turns out you cannot tell the difference (but the poor cows will sure thank you) and your pants will, too!  My regular ice cream was THREE times as caloric!  Since it is made from almonds it is full of protein as well.  Oh happy day!  My incredulous little one quickly abandoned her popsicle quest in favor of the ice cream.  From the sweet cows, to my gluten intolerant child, to a woman just trying to lose weight — everyone’s a winner.