by Sneh Makhecha (‘28) Image courtesy of Sneh Makhecha (‘28) As someone who loves ice cream with a burning passion, giving it up when switching to a vegan diet seemed absolutely impossible for me. Though there are plenty of store-bought vegan ice cream alternatives out there, they aren’t usually in stock at every single grocery store. Plus, they’re not exactly super healthy. So instead of … Continue reading February Recipe: Mango Sorbet with Just Four Ingredients