Veggie Ice Cream — Forget Frankenfoods: This stuff's all-natural... and much scarier

You knew it was only a matter of time.

You will find it (above) on the menu at Uni a Sushi Place in Dupont Circle in Washington, D.C.

In today's Washington Post Food section Phyllis Richman wrote that it "comes off much better than it sounds — and much, much better than its ingredients suggest."

Her review follows.

Veggie Ice Cream

If you hear children being threatened that if they don't eat their entree they can't have their vegetables, credit James Tan, who juggles his roles as sushi chef and daddy with skill and imagination. At Uni a Sushi Place in Dupont Circle, he and his staff have created a Veggie Ice Cream ($3.50) that comes off much better than it sounds — and much, much better than its ingredients suggest. It's a light, refreshing frozen dessert whose texture is more like granita than gelato. Multicolored speckles make it look like something in the tutti-frutti family, but it's even better because of its fresh, summery crunch. If you promise not to tell any kid under reading age: The crunch comes from raw carrots, cucumbers and broccoli pureed in a blender.

In case you want to try it at home, Tan warns that the three ingredients must be pureed separately and mixed one at a time into the ice cream mixture as it thickens.

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Uni a Sushi Place is at 2122 P. St. NW; 202-833-8038.