Last licks of summer

The first pre-fall equinox chill has already made tank-topped Sacramentans reach for their cardigans. But the forecast says we’re still facing plenty of 90 degree days in the near future, so it’s prime time for the last frozen-treat binge-eating session of the season. Awesomely, more and more frozen-treat shops are offering vegan scoops, such as the Good Scoop (130 G Street, Suite A in Davis), which has sorbets made by Tara’s Organic Ice Cream of Berkeley. The Good Scoop posts its daily flavors on its Facebook page—chamomile, chocolate agave and coconut berry are a few recent concoctions. However, if anyone prefers to be industrious yet kinda lazy, the no-churn mango ice cream recipe from iFoodreal is ridiculously easy: Blend a 14-ounce can of full-fat coconut milk, 3-4 cups of frozen mango chunks and a quarter cup of maple syrup. Put in a container and freeze it for three hours. Either way, enjoy the last frozen licks of summer before winter freezes us.