Not Milk?

Dairy-free ice cream is great in theory, but most producers add artificial ingredients to the recipe to make up for the lack of cream--which just makes us crave the real thing even more. But Stogo, a stylish new East Village scoop shop, has figured out the trick to making luscious, soy-based frozen treats without the artificial baggage.

Stogo makes its small-batch ice creams and sorbets with all-natural, high-quality ingredients. The shop starts with an agave-sweetened soy or coconut base, then adds vegan and organic ingredients to create flavors like cardamom-pistachio and chocolate-hazelnut. Don't expect these sweet concoctions to taste exactly like traditional scoops: They're not quite as thick, and soy milk gives some flavors a nutty aftertaste. But they're delicious all the same, especially the chocolate-chip-cookie ice cream, loaded with dark chocolate and cookie chunks. Top it with rich vegan hot fudge sauce and you won't miss the milk a bit.

If it's still too early in the season for ice cream, there's also a case stocked with gluten-free cupcakes and vegan treats from BabyCakes bakery, plus Fine & Raw chocolate bars and organic teas.

Stogo, 159 E. 10th St. (between Second and Third aves.); 212-677-2301 or stogonyc.com