Dessert

I love icecream. I grew up in a family where icecream was an acceptable substitution for any meal and no one batted an eye over milkshakes for breakfast. And every now and then the feeling grips me and all I want is to dive headfirst into a gallon of icecream topped with a pint or two of fudge. But these scenarios always play out badly. By the fourth bite I swear I can feel diabetic shock setting in, and I spend the rest of the afternoon trying to nap off the regret in a fevered brain-freeze-induced haze. So when a hardcore sundae craving hits, I turn to an easy, and lower calorie, option that doesn't make me feel like the kid that ate too much cake. I call this a bubble sundae because, like bubble tea, the tapioca pudding is full of tapioca pearls. I like the Kozy Shack pudding because the pearls are big and not slimy like some prepared varieties, and the pudding is smooth and custardy and not overwhelmingly sugary.