Dairy-free ice cream, sometimes called “nice cream,” is becoming more popular as recipes evolve to create a creamier frozen treat. Common bases are bananas, nut butters, and rice, soy and hemp milks. Brands are popping up to feed consumer demand. Chloe’s Soft Serve Fruit Co., in New York City, serves blends made from only fruit, water and organic cane sugar. And traditional ice cream purveyor Van Leeuwen Artisan Ice Cream, based in New York City and also selling packed ice cream in Los Angeles, also serves vegan varieties. (Detroit Free Press)

Chef and restaurateur Sean Brock runs the acclaimed restaurants Husk, McCrady’s and Minero in Charleston, S.C. The story of his path to sobriety offers a lens on the pressures shouldered by many chefs. (The New York Times)

A law in Utah that had required restaurants serving alcohol to install barriers preventing outside observers from seeing the service of alcohol is loosening. As of last Friday, 26 restaurants were granted permission by the Utah Department of Alcoholic Beverage Control to remove barriers. One operator celebrated with a champagne toast. (Salt Lake Tribune)

The New York City-based Milk Bar pastry shop is expanding to Boston by teaming up with fast-casual pizza chain &pizza. It’s not yet clear what the final collaboration will look like, but Milk Bar is known for desserts such as crack pie, compost cookies and cereal milk soft serve. Milk Bar got its start as a part of David Chang’s Momofuku empire, and now has standalone locations in New York, Washington, D.C., Las Vegas and Toronto. (Boston)