REVIEW: Humphry Slocombe’s Yuzu Cream (Whole Foods Exclusive)

Building on the success of last spring’s Hong Kong Milk Tea and autumn’s Golden Milk & Gingerbread, Humphry Slocombe are back in the collaboration saddle with Chef Melissa King and Whole Foods to deliver another exclusive pint of seasonal delight. Yuzu Cream utilizes the bumpy-skinned and oddly shaped Japanese Yuzu fruit for a new flavor to usher in the (hypothetical) sunniest time of the year. This new flavor drops in Northern California on June 6, simply described as “a refreshingly floral citrus, is dreamy with sweet rich cream”, and we’ve got an exclusive sneak peak today on the skillet.

IMG_0252

Continue reading

Advertisements

REVIEW: Ben & Jerry’s Non-Dairy Frozen Dessert (P.B. & Cookies, Coffee Caramel Fudge, Caramel Almond Brittle)

I’ll be honest – non-dairy ice cream really isn’t a priority for me. I have nothing against it, but the higher price tag and generally less delicious outcome isn’t something that I feel the need to seek out and spend my hard earned money on. The only Ben & Jerry’s dairy free flavor I really gave a shot prior to 2018 was the vegan exclusive Seven Layer Bar, but for some unknown reason the availability and price of B&J’s almond milk-based pints have become much more reasonable this year and I now feel compelled to give them their due. While vegan-ified versions of staple but subpar flavors like Cherry Garcia and Chunky Monkey don’t get me too pumped, these three pints that don’t exist with cows milk have me kinda stoked. Let’s spoon.

P.B. & Cookies

Vanilla with chocolate sandwich cookies & crunchy peanut butter swirls

IMG_9631

Continue reading

REVIEW: Salt & Straw’s Wildflower Honey with Ricotta Walnut Lace Cookies

Every May Salt & Straw dedicates the month to the magic of spring’s awakening. April showers bring May flowers and what better way to honor their beauty than by eating them? While I’m not a huge fan of floral ice cream’s I am a major mark for that sweet sweet nectar created with flowers via super buzzy bee love. Honey creates the foundation for some of the tastiest bases I’ve ever had, and while I’ll pass on Jasmine Chocolate Chip, and I can never turn my back on a pint of Pooh’s favorite. Wildflower Honey with Ricotta Walnut Lace Cookies combines honey ricotta ice cream with a hint of lemon and homemade whole oat and walnut lace cookies frosted with buttery ricotta icing.

IMG_0089

Continue reading

REVIEW: Ben & Jerry’s Limited Batch Gimme S’more!

Summer time is s’mores time and Ben & Jerry’s are reminding us of that nice and early with their latest Limited Batch. You may be saying to yourself “wait, doesn’t B&J already have a s’mores flavor?”, and yes, you’re right they definitely do. It’s an okay pint with a chocolate base that doesn’t have enough oomph to earn itself a slot in my top tier flavors. S’mores ice cream’s are notoriously kind of tricky to pull off, and the best mainstream iteration actually comes from 711’s Go Yum brand, which utilizes a graham base and multiple swirls for something really damn good. In any case, if there’s a company that can pull out the stops and right their initial wrongs with a remix on one of summer’s most beloved flavors it’s definitely Ben & Jerry’s. Gimme S’more! combines a toasted marshmallow ice cream with chocolate cookie swirls, graham cracker swirls, and fudge flakes.

IMG_9532

Continue reading

REVIEW: Sinister Labs’ SINFIT Protein Cookies (Chocolate Chip, Birthday Cake, Peanut Butter)

Sinister Labs dubs themselves the “first hardcore food company”, fusing psychobilly art with high protein products packed with great taste. They burst onto the scene in 2017 with an impressive line of SINFIT Protein Crunch bars and this year have rolled out a new line of the hottest fitness foodie trend – protein cookies. On the surface these cookies present the most impressive calorie and macro split I’ve ever seen – 310 calories, 12g fat, 35g carbohydrates, and 20g of protein with just 7g of sugar and 400mg of sodium. While still higher than your average protein bar, if these cookies taste anything close to delicious they could easily be the strongest in the game – but really, how do they taste?

IMG_0075

Continue reading

REVIEW: Tillamook’s Special Batch Frosted Carrot Cake

Spring hath sprung, which, aside from the sunshine and flowers and strawberry all-in-my-everything, mostly means boy oh boy do I miss my cinnamon. In the seasonal snack universe April and May means the scent of cinnamon in the air is only a mere two or three months away, but any way that I can get my fix in the meantime is a spicy blessing for me. While it wasn’t originally released this year, I finally found a very tantalizing special batch ice cream from Tillamook to tease my spicy intrigue. Frosted Carrot Cake combines a carrot cake ice cream with layers of cream cheese frosting and walnuts.

IMG_9767

Continue reading

REVIEW: Talenti’s Special Batch Almond Butter & Honey

The similarities between two of my favorite foods in the world – ice cream and nut butters – is quite remarkable. Creamy, fatty, diverse, mix-able, and incredibly addictive, it’s no surprise that their paths often cross to create some of my favorite scoops. While peanut butter and Nutella are pretty standard fare for blending into ice cream, I don’t think I’ve ever encountered a company using almond butter – until now. While I don’t think almond butter tastes nearly as perfect and sweet as my coveted PB, I’m intrigued to see what can happen when the two make a sweet ice cream baby. Talenti’s Special Batch Almond Butter & Honey Gelato combines an almond butter gelato with a swirl of wildflower honey. Simple enough.

IMG_9004

Continue reading