REVIEW: Salt & Straw’s Dandelion Chocolate Hazelnut Cookies and Cream

Salt & Straw are a pretty amazing company. If you weren’t aware, every time they open in a new city that city gets a menu that includes some S&S classics as well as some city-specific exclusives that you can’t get anywhere else. When they expanded to San Francisco last year they made some amazing flavors, including Roasted Strawberry Tres Leches and Salted Honey Marshmallows & Walnuts (RIP), but sometimes even great new things need to be revised. To kick off National Ice Cream Month, Salt & Straw added a handful of new SF-only flavors to their menu, including the tantalizing-sounding vegan friendly Dandelion Chocolate Hazelnut Cookies and Cream – a dark chocolate ice cream made with coconut and hazelnut milk with stacciatella ribbons of Dandelion chocolate and chunks of homemade gluten free vegan oreos.

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REVIEW: Salt & Straw’s Sweet Corn & Waffle Cones

I could go on and on about how much I love Salt & Straw’s Chocolate Caramel Potato Chip Cupcake. I’ve made it my mission this year to get everyone I possibly can to hear me out and try it. CCPCC is the fine craft of ice cream perfected to such a degree that I hope it comes back every March, or in my dreams, permanently. Another of this months voted back offerings, Meyer Lemon Meringue Pie, is no slouch either, but there’s a sneaky good flavor lingering beneath the glitz and glam that really deserves your attention too. Sweet Corn & Waffle Cones combines a sweet corn ice cream with chocolate covered waffle cones, freckles of salted brown butter, and ribbons of rich vanilla caramel.

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REVIEW: Kit Kat Ice Cream

As a bonafide ice cream lover I don’t pay too much attention to Dreyer’s. I’ve had my fair share of their products over the span of my life, but the end result is usually pretty lackluster, like last years Pumpkin Spice Latte, so I don’t feel a need to seek out their newest releases. That being said, sometimes packaging can jump out at me so convincingly as I slowly peruse the frozen aisle that I can’t help but stop; as was the case with the recently re-branded Kit Kat ice cream. In 2016 Dreyer’s released a line of candy bar themed cream’s including 100 Grand, Baby Ruth, and, you guessed it, Kit Kat. They’ve changed the packaging to more closely mimic the wrapper of a candy bar, and although the container doesn’t explicitly state this, they also changed the base from their normal higher fat Grand style to the lighter variety usually reserved for Slow Churned. The new Kit Kat ice cream combines chocolate light ice cream with a wafer swirl and pieces of Kit Kat candy.

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REVIEW: JC Scoops’ Cinnamon Chocolate Churro

In the United States we have doughnuts, and in Spain they have churros. The long fried sticks of dough covered in cinnamon and sugar are a delicious treat often served for breakfast with hot chocolate, coffee, and dulce de leche. The marriage of sparkly sweet dough and chocolate or caramel is a match made in heaven, and while I prefer mine with a nice black coffee, the choco-churro combo cannot be denied. Continuing their fascination with breakfasts’ sweet treats, JC’s Scoops have unleashed Cinnamon Chocolate Churro, which combines sweet brown sugar and cinnamon ice cream with ribbons of chocolate fudge and pieces of sugar-dusted churros.

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REVIEW: Coolhaus’ Farmer’s Market Strawberry Cheesecake

Cheesecake and ice cream have a lot in common. Decadent, creamy, high fat, versatile, celebratory, dairy-heavy, and downright delicious; most people can’t deny how stellar the two desserts are. That being said, I can’t say I would really want to eat the two at the same time, as combining them side by side on a plate might send me deep into dairy depths that my stomach may not be able to recover from. I am, however, a big fan of when the two worlds collide into a successful flavor of ice cream, which is unfortunately much easier said than done. With their latest batch of pints Coolhaus takes on the challenge with Farmer’s Market Strawberry Cheesecake, which combines mascarpone and cream cheese ice cream with a fresh strawberry swirl and graham cheesecake bites.

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REVIEW: Baskin Robbins’ YORK Peppermint Pattie

It’s the most wonderful time of the year…to overdose on mint. While winter is the perfect time to let the chill in the air become the chill in your mouth, there’s one candy that reps the cooling effect year round like no other – YORK Peppermint Pattie’s. Thick, dense, chewy, and intensely minty, it’s the kind of candy you either love or hate, and fortunately for me I get down with the choco-mint overload. Continuing their tradition of collaborating with all of the biggest candy brands, Baskin Robbins have brought back the aptly titled YORK Peppermint Pattie for December, which combines mini YORK peppermint patties and a rich dark chocolate mint ribbon swirled in mint ice cream.

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REVIEW: Ample Hills’ No Sleep Til Pumpkin

It wasn’t until 2003, with Starbucks’ introduction of the Pumpkin Spice Latte, that the two very different but very popular world’s of coffee and pumpkin pie would collide to create one of the most iconic and polarizing drinks of the last fifteen years. It’s hard to imagine a time when the two flavors didn’t coexist, and with everything from M&M’s to Peeps to Bath & Body Works body wash emulating the cafe concotion, it’s fitting that ice cream is no stranger to the coveted combination. As their sole pumpkin offering for 2017, Ample Hills brought back No Sleep Til Pumpkin, which is dark coffee ice cream with pieces of pumpkin ooey gooey butter cake.

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