REVIEW: Salt & Straw 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.

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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.

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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.

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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.

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REVIEW: Haagen-Dazs Crispy Layer Trios (Coconut Caramel Chocolate, Lemon Raspberry White Chocolate)

As much as I appreciate Haagen-Dazs’ dedication to lush, full fat ice cream bases, I wasn’t too hot on last year’s Trios line. While the concept was cool – layers of chocolate immersed within two flavors of ice cream, I found the execution a bit blasé and much less interesting than just a standard base, mix-in, and swirl combo. None of the flavors I tried really did much for me, and I always thought that they missed a little bit of the magic that a good ribbon or boulder of a chunk of something chewy and fun can bring to the table. Apparently the folks at HD agreed with me, as this year they decided to up the ante on the layered concept with Crispy Trio Layers, which combines ice cream with the aforementioned chocolate layers but add in a new gooey component for another level of textural excitement.

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REVIEW: Market Pantry’s Unicorn Magic Ice Cream

From limited run Frappucino’s to breakfast cereal to e-cig vapor juice to the frightening My Little Pony fan boys known as Bronie’s, it’s undeniable how prevalent the unicorn is in our society today. As fun as all of that stuff is, none of it really matters that much to me, but when the uni steps into the ice cream world it officially becomes skillet business. Building off of the relentless hype of the rainbow horse, Target’s Market Pantry brand have delivered Unicorn Magic, which combines a pink fruity ice cream with a sour blue raspberry swirl, frosting swirl, and glitter candy bits.

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REVIEW: Haagen-Dazs’ Banana Peanut Butter Chip

There aren’t too many better ways to start a morning than a piece of peanut butter banana toast. Okay, actually, there are eggs benedict, chicken fried steak, huevos rancheros, fluffy ass pancakes…I’m getting out of hand. Let me rephrase. There aren’t many simple, smart, and deliciously better ways to start a morning than the wonderful combination of peanut butter and banana. The perfect balance of fats, carbs, and flavor, they combine for a super creamy sweet and salty AM treat that remains one of my go-tos whenever I’m feeling classic (and lazy). And what better way to elevate that combo than substitute the bread for ice cream? Oh yes, it sounds divine, and Haagen-Dazs’ new Decadent Collection delivers just that with Banana Peanut Butter Chip, which combines a sweet banana ice cream with bits of chocolate chips and peanut butter ribbons.

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REVIEW: Baskin Robbins’ Boston Cream Pie

While Baskin Robbins may be a product of California innovation (like many great things), the company currently rests its head in Massachusetts, and for April’s Flavor of the Month they’re paying homage to their home base. Boston Cream Pie is really more of a cake, or at the very least a rare cake-pie hybrid, filling yellow butter cake with custard and topping it with a chocolate glaze. Apparently the name dates back to when pies and cakes were made with the same pans and the names were used interchangeably; but with the lack of crumbly crust or graham cracker or any kind of fruit I’m gonna call this a cake. Regardless of what it is or isn’t, the ingredients sound set to make a damn fine ice cream. Baskin Robbin’s take on the iconic cake combines Boston Cream Filling flavored mousse ice cream, chocolate ice cream, and pound cake pieces all wrapped together with a chocolate swirl.

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REVIEW: Ample Hills’ Corn to Run

Before Peanut Butter Munchies took the crown of the 2018 Ample Hills Flavor Frenzy contest, there was a corny co-champion from online voting that was also brought back from the dead and produced for a limited time. The two flavors were both churned, in scoop shops and available to order for shipping for one week, before one was crushed. Only 70 pint packs went out and I was lucky enough to get one of them. I’m extremely glad I had the big bucks to shell out with the quickness, because the runner up is far better than its dangling silver medallion implies. Corn to Run combines a creamy corn ice cream with cornmeal crumble and blueberry swirls.

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The creamy corn ice cream is incredible and without a doubt the best corn-based ice cream I’ve ever had. It’s bursting with rich, deep, corn sweetness that tastes like a perfectly prepared cob of corn smeared with sweet creamy honey butter. It has an immaculately smooth texture on par with anything in Ample Hills’ impressive catalog and carries an inventive yet crave-able-ness that is everything gourmet ice cream is all about. Even more alluring is the actual smell of the ice cream, which when I put my nose into the cool pint actually blossoms with an amazingly authentic corn aroma like I was sniffing a casserole at an indulgent banquet.

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The “cornmeal crumble” is really more chunks of cornbread cookies and they are incredible. Crunchy, gritty, sweet, salty, slightly greasy, and full of delicious cornbread flavor. The texture is very similar to the awesome clusters in The Munchies and the way they hold such intense crunch in the succulent corn cream is remarkable. They’re mostly smaller pieces with the occasional boulder, and in both sizes I can’t get enough. The flavor of the chunks combined with the base makes the profile as a whole taste like cornbread ice cream and it’s truly terrific.

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The blueberry swirls are the least dominant component in the pint but they add a nice touch of acidity and fruity sweetness that feels very welcome in the grand corny scheme of the flavor. I wish the swirls were a bit thicker, but they play the role of a gentle spread of jam across the top of some cornbread, and their backseat makes sense. Had there been some larger lush ribbons or even a pool or two against the sides of the container I can only imagine how beautiful the berry burst would have been.

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As terrific as PB Munchies is, it’s a shame this flavor saw such a short rebirth. Corn to Run is incredibly unique yet undeniably scoopable, and I hope it gets an encore performance sometime in the near future.

Rating: 9.5/10

Found at: http://www.amplehills.com

REVIEW: Ben & Jerry’s Moo-Phoria Light Ice Cream (P.B. Dough, Caramel Cookie Fix, Chocolate Milk & Cookies)

If Halo Top are going to stake the claim as the best selling ice cream pint in 2017, then my god the big dawgs better come to play. I have nothing against Halo or any of the lighter dessert options that have exploded in recent years, but if they’re going to take command over the market and shelf space away from the rich beautifully crafted ice cream of my dreams, then it’s up to the titans to respond. There’s no bigger player in the vast grocery ice cream game than Ben & Jerry’s, and to kick off a loaded 2018 lineup of decadent pints, they’ve also rolled out a new line of light ice cream’s called Moo-Phoria. This is not the protein-enriched artificial sweetener-leaning stuff that’s dominating the frozen aisle right now, but a lower sugar, lower fat alternative that hints towards some of B&J’s staples.

P.B. Dough

Chocolate with gobs of chocolate chip peanut butter cookie dough

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