To name just a few: Baskin Robbins has pints of Triple Mango Ice Cream, swirled with real mango, mango sorbet and mango ribbons Ben and Jerry’s has introduced chocolate-coated ice cream bars called pint slices and Entenmann’s has launched an ice cream sandwich line based on some of their baked goods, like chocolate chip cookies and glazed donuts. Grocery store shoppers are encountering new ice cream flavors and formats from familiar brands. We’re also seeing brands play with new alt-milks in their ice creams, like macadamia nut milk.” “Coconut milk ice cream has been popular for the last five years,” says Spencer, “but with the rise of oat milk as an alternative, oat milk ice cream is now trending. And in Seattle, the plant-based ice cream shop Frankie & Jo’s also offers the treat. The New York City ice cream shop Morgenstern’s recently opened a dairy-free, soft-service outlet, Morgenstern’s Bananas. Non-dairy ice creams are evolving to meet modern demand, says Al-Hatlani: “Vegan or plant-based options aren’t new, but they’re getting better and creamier.” Ice Cream Flavors Vegan Mint Chip Vegan Oat Milk Mocha Latte Classic Chocolate Fudge Brownie (G) Classic Cookies & Cream (G) Classic Honeycomb Classic. It’s gimmicky, messy, and a bit hard to eat, but no one seems to mind – the original recipe video has millions of views,” she says. 1 Baskin-Robbins Baskin-Robbins / Facebook Sure you'll find your classic vanilla, chocolate, and strawberry ice creams at your local Baskin-Robbins shop, but this beloved ice cream chain goes so much further than those basic flavors. “Another popular one (though slightly less healthy!) is ice cream wrapped in a fruit roll-up. Sgroi has seen some fun hacks on TikTok like blended, frozen, and sweetened cottage cheese ice cream. Jeni’s recently launched a Ted Lasso ice cream called Biscuits with the Boss, with shortbread cookies inside. “And we’ve got a green apple sorbet made from whole fresh apples – chunks or not chunks, depending on what I feel delivers the best flavor and texture combo that day.” “Our Cider Donut flavor has whole donuts blended into the base,” says Ackley. Texture also plays a role in the modern ice cream experience. Lisa is Persian, so the couple was delighted to find orchards in the Hudson Valley that could source perfect black cherries for a Labne Sour Cherry ice cream. Tahini and oat milk are the keys to the halva flavor, while almond milk is blended with extra virgin olive oil in the satsuma ice cream. Both are non-dairy, born of Brian’s wish to create a creamy texture without using typical coconut cream or neutral oils. In Tivoli, New York, in their Fortune’s Ice Cream shop, Brian Ackley and his wife, Lisa, offer Halva Honeycomb, based on Middle Eastern sesame candy, and citrusy Olive Oil Satsuma. Salt & Straw’s Thanksgiving lineup features turkey bacon, buttery brittle and jammy cranberry sauce flavors folded into a five-course feast of ice creams. Colorful various ice cream scoops pattern on pastel blue background.
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