May 15, 2019
Obviously, we love ice cream first and foremost. It’s our bae, our BFF, the reason we get out of bed in the morning (waffle sundae, anyone?). But we’ll be honest, sometimes we get a wandering eye for other desserts. That big fudgy brownie on display at the coffee shop. That mouth-watering slice of cheesecake at the bakery. Those chocolate chip cookies your friend made.
We’ll admit it: Sometimes we give in and have a dalliance with another dessert. Other times, we make an ice cream flavor based on that dessert. It’s the best of both worlds, and our fans have been pretty happy with the results. These 10 are our faves:
Here in our home state of Vermont, we cherish our summers. And that means lots of time spent around campfires devouring s’mores.
Coconut Seven Layer Bar Non-Dairy
Coconut. Graham cracker. Chocolate. Caramel. Nuts. There is a whole heck of a lot of awesome happening in Coconut Seven Layer Bar Non-Dairy, and we cannot get enough of it.
Cookies & Cream Cheesecake Core
It’s hard to improve on cheesecake. But our Flavor Gurus managed to outdo themselves with Cookies & Cream Cheesecake Core: chocolate and cheesecake ice creams, chocolate cookies, and a cheesecake core that’ll sweep you off your feet.
The best buns are cinnamon buns! And we don’t usually like to brag, but we think we’ve improved on this bakery must-have with this pinted version.
Chocolate Shake-It Truffles
We love truffles, and we love chocolate milkshakes, so Chocolate Shake-It Truffles is a double dose of chocolate dessert euphoria. Prepare for chocolate domination when you dig in.
There’s no way we couldn’t make a flavor based on strawberry cheesecake after seeing it on every restaurant dessert menu ever. Now Strawberry Cheesecake is permanently on our dessert menus at home.
Peanut Butter Cup
Are peanut butter cups everybody’s favorite candy, or is that just us? Based on how fast Peanut Butter Cup flies off freezer shelves, we’re pretty sure it’s not just us.
Brownie Batter Core
Sure, maybe brownie batter isn’t exactly a dessert on its own. But when you make brownies, don’t you want to pour yourself a bowl of that chocolatey, gooey amazingness and dig in with reckless abandon? Of course you do.
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