We know ice cream around these parts. We rank it, we re-rank it, we list it, we locate it, and we hunt down deals for it. We even recognize its many eclectic flavors in a blind taste test, and when summer rolls around, we celebrate our favorite sweet treat early and often.
Today, we’re looking at new ice cream flavors you can find on store shelves (or have shipped online) that will help make your Summer of ’17 the best summer ever.
Do you remember when you first discovered Baskin & Robbin’s “Peanut Butter Cup” flavor? There were three questions that immediately came to mind:
- Why has the universe kept this deliciousness from me?
- Why doesn’t real peanut butter taste this good?
- Why isn’t there a flavor where the peanut butter to chocolate ratio is reversed?
This new dairy-free sorbetto from Talenti seems like a direct effort to answer question #3. It’s peanut butter ice cream that tastes just like the peanut butter ribbons from B & R, except that the peanut butter is running the show. It’s the pinnacle of childhood wish fulfilment, and it’s spectacular.
When fellow Oregon ice cream makers Salt & Straw took off a half-decade ago, Tillamook was quick to notice. Just a hundred miles from the famous creamery’s home base, the upstart brand was proving that ice cream flavors can be just as sophisticated as those of food or beer.
Being a grocery store staple doesn’t allow Tillamook to get quite as wild as the Salt & Straw crew. Still, they’ve been dabbling and experimenting over the years. They’ve also been playing with varying milk fat content and churning speeds. The result of those experiments seems to be this new series of Special Batch pints, which move into the space occupied by Salt & Straw, Häagen-Dazs, Talenti, Ben & Jerry’s, and other prestige brands. The Frosted Carrot Cake isn’t as savory as Salt & Straw would make it and that’s a good thing in this case — the sweetness of the carrot fits ice cream well, the spices add a layer of complexity, the walnuts offer texture, and the ribbons of cream cheese frosting remind us of why we always ate the top of our carrot cake first.
Talenti is superb at knowing what ratios to add flavors in. This is just the right amount of peach swirl, just the perfect hit of cinnamon, and a nice little crunch from the biscuit. It’s not insanely sweet, nor is it overloaded with add-ins. It’s balanced and the combo makes sense — which is probably an indicator that there’s a real pastry chef behind these flavors.