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So Delicious Cashew Ice Cream

IMG_4445So Delicious recently debuted their new line of vegan ice cream made with cashew milk, and I was blown away when I tried it at Expo West. In the past, I honestly haven’t been a regular buyer of their coconut-based ice cream because they are just a little too strong in coconut flavor for me. However, I loved their unsweetened cashew milks when I first tried them so it was inevitable that I would love these. Ice cream was one of my favorite treats before going vegan, and I tend to be really picky with a lot of the vegan varieties on the market. Read on to see what I thought of the different flavors of their cashew-based dairy-free pints! Continue reading

IMG_4418IMG_4460One of the first flavors I went for was the Salted Caramel Cluster. The flavor is described as a sweet and salty delight featuring chocolate covered cashews and a ribbon of salted caramel. I found that this one had a definitely salty taste from the caramel balanced with the sweetness of the ice cream base. I think the cashew milk worked really well in this instance, and I loved the dark chocolate covered cashew pieces. I think the chocolatey pieces added a nice crunch and a diversion from the caramel flavor that would be a little overpowering otherwise. Overall, I would definitely try this one again!

IMG_4618Next I went for the Dark Chocolate Truffle, a fair trade cocoa decadence folded with fudge and premium shaved chocolate. I expected a little bit more of a rich, fudgy taste but the chocolate flavor was nice overall. It wasn’t quite as decadent as I was expecting from the name alone, and I don’t know if this one was quite as good as some of the other flavors. However, I am happy that So Delicious chose a fair trade cocoa in the ingredients!

IMG_5542 I was excited to try the Cappuccino flavor because I’m always looking for new coffee-flavored desserts. This one unfortunately was a little too sweet for me, and didn’t have enough of a coffee flavor for me. I also thought that it had a different aftertaste, likely from the cashew milk, that I couldn’t get past. On its own, I’m not a big fan of the Cappuccino. However, I think it would be really good mixed with some hot fudge and coconut whipped cream, or used in a milkshake or frappuccino recipe.

IMG_3486As you might’ve seen on this blog already, I used the Creamy Cashew ice cream in a delicious Big Wheel Recipe. This one is described as a gourmet delight with a touch of fair-trade vanilla and a pinch of sea salt. I found that this particular flavor was an excellent addition to salted chocolate chip cookies for the ultimate salty and sweet pairing. I have a feeling this one would make a great staple to have in your freezer to top your baked goods with. I think everyone loves some homemade treats topped with a generous scoop of ice cream!

IMG_6053Ok, I saved the best for last. The Snickerdoodle is something else! In fact, this was one of the few flavors I actually tried twice (and if you know me that’s a rarity). This one is a cinnamon delight loaded with chunks of gluten-free snickerdoodle cookie dough! If that doesn’t sound good, then I have no idea what does! Snickerdoodles have always been a favorite flavor cookie of mine, and at first I was a little skeptical that So Delicious would be able to mimic that flavor. This far exceeded my expectations, with little chunks of the cookie dough mixed right into the ice cream! Plus it’s gluten-free, so everyone can have a bite of this heavenly dessert!

A big thanks to So Delicious for sending me these samples so I could give all the new products a try! This review included my honest, first impressions of the products and overall I’m pretty impressed. Don’t forget to check out their store locator to see if So Delicious carries products at your local grocery store (hopefully it’s the cashew ice cream!).

Salted Dark Chocolate Ice Cream Sandwiches

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganIf you know me, then it’s no mystery to hear that I love both chocolate and ice cream equally. But honestly, who doesn’t? And why should you have to choose? Growing up my family and I would vacation to the lake, and after a long day in the sun it became a tradition to go to the local grocery mart to pick up a Big Wheel. If you don’t know what that is, well essentially it’s a cookie ice cream sandwich. Big Wheel’s were delicious, full of processed ingredients and definitely not vegan. Since the weather’s been so nice, I decided on these homemade big wheels that ended up being a big hit in our house. Keep reading on to see how you can make this easy recipe for yourself! Continue reading

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganMy latest review of Salazon got me thinking of some delicious ways to incorporate their Dark Chocolate with Sea Salt bars. This bar has the wonderful richness of a dark chocolate bar with some hidden sprinkles of sea salt mixed in. I rarely have chocolate chips on hand, because I much prefer mixing in actual chunks of dark chocolate into baked goods. Plus the cookies come out looking a lot fancier in my opinion and you don’t have to worry about seeking out vegan chocolate chips in the first place.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryvegan One of the secrets to these cookies is making them large enough for sandwiches, at least if you want to make them like traditional Big Wheels. However, if you want you can have these cookies plain or à la mode with your favorite vanilla or chocolate ice cream then go for it!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe reason you want to make your cookies a certain sizes is because of this “Life Hack”. As a rule of thumb, you’ll want to spoon out your dough to make six larger cookies as opposed to one dozen of the normal size. After your cookies have cooked completely (don’t leave them “half-baked” or too soft), let them cool and then it’s time to assemble! Simply take your vegan ice cream (I recommend coconut or cashew-based) and let it thaw for just a few minutes. Remove the lid and using a serrated knife, cut about half an inch off of the pint from the top. Simply peel off the packaging and smush (lightly) between two cookies.

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganBy using a pint of ice cream itself for the filling, rather than scooping out the ice cream, you’re left with a perfect flat filling  that presents itself quite nicely. I challenge you to experiment with different ice cream flavors, such as vanilla, coconut, chocolate, or even berry. The recipe I used for this batch will be posted below, but seriously…don’t be afraid to get creative!

A homemade, vegan Salted Dark Chocolate Ice Cream Sandwich that's perfect for any occasion! Find the recipe at @anotherhungryveganThe recipe makes about 3 sandwiches, just so you know. I like to store these by wrapping each assembled sandwich and placing in an airtight container in the freezer. Or, you can just eat them right after putting the sandwiches together. I’ll admit, it’s hard to go through the whole day knowing these are in your freezer and saving them for dessert. Regardless of when you choose to make (and eat) these, they are super easy to prepare and much tastier than any Big Wheel I have ever had!

Salted Dark Chocolate Ice Cream Sandwiches
Yields 3
A homemade Big Wheel ice cream sandwich that's vegan, preservative-free and still completely delicious!
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  1. 1 cup whole wheat flour (I used a little extra for high-altitude baking)
  2. 1 tsp baking powder
  3. pinch salt
  4. 1/2 cup unbleached, vegan sugar
  5. 1/4 cup melted coconut oil
  6. 1/2 tsp vanilla extract
  7. 1/4 cup water
  8. 1/2 bar dark chocolate, finely chopped
  9. 1 pint of your favorite vegan ice cream
  1. Begin by preheating the oven to 350º and mixing the sugar, coconut oil and vanilla extract together in a bowl. Add in the flour, baking powder, salt and water. Mix until a doughy consistency forms. Fold in the chopped dark chocolate until well-combined.
  2. Place the rounded dough onto a greased or lined cookie sheet, forming 6 uniform larger pieces of dough. Bake for 15-20 minutes, or until the cookies are fully cooked and slightly browned. Be careful not to overcook.
  3. Allow the cookies to cool completely. Let the ice cream thaw slightly before assembling the cookies. Remove the top lid of the ice cream pint, then using a serrated knife slice about 1/2 an inch off the top to make the sandwich filling. To assemble, sandwich the ice cream (removing the carton around the section) between the two cookies and smush lightly.
  4. To store, wrap each sandwich in plastic wrap and an airtight container or store in a plastic bag. Allow to thaw slightly if serving them straight from the freezer. Split with someone, or enjoy all for yourself!
Another Hungry Vegan http://anotherhungryvegan.com/