That is one long post title! I got a big package of items to sample from So Delicious Dairy Free a couple of weeks back. The first thing to get used up was the Almond Plus Almond milk. The almond milk beverage has 5 grams of dairy-free and soy-free protein with every serving, has less sugar and uses Non-GMO ingredients. There were a good load of Almond milk Icecreams in the big package too, and I wanted to do justice to them before writing up a review.
Pictured: Chocolate Ice Cream
The Almond Plus milk is deliciously good and holds up very well in the Indian Chai Tea. The creamy Indian Spiced up Chai is a creamy, milky, superheated, concoction most Indians grow up on and cannot start their day without. So to get the non dairy version perfect is important! And this is also where most of the non dairy milks dont work well. Almond plus holds its own when mixed with a little coconut milk or creamer. It does not make the tea bitter and amps up the protein! Here is my recipe of Indian Chai with my chai spice blend.
The Almond Plus Vanilla got used up in my cakes and a whole lot of french toasts! If you havent already been bombarded by my french toast posts yet.. Here is where you can find the Tiramisu, Samoa, Molten Lava, Blueberry Crisp versions :))
Its just been so cold in Seattle and though I sampled the Ice creams, I couldnt eat a lot as I have sensitive teeth. So I had to wait for the weather to get warmer to gobble down some and write up my thoughts with a smile on my face.:)
Pictured Butter Pecan Almond Milk Ice Cream
For some ice creams I get a bit picky about the coconut flavor, so the almond milk versions worked out for me. The Almond milk line also has less fat(think being able to eat 5 times more ice cream!). Tastes are very personal, so you might or might not notice the added flavors. For example, some after taste(from probably the chicory root, gums, monk fruit etc) are more prominent in the Vanilla, but after 2-3 spoons, the vanilla gets stronger. While some other stronger icecream flavors mask all the other additives.
Pictured Cherry Amaretto
Chocolate - is probably the best of the lot, or maybe I am biased :) because it is just the right balance of sweet and bitter and masks any other flavor that might try to intrude.
Vanilla- I like the Almond milk vanilla more than the coconut milk version. The coconut milk version has a very coconutty taste for my liking. Hubbs though finishes up both with equal enthusiasm.
Cherry amaretto - I personally dont like cherries or amaretto, but they work well here. the flavor is not too overwhelming, so I could enjoy a few bites. Hubbs is happy about getting the whole pint to himself.
Butter pecan - is a flavor I have never tried before. It is an interesting flavor, but I dont have anything to compare it to:)
Mocha almond fudge - I love the mocha in this! I want to use some to make Mocha blondie bites.
Pictured Mocha Almond fudge
Pictured Mini bars
Both the mini bars Almond mocha fudge bar and Vanilla chocolate Bar - were done with during weekend movie sessions. My Dad is going to flip for these when he visits in a few months! He love chocolate covered bars. I have no clue why, but the smile on his face when he eats a good one is priceless! Someone remind me to pick a bunch of these when his plans get made.
A quick muffin top(soft cookie) recipe with melted chocolate ice cream. I made some cookies, cakes and breads with the icecreams while waiting for Spring. You can use any of the ice creams. Think butter pecan muffin top or a cherry amaretto, passionate mango or a mint chip! You might need a few Tablespoons less or more flour depending on the icecream used or if you use the coconut milk version.
Chocolate Quinoa Oat Muffin Top cookies.
Ingredients: Makes 9-10 cookies. Vegan, gluten-free
1/4 cup melted So Delicious Icecream(I used So Delicious almond milk Chocolate), or use full fat Coconut milk plus 2-3 Tablespoons cocoa.
1/4 cup cooked Quinoa (I used fair trade rainbow quinoa)
3-4 Tablespoons raw sugar or equivalent sweetener( 4 Tbsp for sweeter)
1 Tablespoon organic canola oil or virgin coconut oil(I used organic canola)
3/4+ cup ground Oats
1/2 teaspoon baking powder
pinch of salt
Melt the icecream and combine with sugar/sweetener and oil.
Add cooked and cooled quinoa and mix.
In a bowl mix the Oats, baking powder and salt.
Add this to the wet mixture.
Mix to make a thick muffin batter (not stiff dough) kind of consistency. Add more ground Oats if needed.
Using a large spoon, drop spoonfuls onto baking sheet. The mixture will spread a bit.
Oil hands and shape if needed.
Bake at 350 degrees F for 15-17 minutes or until the center is not jiggly or wet to touch.
Cool on rack. Consume!
These muffin tops are heading to Hearth Soul blog hop, Slightly Indulgent Tuesdays , Ricki's wellness weekend, Allergy Free Wednesdays, Glutenfree WEdnesdays.
If you'd like to try out any of these yummylicious Ice creams or other So Delicious products. 4 Free Product VIP coupons are available for auction on Fund Raiser Auction Page!
On this post I am giving away a So Delicious Product Booklet full of coupons. Almost all products have a $1 off with about 9 coupons in the booklet. Giveaway ends Sunday May 6 midnight PST.
To enter the Giveaway:
1. Leave me a comment on this post, about your favorite ice creams or treats, and if you have any suggestions, requests for So Delicious products!
1. Like The blog's Facebook Page, or share this review, and leave me a comment on this post
2. Like So Delicious on Facebook,(lots of recipes and giveaways on their page!) and leave me a comment on this post
Hope you all are having a wonderful Week!
Disclaimer: The items were sent to me by Turtle Mountain So Delicious dairy free to sample. The views are my own.