The tour guide explained that it was thanks to the classic Rocky Road that Dreyer’s really launched. As third graders we were going to “help” Dreyer’s taste-test their newest flavor: milk chocolate rocky road. When the tour came to an end, we landed in a tasting room. I remember being fascinated roaming the halls and looking through the windows to see factory workers standing along conveyer belts and giant vats of ice cream churning. As a class, we got to tour the factory where they make some of their ice cream. We went to the Dreyer’s Ice Cream headquarters in Oakland, California. In 3rd grade, my elementary school (I wrote a bit about my elementary school here in the Russian Tea Cakes recipe) took us on what I still think, to date, was the best Field Trip ever. Rocky Road, like most of my favorite ice cream flavors, has a memory connected to it. Conventional dairy: When you can, go organic! Conventional dairy cows are usually fed GMO feed that's been sprayed with pesticides - residues can make their way into the milk.Easy, no-churn, creamy chocolate ice cream with marshmallows, chocolate chips, and almond pieces. Our ice creams are sweetened with organic milk (naturally sweet) and organic coconut nectar (sugar), which has a significantly lower GI than cane sugar and also delivers a LOT more micronutrients with the sweetness. No cane sugars or zero-calorie sweeteners: Look, if you're trying to cut carbs for a little while and still want a sweet treat, we get it! Sugar alcohols or hypersweet ingredients like stevia or thaumatin are not going to kill you, but it's still probably best to avoid long-term consumption of them - and definitely avoid the artificial ones. No natural / artificial flavors: These are proprietary blends of chemicals that are designed to trick your tongue into recognizing a particular flavor, often without containing the real source of that flavor itself - like blueberry flavor with no blueberries. No cheap, inflammatory oils: Soybean, canola, or partially hydrogenated oils (mono/diglycerides) are often used in mass-market ice creams as a cheaper replacement for actual fat from dairy (milk). We use eggs in some of our ice creams as a healthy, natural emulsifier. They're added so that the product melts more slowly, doesn't form ice crystals when partially defrosted, or for added "creaminess." That's nice for a product's presentation value - but not so nice when those same binding agents start interacting with your digestive tract! No stabilizers / emulsifiers / "texturizers": These are usually gums, lecithins, carrageean, corn starch, hydrocolloids - or some combination. Here's what's NOT in our whole-food ice creams □ And we think the results speak for themselves. They're in there for shelf life, cutting costs, or texture manipulation - not for taste, and definitely not for your health.Īs with our other products, we like to let high-quality ingredients drive the flavor. It turns out that you don't need all those additives for incredible ice cream. So when it's time to indulge, you can feel good that it's whole-food ingredients that drive our flavors, not a bunch of additives that treat your gut bacteria like a punching bag □ So we set out to make a whole-foods ice cream, the old-fashioned way, with an ingredients list that doesn't require a food chemistry PhD or a magnifying glass to read. We'd just prefer not to have to eat a laundry list of weird additives when we do. □Īt Paleo Robbie, we're not about holding back from treating yourself to some of life's most delicious desserts sometimes. Newsflash - our paleolithic ancestors weren't digging into Ben & Jerry's very often.īut - it's 2022, and ice cream exists, and it's delicious. Add in a sprinkling of walnuts to cut the intensity, and you're in rocky road heaven □Ĭhantaburi cacao, walnut, marshmallow (beef gelatin, coconut sugar, and egg white), organic milk, organic coconut nectar. We even made our own homemade marshmallows (also from just three ingredients) and they dot the rich dark chocolate cream like white clouds in the night sky. Our rocky road ice cream is made with organic whole milk and locally sourced cacao from Chantaburi, and sweetened with coconut nectar. We know, we know - we had you at "rocky road." □
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |