Pumpkin Ice Cream Review ~ Whole Foods

Yippee for Pumpkin Ice Cream....omg I am in love with all things Pumpkin. I am not sure if tis a New England thing but October and November hits and if it comes in a Pumpkin flavor I am all over it so when Erin at OrganicWorks asked about us checking out Whole Food's new seasonal ice cream flavors I was so hoping one was my all time fave, Pumpkin....yum! And guess what, it was! (the other was Peppermint which we'll be breaking into once holiday time hits!)

First things first. Since I am an art director by day I have to make note of the fabulous packaging of this ice cream. I absolutely love the colors, the simplicity of the typography and the graphic pattern. What's not to love and I haven't even opened it up.


On to the ice cream. I can't really say I am a Pumpkin expert but I tell you I have had four different kinds of Pumpkin ice cream this season so I have something to compare them all to. So my first reaction is wow what incredible  flavor. This one has the strongest pumpkin flavor out of all of them followed up by the subtleness of ginger, cinnamon and cloves. Not too much spice and plenty of pumpkin whereas some sometimes have more spice than Pumpkin. If you look closely at my photo you can see flecks of pumpkin and spices. On texture, its not the creamiest of all the ones I tried but it is very smooth and absolutely nothing to complain about.


Oh and the bonus is is that this ice cream which is Whole Food's 365 Everyday Value line of products has no gluten products, is vegetarian and is made from milk from cows not treated with rBGH. So its not only just good..its good for all. Actually calorie wise its not too bad either. For a half a cup it's 140 calories and 6 grams of fat somewhat comparable to light or slow churned ice creams. 


All in all this one is a keeper. Bummer is that Whole Foods isn't so easy for me to go to but how much can I eat in one season so its probably a good thing.  But I do have to say come Thanksgiving I will be one sad girl to see all the Pumpkin craziness go away so I will be savoring this one til the end.

Beautiful

Paper food imagery by Swedish art director Daniel Carlsten...simply stunning

Ice Cream Balloons

My friend Amanda sent me a link to an image of ice cream balloons the other day.

I have no idea where she found the image, but I had to share it with our readers because it is so creative! 

Thanks, Amanda!

Fall Flavors

Scoopalicious's newest
team member, Violet gazes
at Tina in admiration.

I think Tina has a review to do of some super tasty seasonal flavors she got in the mail, but in the meantime, I am using this quiet time at home (baby and dog sleeping, husband at the gym) to write about some fall flavors I like...

Two of fall's greatest flavors are pumpkin and cranberry -- no wonder I like autumn. Oh, right, I am not forgetting the apples, too -- I hope to create a cider donut ice cream before the season is over! In the meantime, however, I have been indulging in one homemade flavor and one store bought flavor, and am extremely happy with both. (Though I have actually yet to try them together...I'll have to do that.)

Tina came over the other day to meet baby Violet. She brought pizza and salad, and of course, ice cream! I had also made some ice cream, so we were all set!

Cranberry Ice Cream

A couple of weeks ago I got an email from my sister, Arianna, asking if I had ever made Cranberry Ice Cream. As a matter of fact, I told her, I had, for this year's ice cream party. But it made me start craving cranberry ice cream, so I got out my copy of The Complete Idiot's Guide to Homemade Ice Cream and decided it would be a perfect treat for my Tina visit!

I love this ice cream. It's light and refreshing -- sweet and tart at the same time, but not tart in a tart frozen yogurt kind of way (thank goodness!). My only complaint is that the recipe uses a container of frozen cranberry juice concentrate and I guess they want to use the whole can, so they make the recipe kind of large...in the end I got 8 cups of unfrozen base, and my freezer only takes about 4-5 cups. I ended up sending Tina home with a couple of unfrozen cups and after freezing about 4 cups of base, I had to pull out another frozen canister to freeze the last two cups. I need to remember to half the recipe...good thing I like this ice cream!

In the past, I have only thought of freezing cranberries for the purpose of saving them to use in the off season. I really love cranberries but you can really only get them in the fall/winter, so I would buy a couple of bags then and freeze them for spring/summer use. However, with this recipe and the Cranberry Sorbet recipe made with red wine from The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More, I am beginning to rethink this!

Pumpkin Ice Cream

Tina brought Edy's Pumpkin Ice Cream when she came to visit. So, um, it's only been about a week since I have seen her and the carton is almost empty. Two of my favorite things: pumpkin (which falls under one of my favorite holiday categories of "orange food") and ice cream. It's just like pumpkin pie. In fact, a lazy (or smart?!) person might just have the brillant idea to slightly melt the carton of ice cream, pour it into a premade/prebaked crust, refreeze it, and voila, a new, frozen twist on an old favorite.

It really is a treat, this ice cream. Rich and creamy and accurately reproducing an American tradition.

Well, enough from me. Stay tuned for Tina's review of another pumpkin ice cream, as well as a trip to Sonic for their ice cream, as well as some other fun posts.

The Super Sundae Recipe Contest by Turkey Hill starts now

Turkey Hill is at it again with another fun contest, the Super Sundae Contest, and this time its all about coming up with an awesome recipe for a sundae, creating it, naming it, taking fabulous photos of it, and submitting by Nov 14th. How fun and somewhat simple...um...I think! Well I say that but when I try to think of what kind of sundae I would create I draw blanks but I do know that chocolate is part of the equation and I am going to enter so look out for a sneak peek in the near future.

Oh and I think the hard part of this all could be the photos as they talk about in a recent blog post about food photography and the fact that the sundaes will be judged 50% on the recipe and 50% on the photo so even more pressure. This is always my challenge when I make some ice cream then try to shoot it to post. Inevitably it starts turning into soup before I get that great shot. So this could be even trickier seeing that a hot sauce could be involved as well as whipped cream but I guess if one melts I eat it then try again. Oh that really stinks!

Oh and the important part...the prizes! Turkey Hill is going to choose four of their favorite entries and post for you to vote on (hopefully mine will be there!) and the sundae with the most votes will get a super sundae prize package containing 10 free containers of Turkey Hill ice cream, a set of six Bormioli Rocco waffle cone-inspired glass sundae dishes, a Tovolo Standz Ice Cream Scoop, and a jar of Ghirardelli chocolate fudge sauce. And so nobody goes home empty handed, each finalist will also receive a one-month supply of Turkey Hill ice cream...not so shabby!

I'll be sure to share the trials and tribulations of my sundae creations. Good luck and can't wait to see the results!