Every once a while, a food comes along that delights and surprises even the fussiest of foodies — namely, us. In 2017, AppleEats’s Margaret Whitfield did a taste test on faux gras, a foie gras alternative that is cheaper (what isn’t?), healthier (what isn’t?), and more humane than the original. And she was favorably impressed.
It was on the strength of Margaret’s praise that we went into a taste test of Baskin-Robbins’s new plant-based ice cream with our hopes high and spoons raised. And we were not disappointed. According to the company, the two new flavors, which went on sale in the chain’s stores on Aug. 1 — Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme — are dairy-free and vegan-friendly.
They are also indistinguishable from BR’s conventional ice cream. Both are rich, creamy, and form a respectable “soup” when permitted to melt.
The company also boasts that the new plant-based product is made without preservatives, high fructose corn syrup, or artificial dyes and flavors.
BR doesn’t list the fat or sugar content, which is a likely indicator the new products are not going to save you any fat or sugar calories.
If we learn otherwise, we’ll let you know.