Coffee Ice Cream

October 13, 2009 at 11:00 am 3 comments

It’s  no secret that I am a coffee ice cream fiend. With or without chocolate chips, with or with out chocolate sauce.  Except during the holiday season when peppermint ice cream is trotted out, there’s no dessert I’d rather have. But here’s the rub—not many ice cream manufacturers make coffee ice cream, and except for Edy’s recent foray into the market, light coffee ice cream is virtually impossible to find. Despite my love for ice cream, I do try to eat the light variety to avoid the high fat content and calories of the real stuff. 11650350999_ORIG 2

Starbucks is the only premium ice cream maker to feature a myriad of coffee flavors (a no brainer for sure), with light, java chip, and coffee almond fudge, among others. Unilever recently bought the Starbucks brand and revamped the flavors to tie in with the coffee company’s frappuccino and macchiato drinks. In the process, they eliminated Low Fat Latte. What were they thinking?!! In this day and age when obesity rates are skyrocketing, companies should be producing more light ice creams, not eliminating them.  I also maintain, though the company disputes it, that the formula is different. The ice cream itself is not as creamy and smooth as it once was. AAaarrgghh. First my beloved M&M’s and now this.

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Entry filed under: food, Uncategorized.

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3 Comments Add your own

  • 1. Debbie Sosland-Edelman  |  November 1, 2009 at 9:29 am

    I share a lifelong love of coffee ice cream and you are right, it’s hard to find a good light version. On those special occasions when we allow ourselves to splurge, there’s NOTHING as good as Haagen Daz coffee ice cream!

    Reply
  • 2. Carm Hakan  |  November 2, 2009 at 5:39 pm

    I share your love of first generation Starbuck’s Coffee Ice Cream. Our freezer shelf, once reserved for my husband’s full fat favorite and my Low Fat Latte, is now bare. In a brief moment of whimsy, I considered tying a mocha-colored ribbon to the empty shelf.
    But I may have found an alternative to satisfy the coffee ice cream craving.

    Have you tried the Italian dessert, Affogato? It’s vanilla gelato, the Italian creamier, smoother, and lower fat version of ice cream, drowned (that’s what “affogato” means) in hot espresso and topped with chocolate sauce or shaved chocolate or amaretto or crumbled biscotti. The possibilities are endless. For special occasions, I serve it with double chocolate hazelnut biscotti. Yum, with almost no work and molto chic. The marriage of creamy gelato and espresso is classic Italian.
    To really cut down on the fat, you could use your favorite low fat vanilla ice cream, decaf espresso and skip the toppings. Let me know what you think.

    Reply
    • 3. Mary Bloch  |  November 2, 2009 at 6:34 pm

      A woman after my own heart! I love affogato, though it doesn’t replace basic coffee ice cream in my book. Thanks for the tip on the different ways to serve it–I’ll give them a try!

      Reply

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