This week, San Francisco-based ice cream company Humphry Slocombe launched its first vegan ice cream pint exclusively at more than 150 Whole Foods Markets locations in the Southern Pacific (California, Arizona, Nevada, Texas, Hawaii), Pacific Northwest (Oregon, Washington, Idaho), and Rocky Mountains (Colorado, Utah, New Mexico) regions. The brand’s Almond Chocolate Crunch! flavor was developed in collaboration with chef Melissa King—a finalist on season 12 of cooking reality show Top Chef and Whole Foods Market Chef Ambassador—who used almond cup candy as inspiration for the almond milk-based flavor. “Don’t think I didn’t hear you when you were asking me for a plant-based ice cream,” King said. “We finally made it happen! Almond chocolate crunch is inspired by an almond butter cup—it is made with creamy almond milk, crunchy candied almonds, and flecks of chocolate chips. It’s so good, you won’t even notice it’s dairy free.” Since its launch in 2008, Humphry Slocombe has gained acclaim from numerous publications and secured a spot in Food Network’s “Top 5 Ice Creams in America,” and co-founder Jake Godby says its first vegan ice cream flavor does not disappoint. “This isn’t pretending to be ‘ice cream.’ It’s its own thing and it’s dang good,” Godby said. In addition to Whole Foods, the new flavor is also available at Humphry Slocombe’s four Bay Area scoop shops and for delivery nationwide via Goodbelly.
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