Let's eat some vegan ice cream! We snagged a pint of So Delicious Oatmilk Dairy Free S'mores. Here's what we thought.
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This week on the show, we'll talk cheesy rice and tacos and try the new Oatmilk S'mores Dairy Free Frozen Dessert from So Delicious.
So Delicious Oatmilk S'mores review
Our thoughts on this particular vegan ice cream are very complicated.
I loved this ice cream, but! It also didn't remind me very much of s'mores. You'd think that a s'mores ice cream would have chocolate ice cream as the base, but So Delicious created a graham cracker ice cream base, and, y'all. I am a fan.
The graham cracker ice cream's flavor is spot on, and it allowed them to bring in that element without worrying about the graham crackers going soggy.
That said, I do think that the chocolate pieces were too small. They kind of got lost. Bigger pieces of chocolate, in my estimation, would have brought that crunch you associate with s'mores and given it a better ratio of chocolate to graham cracker flavor.
I was also a big fan of the marshmallow swirl. Which brings us to Dave's thoughts.
Dave was not as into this ice cream as I was. He thought the marshmallow was overpowering, and he agreed that the chocolate didn't give you the texture you needed.
He also thought that the graham cracker ice cream was bangin', though. But the thing that really got him was that marshmallow.
While I really loved the marshmallow, even though there was a lot of it, he found it completely overpowering. The problem, he said, was that there were just huge pockets of marshmallow swirl that were just that, with no other flavors permeating it.
We both agreed that this ice cream wasn't very s'mores-like, but we both liked it and want to eat it again.
For what it's worth, the kid told me that it's the best ice cream he's ever had.
Snackin' around
When I was in college, I used to make a late-night snack that I called "lazy s'mores". They were just chocolate graham crackers spread with marshmallow fluff.
Look, it was college. Also, they were good.
I bring this up, because Dave and I agreed that this ice cream is as close to being s'mores as that snack from my days at the University of Miami was.
Delicious? Oh yes! But worthy of being called s'mores? Probably not.
What's cooking this week?
This week's cooking adventure was a cheesy rice casserole. I had a drained can of beans left over from making meringue cookies and decided to use the beans in something cheesy and decadent.
To make the casserole, I made the same cheese sauce I use for my baked macaroni and cheese, but sauteed up some onion and carrots while making the bechamel. Instead of pasta I stirred in cooked rice, white beans, sliced black olives, and raw spinach.
I made the rice and cooked up the beans even more in the Instant Pot with lots of spices: cumin, coriander, chili powder, and turmeric.
The casserole was super flavorful, and Dave says it reminds him of the Enchirito that used to be on the Taco Bell menu when he was a kid. I'm going to add it to my recipe to do list for the blog!
Takeout corner
We were delighted this week that one of our favorite takeout places -- El Myriachi -- reopened. We got so many tacos!
I had their BBQ tacos, which they normally make with meat, but they will make any menu item vegan there. Instead of meat, I get these tacos with black beans, which are so good with the BBQ sauce, pickled onions and jalapenos, and crunchy cabbage in these tacos.
Dave got the vegan tacos verde, which are tofu tacos with rice and green jalapeno sauce. He adds sliced, fresh jalapenos and lettuce for some kick and crunch.
We also ordered their salsa trio, which probably seems like a lot for just the three of us, and it is.
What's great about the salsa trio is that then we have awesome salsa in the fridge for days! We used the leftovers for snacking and then to make some epic vegan nachos for supper later in the week.
Where to listen
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