I finally got around to trying another of Ben & Jerry’s non-dairy ice cream flavors: Chocolate Fudge Brownie. Like the first one I reviewed, P.B. & Cookies, this one is also made from almond milk. It’s dark chocolate ice cream infused with chunks of vegan brownies from Greyston Bakery in Yonkers, NY. This bakery has a mission to provide jobs and training to low-income city residents. They have a policy to hire whoever walks through the front door asking for a job. How cool is that?
Once again, Ben & Jerry’s has hit the mark. Chocolate Fudge Brownie rocks. (I’m starting to think that the reason I never liked chocolate ice cream as a kid was that I only had bad chocolate ice cream.) The chocolate base is super rich and doesn’t taste like almonds at all. The texture? Smooth as silk. Even the brownie chunks are nice and creamy, not dry or crumbly like some brownies can be.
It’s dangerous to eat this stuff Ally McBeal-style because you really can end up demolishing the whole pint in one sitting. It’s that tasty.
Now, I still prefer P.B. & Cookies because (a) it has a vanilla base and I’m more of a vanilla ice cream person, and (b) it has a more complex mix of flavors. The flavor of the Chocolate Fudge Brownie is one-note: all chocolate. But sometimes that’s exactly what you want.
As far as I know, Ben & Jerry’s has never made a bad ice cream. I’m hoping they continue to expand their non-dairy repertoire. The next one I’m going to try is non-dairy Chunky Monkey. Stay tuned!