Product Review: So Delicious Cashewmilk Frozen Dessert

Updated June 2018

When you go dairy-free the food you miss the most besides cheese is ice cream. These days though so many dairy free ice creams are available, for a pretty penny.

There’s a pretty big range in taste and texture available. Frankly, they’re NOT all good. Some are just not worth the money you have to spend. Like Van Leeuwen’s brand from the NYC creamery that cost $10 a pint. Sorry, not that great, even if it was $5 a pint. Lacking.

Most of them are too ice milky. Over time we have tried a bunch of them and have come up with our favorite. We based this on flavor, richness, texture and price, not specifically on healthiness.

The ingredients may not be all perfect, but ice cream is supposed to be an occasional indulgence not a regular staple, right?… Right? 🤔

 

Our winner is So Delicious Cashewmilk Frozen Dessert. Sorry, people with nut allergies, but this is good stuff. They are also gluten free, soy free, vegan and some are kosher! Depending on the variety, of course. Always check the ingredients, because recipes change.

Pros:

• Rich and creamy
• Excellent flavor
• No after taste
• Not icy, or “ice milk” consistency
• Much richer tasting than the almond or coconut milk ice cream.

 

I really don’t miss regular ice cream at all, other than there’s only a few flavors available.

Cons:

• Unfortunately, they use canola oil, instead of organic canola oil or another oil. This  means it is likely to have a small amount of trans fat in it even though it is listed as “0”.  Not sure why they don’t use organic. I contacted the manufacturer and asked about it. This was their response:

 

“Thank you for your recent email to So Delicious®.

We really care deeply about consumer input on ingredients. It has led us to make important changes to our recipes, like the removal of carrageenan or titanium dioxide from some products. We used canola oil because we wanted a non-GMO roasting oil that has a very neutral flavor and would bring out the flavor of the nuts without overpowering their subtle flavors. That said, we want to make products you can feel good about, and we are currently in the process of removing canola oil from our frozen cashewmilk desserts.

We hope this information can put a little smile on your face.”

• However this varies from flavor to flavor. Some flavors do not have canola oil at all, so check your ingredients! Better yet, make your own cashew milk ice cream. Then you can control your ingredients.
• Like all ice cream, it is high in sugar. I know there are sugar-free ice creams out there, but have you tasted them?
• I’ve seen prices range from $4.40-$6.99, depending on the store. Whole Foods being the most expensive. I do buy it there sometimes because they stock different flavors than my usual store. Also, sometimes they have a good sale.

My personal favorite is Salted Caramel Cluster. Yum 😋

They also have

• Snickerdoodle
• Dark Chocolate truffle – also a favorite
  
• Very Vanilla
• Chocolate Cookies n Cream
• Cappuccino
• Creamy Cashew
• Creamy Chocolate
• Salted Caramel Cluster

and two new flavors

• Chocolate Drizzled Bananas Foster
• Peachy Maple Pecan

 

If you’re dairy free and you haven’t tried this yet, give it a try… Just remember to leave some for me.

Hopefully, soon they will have removed ALL the undesirable ingredients so we can enjoy it more often.

I am experimenting making a rich, smooth, tasty, dairy-free ice cream. Something using only good ingredients. Getting there. I’ll share it with you when I’m done….Maybe. My critics state so far it is better than then almond milk and coconut milk ice cream, but not quite up to cashewmilk yet. I’ll take that as a compliment, because it is coconut milk ice cream.

The best part is, it much cheaper than buying those little pints because you get much more.

 

Because everyone needs a treat now and then…

For more information go to the So Delicious website. So Delicious Frozen Desserts

**I strive to give an honest opinion and accurate information.  All information was accurate at the time of publishing.