Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Baskin-Robbins is dipping into the plant-based dessert class by launching new non-dairy flavors. Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme may be available for ice cream fans in-store starting August 1.

The two non-dairy menu gadgets are vegan takes on conventional fan favorites. Made with a base blend of coconut oil and almond butter, the result is a dessert so wealthy and indulgent; you received’t be able to tell that it’s no longer the total-dairy version:


Non-Dairy Chocolate Chip Cookie Dough has cookie dough pieces, chocolate chunks, and a chocolate ribbon. Non-Dairy Chocolate Extreme carries chocolate chunks and a chocolate ribbon and is likewise gluten conscious. Both flavors comprise no artificial dyes absent from all Baskin-Robbins ice cream considering 2017 as a part of Baskin-Robbins’ and Dunkin’ Brands’ commitment to serving great menu objects. The Non-Dairy flavors also are loose from preservatives, artificial flavors, and high fructose corn syrup and are Kosher.

“The Baskin-Robbins culinary team has been tough at painting on our non-dairy flavors for over two years. We needed to make an effort to get it right,” says Jeanne Bolger, Director of Research and Development at Baskin-Robbins. “Both flavors are so easy and indulgent, and the very last product promises the wonderful quality that our customers have come to anticipate from any Baskin-Robbins ice cream. We’re very pleased with the result.”

With plant-based total food income increasing in double-digits throughout you. S. A . Baskin-Robbins embraced expanding its ice cream portfolio to non-dairy indulgences.

“We’re excited to enlarge our ice cream portfolio into the vegan space and provide our guests extended options, in particular with such high customer call for a product like this,” says Carol Austin, Vice President of Marketing for Baskin-Robbins. For individuals who can’t wait to try those new non-dairy options, Baskin-Robbins is hosting a sampling day with 1-ounce scoops of each non-dairy flavor on Sunday, August 4, from three to 7 p.M.

1. Garnishing cakes

Think about the eater once adding finishing touches to your plate. Keep in thoughts how the garnish will be characteristic of the completed dish. Garnishing your cakes with chocolate curls, Cocoa powder/icing sugar, berries, dried fruits, mint leaves, fruit slices, and nuts adds a hint of glam to your desserts.

2. Be constant

When plating cakes for a crowd, consider your fashion and serving size. It is frequently puzzling to peer distinct presentations on each plate, and nobody loves to see the plate throughout the table with a serving double the size.

3. Pick eye-catchy desserts

Last and not least, you must pick eye-catchy guides to the vicinity of your dessert. Except for the centerpiece, these things are the maximum ornamental item to create the dessert look decadent and luscious.

- A word from our sposor -


Baskin-Robbin Gets Into Plant-Based Dessert Game