I’m a huge fan of Edy’s Slow Churned Ice Cream…and the other day, I not only saw revamped carton designs, but also came across a few additions to their lower-calorie lineup that fall under an umbrella of state-inspired ice cream flavors.
My local grocery store carried:
Maine Blueberries & Cream Ice Cream: vanilla light ice cream with wild 100% Maine blueberries
Vermont Maple Syrup: vanilla light ice cream with 100% Vermont maple and maple toffee pieces
California Almond Crunch Ice Cream: caramel light ice cream with 100% California almonds and a caramel swirl
And I’ve read online that the following flavors have hit other stores and states:
Oregon Black Cherry Ice Cream: cherry light ice cream with 100% Oregon black cherries
Texas Pecan Pie Ice Cream: butter pecan light ice cream with 100% Texas pecans and a graham cracker swirl
Washington Apple Pie Ice Cream: cinnamon light ice cream with 100% Washington apples and pie pieces
Mississippi Mud Pie Ice Cream: chocolate light ice cream & vanilla light ice cream with a fudge swirl and cookie pieces
I want to get my hands on the Texas Pecan Pie Ice Cream – that sounds very tasty.
Edy’s Slow Churned Vermont Maple Syrup ice cream is what I brought home.
You just don’t know how long I’ve craved for a maple walnut type of flavored lower-calorie, light or slow churned ice cream…and now it’s here…well, kind of. The lowdown on this flavor is that you’re getting a delicious swirl of maple, and instead of nuts (which I can see could pose an allergy issue), there are a few pieces of maple toffee here and there, which either melt in your mouth or…come frighteningly close to breaking a tooth. Either way, I’m a fan…and if I want walnuts, I can always add them on my own.
One ½-cup serving of the Vermont Maple Syrup ice cream equals 100 calories.
I am crossing my fingers that the Texas Pecan Pie Ice Cream hits my area.