Orange Leaf is my favorite fro-yo shop in the Midwest. It’s modeled after many other frozen yogurt places like Yogurtland & Pinkberry. Right now in Des Moines the main chains are Orange Leaf, Menchie’s, & CherryBerry. They’re all similar except CherryBerry doesn’t base pricing on weight anymore.
I returned to Orange Leaf after a Fall-hiatus, which I assumed they’d retired my favorite seasonal flavor- coconut! However, it was still there! Here’s my recipe for an ‘almond joy’ at Orange Leaf.
Add 3/4 coconut frozen yogurt & 1/4 brownie batter fro-yo.
Add 1 large scoop graham cracker, 1 large scoop mini-chocolate chips, 1 small scoop almonds and 2 pumps hot fudge.
Best orange leaf combo ever!
While I was there I tried their two season flavors, pumpkin pie & cinnamon roll.
Orange Leaf Pumpkin Pie Frozen Yogurt
I was surprised to see pumpkin pie without the obligatory ‘spice.’ It was super sweet, but not an overpowering pumpkin.
Eeek, kinda blurry photo. Cinnamon roll was delish, but more like cream cheese frosting more than a rich cinnamon flavor.
Haagen-Daz, like the rest of the ice cream world, has gone crazy for caramel!
Three different Haagen-Daz caramels, three different tastes.
While this was the least ‘caramel’ flavor. It was more sweet cream than caramel. However, I loved the chocolate coated cone pieces and thick syrupy, sweet caramel swirls. The ice cream was a bit icy for my taste, but the add-ins saved it!
Compared to the others the gelato came out softer and creamier than the others. The ice cream was The salted caramel swirl had real POW with a hint of maple in the background! The salt was seamlessly ingrained into the thick almost candy-like caramel swirl. Decadent in every form of the word!
This was a pretty standard caramel ice cream. Rich and thick sweet ice cream with a sizable dollop of caramel swirled throughout. Perfect no frills caramel ice cream.
What’s the difference between caramel and dulce de leche? Caramel is made from sugar, while dulce de leche is made from a milk-based syrup.
After Steve’s NOLA coffee & donut ice cream, I was interested to see how this one would stack up. It had the interesting combination of honey ice cream with cinnamon sugar donut pieces.
I loved the concept of this ice cream. Flavored base ice cream, cinnamon chips, (you know how I feel about cinnamon) and along with pieces of mini donuts.
Apparently this flavor combo was in strict competition with Rhubarb in the Hometown Favorites Contest or Minnesota State Fairgoers. While I love that Kemps opens up this opportunity for it’s state’s residents, the winner of the competition wasn’t necessarily a winner in my book.
The cloying sweetness hit your tongue like a ton of bricks, but I appreciated the intensity. The honey complemented the cinnamon well. It added some much needed pizzazz, because the cinnamon, sugar donuts were lacking in both flavor and quantity. The little bits of donuts were more fried tasting than cake-tasting. Overall, I think it needs to be re-cast as honey churro ice cream and more mix-ins!
“I too lived Brooklyn of Ample Hills was mine…” Walt Whitman, 1856
“Once upon a time, there were cows in Brooklyn. And these cows grazed on Brooklyn’s lush ample hills. Although the cows are gone and the grassy hills have made ways for rows of brownstones and buildings, the pastoral small-town spirit of old Brooklyn lives on at our neighborhood ice cream shops in Brooklyn,” according to the Ample Hills Creamery website.
I tried their award-winning salted crack caramel ice cream. Review to come.
I also tried some of their other signature flavors: Munchies & Peppermint Pattie. Review to come.
Overall a really cool shop. Poster on the walls explained their ice cream making process and some of the history behind the shop. A child’s play area has ice cream cone toys scattered in back. Ample seating inside and out, make this a definite stop on a NYC ice cream crawl.
Review and more photos of the ice cream to come!
Today I was listening to Splendid Table on Soundcloud and happened upon an interview with Jeni Britton Bauer of Jeni’s Ice Cream.
In the podcast, she explains why water is the enemy of ice cream and how cream cheese made it into her ice cream base recipe!
Listen HERE to hear the great talk!
Check out my Jeni’s Ice Cream review of Milk Chocolate Bombay, Salty Caramel, Dark Chocolate, Wildberry Lavender, Pineapple Upside Down Cake Buttermilk Frozen Yogurt, & Sweet Cream Biscuits & Peach Jam.
It’s a dark and stormy night as I write this. Perfect for discussing monsters. Well monster cookie ice cream.
The ice cream appears to be part of their “cookie creations” line which also includes their White Chocolate Macadamia Nut.
This ice cream was a real winner in my book. The standouts were the flavorful yet not overpowering peanut butter ice cream and the soft oatmeal cookie pieces.
The peanut butter ice cream took me by surprise. I expected vanilla ice cream base with cookie pieces. The peanut butter was unexpected and delightful. Blue Bunny also took it to the next level with a fudge ribbon swirl. Even if you didn’t get a cookie bite, the chocolate/peanut butter combo worked flawlessly together.
Now down to the cookies. First kudos to Blue Bunny for the all the cookie pieces. Sometimes I have issue with lack of mix-ins with Blue Bunny, but this one had abundant cookies! They came in both chunks and smears of cookie mixtures. They were well dispersed throughout the tub. The cookies had little faux M&Ms in them that added little beacons of color to search for in the ice cream. Each cookie bite immediately resonated as oatmeal cookie. Sometimes, cookie dough in ice cream comes across as just gritty and sugary, but the oatmeal cookie stayed true to it’s roots and was soft and chewy.
Today’s big announcement. Along with the early return of Starbucks’s Pumpkin Spice Latte comes Ben & Jerry’s Pumpkin Cheesecake Ice cream. I had to anxiously wait until October for it to hit shelves nearby. Maybe I’m not dreading fall so much after all!