It's ice cream season—do you know where your pint is?
— use a nut milk or coconut cream base to create a meltingly creamy scoop. In contrast, McConnell’s spent a year developing a decidedly different base: pea protein. Their proprietary blend of micronized pea protein is higher in protein than nut milk and has a neutral taste, which is ideal for layering flavors without that distinctive coconut cream aftertaste.
“It was of paramount importance that we produce something where our customers, who really wanted the McConnells experience, didn’t have to settle,” says, McConnell's owner and CEO. “You can have great flavor, texture, and mouthfeel in a product that also doesn’t have to taste of coconut or roasted nuts.”
Some pea-protein products have an unpleasantly chalky texture, but this ice cream is rich enough to mask any grit. I especially liked the dairy-free Eureka Lemon & Marionberries, which is tart, tangy, and rippled with slightly sweet jammy blackberry preserves.
Perhaps most importantly, these dairy-free pints are creamy and smooth—a vegan version of McConnell’s classics that pretty much taste like the real deal. As an unapologetic dairy lover who also occasionally nibbles , I plan on stashing a pint in my freezer for ice cream emergencies. It’s summer: these things happen.
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