April 2025 Club Flavors
- Wild Scoops
- 4 days ago
- 3 min read
German Chocolate Cake
Chocolate base + chocolate cake + coconut-pecan caramel filling
This delicious flavor has been back-burnered for several years now, but after some of our more “adventurous” flavors of last month, we figured we should bring forth a tasty mainstream-adjacent flavor! Here’s what Production Manager Jacob writes of our process:
“When we sit around talking about what flavors we should develop, a common thread to follow is ‘What classic desserts can be transformed into ice cream?’ German chocolate cake has long been on the list, and it was a fun challenge to develop!
While the chocolate base and chocolate cake were recipes that we already confidently had on hand from previous r+d, the filling was a new product to us. With brown sugar and butter? That’s a toffee! Egg yolks, butter, and cream? That's a custard! This, however, was the first time I've seen all of these ingredients together and cooked at a boil to create a caramely, custardy, deliciously rich filling!
The final product was so delicious that we instantly knew we had a winner. This flavor stands out to me as very well balanced despite the number of flavors in it. The coconut, pecans, chocolate, and filling all are noticeable, giving their own flavor while not overpowering each other.
I hope that you all enjoy this flavor as much as we have, and as much as I did while developing it. Whether you are already a fan of German chocolate cake, or have never had one, I hope this lives up to expectations and maybe inspires you to make one for your next party? (Or maybe just bring a pint of this ice cream instead.)
One fun note is that the cake is not German at all! The cake is named after Samuel German, the guy who developed the formula for Baker's Chocolate brand dark chocolate (which also is named after a person’s name, NOT just chocolate for baking!!!)”
Allergens: egg, pecan, wheat
Toffee Apple
Tart apple base + English toffee
This flavor was developed by Jeremy, a long-time member of the Test Kitchen and our current Wholesale and Special Events Coordinator. Here’s what he writes:
“The idea of this flavor is based on a deconstructed caramel apple, like those from the state fair. I thought it’d be a fun flavor to make since Wild Scoops doesn’t have a dairy apple base in our flavor arsenal yet. After many trials, we’ve finally come to this iteration: a tart apple base using fresh granny smith apples, complemented by our house-made toffee. The toffee simulates the hard shell of the caramel, and the tart base expresses the refreshing flavor of an apple.”
We tried variations of this using bottles of apple juice and concentrate but the flavor was too muted…so we had to press many, many apples ourselves for the bright tartness we were aiming for. It wasn’t quick or easy…but we are happy with how the flavor turned out! Our hope would be to be able to do a flavor like this in the autumn, utilizing Alaskan apples (and outsourcing the juicing process perhaps :-)
Allergens: milk
Bonus: Avocadoloupe
Avocado and cantaloupe ice creams swirled together
Summer is on our mind! This is the second flavor that Jeremy worked on this year (go Jeremy!) and it’s one of our lineup of swirled flavors. Here’s what he writes:
“Growing up, my family had a summer tradition of making smoothies with cantaloupe, avocado, milk, and ice cubes. These smoothies were a refreshing treat that my family all loved, especially when the cantaloupes were perfectly sweet and the avocados ripe! With this flavor, I’m excited to bring a piece of my childhood to Wild Scoops. It's been a fun experience to see a nostalgic flavor of mine come to life.”
An interesting challenge of this flavor relates to the texture, since we were using actual fruits rather than artificial flavors or concentrates. The cantaloupe churned a lot “fluffier” than the avocado did. You’ll notice that the avocado is a lot denser, but with a silky richness to it. In the end, we liked this interesting contrast. We might slightly tweak the avocado formulation going forward, but for this round, if it is too hard for you right from the freezer, just let it sit 5 minutes on the counter and then enjoy!
Allergens: milk
Comentários