Humphry Slocombe has once again joined forces with Top Chef finalist Melissa King and Whole Foods Market to create a brand new flavor, and its first plant-based pint. After much success with the innovative, dairy-free creations offered in their scoop shops, like Perfectly Imperfect Berry Pie, Cherry Elderflower with Dark Chocolate, and Matcha Lingonberry, San Francisco-based Humphry Slocombe is thrilled to bring their newest plant-based creation, Almond Chocolate Crunch, to ice cream fans from California to Colorado via pints at Whole Foods Market stores.
The sixth exclusive collaboration flavor from Humphry Slocombe and Whole Foods Market, Almond Chocolate Crunch is available now in more than 150 Whole Foods Market stores in the Southern Pacific (California, Arizona, Nevada, Texas, Hawaii), Pacific Northwest (Oregon, Washington, Idaho), and Rocky Mountains (Colorado, Utah, New Mexico) regions. The specialty flavor is also available in Humphry Slocombe’s four Bay Area scoop shops, with pint packages launching for nationwide delivery via Goldbelly.
“This isn’t pretending to be ‘ice cream.’ It’s its own thing and it’s dang good,” says Jake Godby, co-founder and chef, Humphry Slocombe.
“Don’t think I didn’t hear you when you were asking me for a plant-based ice cream. We finally made it happen! Almond chocolate crunch is inspired by an almond butter cup — It is made with creamy almond milk, crunchy candied almonds, and flecks of chocolate chips. It’s so good, you won’t even notice it’s dairy free,” adds Melissa King, Top Chef Finalist and Whole Foods Market Chef Ambassador.
Perfect for Fall, Almond Chocolate Crunch is made with a dairy-free almond base accented with warm spices, while chocolate flakes and candied almond pieces give it a satisfying crunch. Complex and layered, it tastes like a candy bar, but grown up. Almond Chocolate Crunch is the latest creative concoction in Humphry Slocombe and Chef Melissa King’s popular series of pints launched exclusively at Whole Foods Market. Past flavors include Mango Mojito, Hong Kong Milk Tea, Golden Milk & Gingerbread, Yuzu Cream, and Coconut & Shoyu Caramel.
“Humphry Slocombe launched their first-ever packaged pint with Whole Foods Market, so we’re delighted that that they’re launching their first-ever packaged plant-based pint with us, too,” says Patrick Wyman, local forager at Whole Foods Market. “We are excited to bring our guests another innovative ice cream creation, especially one that is plant-based.”
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