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so delicious ice cream

What We Tried Today: So Delicious Mocha Almond Fudge Minis

What was the first thing Theo asked for when we went to the grocery store yesterday? Ice cream!

We headed to the frozen section for our usual vanilla So Delicious but I reached for their Mocha Almond Fudge Minis instead. 


Since junk food rarely last more than 24 hours in our house, we opened the box as soon as we got home.


*Dairy Free

*Soy Free

Non-GMO certified

The dark chocolate coating is crunchy with almonds & coconut-delicious!


I can't say the same for the actual ice cream.  I'm not a fan of coffee and the "mocha almond fudge" tasted too much like it to me.  

My kids loved the bars though-so majority rules in this ice cream war. :-)

Would I buy it again? If the kids request it.  

I did see some other So Delicious Minis flavors at the store, so I plan to try those too.

Have you tried this ice cream or any of the other So Delicious products?

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Veganize it: The Neelys' Apple Crisp

Veganize it: Taking a popular food or recipe and making it vegan

Vegan food is all about eating what you know and love in a more compassionate and healthy way. I just had to make a few adjustment to veganize this delicious dessert.

Adapted from The Neelys' recipe


Served with vanilla So Delicious ice cream

Apple Crisp

by Brown Vegan


    • 5 Granny Smith apples, peeled, cored, chopped small
    • 1/4 cup finely chopped pecans (or walnuts)
    • 3 tablespoons all-purpose flour
    • 1/2 cup brown sugar
    • 2 tablespoons maple syrup
    • 1 tablespoon lemon juice
    • 3/4 cup all-purpose flour
    • 1/3 cup brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 6 tablespoons chilled vegan butter, cut into pieces (I used 3 tablespoons of Earth Balance)
    • 1/4 cup coarsely chopped pecans (or walnuts)


    For the Filling

    Mix all the ingredients together. Place into 7-8 oz ramekins (I used a glass cooking dish).

    For Topping

    Mix the flour, brown sugar, cinnamon, and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and spindle over filling.

    Bake for 35-40 minutes. Cool 10 minutes before serving.

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