The Good: Good flavor, Good ingredients, Inexpensive, Not the worst ice cream on the nutrition front
The Bad: Limited time nature, Could be more syrupy for my tastes!
The Basics: Edy’s Vermont Maple Syrup Ice Cream is good, though it is hardly the most maple of ice creams I have tried!
It is hard for me not to get excited about limited edition flavors of ice cream. I love ice cream and I adore variety to shake up my diet. When my wife told me of the existence of Edy's Vermont Maple Syrup ice cream, I began a quest almost immediately to find some! My quest was fulfilled today when the ice cream arrived in my little out of the way town. Edy's Vermont Maple Syrup ice cream was worth tracking down, but as I considered the ice cream two things occurred to me: I have had maple flavored ice creams before (and they were good) and more than anything else, Edy's is competing with simply pouring real maple syrup on vanilla ice cream with their Vermont Maple Syrup Ice Cream.
Edy’s Vermont Maple Syrup Ice Cream is fair competition for ice cream with maple syrup poured over it, but those who are likely to put maple syrup over their vanilla ice cream are likely to use more syrup than Edy's does in this ice cream. As a result, the vanilla ice cream in the Edy's Vermont Maple Syrup Ice Cream actually competes pretty effectively with the maple syrup in the ice cream.
Edy’s ice cream comes in a one and a half quart cylindrical container. The Vermont Maple Syrup Ice Cream is a smooth, creamy ice cream: the basic ice cream with maple syrup swirled throughout. The maple syrup in the ice cream is very effectively rationed, so while it might not be prevalent in a quantity that truly bowled me over, there was not a single bite of the Vermont Maple Syrup Ice Cream I've yet had that lacked some syrup in it. At (locally) $4.99 a half gallon, the Edy’s ice cream is an affordable, mid-range ice cream. This is a Limited Edition ice cream, available from Edy’s only for the past few weeks and for an indeterminate amount of time.
Ease Of Preparation
Edy’s Vermont Maple Syrup Ice Cream is a very basic ice cream. As an ice cream, preparation is ridiculously simple: one need only open the top of the container, scoop out a half cup and consume! There is no trick to preparing or eating the Vermont Maple Syrup Ice Cream.
The Vermont Maple Syrup Ice Cream smells lightly of syrup, though the scent of the vanilla ice cream base gives it a run for its money in the aroma department. The scent of both the ice cream and syrup comes out more as the ice cream moves toward its melting point.
The Edy’s Vermont Maple Syrup ice cream is perfectly blended to taste like vanilla ice cream and real maple syrup. The sweetness of the syrup is somewhat offset by the potent vanilla flavor, which manifests like a true vanilla - meaning it has a dry quality to its overall flavor palate. The syrup flavors the ice cream without ever overwhelming it, so the Edy's Vermont Maple Syrup ice cream never tastes so sweet as to be unbearable or in any way awkward.
Edy's Vermont Maple Syrup ice cream has no real aftertaste, which is somewhat surprising.
The Edy’s Vermont Maple Syrup Ice Cream is a very light, smooth, ice cream with no additives. The one and a half quart container represents twelve half-cup servings. In the half-cup serving, there are 100 calories, 15 of which are from fat. The one and a half grams of fat represent 2% of the RDA of fat, with 5% of one’s RDA of saturated fat coming in the single gram of saturated fat in this ice cream. One serving has 20 mg of cholesterol (that’s 7% of the RDA!) and 40 mg of Sodium (2% RDA). The only other real nutrient is two grams of protein, though there is also 6% of the RDA of Calcium and 4% of the RDA of Vitamin A in the Vermont Maple Syrup Ice Cream.
Edy’s has decent ingredients, too. Made primarily of Non-Fat Milk, sugar, and corn syrup, Vermont Maple Syrup is a decent ice cream! There is nothing unpronounceable in the ingredients list. Obviously, it contains milk ingredients. Some of the ingredients may be genetically engineered and the Vermont Maple Syrup ice cream is not marked as Kosher or gluten free.
Edy’s ice cream is both a frozen and a dairy product, so it is pretty obvious that it must be kept frozen in order to remain viable. Kept frozen it remains fresh for months (my half gallon had an expiration date of May 26, 2017).
The Vermont Maple Syrup ice cream is very light white ice cream that will stain dark colored fabrics. The syrup swirled throughout the ice cream is predictably sticky and it will stain lighter colored fabrics. When the ice cream melts and gets onto fabrics, it will require one to wash it right out. On nonporous surfaces, the ice cream wipes off exceptionally easily, at least with a hot cloth.
Edy’s Vermont Maple Syrup ice cream is good, but the syrup flavor is more subtle than I would have liked. Despite that, this is an ice cream well worth tracking down and trying!
For other Edy's frozen desserts, be sure to visit my reviews of:
Caramel Delight Slow Churned Ice Cream
Cinnamon Bun Fun
Outshine Coconut Waters With Pineapple Fruit Ice Bars
For other food reviews, please visit my Food Review Index Page for an organized listing!
© 2016 W.L. Swarts. May not be reprinted without permission.