DiNoci ice creams are known for being plant-based, gluten-free, and soy-free. Now, there’s a new “free” they can add to that list—nut-free!
Over the last year, co-founder and CEO Erik Rebich and Chief Ice Cream Officer Scott Emeson tinkered away in their lab and released a new line of oat milk based ice creams currently available in Strawberry and Oatmeal Cookie. DiNoci’s Vice President of Marketing Stephanie Gilbert says, “almond milk limited those with nut allergies from tasting DiNoci. This created a new challenge for Scott to solve…Similar to almond, oats created a neutral base that allowed his decadent flavors to come through unblemished and without the aftertaste other bases, like coconut creates. Using oat milk allowed Scott’s rich flavors, creamy texture and the melt in your mouth experience he set out to create—for everyone to enjoy”
Ice creams aren’t the only products being tested in DiNoci’s laboratory. Emeson revealed to us, “we’re testing and considering introducing some side sauces and mix-in products that compliment with ice cream. That was an idea that Erik headed up and based on some of our existing mix-ins on our ice cream and so we’re kind of expanding from that just ‘cause they’re so amazing and in the past when I’ve made some of these mix-ins we’ve given it out to friends and family and people were just like ‘this is a product on its own’”
Cookie Dough Ice Cream Sandwiches (V,GF,DF)
Back in 2019, Emeson said “To nail many of the flavors, it took almost three years. I thought it was going to take three months…Vanilla took more than 150 batches and we don’t even sell it yet because it’s still not good enough.” Their persistence has paid off with the arrival of the Vanilla Bean Almond Milk flavor. DiNoci has shared with Denver Life Magazine readers an exclusive Cookie Dough Ice Cream Sandwich recipe based around their perfected vanilla ice cream.
Yields 8-16 sandwiches
1 c. Almond Flour
1 c. Gluten Free Flour (we used King Arthur)
1 c. Vegan Butter, room temperature
3/4 c. Brown Sugar
1/2 tsp. Kosher Salt
1/4 c. Dairy Free Milk (we used almond)
1 tsp. Vanilla Extract
1 c. vegan mini chocolate chips (we used Enjoy Life Minis)
2 pt. DiNoci Dairy-Free Vanilla Bean
1. Line 8×8 baking dish with parchment or wax paper.
2. Cream together vegan butter and sugar until light and fluffy.
3. Reduce the mixer to low and add almond milk and vanilla.
4. Add the almond flour and GF flour.
5. Stir in the chocolate chips.
6. Divide the dough into 2 halves (the dough will be sticky) and place one half in the fridge.
7. Press the remaining half of the dough mixture into the prepared baking dish and place in the freezer.
8. Pull out the DiNoci Dairy Free Vanilla Bean ice cream to soften for 5-10 minutes.
9. Remove the baking dish from the freezer.
10. When DiNoci ice cream is softened, scoop out 4-6 large scoops and place on top of dough in baking dish. Cover with plastic and return to the freezer.
11. Remove remaining dough from the fridge and place between sheets of plastic wrap and roll into an 8×8 square.
12. Peel away plastic from dough and gently lay the square on top of DiNoci ice cream layer in the baking dish. Return to the freezer until frozen.
13. When ready to eat, remove the 8×8 cookie sandwich from the baking dish using the parchment. Use a sharp knife cut into 8-16 pieces depending on your size preference.