Have Your Own Cake and Eat it Too
Keeping up with the latest craze can be a rocky road, but when it comes to this iconic institution it’s been pure mint and chip. Nearly three-quarters of a century ago, two brothers-in-law created this national treasure. Today their legacy lives on proving there is nothing old fashioned about this American brand. In this video, Wine Oh TV’s Monique Soltani sits down at Baskin-Robbins, and gives us the scoop on their coolest creation that will leave you screaming for ice cream.
Irv Robbins, Baskin-Robbins Co-Founder
“We sell fun, not just ice cream.”
Cake Bites and Wine Pairing
- Double Chocolate – Chocolate ice cream over chocolate cake, enrobed with chocolate ganache and finished with a chocolate accent. Paired with a Late Harvest Zinfandel.
- Praline Caramel – Pralines ‘n Cream ice cream over white cake enrobed with white chocolate ganache and finished with caramel drizzle and chopped pralines. Paired with a German Riesling.
- Chocolate Mint – Mint Chocolate Chip ice cream over chocolate cake, enrobed with chocolate ganache and finished with white chocolate drizzle.Paired with a California Cabernet Sauvignon or Zinfandel.
- Vanilla Blondie – Vanilla ice cream over white cake, enrobed with white chocolate ganache and finished with chocolate accent. Paired with a Pedro Ximénez (PX) Sherry.
