The Ben & Jerry’s Scoopers Club invite appeared in my inbox mid January and one I knew I couldn’t say no to! Being my first ever invite-only blogger event it was a dream come true and something I am still pinching myself about. The night itself was hosted by Ben and Jerry’s with the menu created in collaboration with Gaz Oakley of Avant Garde Vegan and Pixie Turner of Plant Based Pixie. The three course menu was inspired by the three non-dairy flavours; Chunky Monkey, Chocolate Fudge Brownie and PB & Cookie.
The event took place at Carousel, a minimalist haven not far from Baker Street. The room was decorated beautifully with fresh succulents and cacti on each table, intricate fairy lights and bespoke name tags. The Non Dairy balloons sat against a crisp white wall ready for the Instagram snaps and amongst Ben and Jerry quotes. In the far corner was a pop up bar serving delicious cocktails, a choice of Gin or a Bourbon based fruity concoctions to keep our palettes cleansed before sinking our teeth into the menu!
Ben & Jerry’s Scoopers Club Starter
Peanut Butter Squish Squash created by Pixie
Pixie’s starter was a Butternut Squash and Peanut Tart topped with a pesto swirl. The tart was bursting with a variety of tastes and textures; a crisp crunchy buttery base topped with warm sweet squash pieces and finished with a smooth nutty Pesto. Colourful, light and flavoursome, this is one I’d definitely order again!
Ben & Jerry’s Scoopers Club Main Course
Kraft Katsu Curry created by Gaz
The main course was the showstopper for me. Perfecting a Katsu sauce is a skill and a half and one Gaz mastered with the secret creamy ingredient of banana. What could be more heavenly than crispy breadcrumbed Tofu covered in a creamy Katsu sauce? Alongside Tofu was breadcrumbed plantain pieces, courgette and squash too. The sticky sushi rice was cooked to perfection and complimented by the light bean, radish and sesame seed salad. We couldn’t get enough of the spicy and sweet curry sauce and asked for more to satisfy the cravings. Panko crusted Tofu, where have you been all my life? This is a dish I want to recreate myself for sure!
Ben & Jerry’s Scoopers Club Dessert
Non-Dairy Layered Tub
Imagine cutting a Ben and Jerry’s Tub down the middle and admiring the ice cream from within. Well, we did. That is what the non-dairy dessert consisted of but with a twist; ice cream sandwiched between layers of cake. There was a choice of two flavours, Chunky Monkey with chocolate sponge layers or Chocolate Fudge Brownie with vanilla sponge. Of course I tried a bit of both (taste testing is a hard job you see) and was pleasantly surprised at with Chunky Monkey flavour as it’s one I hadn’t tried before. The banana was not too artificial or overpowering but the sickly sweetness would prevent me from indulging in a whole tub in one sitting! The Chocolate Fudge Brownie twinned with the Vanilla sponge was a firm favourite in all its indulgent, rich and dense glory. A great dessert to finish off a fantastic night.
The event was such a huge success and one I thoroughly enjoyed. It was a great chance to get to know other bloggers, take a few snaps and enjoy incredible food. The night wouldn’t have been what it was without great company from fellow Essex girl Sarah Kirby, Brighton babe Natalie at Tea Cake & Make, Gaz from Avant Garde Vegan (buy his book!) and Karis and her big sis too!
A huge shout out to Catherine the flavour Guru from Ben & Jerrys UK for creating a fantastic night and of course Gaz and a Pixie for creating amazing food. I cannot wait to see what the rest of 2018 had in store for the Vegan blogging community.
Have you tried non-dairy Vegan Ben & Jerry Ice Cream yet?