Oatly
Sandwich X Oatly: Brain Freeze
To celebrate the global launch of Oatly vegan soft serve and tub selection ice creams, Sandwich magazine took to the streets of New Orlean’s to treat peoples’ taste buds to the most bizarre and delicious ice cream sandwiches. Hosted by chef Mason Hereford and directed by Dara Horenblas (Ugly Delicious / Netflix), the series was activated through an Ice Cream Sandwich issue of Sandwich magazine, and tasting events in London and Amsterdam.
In Brain Freeze, we set off in a tricked-out vintage ice cream truck, driven by sandwich connoisseur Mason Hereford, founder of world-renowned sandwich shop Turkey and the Wolf. Mason takes Sandwich and Oatly on a tour of his hometown, meeting his foodie friends, mixologist Deniseea Taylor, chef Gabrielle Batiste, and drag innovator Poppy Tooker, and asking each of them to invent unique ice cream sandwiches inspired by the city. From daiquiri-influenced, mint-chocolate creations to concoctions featuring potato chips sprinkled onto matcha cookies, each ice cream sandwich took on a life of its own. Built into every unique layer was the golden rule of life in New Orleans…to make it fun, and make it memorable.
In Brain Freeze, we set off in a tricked-out vintage ice cream truck, driven by sandwich connoisseur Mason Hereford, founder of world-renowned sandwich shop Turkey and the Wolf. Mason takes Sandwich and Oatly on a tour of his hometown, meeting his foodie friends, mixologist Deniseea Taylor, chef Gabrielle Batiste, and drag innovator Poppy Tooker, and asking each of them to invent unique ice cream sandwiches inspired by the city. From daiquiri-influenced, mint-chocolate creations to concoctions featuring potato chips sprinkled onto matcha cookies, each ice cream sandwich took on a life of its own. Built into every unique layer was the golden rule of life in New Orleans…to make it fun, and make it memorable.
The magazine took a deep dive into Ice-Cream Sandwiches, benny’s relationship with music and food while he made delicious ice cream sandwiches using all the Oatly flavours.
The magazine took a deep dive into Ice-Cream Sandwiches, benny’s relationship with music and food while he made delicious ice cream sandwiches using all the Oatly flavours.
Episode 1: Mint to Be
Mason teams up with cocktail and Black History expert Deniseea Taylor, founder of Chicken and Champagne, at legendary New Orleans Jazz Bar Mother in Law’s lounge to turn a NOLA classic, the daiquiri, into a mint ice cream classic.
Episode 1: Mint to Be
Mason teams up with cocktail and Black History expert Deniseea Taylor, founder of Chicken and Champagne, at legendary New Orleans Jazz Bar Mother in Law’s lounge to turn a NOLA classic, the daiquiri, into a mint ice cream classic.
Episode 2: The Razzle Dazzle
“That’s New Orleans, baby” Mason joins chef Gabrielle Batiste to see how a NOLA original, The King Cake, can be used to create a totally unique chocolate ice cream sandwich that celebrates the city’s Mardi Gras roots.
Episode 2: The Razzle Dazzle
“That’s New Orleans, baby” Mason joins chef Gabrielle Batiste to see how a NOLA original, The King Cake, can be used to create a totally unique chocolate ice cream sandwich that celebrates the city’s Mardi Gras roots.
Episode 3: The Macha Pearl
Ice-cream with potato chips? Why not? Our Strawberry Ice-Cream episode is anything but conventional, in this episode Mason teams up with New Orleans food and drag royalty Poppy Tooker to create an ice-cream sandwich that defies all the rules.
Episode 3: The Macha Pearl
Ice-cream with potato chips? Why not? Our Strawberry Ice-Cream episode is anything but conventional, in this episode Mason teams up with New Orleans food and drag royalty Poppy Tooker to create an ice-cream sandwich that defies all the rules.
The Magazine
Who better to front this issue than super-producer and food fanatic, benny blanco. We spent a fantastic morning at his house in LA, making Oatly ice cream sandwiches, talking about the relationship between music and food, and how he cooks for everyone he works with. Then we covered him in edible glitter for the epic cover shot.
The Magazine
Who better to front this issue than super-producer and food fanatic, benny blanco. We spent a fantastic morning at his house in LA, making Oatly ice cream sandwiches, talking about the relationship between music and food, and how he cooks for everyone he works with. Then we covered him in edible glitter for the epic cover shot.
Also in the issue we go deep into why eating ice cream fires the same dopamine receptors as sex, drugs and rock ’n’ roll, we look at how different countries make their ice cream sandwiches and we pay a visit to the world’s number one ice cream van manufacturer. We also take a deep dive into how politicians use ice cream to get your vote, we put our favourite ice cream flavour ingredients under the microscope and visit cult LA eatery, Badmaash to find out how the world’s most popular biscuit, India’s Parle-G, is the bread in their signature ice cream sandwich. And finally, Sleaford Mods’ Jason Williamson made us a fantastic playlist for eating an ice cream in the garden.
Also in the issue we go deep into why eating ice cream fires the same dopamine receptors as sex, drugs and rock ’n’ roll, we look at how different countries make their ice cream sandwiches and we pay a visit to the world’s number one ice cream van manufacturer. We also take a deep dive into how politicians use ice cream to get your vote, we put our favourite ice cream flavour ingredients under the microscope and visit cult LA eatery, Badmaash to find out how the world’s most popular biscuit, India’s Parle-G, is the bread in their signature ice cream sandwich. And finally, Sleaford Mods’ Jason Williamson made us a fantastic playlist for eating an ice cream in the garden.
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