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April 7, 2010

Free ice cream, or is it pizza?

Ice Cream PizzaMore Tax Day food news.

MaggieMoo's Ice Cream is offering free treats to help make taxpayers feel better April 15.

"MaggieMoo’s Ice Cream and Treatery has announced an 'E-cone-omic' Relief Package for its customers this Tax Day, April 15," reads the promotion. "Participating U.S. treateries will give away free slices of its new, one-of-a-kind MaggieMia’s Ice Cream Pizza from 3 to 7p.m."

Ice cream pizza?

Sounds like dinner and dessert rolled into one, but it's really just a thin ice cream cake sprinkled with various toppings and served in slices.

There are several flavors.

Chocolate Lover’s, made with chocolate ice cream cake, white chocolate curls, M&M's and chocolate sprinkles.

Cheese, made with chocolate ice cream cake and white chocolate curls.

Supreme, made with chocolate ice cream cake, white chocolate curls, crushed Reese’s Peanut Butter Cups and cherry disks.

I have no idea what cherry disks are, but I've already called MaggyMoo's PR outfit in Atlanta twice to help me understand what in the world ice cream pizza is. (Is it ice cream? Ice cream with a cake "crust"? Ice cream cake, no crust, I was finally made to understand.) I am too embarrassed to call again.

Photo courtesy of MaggieMoo's


Posted by Laura Vozzella at 5:00 PM | | Comments (4)
        

Comments

Call it communism, call it "FREE".
Some call the ocean what some call the sea.
Call it what you want.... it doesn't change a thing for me. Not a thing.

I love ice cream, particularly Maggie Moo's, and I like pizza, but I am skeptical of this ice cream pizza. It looks like an undercooked pizza with M&Ms on top.

I am guessing that the cherry disks are dried cherries. Think "Craisins," but bigger.

Yabba dabba diabetes

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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