Each layered bite combines creamy, better-for-you gelato wrapped in melt-in-the-mouth cookie dough made with oats.

Bakers have long been challenged by two seemingly contradictory priorities. The first is that they must deliver the consistent product quality that consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing. Secondly, bakers are encouraged to remove artificial-sounding ingredients, such as DATEM (diacetyl tartaric acid ester of monoglycerides), which many shoppers want to avoid.