Ben & Jerry’s Has New Flavors, and We Tried Them All
In summary: Ice cream is awesome.
I know how it sounds, but taste testing in the test kitchen isn’t all fun and games. There are major ups and downs to this professional duty—our staff recently sampled (too many) different vegan yogurts, and it was a struggle to say the least. (Spoiler: No one should ever need to eat flax milk. Ever.) But sometimes the universe throws you a bone… and a box of Ben & Jerry’s was just what was needed at the office this week. I’ve written before about my fierce love and loyalty for Ben & Jerry’s, because I believe ice cream is the perfect food—a sentiment I share with most of the MyRecipes crew, so we couldn’t be more stoked to taste and evaluate eight of their newest products. It’s a tough job, but someone’s gotta do it.
Ben & Jerry’s recently rolled out Pint Slices as a single-serve, chocolate-dipped, pre-portioned option for some of their already beloved flavors, and the three newest flavors to receive the Pint Slice treatment are Cherry Garcia, Coffee, Coffee Buzz Buzz Buzz!, and The Tonight Dough. There wasn’t much to say of the flavors—they’re already great and we would buy them in normal pint form on the regular. But we did unanimously agree that the coffee flavor worked especially well with a chocolate shell—the chocolate erred towards dominating the flavor of ice cream in the other two varieties. Overall, we were all major fans of the portable pint slices (and may have stashed a few in our freezer for “emergencies”).
New Non-Dairy Flavors
Ben & Jerry’s does non-dairy ice cream really well—if you can’t do milk but have a hankering for ice cream, Ben & Jerry’s almond milk-based ice creams are generally about as good of a sub as you can hope for. Of the two newest flavors, Cinnamon Buns and Peanut Butter Half-Baked, we did enjoy Cinnamon Buns substantially more. The chunks of cinnamon bun dough were a delight, and the cinnamon streusel swirl helped mask what’s a common problem with alternative milk products across the board: a general lack of richness and a strangely watered down flavor. We weren’t big fans of the peanut butter—it had a strange crumbly texture, a notable lack of “creaminess,” and a more pronounced almond milk flavor.
New Truffle Flavors
Esteemed fashion designer Coco Chanel said, “Before you leave the house, look in the mirror and take one thing off," and these iconic words on elegance perfectly capture our feelings about the newest truffled flavors from B&J. There was just a lot happening in each pint, and none of them would have suffered in losing at least one element from the mix. For example, did Chocolate Shake It Truffles—the description of which reads “Chocolate Malt Milkshake Ice Cream with Chocolate Cookie-Covered Fudge Truffles and Marshmallow Swirls”—really need the marshmallow swirls? Probably not. They were complete overkill, as marshmallow swirls often are. More specifically, here’s where we stood with the three new flavors in the truffle line.
Chillin’ the Roast Truffles, a cold brew coffee-flavored ice cream with “Chocolate cookie-covered coffee liqueur truffles and fudge swirls” (a literal mouthful to say and eat) was our least favorite. Comments ranged from “the coffee liqueur flavor was overpowering” and “No. Just no.” The coffee ice cream and liqueur bites made it a little more intensely bitter than we like our Ben and Jerry’s.
Ranking second was the Chocolate Shake It—multiple staffers said the maltiness reminded them of a Wendy’s Chocolate Frosty (which is a good thing). But we could’ve done without the marshmallow swirl—it just felt a little out of place and added an unnecessary, strange texture.
Our favorite of the three was the Caramel Chocolate Cheesecake Truffles. It was incredibly sweet, but the flavor combination was stellar. The cheesecake truffles are a win, and the ice cream offers a pleasant butterscotch flavor—out of all the three, we could see ourselves actually reaching for this flavor in the freezer aisle.
In summary: Ice cream is awesome. Most of these flavors are worth at least a try. And we’ll be in a sugar coma for the next few days if anyone asks.