Funfetti Crash was a limited release New York only pint at Caffe Panna in June that I was able to add onto my Goldbelly order via an ancient technology known as a the telephone. Yes, that is the secret to plussing up your CP order — go old school — it’s worth it. This gorgeous pint is golden Oreo infused ice cream with funfetti cookie crumble and white chocolate curls…and honestly, all it’s missing is the party hat and streamers.
I’m not sure why this ice cream is so unbelievably addictive but I find it nearly impossible to stop digging. The base has so much golden Oreo vanilla flavor and cookie crumble integrated into it it practically has the texture of cake batter — gritty and dense yet still smooth and very creamy. The ice cream clings to the spoon like poetry with the occasional strong popping crunchy eruption of nonpareil sprinkles. I love a good textural contrast and this one happens so organically I’m transfixed.
As fantastic as the base-meets-crumble combo is, the component that really sets this experience off are the white chocolate curls. I was greeted with a bunch at the very beginning and expected the curls to calm down, but they never do, and I find layer after layer of simple yet exquisite white chocolate all the way to the bottom of the pint. The curls are sweet and creamy with a gentle crunch that compliments the cookie-forward ice cream beautifully, and it’s some of my favorite white chocolate I’ve ever had paired with ice cream.
Funfetti Crash isn’t doing anything fancy and it doesn’t need to, it’s elegant in its simplicity and executed with perfection. For those who love birthday cake flavored desserts, white chocolate, or weirdos who think the golden Oreo is superior to the original, this is an absolute must scoop whenever it shows up again at Caffe Panna’s beloved Manhattan storefront (or in one of their coveted packs that ship via Goldbelly).
Caffe Panna’s People Pleaser Pack has arrived on Goldbelly, which means it’s time for some decadence. Since 2019 Hallie Meyer and Caffe Panna have cranked out some of the best and most innovative ice cream in the country, and thanks to dry ice and the internet, it reaches mouths far from their New York scoop shop. I’m kicking off the pack with a divisive flavor combo that I happen to love — chocolate and mint. Minted Panna is panna peppermint ice cream with fudge coated minty cookie chunks and house made Oreo ganache.
The peppermint base is absolutely fantastic. It is rich and creamy with an exceptionally smooth texture that really highlights the high quality Italian cream (panna). The peppermint is there but not overly aggressive, it’s mild and balanced to the point I would almost consider it a vanilla peppermint or peppermint sweet cream, like a melty sugary after dinner mint. The flavor is absolutely nothing like the dreaded tingly toothpaste taste that mint haters fear, yet it’s present and punchy enough to satisfy mint lovers like me. Flawless victory.
The flavor description gets kinda cheeky with it but I’m almost positive these are Girl Scout Thin Mint cookies, and once again they’re immaculately executed. The fudge coating allows the cookies to retain all of their crunch, and as much as I enjoy a traditional softened cookies and cream scoop I’ll take that chompy-ness ANY day. Due to the mint in the base and the extra coco-coating I get much more bittersweet chocolate flavor from the cookies than mint, but there’s no doubt a little extra cooling factor wafts in from each bite of the cookies. The chunks are pretty big and respectable, with a scattering of smaller pieces all the way to the bottom, but my pint did briefly dry out on the mix-in front pretty substantially in the middle. Luckily the peppermint base is so damn good.
My only gripe with this pint is the house made Oreo ganache because…I’m not sure I got any? There are some whispers of something that may have been gooey around some of the cookies, especially at the top, but that seems more like cookie blood than ganache. I was looking for something akin to Caffe Panna’s iconic Oreo brittle with a rich buttery or salty flavor, but softer and gooier, and I never found it; which is a shame because this flavor has potential to be an all timer for mint chocolate lovers.
Whether there was an accident when packing the pint or I’m not understanding what I’m seeing and tasting (although I’m pretty sure I know) I can’t deny how much I enjoy this ice cream. Two flawlessly executed components and one missing in action still has me wanting to lick the container when it’s empty — I can’t deny its deliciousness and potential for greatness.
When Salt & Straw head ice cream maker Tyler Malek opens his coveted creative doors to children under the age of 13 for the Student Inventor Series he doesn’t simply request base and mix-in ideas, he asks them for a story to turn into a flavor. The stories are, as expected, pretty wild and…psychedelic; and his ability to turn those concepts into scaleable, sellable, pint-able entires into Salt & Straw’s history is nothing short of impressive. There have been times in the past where we, as the consumer, only get the story, or a portion of it, to decipher what the flavor was going to be. This year the stories are all well documented and can be read on Salt & Straw’s website, but we also have a more traditional description to help guide which to scoop and which to skip based on personal flavor preferences.
Those descriptions are usually pretty helpful and clear, but this one left me a bit stumped going into it — and I’m glad I took the risk! Bottomless Limes is described as, “In celebration of a most mysterious holiday, we ribbon in Key Lime cheesecake with hunks of golden pie crust, crystallized with brown sugar and ginger, and shards of sprinkle-studded chocolate bark.”
This ice cream is absolutely chaotic, and I love it. It’s not chaotic in the way Chocolate Caramel Potato Chip Cupcake is, where there are tons of sweet and salty components in a sea of brown and black, it’s chaotic in the sense that it looks visually perplexing and I can’t really describe what’s going on. What flavor is the base ice cream? I couldn’t tell ya! It’s nearly impossible for me to isolate it without a sprinkle or chocolate shard popping onto the spoon, which, for someone who loves texture, isn’t a problem at all. My best guess for the base is vanilla, but it doesn’t really sing with any particularly classic floral vanilla notes, so I’ll simply scoop on and enjoy its smooth dense texture and premium mouthfeel.
The most prominent flavor that jumps out at me upon tasting, and the one I hoped would be very present, is the golden pie crust. The crust is unmistakably graham cracker, with a beautifully buttery brown sugar and molasses essence that tastes like the foundation of any perfect cheesecake. I don’t feel its gentle grittiness as much as I taste it, and I love how its presence seems to pop up in every other bite. There are occasional bigger chunks of the crust and they have a dense soft chew that’s every bit as wonderful as the real deal on a slice of NY’s finest.
Also in every other bite, or nearly every bite, are the variably sized shards of chocolate. There’s both a darker bittersweet chocolate and more traditionally sugary white, which adds a firm crunch and great sweetness to the delicious sea of controlled madness. There are also super crunchy ball-shaped Christmas-colored sprinkles which bleed into the base for more visually appealing chaos. It’s like an epic technicolored chocolate chip ice cream at its core, and it’s so fun to eat.
With a name like “Bottomless Limes!” I expected the flavor to be overly citrusy, but it isn’t, and I really appreciate the balance on display. The key lime cheesecake pops up in big bright green chunks throughout, and once the ice cream is properly tempered it has the perfect smooth and luscious cheesecake texture with bright acidity and tangy depth. There is no mistaking this dense swirl for anything other than cheesecake, and it pairs surprisingly well with the more bitter notes from the chocolate bark. One moment the pint is sweet, then tangy, then cheesy, then crunchy, then creamy — and it all works. It’s a very heavy ice cream that needs extra time to temper, but once you practice patience you will be rewarded with an amazingly decadent experience.
Once I read the story by 12-year-old Rae and learned that this flavor was inspired by a bottomless pit, this pint made a whole lotta sense. Eating it does remind me of a spiral into chaos, like endlessly falling into the abyss, but it’s a very tasty plummet with complex complimentary flavors that come together in tasty execution as brilliantly as they look.
It’s that time of the year again where the geniuses (psychopaths?) at Salt & Straw hand over their coveted creative duties to children, cranking out the scoops of their dreams in the Student Inventor Series. A fan favorite since 2011, the series has spawned some bonafide classics like Cinnatopia and a whole lotta absolutely crazy pints plucked straight from the curious depths of developing brains, like Lots a’ Nacho. One of the more straight forward and less-fruit-heavy creations this year is The Ice Cream of Moo, which combines silky salted chocolate ice cream with studded clusters of candied caramel cashews and hunks of maraschino cherry-laced chocolate ganache.
The chocolate base initially took me by surprise, but I think I’ve settled into appreciating it. The texture is a bit lighter and airier than the epic density I’m used to from Salt & Straw. It isn’t actually airy like like a cheaper ice cream with high overrun, it’s definitely still super premium, just a touch more churned than I’m used to. The flavor is a relatively light and milky chocolate taste that reminds me of a Wendy’s chocolate frosty, or a malt cup without the malt, plus some delightful saltiness. The salt causes the base to temper quicker than your average S&S pint, and since it’s described as “silky” I think it definitely fits the bill. It’s a solid foundation but ultimately the least interesting part of this ice cream.
There are only two mix-ins but there’s plenty of them! The candied caramel cashews bring a different type of saltiness to the profile, with a hint of burnt sugar that has no doubt seeped into the base to cover up some of the cocoa’s typical bitterness. I love the flavor of cashews and that unique fatty earthiness comes through surprisingly well. What I’m not quite as fond of is the texture. The texture isn’t bad, but it’s more cashew than it is candied, as in, it has the softer chew of a roasted nut as opposed to the hard crunch of a praline. I still enjoy eating them but I would have loved a crunchy component to really add some chomp-y depth to the pint.
The highlight of The Ice Cream of Moo, unsurprisingly, is the cherry-laced chocolate ganache. Salt & Straw’s chocolate ganache is one of their greatest mix-ins, one of my favorite EVER, and that classic salty, super bitter, deeply rich flavor is on full display in this new cherry-ified iteration. The ganache is so dark and so intense I wonder if that’s why the base seems light, because there are lotsa cashews and lotsa lovely chunks of ganache from top to bottom. It carries a wonderful buttery chew that’s downright addictive, with little pops of fleshy acidity from the house made maraschino cherries. It’s not only a highlight but a component I could eat on its own forever and ever, and honestly worth the price of admission on its own.
While the base and cashews leave something to be desired in their execution, I can’t deny how fun this ice cream is to eat. There’s an addictive quality to it that made me down half the pint in one pretty quick sitting. It’s salty and sweet and bitter all at once, with earthy undertones and a very playful concept that’s more attuned to an adult palette. A fitting addition to the Inventors Series in its 11th year, but just shy of being one I can see being summoned back from the Vault a couple years from now.
As a lifelong West Coast Cali boy, black and white cookies aren’t too prevalent in my sweet treat catalog. I’ve had a couple of them over the course of 20 years and thought they were fine, but recently had one that really won me over. It was a cake-y, buttery, cookie-adjacent experience that gripped me so much I ate three in three days and then sought out others to try. The ones that followed weren’t as convincing as to their legendary status on the East Coast, but they’re officially part of my preferred cookie-sphere now…and I want more. All the time.
Which brought me to another “pint” from the Haagen-Dazs City Sweets Collection, which thus far has underperformed; but how could I pass up the chance to see if my new found love for this regionally beloved baked good translates into ice cream? The aptly titled Black and White Cookie is vanilla bean ice cream with soft cookie pieces and ripples of chocolate frosting.
As the age old optimistic adage goes, the third time’s a charm, and I finally struck gold (or maybe silver) with this new Haagen-Dazs flavor. The vanilla bean ice cream is what I expect from HD. It’s rich and creamy with a genuinely round and fragrant floral vanilla taste that has the intense, sharper presence of extract as well as the more earthy-tasting vanilla bean speckled throughout. It has a smooth and milky finish that lays a perfect foundation for the two mix-ins.
The cookie pieces are abundant and soft with a cake-like chew that gets even gentler the longer the ice cream tempers. Texturally they’re perfect, but the flavor leaves a bit to be desired. They aren’t bad by any means, just a touch boring. The sizable cookie chunks don’t have any notably buttery or salty essence to compete with the strength and sweetness of the base, so they exist more than they impress.
But the fudge ripple makes up a lot of the ground that the cookies leave uncovered, not only with a delightful bittersweet chocolate taste but with perfect thick and sticky fudge texture. The dense fudge against the creamy vanilla is a tried and true combination that instantly triggers memories of vintage scoop shop and McDonald’s sundae’s in the best way.
While the taste of the cookie chunks fall a bit short of making this experience mesmerizing, it is absolutely an ice cream worth picking up if you see it in the grocery store, especially if it’s on sale. Not to mention the strong vanilla base with chocolate accents makes the perfect foundation for building your own sundae at home — my current favorite is topping it with Peanut Butter Chex: sensational.
2022 began for Ben & Jerry’s with a follow up to last years seven pint Topped line. It took me a lot longer than anticipated to track them down, and I’ve scooped multiple flavors that came out since the new Topped pints were announced, but I’m glad to finally get a chance to dig into them, starting with ode to a favorite childhood dessert. Dirt Cake is vanilla pudding ice cream with chocolate sandwich cookies and chocolate cookie swirls, topped with milk chocolaty ganache and chocolate cookie crumble.
A lot of folks, including my girlfriend, seem to have a fetish for cookies and cream ice cream. While I’m not one of them, I definitely appreciate a solid take on cookies and cream and always thought it odd that B&J didn’t have a straight forward take on the scoop shop classic in their lineup. They have Milk & Cookies, which is a fun elevated take on the profile, as well as Mint Chocolate Cookie for all the peppermint people (me), but nothing more standard for the more basic scoopers. C&C enthusiasts can rejoice, because this is a wonderful and ever-so-slightly different rendition on an iconic flavor, sprinkled with a bit of nostalgia.
The vanilla pudding base isn’t distinctly pudding-y, which is largely a textural difference that can’t necessarily translate into something frozen like ice cream, but it is different than the normal B&J vanilla. It might be a touch more sweet? Very similar to how the pudding ice cream swirl works against the darker base in Chocolate Therapy, there’s just a little something different than your typical floral vanilla. Whatever the small tweaks to the flavoring the gurus did, it works, and I really enjoy it as a backdrop to all the chocolate mix-ins.
Speaking of the mix-ins, there’s tons of them and they’re awesome. The pieces of chocolate sandwich cookies are of admirable size with a nice very gentle crunch that leads to a squish. The bittersweet flavor of the cookie wafers works splendidly with the vanilla pudding, and the swirl blends into the base and chunks, tying everything together so that every bite has the essence of cookies and cream. Especially with the additional cookie crumbs on the top of the pint, it’s impossible to not feel like you’re diving face first into a frozen sea of creamy Oreos.
And that milk chocolate ganache on top? Perfect. The milk chocolate has a distinctly sweeter and creamier flavor than the cookies with an epic thickness that takes everything to the next level. Softer than chunks of chocolate but firmer than fudge, I like to preserve the topping to spread throughout my bites to make every 3 or so spoonfuls particularly decadent and exciting.
In my heart of hearts a true dirt cake flavor would have some gummy worms, but as someone who loves that combo and continues to go back to it despite the fact that I might lose a tooth, I totally understand why B&J chose to omit them. Whether you’re a cookies and cream fanboy or just someone who appreciates a well-executed and classically decadent pint this is absolutely one you shouldn’t miss.
After a less than ideal start to my Haagen-Dazs City Sweets experience, I was really hoping to right the the ship with another new spin on an undeniable HD classic in Dulce De Leche Churro — cinnamon churro ice cream and thick, gooey dulce de leche sauce mixed with crispy cinnamon-y churro pieces.
Well, this one has problems, but different problems.. The good news is the base actually tempers, unlike Chocolate Peanut Butter Pretzel, and it tempers perfectly. The ice cream is smooth and creamy with the nice mouthfeel I associate with HD; but sadly the flavor is a bit mild for me. Being that it’s supposed to be cinnamon churro I would like a more robust spicy taste. I’s not bad, just tame, and reminds me much more of a cereal milk sweet cream than a churro. There’s the essence of something lingering beneath the surface but nothing exciting.
The dulce de leche swirl is one of HD’s most effective flavor weapons and it absolutely delivers here. Thick, sticky, and super sweet, with ever-enticing buttery notes of burnt sugar. It’s just as delicious and perfect in this ice cream as it is in the classic stand alone flavor of the same name. For those unfamiliar with dulce de leche It’s essentially caramel, and HD executes it with the best of ‘em.
Where this “pint” goes awry are the churro pieces, and unfortunately I could see this coming from a mile away. The pieces aren’t coated so a lot of them, 60% or more, are soggy and stale. It’s an awful texture that completely kills the scooping experience. That being said, somehow, the other 40% or so are impressively crunchy and explode with fun, crispy texture. The problem with is that even when they do crunch they don’t have a ton of flavor. They remind me of CTC Churros in size and texture but they lack the flourish of cinnamon and sugar that makes that cereal great. They’re more reminiscent of pretzels than churros, and without any salt it’s just not that exciting for my tongue.
When putting something crunchy into ice cream it HAS to be coated — pretzels, cereal, etc do NOT work without some help from a chocolaty coating or glaze. I would have loved to have seen these churro pieces get covered in a cinnamon white chocolate, or even a slightly salted caramel white chocolate. That could have been delicious, and help fix not only the crunch catastrophe but the muted flavors of the ice cream as a whole.
Haagen-Dazs recently released a new City Sweets collection, comprised of both bars and “pints” (14 ounce containers instead of what should be 16, but they’ve been doing this since 2009 so it’s no new controversy). The new ice creams go for a straight forward dessert-centric and “indulgent” profile, paying homage to black and white cookies, cake pops, and one that called my name immediately: Chocolate Peanut Butter Pretzel — chocolate ice cream with creamy peanut butter swirls and lightly salted pretzel pieces.
This “pint” is…confusing. Chocolate Peanut Butter is one of the stand out staples from HD, so adding the hit-or-miss pretzels should make its success dependent on the mix-in, but this is not the HD chocolate I thought I knew. Simply put, this ice cream tempers like shit.
As you can see in the pictures it stayed really firm and hard to scoop after over 10 minutes on the counter, nearly 15. To peel behind the curtain: when I review a pint I’ll usually let it soften for 5-10 minutes, do some scooping and picture taking, then let it sit in the bowl for another 5 or so before it’s at its perfect temperature. This ice cream simply never let up, I couldn’t get a decent spoon shot and it was frustrating; but eventually I figured it out — peanut butter overload!
There is so much peanut butter mixed throughout that it never found its smooth and creamy sweet spot. If that was the only issue I would have been fine with it, but the base doesn’t taste right either. It’s extremely light. The chocolate flavor is mild and boring and lacking any kind of character that can stand up to the salty magnificence of PB and pretzels. A lot of my fellow reviewers complain about B&J’s chocolate (I actually like it!) but THIS is a true mediocre chocolate, especially coming from a company known for having some of the best base quality in the grocery store.
That being said — the mix-in game here is stronger than anticipated. As mentioned earlier, tons of peanut butter, maybe to the detriment of the pint as a whole, and also lot’s of pretzels. The pretzels have an admirable success rate of crunchiness too, probably 80%, which I’ve learned over the years is on the higher end of realistic. This flavor feels like HD tried to take more of a B&J approach and hit on the mix-ins but missed on the foundation that makes their company great — the quality of the ice cream.
…And the award for the most uninspired celebrity ice cream collab of all time goes to…Chance the Rapper!
Look, this new collaboration between the Chicago rapper and frozen grocery titans Ben & Jerry’s is far from unique, but it surprised me with how delicious it is! Mint Chocolate Chance is mint ice cream loaded with fudge brownies.
The mint base is milder and less minty than the peppermint one used in Mint Chocolate Cookie. It has a nice balance of mint with an undercurrent of vanilla, that when combined with the lusciously dense mouthfeel reminds me of an after dinner butter mint. I’m a fan of the divisive mint and chocolate combo so I enjoy it when it’s aggressive, like in B&J’s Minter Wonderland, but this is a nice change of pace and it’s a super smash-able profile that’s undeniably classic.
Where this pint really succeeds is in the execution of the brownies. The description says the pint is “loaded” and it is is, in fact, teeming with baked chocolate deliciousness. As the lone mix-in it needs to deliver, and the brownies are not only present but a shining example of why they are one of B&J’s best inclusions.
They’re soft and chewy with an impressively gooey texture that starts to veer into fudge swirl territory on some of the edges. The brownies don’t bleed as much as toffee or caramel but they feel like more than one static texture; much more than something like a fudge flake would provide. Their rich chocolate taste compliments the mildly minty base perfectly for a one-two-punch that’s more enjoyable than the bare description implies.
On the surface this is a boring release from one of the most exciting companies in ice cream, but that blasé presentation is ousted by flawless execution. A pint that could have been completely forgettable becomes a reminder that there’s plenty of beauty in artful restraint.
When Ample Hills changed ownership and the heart and soul behind the company became The Social, one thing was for certain: Nonna D’s cookies weren’t going anywhere. Today’s pint is a reimagined version of a tried and true AH classic. “Breakfast with Nonna D & Poppy” is maple syrup and donut infused ice cream with pieces of Nonna D’s Oatmeal Lace Cookies.
This new spin on Brian and Jackie’s original Oatmeal Lace creation replaces the cinnamon base with a doughnut-infused one, and it very well may be an upgrade. I LOVE cinnamon, and Nonna D OG was a staple of Ample Hills with a robust and fantastic spicy cinnamon foundation; but the unique palate and subtle flavors on display in this base are astounding. Both flavors are slight but I get more doughnut than maple, which I didn’t expect at all. I actually taste the fried cake doughnut flavor and can envision the greasiness fusing into the cream. The maple is secondary but still there, rounding out the doughnut aura for a base that’s just as delightfully tasty as it is texturally smooth and decadent.
The oatmeal lace cookies are as good and plentiful as ever. Their perfect caramelized texture absolutely sings in this ice cream, bringing both a sticky chew and slight crunch to the creamy base. There’s a bit of oat-y toothsome-ness that feels right at home with their deep brown sugar flavor. They have always been an excellent mix-in and their amplified presence as the sole inclusion lets them shine as brightly as they should.
While there may not be an apparent connection between the maple doughnut and the oatmeal lace, they combine for a pretty unexpected and magical moment. When the right bite gets on my spoon the two fuse for a flavor-meets-texture experience that reminds me of the hard-fried outside of an old fashioned doughnut — a type of greasy crunch I’ve never experienced in frozen form. It may not have been the intention, but this pint captures the essence of a doughnut in a more convincing fashion than any ice cream I’ve ever scooped; a feat that is much harder than you might imagine — it’s wonderful.