Battle! Chocolate Chip Cookie Dough Ice Cream
Ben and Jerry’s Ice Cream has been getting a lot of press lately, with the new flavors (including Late Night Snack and Clusterfluff) drawing rave reviews as pretty much the best thing ever. I too have been taken by the storm of positive feedback, but have a sad secret to admit: I, ice cream junkie, have never had Ben and Jerry’s ice cream.
Really though, there’s a reason for this: Aggie Ice Cream. I’ve made mention to the Utah State creamery in the past and even done a guest review on On Second Scoop highlighting the flavors of the iconic Utah brand. With a virtually unlimited supply of Aggie Ice Cream, thanks to my college meal plan, I don’t bother to spend money out on ice cream, especially not when flavors like Toffee Crunch and Maple Nut are offered. But given that I’ve never had Ben and Jerry’s, and knowing that I’ve always held Chocolate Chip Cookie Dough as the best flavor, well, ever, I thought a head-to-head battle was in order. Lets do this thing!
Ben and Jerry’s
The first word that comes to mind is “rich.” The first time I dug in, the single serving container had melted a little because of it’s journey from the grocery store, but it comes off as exceptionally creamy. Actually, it’s kind of like a milkshake, but a thick one that’s just started to melt. It also tastes incredibly sweet – perhaps a little too sweet – and has what I’d call average size cookie dough chunks. Later, when I go back to take it out of the freezer and really dig in, I get the full effect of how much cookie dough and chocolate chunks are in the small (96 g) container. The flavor of the ice cream is actually kind of plain. It’s just vanilla, but there are plenty of dough pieces. The one thing I don’t like is that the dough pieces taste more “wheaty” than buttery, and don’t hold their own against my spoon. I like this ice cream, but I’m not as blown away as I hoped I would be. Yeah, it’s really good, but that’s the point of premium ice cream. It’s suppose to be fatty and creamy and rich. Once more, it’s kind of a letdown “on second scoop,” and at 99 cents for a small container, is pretty expensive.
Aggie Ice Cream
Like the Ben and Jerry’s, I made sure to eat this with a fair degree of melting as well as right out of the freezer. First thoughts are that in both cases, it doesn’t come across as quite as smooth as the Ben and Jerry’s, but it’s definitely packed with flavor. I’d say the molasses flavor is a little more embedded in the ice cream base than in the Ben and Jerry’s ice cream. It’s really the flavored base which does it for me. I don’t get as much starch or chew from the cookie dough pieces, which taste a lot more like butter and molasses and brown sugar. Once more, I get plenty of flavor in every bite. Partially melted, it’s amazingly creamy. Like I said maybe not as much as Ben and Jerry’s, but it’s a really small detail.
Winner: Aggie Ice Cream
Really, these are both good ice creams. Ben and Jerry’s may be a little more creamy and sweet when melted and the cookie dough pieces a little more wheaty- and the Aggie Ice Cream a bit more flavorful with molasses – but at the end of the day, I could see where someone could hardly tell much of a difference. But the thing is, people talk about Ben and Jerry’s like it’s supposed to blow all other ice cream away, and judging by the price, you’d think it would. But that’s not the case, and I’m still partial to Aggie Ice Cream. Call me a homer, but when you can get a 1/2 pint of these for $1.29 at the local grocery stores, I’d take Aggie Ice Cream over Ben and Jerry’s any day.