My other favorite (tied for first) was Petaluma, California’s Three Twins brand “Milk Coffee” flavor, icy-smooth and not exactly cream it’s more an ice-milk than ice-cream in texture. The flavor is a slightly burnt coffee with a faint smokiness, luscious cream and a nice ground coffee bean texture.
#Coffee coffee buzz buzz ice cream free
The variety I loved above all others was Agave Dream “Cappuccino” flavor it’s gluten free with no corn syrup or refined sugar. I took notes on brand, flavor, texture, tasting notes and ingredients.Īs a natural whiz at coffee, Blue Bottle Coffee’s gelato ice cream bar was near the top, but it wasn’t number one.
Some flavors I even had to taste twice (#sorrynotsorry). Regardless, that added up to about thirty pints of ice cream. However, I was unable to taste Blue Bell or other regional specialties that were not on the shelf at California Safeway, Trader Joe’s, Whole Foods, Lucky, Nob Hill (Raley’s) or corner markets. I did not taste boutique or house-made ice cream at local restaurants or ice cream shops, only flavors that were more widely available. My system was scientific: I bought every brand and permutation of coffee (java, cappuccino, espresso, etc.) ice cream, frozen yogurt and gelato within a 20-mile range of my house. When you have a palate that appreciates good coffee and good ice cream, it’s a natural leap from tasting a bad combo to finding out which is the better, if not the very best, coffee ice cream. The flavor was a blend of waxy icing, stale chunks of cake doughnut, and artificially flavored coffee ice cream. Who doesn’t like coffee, doughnuts, or both together? Bad idea, B&R. I saw an ad for Baskin Robbins “ Dunkin’ Donuts Coffee and Donuts” flavor ice cream over the summer and thought I’d try it. It’s not rocket science, but it ought to be.
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