We asked professional chefs to dish up their absolute favorite store-bought flavors.
These culinary experts had strong opinions about texture, creaminess, and mix-ins.
Read on to see their recommendations.
Photo: Shutterstock. Design: Eat This, Not That!
You might just discover your newest favorite.
It’s also a long-time favorite for Kaitlyn Lloyd, pastry chef atStillwaterandSloane’sin Boston.
“I’m forever aBen & Jerry’s Cherry Garciagirl,” says Lloyd.
Photo: Instacart
Plus it’s consistently generous with big chunks of chocolate and cherries."
Rose likes to top his own brand’s caramel apple tart with the popular Jeni’s flavor.
Thehoneycomb flavoris ludicrously good."
Photo: IceCream.com
Salvatore Martone, executive pastry chef atThe Bastion Collection, is also a fan.
“The mix of smooth and crunchy keeps me coming back for more.
It’s a tried-and-true simple pleasure that’s always satisfying.”
Photo: Jeni’s Splendid
To me, they’ve raised the bar for what a mass-produced product could be."
“I love the swirls of chocolate cookie dough!
And the texture with cookie dough globs!”
Photo: Vino Vore Eaglerock
Hood Rainbow Sherbert
Volpe also nodded to another New England classic, from Massachusetts based Hood Dairy.
“It’s an unbelievably perfect distribution of chocolate chipsthe ratio is absolute perfection,” explains Mirachi.
“you’ve got the option to eat it with a fork.”
Photo: Graeter’s
Nic Vanderbeeken, chef atAperitif restaurantin Bali, prefers one flavor for both its taste and its textural contrast.
Chef Nayibe Renaud, executive pastry chef atKomodo Las Vegas, reaches for one pint in particular.
“Baskin Robbins Cherry Jubileewill forever be my favorite nostalgic flavor and brand,” says Renaud.
Photo: Instacart
“It’s so fire and refreshing,” says Woods, chef atMetropolis CafeandAquitainein Boston.
He explains that the tea is actually steeped in milk to create the creamy tea flavor.
“They do a really nice job with this flavor,” says Olson.
Photo: IceCream.com
“It’s straightforward and has a nice ratio of caramel, chocolate covered cone to ice cream.”
Her favorite flavor isRum Raisin.
“It’s a classic for a reason,” Ferrari says.
Photo: Courtesy of Jeni’s
“The juxtaposition of flavors and textures is pure deliciousness.”
It makes you think these cinnamon buns came right out of a cast iron skillet.
Of course the heavy dose of cinnamon and brown sugar caramel also helps!"
Photo: Instacart
“To be honest, it is a hard choice, but I will stay classic.
Van Leeuwen ice cream:Pistachioor Hazelnut is my go-to when I can find it,” says Scordel.
“I’m a nutty person and they do those flavors very well.”
Photo: Friendly’s / Facebook
We may or may not order a few pints a couple of times a year to Chicago.
The Nutty Pistachio and Dairy Free Dark Chocolate Brownie Batter Gelato are not to be missed as well!"
“There is always a pint in my freezer,” says Williams.
Photo: DoorDash
Pruitt vouches forAdirondack’s Vanilla, calling it “anything but plain.”
“Rich, flavorful and I love the old school flavors like rum raisin and grape nut.
The classic technique and even packaging lends to nostalgia of year’s past.”
Photo: Ice Cream Source
Parlor Ice Cream
Nutrition information unavailable
Here’s another nod to small, local ice cream purveyors.
Kate Holowchik, pastry chef atPost 1917in Massachusetts, loves Parlor Ice Cream.
“It was started by my friend Jacqueline Dole.
Photo: Jeni’s
Photo: DoorDash
Photo: Van Leeuwen
Photo: IceCream.com
Photo: Jeni’s
Photo: Instacart
Photo: Instacart
Photo: Millie’s
Photo: Milk Bar
Photo: Adirondack Creamery
Photo: Warwick Ice Cream
Photo: The Parlor Ice Cream Co.
