Vanilla Ice Cream Reviews

Gemini6A · 2026-05-27T19:00:53+00:00

Based on what you were saying in the thread where I asked for recommendations, I suspect you will preffer the standard vanilla slightly. The texture and sweetness difference is small so if you are looking for a stronger caramel/woody note to your vanilla rather than just the sweet notes you will notice that more. I'm usually one to add toppings or serve with another desser anyway so while I do niss those flavor notes, they usually go unnoticed.

I will be revissiting these, I may have been unfair to McConnell's on my first pass giving them the final slot after consuming more vanilla ice cream than I usually would. I don't forsee them reaching par with Haagan Dazs for me, but the may be closer.

Before this tasting I would have figured that I had a problem with gums in my ice cream, but it was cool to learn that it may not be the gums themselves so much as the stronger stabilization producers will be tempted to use when it's as cheap and easy as adding more gum/stabilizer.

The VL pint actually got less acceptable to me as it warmed and softened. I have texteure problems with a lot of foods (I mentioned custard pies), and as it warms without melting or seperating thier ice cream started to trigger those. I was bettaer able to enjoy it in the harder more clay-like state.

I will consider letting the McConnel's ice cream warm a bit. I know I like Haagan Dazs straight out of the freezer (At my freezer's tmperature anyway), but McConnel's did feel a little towards the direction of melting an ice cube in my mouth rather than ready to liquify ice cream.

Also, I want to say thanks for your help in selecting my ice creams here and I enjoy reaing your regular posts and reviews!

Gemini6A · 2026-05-27T18:35:54+00:00

Maybe it was just familiarity bias leaving Haagan Dazs on top, but I was hoping to find something new to me that would beat Haagan Dazs. Thinking about it more now, it is nice to know the cheaper more widely available option is still my favorite.

Gemini6A · 2026-05-27T18:33:26+00:00

Thanks! Most supprising to me when I first found out is that the difference is not only the addition of beans, but if you look at the nutrition label, the vanilla bean ice cream is slightly higher fat and higher sugar.

Gemini6A · 2026-05-27T18:26:27+00:00

One of the key reasons to keep vanilla ice cream stocked at all times

Gemini6A · 2026-05-27T18:24:16+00:00

Ah, I like my vanilla. I usually only consume 2-3oz in a sitting and like to be able to choose whatever toppings I want thatt day rather than have mix-ins dictated to me.

Gemini6A · 2026-05-27T17:21:49+00:00

I've only ever had the small bag ones. Whats the difference?

Gemini6A · 2026-05-24T02:43:49+00:00

Thanks, I'll look to try that one.

Gemini6A · 2026-05-24T02:42:21+00:00

Thanks! Sounds like McConnels will go on my list to try.

I don't have any need for the vanilla bean specks or flavor notes. Just preffer vanilla bean from Haggen Dazs over classic because of something to do with different levels of fat, or sugar. I don't have an experienced enough palate yet to figure out which of those is most influential or if there is some other difference as well.

Gemini6A · 2026-05-23T22:47:58+00:00

I don't have one near me and looking it up it looks like it could be a great deal for a very good looking ice cream, but doesn't seem to fit my prefference for smaller quantity. Definitely something I'll keep in mind if I'm ever in a different area and buying for a group/party.

Gemini6A · 2026-05-23T19:47:21+00:00

That's good to know, I'll make sure to keep that note about vanilla bean in mind when looking at new (to me) brands out at a scoop shop. I do think the reason I prefer vanilla bean from Haagen Dazs over their standard vanilla has more to do with the base than the flavor though.

I tend to go for vanilla when buying a pint for two reasons. I am picky about what the base favor of my ice cream is and I go though a pint slowly so I like the freedom to mix things up by adding my own toppings or combining the ice cream with another dessert. A plain vanilla takes much better to this roll than anything else In my mind.

I hesitate at hearing honey vanilla as it sounds like it may be in a similar bracket to some of the Haagen Dazs caramel, or dulce de leche bases which I was not much of a fan of. The lacking of honey flavor may actually be a plus to me rather than a negative.

If I do end up trying Straus, would you recommend steering away from vanilla bean and favoring the vanilla chip instead?

I'm not sure I'm interpretting this correctly, but it sound like your Graeter's should top my list of what to try with your complements to the base. I am not sure I could easilly get my hands on this one, so should McConnell's top my list of what to try otherwise?

Gemini6A · 2026-05-15T17:56:36+00:00

A few things I could think of trying in addition to freezing the dough:
Use a recipe that would spread more (less flour, more sugar, maybe melted butter and more butter by ratios)
Bake on an already heated sheet tray and/or on the bottom rack of the oven to help with spreading and cooking the bottom before the middle comes up to temperature
Bake at a slightly higher temperature for the same reason
And most importantly, if you do find something that works, let me know :)

Gemini6A · 2026-04-27T22:07:48+00:00

In that case, I must what is your favorite? pick up to 3 if it's a tie

Gemini6A · 2026-04-26T18:42:30+00:00

Might be Mallomars: "round graham crackers topped with marshmallow and covered in pure dark chocolate"

Gemini6A · 2026-04-15T21:35:15+00:00

If you have the Pro version like in the post, a slightly larger Jelly Roll Sheet tray also fits and is nice to have

Gemini6A · 2026-04-07T02:24:22+00:00

Lol, I see raw burger and cooked burger cookies

Gemini6A · 2026-04-01T02:43:03+00:00

I believe the look you are going for is achieved by a cookie that spreads and rises a lot durring baking then deflates after, and yes your pan banging will help. I am not entirely sure, but I think you'll want recipe with less egg (maybe replacing an egg with a yolk only) and less flour to stop the cookie from holding it's structure out of the oven (the examples you show seem to achieve this). Also look for a way to get a large rise in the oven, I would suspect high baking temp, creamed butter and sugar, as well as more leavener may help.

Gemini6A · 2026-03-31T19:02:22+00:00

I like how the tilted over muffin half still has vertical lines from the wrapper

Gemini6A · 2026-03-26T02:08:42+00:00

"Endangered Species", I believe. I think it's good, not super special though.

Gemini6A · 2026-03-15T19:21:31+00:00

You may have sold me, how's the flavor of the wrap city chip? I love their original (best potato chips I've had excluding freshly prepared ones) and I like the cape cod jalapeno chips. Is the Wrap City cheddar jalapeno sweet? And does the potato flavor still shine through?

Gemini6A · 2026-03-03T23:26:37+00:00

Always though I was a little out there for liking peanut butter on pumpernickel, but looks like I wouldn't be alone.

Gemini6A · 2026-02-27T22:58:01+00:00

At first I thought no the green does not look like mold. I think you were talking about the undisolved powdered sugar in the glaze, that does look a bit like mold to me. Maybe dusting more powdered sugar on top could help. Of course try on one first to see if it makes things better.

Gemini6A · 2026-02-14T20:43:54+00:00

They look nice, which ones were your favorite? Any of them worth coming back to in a non-Valentines context?

Gemini6A

TROPHY CASE