Vanilla supposedly tops! What is your favourite flavour?
August 10th 2009 01:18
Growing-up, ice cream was a household treat. We had it with chocolate sauce, diced fruit, sprinkles, wafers, and on special occasions we got cones! These days, I just have it whenever I feel like it
Traditionally, ice cream is made from milk and cream. Over the years, due to allergies and intolerance to dairy products, we can now find ice cream made from rice milk, soy milk and (if you look hard enough), even goat’s milk.
Of course over time, the number of flavours have also increased to almost any flavour imaginable. I too have a few choice flavours (in no particular order): boysenberry, rum and raisin, butter pecan, and chocolate chip cookie dough. However, I still maintain that old-fashion creamy vanilla is still the best, and it’s my favourite...I think...
*Based on ice cream consumption figures, the top five individual flavours in terms of share of segment in the United States are: vanilla (30%), chocolate (10%), butter pecan (4%), strawberry (3.7%) and chocolate chip mint (3.2%).
What is your favourite ice cream flavour?
*Source: The NPD Group's National Eating Trends Services
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Comment by Jason King
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And baskin robbins make my all time fave ice cream - pralines and cream - I seriously get goosebumps just thinking about it - YUM!!!!
Comment by Lara M
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Comment by Mr Nice Guy
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My mother would (and still does) make her own ice cream at home - with some rather interesting flavours over the years.
But in order, my top five are:
1) Coconut
2) Pina Colada
3) Spearmint
4) Rockmelon
5) Vanilla and macadamia
Talk about food for thought!
Comment by Morgan Bell
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Comment by Kristin Wolgemuth
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Comment by Lara M
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Oh WOW, MNG! Your mum's house must have been (still is) the most popular in the area! Those are some incredible flavours -- I've had coconut, and it's deliciously refreshing. Makes me feel like I'm on holiday
Comment by Lara M
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Kristin...peanut butter *anything* is great I make sure I get my fill of that flavour whenever I'm in the US
Comment by Kristin Wolgemuth
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