I can define certain moments of my life in Ben & Jerry’s flavors. In junior high, there was Rainforest Crunch (you know you miss it). I had to beat my dad to it or hide it in deep, dark tunnels in the back of the fridge. There were my teenage years of Coconut Almond Fudge Chip (when they reissued it for all of two seconds awhile back, I stocked up expecting the worst). Then in college: Cherry Garcia. A pizza place a block from my dorm delivered it for free. I had them on speed-dial. So last week when I heard about Ben & Jerry’s newest creation, Flipped Out, I had high hopes and began the supermarket search. Whole Foods–no. My corner liquor store–sorry. But tonight, at the old-fashioned market down the block, I spotted a freezer case full of Flipped- Out. My lucky day.
Now the gist of this new treat: it comes in cups and you flip the cup upside down, push on a little cardboard flap at the top while pulling up on the cup simultaneously. Then, voila, the cup rises and you’re left with an ice cream sundae.
The cookie dough pieces are on the bottom and the fudge sauce and chocolate chips on top. Now if the fudge didn’t taste like Hershey’s syrup circa 1989 and if the cookie dough pieces didn’t look and taste like scraps of sawdust from my grandma’s upstate barn, we might have something to talk about. But my little cup of anticipated goodness turned out to be more like a sugary, cheap, grade school cafeteria concoction. Try harder B & J. You got us all in a tizzy over nothing.
