Tasting Bluebell's New Flavors

Three flavors, which one will come out on top?

Our little Texan creamery sends out rotational flavors -- each made for three months before being replaced -- alongside the year-round lineup. Sometimes old seasonal flavors make a comeback; sometimes the flavors are completely new. So how does a Bluebell fan, i.e. a person with taste, keep from missing out while making sure not to ignore old faithfuls like Milk Chocolate? We tried three brand-new flavors.

Mocha Madness -- Coffee ice cream with caramel swirl, chocolate chips and pecans. It's a riff on an old flavor, Mocha Almond Fudge, which had a fudge swirl instead of caramel, almonds instead of pecans, and no chips. The coffee flavor is strong and creamy, as usual, and the chips are tasty. Mom wanted seconds.

Groom's Cake -- Chocolate ice cream with chocolate cake pieces, chocolate-coated strawberry hearts, strawberry swirl and chocolate icing. As Tim Gunn might say, "That's a lot of look." Groom's cake is a Southern tradition, the oftentimes chocolatey counterpart to the white wedding cake. If you don't like candy cordials, this flavor isn't for you.

Butter Crunch --Vanilla ice cream with Bart Simpson's favorite candy bar, or rather, Bluebell's closest approximation to the Butterfinger. The even dispersion of crunchy bits throughout the ice cream outperforms whatever you can manage with your homemade sundaes. The creamery has technology on its side. Also, some people can't move to Africa because of this flavor.

Also new in stores: Bluebell's Mint Chocolate Chip Bars and Chocolate Chip Cookie Dough Bars.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nikki Metzgar
Contact: Nikki Metzgar