Ben & Jerry’s Takes a Licking to Sydney

Ben_Jerrys

Their website says it all: “Ben and Jerry’s is Coming Down Udder”. Yes those feel-good hippie Yanks from the Green Mountain state of Vermont, Ben Cohen and Jerry Greenfield, have announced that they’re coming to Australia and bringing their famous ice-cream concoctions with them. If you haven’t heard of Cherry Garcia, Chunky Monkey and my favourite – Chocolate Chip Cookie Dough – get ready for some binges on takeaway pints with cheeky names.

To be honest, when I’ve been in the US, I’ve grown more partial to buying Ben & Jerry’s at the supermarket rather than visiting its ice-cream ‘scoop shops’. And the same will probably stand for Sydney – there are so many great gelaterias, from Pompei’s in Bondi Beach to Darlinghurst’s Gelato Messina, that it will be hard to resist seeking out the house-made stuff. But if I’m picking up a Blue-Ray disc and watching “La Decimma Vittima” at home? (Visually amazing, classic ’60s cult film with Ursula Andress and Marcello Matroianni – a must see.) Well, then, load me up with a pint of Ben & Jerry’s Cookie Dough and I’m a happy boy. Burp.

The first scoop shop is arrives in Sydney this month, with takeaway pints and ‘shorties’ mini-pints descending at a Melbourne or Sydney deli near you. Let’s face it, if you need to support a multi-national brand, you’ll be hard-pressed to do better than B&J. They were pros at community outreach before it became a good PR idea for fast food chains and celebrities. Tick the boxes: eggs for the ice-cream have been free range for yonks, they changed their carbon footprint into a neutral one, their Rainforest Crunch sourced nuts from sustainable bits of the Amazon, and they pack their ice-cream in unbleached containers. The list goes on and on.

No, they haven’t slipped me $20 for PR consulting. It’s just that Ben & Jerry’s have been eco-friendly well before it was cool, and have stuck to their environmental and economic ethics for their three decades in business. Forget Woodstock anniversaries – here it’s like the sixties never ended. And if that helps them earn an extra buck or two, good on ’em.

Anyhoo, what got my attention today is that Ben & Jerry’s launched a competition for the best name for their new flavour, a malt ice cream smashed with peanut-butter cookie dough and a peanut swirl. I once wrote cheeky headlines for Ralph, so I couldn’t resist taking a crack: “Bickies for Nutters”. Not sure how that will stack up, especially with another flavour suggestion being “Priscilla Cream of the Dessert”. That’s pretty hard to top.

You might be able to do one better, so if you want to have a go, check it out:

Do Oz a Favour

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One response to this post.

  1. What’s the difference between having Haagen Daez from the tub and from the shop?

    The ice cream tastes the same!

    But when it comes to gelato, I prefer it the “freshly made daily” one at Il Dolce Freddo’s on Lygon St. Plus, they have mangosteen and durian flavours. Very Malaysian.

    Reply

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