Taking a walk in the company of a good artisanal ice cream is the most relaxing thing on hot summer days, but when laziness takes over, the many industrial ice creams that fill the freezers of supermarkets come to our aid. We have already analyzed the most common ones including sticks, cones and biscuits and if these can fall into the “walkable” category, alternatively, trays and jars represent the “sofa” ones. A newly invented category which, as with the previous ones, deserves a ranking of the most popular in supermarkets.
The best tub ice creams in supermarkets
1 Grom – Chocolate
The tastiest of the jars is the one from the famous Turin company, which is appreciated for its immediacy, but above all for the short and essential list of ingredients. On the nose, clear nuances of cocoa powder can be distinguished, while on the palate it is creamy, persistent and not excessively sweet.
2 Algida – Magnum Classic
Once opened it stands out for the generous and crunchy milk chocolate topping that covers the entire surface of the jar. Once the covering has been broken, the ice cream is appreciated for the pleasant note of fresh cream, while on the palate it stands out for the generous pieces of chocolate which make it a “chewable” ice cream without being excessively sweet.
3 Sammontana – Chocolate Jar
The first version of the Barattolino dates back to 1955 and in all respects we can say that it is a forerunner of large format ice cream. Today the Chocolate flavor is appreciated for the scent of cocoa powder and for its full-bodied, melting taste. The chocolate flakes that enrich the ice cream also provide aromatic persistence.
4 Ben & Jerry’s – Cookie Dough
The famous American brand founded by Ben Cohen and Jerry Greenfield in 1978, and now belonging to Unilever, presents a wide range of delicious jars with the most imaginative combinations, of which here in Italy we can appreciate only a small part. The Cookie Dough smells with a delicate note of vanilla, while in the mouth the cookies and chocolate help in the pleasantness and “distract” from a very light crystallization and a delicate sandyness.
5 Häagen-Dazs – Vanilla
Founded in 1961, the American company with the fake Northern European name has always stood out for the capillarity of its stores around the world, but also for an ice cream that, during the production phase, involves the addition of air and generous doses of milk fat. This last note emerges clearly on the nose, followed by that of vanilla aroma. On the palate it stands out for its sweetness that recalls that of a candy. After a short time from serving it tends to quickly lose its shape.
6 Ferrero – Nutella
The ice cream that in its intentions would like to interpret the most famous of hazelnut creams in reality risks not paying homage to it faithfully. It is appreciated for the topping that, melting a little, only partially recalls the sensation of hazelnut, leaving that of chocolate to prevail. A little note of dried fruit is entrusted to the ice cream, very creamy, which however tends to leave the mouth a little veiled. The crunch is quite invasive and, when it is abundant in the spoon, tends to cover the hazelnut ice cream.
7 Algida – Carte d’Or Dark Chocolate
The choice to use fully compostable packaging is commendable, a sign of a sensitivity that few other competitors have put into practice. The nose highlights a particular note, typical of liqueur chocolates, while the palate appreciates the good quality of the chocolate and a finish that recalls ripe banana. Ecuadorian chocolate, although of good quality, is somewhat penalized by an excessively long list of ingredients.
8 Barilla – Ringo
The new life of the famous black and white biscuits is characterized by excess sugar and sweetness. The white part with vanilla flavor tends to play on the taste of vanilla sugar, while the chocolate recalls the cocoa powder often used in breakfast milk. On the palate it is a bit “watery” and has an evanescent persistence. It finds its right use among lovers of very sweet notes.
The tasting was attended by: Mara Nocilla (professional journalist), Stefano Ferrara (gelato maker at Gelato Lab in Rome and consultant), Monia Achille (pastry chef at Isanti in Corchiano and teacher), Elvan Uysal (taster and writer) and Indra Galbo (editor and panel leader of the Oli d’Italia guide).
