Taking a trip to the Ben & Jerry’s factory in Vermont, USA, is a delightful experience for two reasons: first, it shows that real-life versions of Willy Wonka’s chocolate factory do exist, and second, it highlights that no one is as passionate about flavours as Ben & Jerry’s.

This is the brand that introduced us to classics like Half Baked and Phish Food and even has a ‘flavour graveyard’ to pay tribute to retired ice creams (RIP legends).

When I was fortunate enough to visit the Ben & Jerry’s factory earlier this year, I got an exclusive look at how the famous flavours come to life and even had the chance to create my own. Since your preferred ice cream is said to be a reflection of your personality, I naturally asked the real Ben & Jerry — co-founders Ben Cohen and Jerry Greenfield — about their favourite flavours.

“Americone Dreams,” Jerry responded without hesitation.

Ben reflected, “It used to be Heath Bar Crunch, then Cherry Garcia, and then Super Fudge Chunk, followed by Chubby Hubby, but now, it’s Vanilla ice cream on wheat thin crackers. It’s a delightful mix of salty and sweet, crunchy and creamy.”

“Ben’s on a journey,” Jerry joked.

The men, the myth, the legends. (Credit: Supplied)

Ben’s changing favourite flavour might be influenced by his anosmia, a condition that prevents him from smelling or tasting most flavours. Although there’s no cure, enjoying food is possible by focusing on texture. This is why every Ben & Jerry’s scoop includes chunks (think: fudge brownies, cookie dough, caramel, or marshmallow).

“Ben created all these flavours with crunchy, chunky elements because of texture,” Jerry explained. “For years, Ben has declared himself anti-mush. He doesn’t want mush in his life!”

Anosmia is a condition that more people may recognize post-Covid. “You know, one of the symptoms was that people lost their sense of smell,” Ben remarked. “Suddenly, many people were talking about how terrible it is. This is my life.”

He compares those rare occasions when he can taste or smell something to a blind person suddenly gaining sight.

“I smelled beer for the first time a few days ago,” he shared. “I remember the first time I smelled oranges. I was in an orange grove in Florida, and the scent of oranges overwhelmed me.”

So how do these chunky, anti-mush ice cream flavours come to fruition?

I decided to challenge my taste buds — and my lactose intolerance.

How The Ice Cream Gets Made

Back at Ben & Jerry’s HQ, we were led to the flavour test kitchen. Skipping past a literal slide, the office exudes a fun, Google-esque atmosphere that aligns with the company’s overall energy. We also spotted numerous dogs along the way, which was a delightful treat.

The ice cream making process begins with brainstorming, much like all brilliant creations. Then it’s all about science, crafted by the company’s The Flavour Gurus (dream job alert). Brainstorming sessions can happen company-wide, with meetings in the office Town Hall to tap into employees’ creative minds, or they can be left to the Ben & Jerry’s fanbase, as fans regularly submit their ideas online in the hopes of seeing them on store shelves one day.

When it came to creating my own ice cream flavour, I approached it with a sense of chaos. My creativity was ready to shine. In the words of Marshall Mathers, I had one shot. One opportunity. I was determined not to blow it.

My choice: dill.

Yes, you read that right. 

Specifically, I aimed to create something inspired by France, in honor of my 700-day Duolingo streak (yes, that’s a flex). Imagine: croissants, the scent of the grass beneath the Eiffel Tower, and sweet, sugary crepes. What color is the Seine today? What are the rich and famous nibbling on in the South of France?

On god’s country. (Credit: Supplied)

Eventually, I settled on the unconventional idea to combine a baguette with butter ice cream, adding pie crust pieces, and refreshing it with dill, infusing this into a sweet caramel sauce.

Creating the ice cream was a labor of love. All the cutting, soaking, chopping, and churning was, in a way, quite therapeutic. The process of creating texture begins immediately, and I set to work literally juicing a baguette for all it’s worth. The process involved squeezing and mushing it to extract the flavours from the bread. Imagine French toast gone wrong but in all the right ways. Delicious.

Incorporating the dill meant snipping tiny stems into fresh caramel syrup. It was surprisingly satisfying. The kitchen filled with earthy herb, caramel, and baked bread aromas as the masterpiece took shape.

We aimed to replicate the baguette experience, with its tiny bread fragments falling into your lap and getting stuck on your lips. To achieve this, we added pie crust pieces for their crunchy yet velvety texture, without altering the bready flavour.

In the test kitchen, it’s a race against time. After churning and a quick freeze, we created a swirl by spinning and piping the dilled-caramel syrup into the baguette-infused ice cream.

Finally, my creation was ready: ‘Baguette In-Dill-Gence’.

The taste was surprisingly… delicious? It was like hitting every sense in one initial spoonful. It starts with the creamy, buttery ice cream, then you can feel and hear the soft crunch of the pie pieces. It’s not until it hits the back of the throat that the dill ignites your palette. I thought to myself, ‘I’m kind of a genius with this one?!’

I know you’re DYING to try it. I understand. But, I must disclose that my creation will not be available on shelves at your local Woolies.

The trip itself was an experience that only a few will have the chance to enjoy, and I’m eternally grateful. There’s still so much to learn about the importance of texture in ice cream, a concept championed by Ben despite his inability to smell or taste some ingredients.

My creation is a testament to the creativity and dedication that goes into every pint of Ben & Jerry’s ice cream, proving that even the quirkiest ideas can lead to delicious results.

The writer travelled as a guest of Ben & Jerry’s.