Chocolate v. Vanilla
Today is National Chocolate Ice Cream Day, and we can think of only one way to celebrate: With a scoop of our decadently dark Double Chocolate Ice Cream. It has cocoa powder and melted chocolate, which makes it over-the-top chocolaty. A real chocolate purist's delight.
We also took an informal poll of the Cooking Light staff to find out if today was a day of celebration -- or if we're all waiting for July 23 (National Vanilla Ice Cream Day) to dig in to these cool treats.
As with so many things, we're evently split -- almost. Chocolate received 13 votes; vanilla, 12.
Here, a few of the better reasons for our flavor persuasion:
"Vanilla. You can always put chocolate sauce on it, and then you've got the best of both!" - Phillip Rhodes, Executive Managing Editor
"Vanilla! Usually reduced-fat, but nothing brings me back to childhood like Breyer's Vanilla Bean. My great-grandmother always had some waiting for me." - Cindy Hatcher, Senior Editor
"Nothing cures that sweet fix like an ultra dark, silky smooth, creamy chocolate ice cream." - Phoebe Wu, Assistant Editor
"Chocolate. Duh." - Susan Roberts, Assistant Copy Chief
So which is it for you: Vanilla or Chocolate?
Look for our favorite chocolate ice creams in the July issue's Taste Test column, on newsstands June 15.