I scream, you scream, we all scream for ice cream—and cheese, apparently. This month, Baskin-Robbins released a limited edition cheeseboard-inspired flavor: Brie My Guest. The autumnal ice cream features nutty notes and fruity essences mixed into a cheese-flavored base. I tried this eccentric dessert on its debut, so keep scrolling to read my review of Baskin-Robbins’ Flavor of the Month.
Baskin-Robbins unveils Brie My Guest as November’s Flavor of the Month
Inspired by charcuterie board staples, Baskin-Robbins announced Brie My Guest, a cheese-flavored ice cream, as their Flavor of the Month for November.
The flavor is a combination of brie and burrata-flavored ice creams, mixed with almonds and pistachio pieces and apricot swirls.
Baskin-Robbins describes Brie My Guest as simultaneously savory, tangy and sweet—with a crunch.
“Our new Flavor of the Month is a bold twist on the best parts of a cheeseboard that will delight your guests and spark conversation at the table,” said Jerid Grandinetti, Vice President of Marketing & Culinary at Baskin-Robbins.
The limited-edition flavor is available all month long alongside the chain’s iconic turkey-shaped ice cream cake.
Guests can pre-order the Turkey Cake from Nov 1-15 and receive $5 off all orders from Baskin-Robbins.
My honest review of Baskin-Robbins’ Brie My Guest ice cream
While it may be a novel concept to some, Baskin-Robbins’ November Flavor of the Month is not the first cheese-flavored ice cream to hit the market in recent years. In 2021, Van Leeuwen released a mac and cheese ice cream, in collaboration with Kraft, that received surprising praise.
As an ice cream fan comforted by the classics, I had no real desire to test Van Leeuwen’s fluorescent orange mac and cheese ice cream a few years ago; however, I was intrigued by the flavor profile described in Baskin-Robbins’ promotion of Brie My Guest.
I had high hopes going into this tasting because brie and burrata are milder in flavor than cheddar so I thought their presence in a sweet food would be minimally offensive or even complimentary.
When I arrived at my local Baskin-Robbins in New York City, the barrel containing this month’s exciting new flavor was strikingly scooped through—a comforting sign for a flavor’s debut. I confidently asked for my single scoop in a cup to accurately judge the ice cream without the crunchy distraction of a cone.
My first impression of the ice cream by sight was its texture. Stripes of apricot jam and flecks of crushed nuts cut through the off-white ice cream base—which was simultaneously smooth and fluffy-looking. I enjoy ice cream with lots of fun fillings so Brie My Guest’s appearance had me excited for the first spoonful.
The actual taste of the ice cream was as expected, unoffensive. I can’t say I was able to discern hints of brie or burrata specifically more so just general cheesiness—or at the very least I got “this sweet dessert is trying to be savory,” vibes.
The closest comparison I can conjure is sweet cream-flavored ice cream that tastes ever so slightly off. It lends itself to more sweet than savory, so for those concerned that the flavor is too cheese-forward, don’t be.
The mix-ins worked well with the ice cream’s base and I could taste the charcuterie board-esc flavor profile Baskin-Robbins was going for, but I still found the overall palate experience to be underwhelming.
If I were to give Brie My Guest a rating out of ten, I think it wholeheartedly deserves a solid 5. It’s not a bad ice cream, but I can’t say it’s good either—in all honesty, I had no desire to finish my single scoop.
I think Brie My Guest will be a hit amongst fans of the more shunned frozen confection flavors such as butter pecan and I am sure that there is someone out there who will love this ice cream. Unfortunately, that someone is not me and I will be ordering mint chocolate chip for the foreseeable future.
