http://www.benjerry.com/features/shakes/
I spotted these at Jewel this afternoon. Thinking they'd be a direct competitor to the bottled Frappucinos, I tried the Cherry Garcia version at $1.99 (might have been $1.79, I'm not sure) for 8oz.
First off, it's much thicker than the Starbucks products, very similar in thickness to say a McD's shake, although the lack of frozen-ness made that seem strange. Mouthfeel-wise it's also a little gummy (see below for why). It's extremely sweet, with neither the chocolate nor cherry flavors being very strong.
So how does it get so thick? Two things: carrageenan (no surprise) and rice starch. The rice starch may be the problem, as its texture is reminiscent of thin porridge, and the rice starch adds an almost
horchata-like flavor (less the cinnamon).
On the other hand, it is all natural ingredients, with the pinkish coloring from lycopene. Then again, (to quote Sandra Boynton [who was speaking about carob]) the same thing can be said about dirt.
I won't be doing this again. For about the price of two of these, I could get a pint of B&J Cherry Garcia and enjoy it much more.
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang