Coffee flavored with black walnuts mixed in while you wait. Oh Boy.
Due to stomach problem that is forcing me to eat soft foods, Ice cream is quickly becoming a hated item. However, currently my favorite seems to be butter pecan.
A butterscotch milkshake will raise the dead, cure baldness and reduce taxes.
Cold Stone creamery has a flavor of ice cream they call cake batter. It tastes just like, well, cake batter. It is amazingly awesome with some bits o’ brownie and hot fudge mixed in.
I’m a big fan of Moose Tracks. Haven’t had it in years, though.
Mmmmnn nice butterscotch milkshake. Add a shot of rum for the adults.
Used to be mint chocolate chip but now it’s Graeter’s black raspberry chip. Delicious.
Amen to that, Cheez! I hate it when the chocolate gets mashed up in my teeth.
My faves are Ben & Jerry’s Chubby Hubby and Breyer’s Vanilla Fudge Twirl. Well, I like just about any Breyer’s flavor, providing there aren’t any nuts. I love how it instantly starts to melt over my tongue. No guar gum to monkey up the texture. That’s how it should be!
Mamey, mamey, mamey, mamey, and mamey. (It’s a fruit; I’ve only had the ice cream in Mexico, but I had a mamey shake in Miami a couple of years ago. Heaven.)
After that…really dark chocolate (Godiva Belgian Dark Chocolate, for instance - here are a couple of reviews).
Every flavor I’ve ever tried from Jeni’s Fresh Ice Creams. The link is to the page that lists their flavors. I guess they’re featured on a current episode of Roker on the Road (looks like it’s on one more time this month, on May 10).
Yum. Now I want ice cream.
GT
Anything with real chocolate chunks and lots of peanut butter.
But on a really hot day, I go for either coffee ice cream or peach sorbet.
And why isn’t pistachio as popular as it used to be?
My favorite ice cream ever is, unfortunately, no longer made. Ben & Jerry’s From Russia With Buzz.
Long live the king.
Peanut Butter. Not some Chocolate Peanut Butter ripoff, but the one with a vanilla bas and chunks of peanut butter swirled in!
Second after that is French Vanilla. mmmmm, cholesterol!
Ben & Jerry’s Chubby Hubby
Haagen Daz’s Macadamia Brittle
Ritter’s (franchise of frozen custard): Chocolate Malt
Baskin & Robbins: World Class Chocolate (I think that’s the name, we don’t have B&R’s here). But this one has to be covered in strawberry topping to work for me.
Otherwise I’m flexible.
Ben and Jerry’s Phish Food is the absolute best ice cream in the world. Oh man, just thinking about it makes me want to go out and buy some…
But I’m not picky. Good old-fashioned chocolate ice cream is fine with me.
A few favorites:[ul][li]coffee, especially Haagen-Dazs’s coffee ice cream bar with the chocolate and almond shell [/li][li]the banana ice cream that I make at home sometimes; banana is also my favorite flavor of milkshake[/li][li]Ben & Jerry’s Brownie Batter (I love so many of their flavors, including the previously-mentioned Phish Food, but this one’s my current favorite)[/li][li]the rocky road at Baskin Robbins[/li][li]Breyers’s strawberry, especially now that they’ve started packaging it in bars (I have some in my freezer right now!)[/li][li]ice cream sandwiches (the cheaper the better)[/li][*]chocolate[/ul]I like ice cream a little bit. 
Purity ice cream in Ithaca, NY is like what Ben & Jerry’s used to be back when they were still a local company. And their best flavor is Chocolate Bittersweet - milk chocolate ice cream with shavings of bitter chocolate.
Baskin Robbins World Class Chocolate. It’s a mix of white and dark chocolate. And no strawberries, ShibboLeth ! It’s perfect straight out of the freezer.
Also good is Haagen Dazs Dessert Extraordinaire Chocolate. I don’t think they make it anymore or at least it isn’t carried in the local stores. 
Do you like strawberries? If so, try it my way and I’ll try it your way, then let’s compare notes.
Oh, I like gelato (light, creamy, smooth Italian ice creamy stuff) much more than regular ice cream. The stuff is so delicious, and doesn’t feel as heavy and “greasy” as regular ice cream, and comes in a variety of delicious flavors. Gelato parlors were really becoming popular around Miami when I left last year, but it’s a bit expensive because it’s a novelty–as much as Cold Stone, if not a bit more. Does anyone know the differences between ice cream and gelato?
Store-bought: Edy’s Espresso Chip.
For incredibly good made-on-the-premises ice cream stand it’s The Junction in Hamilton, Massachusetts – wonderful ice cream! Hard to pick a favorite but if I had to it would be bear claw.
Alas, the land’s being sold to a developer and by midsummer The Junction will end its 50+ years of slaking ice cream passions.