Last year I celebrated the oft-dreaded Big 3-0. My reaction: Big deal. Thirty’s great. It’s only a number. You’re as young or as old as you feel and act. So turning 31 on Saturday, Sept. 12 probably was no big deal, right? Totally wrong!

See, I have a bit of a sweet tooth, and I’ve always loved ice cream (like every carbon-based life form I’ve ever met). So I decided there was no better way to celebrate an “insignificant” not-round number than with several round scoops of ice cream from the home of 31 Flavors — Baskin Robbins!

After some research (Carrie, a Flower Mound BR scooper, dutifully handled my questions over the phone), I trekked to The Old Town Shopping Center location on Greenville Avenue in East Dallas for my ice cream conquest. Assistant manager Neka Perkins was awesome. She happily agreed to assist in my odd request to sample 31 flavors (32, in fact — one to grow on!). She even seemed to have a good time scooping each sample spoon and telling me the flavor.  Which isn’t surprising because, as she said, the job is great — everyone comes in with a smile. (For a funny mental image, try to picture an angry person enjoying ice cream at a store).

Neka, a 2009 Conrad High School graduate, offered her opinions on recent and current favorite flavors (New York Cheesecake, Peanut Butter and Chocolate), which turned out to be among my favorites.  

The delicious details

The 32, 1-to-2 teaspooon-size samples couldn’t have totaled much more than three scoops of ice cream — a generous dessert, but not an insane amount of glace.

The best: New York Cheesecake (awesome crust crumbs); Peanut Butter and Chocolate (classic combo that only would have been better with banana); Jamoca Almond Fudge (coffee/chocolate/nuts!!!!!).

Not a fan: Lemon Custard (I don’t have a sourly-sweet tooth); Chocolate Overload Ice Cream (good as a sample, but I couldn’t imagine a full scoop); Rocky Road (it’s the mallows).

The entire process probably took about five minutes. I started with the day’s special — Mango Sorbet — and ended with Vanilla Raspberry Cashew. Some customers were interested in my shenanigan; others were a mix of perplexed and annoyed.  The children in the store blissfully peered into the glass cases at the beautiful tubs of ice cream and paid no mind to the strange dude with a spoon in his mouth who was clutching about a dozen pink spoons and a reporter’s notebook in one hand.

The hardest part was savoring the distinct flavors. Fortunately neither of the worst-case scenarios — brain freeze and numb tongue — occurred. Still, it was a taxing chore eating all those flavors, and it’s one I wouldn’t recommend. Your best bet is to select a flavor or two and enjoy those. You can always come back for more the next day (and the next, and the next …)

The lineup

Following are all the flavors I tried with the description from the Baskin Robbins Web site 

CLASSIC FLAVORS

• Vanilla: There’s nothing boring about this classic introduced in 1945. Vanilla ice cream made with fresh cream and real vanilla is sure to delight.

• Mint Chocolate Chip: Enjoy Mint ice cream with lots of chocolate chips-a favorite since 1948.

• Chocolate: Ever since 1945, we’ve made this with our exclusive Baskin-Robbins extra rich chocolate.

• Oreo Cookies ’n Cream: A classic since 1985, we combine our classic Vanilla-flavored ice cream and load it up with Oreo cookie pieces.

• Chocolate Chip: This sweet classic combination of Vanilla-flavored ice cream loaded with semi-sweet chocolate chips has been a favorite since its introduction in 1945.

• Pralines ’n Cream: Fans have been enjoying Vanilla-flavored ice cream with a caramel ribbon and praline-coated pecan pieces since 1970.

• Very Berry Strawberry: Delight with our delicious, Strawberry ice cream chockfull of strawberries. A favorite since 1984. 

• Chocolate Chip Cookie Dough: Cookie Dough ice cream with chunks of chocolate chip cookie dough and chocolate chips has been a favorite since 1992.

• Old Fashioned Butter Pecan: Enjoy our classic Butter Pecan ice cream with butter-roasted pecans. Winning fans since 1963.

• Reese’s Peanut Butter Cup: A classic created in 1990 includes Vanilla ice cream loaded with pieces of Reese’s Peanut Butter Cup.

• Jamoca: A classic since 1956, our coffee-flavored ice cream is made from our own exclusive blend of coffee.

• Jamoca Almond Fudge: We combine our Jamoca ice cream with a chocolate fudge ribbon and roasted almonds for a combination that’s been a classic since 1959.

• Rocky Road: Since 1945, this classic has been made with Chocolate ice cream and loaded with fresh almonds and little marshmallows.

• Peanut Butter ’n Chocolate: Chocolate ice cream with a peanut butter ribbon has been winning fans since 1976.

• Pistachio Almond: This nutty combination of Pistachio ice cream and roasted almonds has been popular since its introduction in 1964.

• Gold Medal Ribbon: A real winner since 1979, we combine Vanilla-flavored and Chocolate ice creams with a caramel ribbon.

• World Class Chocolate: Enjoy a tempting mix of White and Milk Chocolate ice creams. Popular since its introduction in 1984.

• Cherries Jubilee: Delight in our Cherry ice cream with pieces of dark sweet cherries and hint of rum flavor. Popular since 1964.

• Rainbow Sherbet: A favorite since 1972, you'll enjoy a classic trio of Orange, Raspberry and Pineapple sherbets.

FLAVOR OF THE MONTH

• OREO Outrageous: New in 2009, enjoy the delightful rich cocoa ice cream swirled with crushed OREO cookie pieces and an OREO Creme filling ribbon.

SEASONAL FLAVORS

• Baseball Nut: A summer favorite since 1961, this home run combines Vanilla-flavored ice cream loaded with cashews and a black raspberry ribbon.

• Nutty Coconut: A taste sensation since 1967, made with Coconut ice cream combined with roasted almonds, buttered pecans and walnut pieces.

• Made with Snickers: Indulge in our buttery Caramel ice cream made with Snickers and swirled with a caramel ribbon, introduced in 1994 as everyone's favorite candy bar.

• New York Cheesecake: Indulge with our luscious New York cheesecake ice cream with tasty bits of graham cracker throughout, a seasonal delight since 1993.

• German Chocolate Cake: Swiss Chocolate ice cream with coconut, walnut pieces, milk chocolate brownie bits and a caramel ribbon created in 1965. Available in the Midwest, Southwest, South, West and Northwest.

REGIONAL FLAVOR

• Lemon Custard: This refreshing delight has been made since 1945 with rich and creamy Lemon Custard ice cream. Available in the Southeast, Midwest, Northeast, South Central, Southwest and Northwest.

BRIGHT CHOICES

• Fat-free Vanilla Frozen Yogurt: 90 calories per 2-½ ounce serving

• Chocolate Overload Ice Cream: 120 calories per 2-½ ounce serving, no sugar added

• Mango Sorbet: 80 calories per 2-½ ounce serving

OTHERS NOT ON THE WEB SITE

• Cabana Berry Banana: Try saying this 10 times fast
• Vanilla Raspberry Cashew
• Chocolate Chip Cookie Dough