MOCHI NOW IN PINT FORM (posted December 21, 2017)
My/Mo Mochi Ice Cream introduces premium My/Mo Ice Cream with Mochi Bits.
In less than one year, My/Mo Mochi Ice Cream has put mochi ice cream in more than 6,000 retail locations across the U.S., in both the freezer section and their self-serve My/Mo Mochi Ice Cream Mochi Bars located in the bakery department.
This new innovation reverses the experience for ice cream fanatics wanting to add some bite to their spoon-licking experience. Each carefully crafted pint of contains pillowy pieces of mochi dough nestled within mouthwatering ice cream.
“As our brand’s vision is to bring the snackability of mochi ice cream to the masses, this was a natural progression and delivers another way for consumers to chew their ice cream,” says Russell Barnett, chief marketing officer.
The new pint-size treats are gluten-free and available in five flavors: Chocolate, Green Tea, Mango, Salted Caramel and Strawberry.
They will hit retail shelves in early 2018.
For more information, link HERE.

SEASONAL MOCHI ICE CREAM (posted December 18, 2017)
Bubbies Homemade Ice Cream & Desserts welcomes the holiday season with two new Mochi Ice Cream flavors: pumpkin and peppermint candy.
These new Mochi Ice Cream flavors join 29 other flavors that Bubbies has built a loyal and passionate following for including mango, green tea, passion fruit and guava.
Pronounced moh-chee, Mochi Ice Cream is a bite-sized ice cream treat wrapped in soft, sweetened dough. The outer layer, mochi dough, is made from rice flour and sweetened with natural ingredients for a soft and chewy texture.
Each bite contains 110 calories or less and is gluten free.
For decades, Bubbies has been produced in its Aiea, Hawaii location. With ongoing success and demand in the U.S. and internationally, Bubbies recently expanded its manufacturing operations with a new facility in Arizona that will complement its existing manufacturing and distribution operation in Hawaii. The Phoenix facility opens in 2018.
For more information, link HERE.

CHRISTMAS COOKIES ICE CREAM SELLS OUT WEEKS BEFORE THE BIG HOLIDAY (posted December 13, 2017)
Blue Bell’s limited-edition Christmas Cookies ice cream flavor was such a success, it’s sold out!
Blue Bell Christmas Cookies is sugar cookie-flavored ice cream base that is loaded with chunks of chocolate chip, snickerdoodle and sugar cookies, with red sprinkles and green icing swirled into the creation. It was sold in pints and half-gallon containers.
Holiday-themed foods generate excitement with consumers and give them permission to buy. These products are sold at a premium before the event, but lose their value afterwards. Manufacturers are challenged with making best estimates for production runs, as product that remains on shelf after the celebratory event must be discounted or discarded.
This year Blue Bell Christmas Cookies started hitting freezers near the end of October and was sold out by the first week in December.
“The demand for Christmas Cookies has been overwhelming, and we, unfortunately, sold out much more quickly than we anticipated,” company officials wrote on Facebook. “Due to timing constraints, we are unable to order additional ingredients to get the flavor back before Christmas, but we definitely have plans to make more next year.”
The company also just announced it will be expanding distribution in New Mexico is March 2018.
For more information, link HERE.

ARTISAN ICE CREAM MADE WITH LOCAL MIDWESTERN MILK (posted November 28, 2017)
Sweet Me Creamery offers seven ice cream varieties, a different one for every day of the week.
The new company makes ice cream the old-fashioned way, using fresh milk from local Midwestern dairy farms, carefully crafted in small batches to ensure the best quality.
“When it comes to the ingredients, it’s the details that count. We searched near and far for perfectly chewy, fudgy brownies to add just the right touch of decadence to every bite of Sweet Cream Espresso Mocha. We worked for months to find the right balance of blondie chunks, toffee bits and maple caramel swirls for Maple Toffee Blondie. And because rhubarb is such a highly-seasonal fruit, we purchase it almost a year in advance and have it made into our sauce to ensure that every bite of our award-winning Strawberry Rhubarb Cobbler captures the peak sweetness of spring,” according to the company’s website.
The seven varieties are:
Chocolaty Peanut Butter Pretzel: peanut butter ice cream with thick salted caramel sauce and swirled with chocolaty covered peanuts and pretzels
Creamy Dark Chocolate Mint: creamy dark chocolate mint ice cream swirled with pieces of chocolaty shavings
Maple Toffee Blondie: vanilla bean ice cream with maple caramel sauce and big pieces of toffee and blonde brownies
Salted Caramel Brownie: salted caramel ice cream swirled with thick caramel sauce and fudgy brownies
Strawberry Rhubarb Cobbler: vanilla bean ice cream with a strawberry rhubarb swirl and big chunks of cobbler topping
Sweet Cream Espresso Mocha: vanilla ice cream kissed with espresso and swirled with caramel and fudgy brownies
Vanilla Bean: pure and rich vanilla extract with ground vanilla bean seeds
Distribution is currently throughout Minnesota, the company’s home state, and in limited distribution in Iowa, Illinois, North Dakota and Wisconsin.
The suggested retail price is $4.99.
For more information, link HERE.

IMPROVED EGGNOG LINE AND NEW ICE CREAM FLAVORS (posted November 23, 2017)
Clover Sonoma rolls out specialties just in time for the holidays.
This third-generation family-owned and operated dairy has reformulated its eggnog recipes to now be made without carrageenan. They are made with milk and cream from family farms in Northern California, and have the same creamy, velvety taste customers enjoy.
The organic and traditional eggnogs are sweetened with cane sugar and contain eggs and special holiday spices. They remain rBST- and antibiotic-free and are fresh-pasteurized, not ultra-pasteurized.
The company’s newly reformulated line of premium ice creams is growing with Chocolate Peanut Butter, Salted Caramel Cookie Crunch and Chocolate Fudge Brownie.
“Clover Sonoma was the first to elevate dairy from a commodity to a specialty food with our Clover Promise of Excellence program,” says Marcus Benedetti, president and CEO at Clover Sonoma. “These recipes offer simple ingredients and are part of this promise of quality.”
For more information, link HERE.

DUTCH TV CHEF DEBUTS NAMESAKE PREMIUM FROZEN DESSERT LINE (posted November 15, 2017)
Roerink Food Family offers ice creams developed by Rudolph van Veen, a master pastry chef, master chef and, according to several, the most famous TV chef in The Netherlands.
He now has a special partnership with De Dessert Meesters, ice cream makers since 1925, and a part of the Roerink Food Family.
The decadent frozen desserts come in six varieties in clear plastic rounds to showcase the premium ingredients.
Varieties are:
Dessert Circus: raspberry and mango passion fruit sorbet with chocolate sauce
Ebony & Ivory: chocolate-coffee and whipped cream ice cream with apricot-honey sauce
New York Chocolate: chocolate-whiskey and white chocolate ice cream with caramel sauce
Rainforest Chocolate: chocolate ice cream and mango passion fruit sorbet with passion fruit sauce
Tokyo Sundae: matcha green tea ice and lychee sorbet with orange sauce
White Wedding: almond ice cream and white peach sorbet with apricot-honey sauce
The treats come in individual 155-milliliter containers as well as 600-milliliter multi-serve packs.
For more information, link HERE.

HAPPY HALLOWEEN! SCARY ICE CREAM TREATS (posted October 31, 2017)
Baskin-Robbins, the world’s largest chain of specialty ice cream shops, brought haunting desserts to its shops this Halloween season.
The new Fang-Tastic Monster Cake is a friendly and fuzzy monster cake that can be customized with a guest’s favorite ice cream and cake flavors.
The new Trick or Treat Polar Pizza Ice Cream Treat features “Made with Snickers” ice cream piled high with classic Halloween candies.
Baskin-Robbins further got into the Halloween spirit with its October Flavor of the Month, Candy Bar Mashup. This flavor features a monster mashup of Snickers, Milky Way and Twix bar pieces in chocolate ice cream with a caramel ribbon swirled throughout. Candy Bar Mashup can be enjoyed in a cup, cone or with candy toppings.
Baskin-Robbins also launched a new and improved milkshake that’s creamier and more delicious than ever. Guests can enjoy any Baskin-Robbins ice cream flavor in their milkshake.
For more information, link HERE.

ICE CREAM GETS TOPPED (posted October 23, 2017)
Ben & Jerry’s introduces a new concept to European market.
After making its debut in the U.K. in March, the new Topped line is now available for distribution in select European countries.
The premise of the line is simple. The “topped” ice cream pints have a layer of spoonable chocolate or white chocolate fondant on top so that the consumer can spoon the topping into each bite of ice cream.
There are three varieties. They are:
Chocolate Caramel Cookie Dough: chocolate ice cream with caramel swirls, ampersand shapes made of Fairtrade chocolate, and cookie dough, topped with a layer of soft chocolate and chocolate chunks
Salted Caramel Brownie: vanilla ice cream packed with chocolate brownies, ampersand shapes made of Fairtrade chocolate, and swirls of salted caramel, topped with a layer of soft chocolate and chocolate chunks
Strawberry Swirled: vanilla ice cream with chunks of shortbread, white chocolate ampersands, and strawberry and marshmallow swirls, topped with a layer of soft white chocolate and white chocolate chunks
For more information, link HERE.

PROTEIN ICE CREAM BARS (posted October 11, 2017)
From Sweden, Lohilo debuts grab-and-go protein ice cream bars.
The new frozen novelties will roll out in early 2018.
The bars are designed to be an alternative to traditional post-workout and energy bars.
Lohilio products are “lo” in carbs, “hi” in protein and “lo” in fat.
The lactose-free bars contain 3.2 grams of sugar and 6 grams of protein.
The initial rollout will be in Caramel & Pecan and Cookies & Cream flavors.
For more information, link HERE.

ICE CREAM WITH A PURPOSE (posted October 5, 2017)
Ben & Jerry’s does it again with new Home Sweet Honeycomb in the U.K.
Home Sweet Honeycomb is sweet cream ice cream with a honey caramel swirl (10%) and milk chocolate-covered honeycomb chunks (10%).
The flavor was created to carry an all-important, timely message: it’s time to come together for people in need of a safe place to call home. It’s time to come together for refugees.
The brand teamed up with the International Rescue Committee to urge fans to join in with asking European leaders to give vulnerable refugees a safe place to call home, as part of its Together for Refugees campaign.
Bee warned, this flavor is sure to make a buzz, because there’s another reason that Home Sweet Honeycomb is so special. It’s made with honey from a new supplier in Germany: nearBees. nearBees is a community of small-scale beekeepers. Purchasing their honey not only helps the beekeepers to sell their honey at a fair price, it helps the bee population to thrive.
For more information, link HERE.

REDUCED-FAT ICE CREAM CAKES (posted September 27, 2017)
Wells’ Enterprises introduces the Blue Bunny Ice Cream Cake line.
The new frozen desserts come in two varieties: Bunny Tracks and Vanilla Bean Blondie.
Bunny Tracks is vanilla ice cream with a layer of gooey fudge and peanuts. The cake is decorated with caramel sauce, a chocolate drizzle and peanut butter-filled mini chocolate bunnies. The 33-ounce cake contains six servings, each having 270 calories, 14 grams of fat, 31 grams of sugar and 5 grams of protein.
Vanilla Bean Blondie is vanilla bean ice cream with a layer big blondie brownie and creamy white frosting. There’s also hidden blondie brownie prices throughout. The 34-ounce cake contains six servings, each having 290 calories, 11 grams of fat, 32 grams of sugar and 4 grams of protein.
For more information, link HERE.

SCOOP SHOP-INSPIRED ICE CREAM NOVELTIES (posted September 18, 2017)
Boardwalk Frozen Treats introduces Baskin Robbins Ice Cream Sandwiches.
There are four varieties of scoop shop-inspired ice cream flavors sandwiched between two chocolate wafers. Varieties are:
Jamoca Fudge: coffee-flavored ice cream with a chocolate-flavored ribbon
Mint Chocolate Chip: mint-flavored ice cream with chocolate flakes
Peanut Butter ‘N Chocolate: chocolate ice cream with peanut butter ribbon
Salted Caramel: caramel ice cream with salted caramel ribbon
Each 3.5-ounce sandwich contains 160 to 190 calories, 6 to 9 grams of fat, 13 to 16 grams of sugar and 2 to 3 grams of protein, depending on variety.
For more information, link HERE.

GENERIC FROZEN DAIRY DESSERT (posted September 14, 2017)
Private-label retailer Aldi reintroduces the Daily Basics brand to U.S. consumers.
Despite all research showing that consumers want clean-label, all-natural, premium foods, Aldi now offers artificially flavored frozen dairy desserts.
Sold in old-fashioned folded 1.75-quart cardboard cartons, this economy product sells for $1.59.
The non-standard of identity product is based on milk, whey and whey protein concentrate, and comes in Neapolitan and Vanilla varieties.
A half-cup serving contains 90-100 calories, 2 grams of fat, 15-16 grams of sugar and 2 grams of protein.

FROZEN COLD-BREW COFFEE (posted September 12, 2017)
American Cold Brew combines coffee with superpremium ice cream to make innovative stick novelty line.
Made with real cold-brew coffee, each 3-ounce stick novelty contains the same amount of coffee as a glass of iced coffee.
The frozen novelties are made with all-natural and Fair Trade ingredients.
There are six varieties, with each ice cream bar containing about 150 calories, while Café Noir is only 70 calories.
Au Lait is an outer shell made from a creamy blend of fresh, cold-brewed cafe au lait sweetened with a rich vanilla center. It’s designed for coffee drinkers that prefer a lot of milk and some sugar in their coffee.
Café Noir is simply a sweet black coffee espresso blend for the seasoned coffee drinker who loves the strong bold taste of coffee.
Caramel is ultra-premium caramel coffee ice cream.
Hazelnut is a sweet, cold-brewed hazelnut coffee outer shell with a creamy vanilla center.
Mocha is rich, chocolatey cold-brew coffee encased around ultra-premium chocolate ice cream.
Peppermint is cool, refreshing peppermint ice cream with a rich, chocolatey mocha outer shell.
The stick novelties are sold in packs of four.
For more information, link HERE.

BACK-TO-SCHOOL ICE CREAM (posted September 4, 2017)
Meijer offers limited-edition Purple Cow ice cream flavor to get kids excited for school. What parent can resist?
Limited-edition Purple Cow Back to School Special by Meijer is peanut butter-flavored ice cream with peanuty butter bits, blackberry-flavored swirls and natural flavors.
The new flavor comes in a 48-ounce squround package for a back-to-school special deal of $2.50.
A 2/3-cup (90 gram) serving contains 230 calories, 12 grams of fat, 21 grams of sugar (17 of which are “added sugars”) and 3 grams of protein.
At the same time this new flavor made its debut, the retailer brought back its seasonal specialty: Pumpkin Pie.
This limited-edition ice cream flavor is pumpkin-flavored ice cream with pie chip pieces.

FRIDAY WAS NATIONAL BANANA SPLIT DAY (posted August 28, 2017)
Blue Bell Ice Cream used the day to release its newest ice cream flavor.
New Banana Split Sundae is a creamy banana ice cream mixed with crushed pineapples, maraschino cherries and chopped roasted almonds, all surrounded by swirls of strawberry and chocolate sundae sauces.
“Our newest creation is a combination of two of your favorite ice cream parlor treats--the banana split and a sundae,” says Jimmy Lawhorn, general sales manager for Blue Bell. “Banana Split Sundae features a creamy banana ice cream with all of the tasty toppings you would enjoy on a banana split or a sundae. We are excited to be able to share this flavor with everyone just in time for National Banana Split Day.”
The banana split and the sundae go hand in hand. Many ice cream experts credit David Strickler as the inventor of the banana split. Strickler, a 23-year-old employee at a pharmacy in Latrobe, Pa., enjoyed creating different sundaes for the pharmacy’s soda fountain. One day, in 1904, he decided to combine three scoops of ice cream with a fresh banana and the rest is history.
Blue Bell Banana Split Sundae is available in the half gallon and pint size.
For more information, link HERE.

LACTOSE-FREE ICE CREAM PINTS (posted August 23, 2017)
Minus the Moo introduces real ice cream, simply without the lactose.
Minus the Moo is a Boston-based, female-run startup, which is bringing premium lactose-free “real” ice cream made from milk and cream to market.
For years, lactose intolerant ice cream lovers have been relegated to eating “frozen desserts” made from plant-based milk alternatives, or downing chalking lactase enzyme pills and hoping for the best, according to co-founders and former college roommates Katy Flannery and Gwen Burlingame.
Lactose intolerant Flannery, who is a registered nurse at Boston Children’s Hospital and graduate of the famous Penn State Ice Cream Course, developed the idea out of her own need. “I love ice cream and was so tired of substitutes that didn’t taste like the real thing. Like so many people, I grew up eating delicious, creamy premium ice cream with interesting flavors. I wanted the opportunity to enjoy that again and knew there was a solution,” says Flannery.
Minus the Moo adds the lactase enzyme to their custom recipe to make real ice cream that is lactose-free.
“Ice cream is one of life’s simple pleasures meant to be enjoyed and shared but it causes problems for many people,” says Burlingame. “Our mission is to bring the joy back to ice cream for everyone and ensure that no one is missing out.”
Minus the Moo comes in five varieties. They are: Chocolate, Espresso, Mint Chip, Sea Salt Chocolate Chip and Vanilla.
The ice cream is made with artificial growth hormone-free milk sourced from a 100% farmer-owned co-op.
For more information, link HERE.

UNAPOLOGETICALLY INDULGENT ICE CREAM (posted August 15, 2017)
Vice Cream grows its premium pint ice cream line while it expands distribution.
The three newest flavors are: L’Orange A Trois (vanilla ice cream with orange ripple and dark, white and milk chocolate chunks), Minted (mint ice cream with mint chocolate coins and cookie crumbles) and Toffee Wife (peanut butter ice cream with chopped toffee bars, peanut butter cookie dough and toffee ripple).
They join: Afternoon Delight (vanilla ice cream with chunks of chocolate chip cookie dough, salted caramel truffles, and thick swirls of chocolate fudge and caramel), Bourbon Mash (vanilla ice cream and hearty chunks of chocolate, all topped off with a heavy pour of bourbon-caramel sauce), Breakfast in Bed (sweet maple ice cream with chunks of sticky bun dough, pecan praline and a touch of cream cheese), Choc of Shame (chocolate ice cream with chewy brownie dough chunks flecked with dark chocolate shavings), Higher Grounds (dark roast coffee ice cream with swirls of mocha fudge, crunchy chocolate cookie crumbles and sweet espresso).
For more information, link HERE.

BOOZY ICE CREAM DEBUTS IN CANADA (posted August 7, 2017)
Nestle Ice Cream rolls out five varieties of Haagen-Dazs Spirits.
The new line comes in five alcohol-filled flavors. They are:
Irish Cream Coffee & Biscotti: Irish cream-flavored ice cream with coffee swirl and biscotti bites
Rum Ginger Cookie: rum-infused ginger ice cream with ginger cookie pieces
Rum Vanilla Caramel Blondie: rum-infused vanilla ice cream, blondie chunks and caramel ripple
Vodka Key Lime Pie: vodka-infused key lime ice cream with graham cracker ripple
Whiskey Chocolate Truffle: whiskey infused chocolate and white mousse ice creams with truffle pieces
The ice cream comes in pint containers and is made with 100% Canadian dairy.
With less than 1% alcohol content, the ice creams are not considered an alcohol product.
For more information, link HERE.

RETAIL LINE OF NUT-FREE ICE CREAM DEBUTED AT SUMMER FANCY FOOD SHOW (posted August 3, 2017)
Dessurt Corp., introduces A La Mode Ice Cream.
A La Mode small-batch ice cream is free of eggs, nuts and sesame. There are also gluten-free and dairy-free options.
The brand was conceived about two years as an ice cream shop and kids boutique in New York City.
The ice cream is made with milk from a local New York farm.
In addition to Chocolate and Vanilla, the company has specialty flavors. They are:
Cooks: vanilla and chocolate cookies in vanilla ice cream with swirls of chocolate fudge
Partly Cloudy: blue cotton candy ice cream with mini marshmallows
Pink Sprinkle: pink vanilla ice cream with rainbow sprinkles
Speed Bump: chocolate ice cream with marshmallows and white and dark chocolate chips
Wired: coffee ice cream with chocolate chips
The ice cream comes in pints and single-serve 3.5-ounce cups.
There are also chocolate-covered stick bars of Partly Cloudy, Speed Bump, Vanilla, Wired and Strawberry Cheese Cake, which is vanilla ice cream, strawberries, cream cheese, ricotta cheese and graham crackers.
For more information, link HERE.

BACK-TO-BASICS ICE CREAM LINE (posted July 19, 2017)
Prairie Farms introduces Naturally Good Ice Cream.
Just in time to celebrate National Ice Cream Month, Prairie Farms debuted the Naturally Good Ice Cream brand in more than 20 product varieties.
Prairie Farms uses simple ingredients to craft rich and creamy classics such as Chocolate and Vanilla, to new trending favorites, including Sea Salt Caramel and Lemon Raspberry Cheesecake.
“Our new Naturally Good Ice Cream was inspired by requests from our customers for ice cream made with fresh and simple ingredients,” says Rebecca Leinenbach, vice president of marketing and communications. “We start with the highest-quality milk available from our local family farms and mix in premium ingredients for an unmatched variety of flavors. Consumers recognize the value of supporting local farms and businesses, and our new ‘craft’ package design clearly identifies our local heritage and naturally good standards.”
For more information, link HERE.

SUPERMOM-INSPIRED ORGANIC ICE CREAM (Posted July 11, 2017)
Three Twins Ice Cream introduces Maxine’s, a new ice cream brand inspired by founding Twin
Neal Gottlieb’s supermom Maxine.
This family-friendly sized (1.5 quart) pack of affordably priced organic ice cream is something Maxine believed was lacking in the industry.
“Maxine’s is a tribute to my lovely, coupon-clipping mom who taught me you don’t have to be rich to live richly,” says Gottlieb. “In honor of her ways, we are excited to offer a delectable treat the whole family can enjoy. With an entire line-up full of organic ingredients in a size fit for everyone, dessert can be served every night of the week.”
The line rolled out July 1, 2017, in six flavors. They are: Chocolate, Coffee, Cookies & Cream, Mint Chip, Vanilla and Vanilla Bean.
The suggested retail price is $6.99 to $7.99.
Committed to providing a great product at a great price, these new additions include a charitable donation to Global Wildlife Conservation through 1% for the Planet and Ice Cream For Acres, the land conservation initiative Three Twins created in 2011. The purchase of one carton of Maxine’s protects 7-square-feet of land. To date, Three Twins has funded the purchase of 8,000 acres of land.
For more information, link HERE.

ICE CREAM SLIDERS (posted July 6, 2017)
Joel’s Outrageous offers premium ice cream cookie sandwich.
This U.S. purveyor of gourmet cookie dough and desserts made with 100% natural ingredients and no preservatives, is sliding into summer with Joel’s Outrageous Ice Cream Sliders.
Joel’s Outrageous has created a winning combo of its famous chocolate chunk gourmet cookies stuffed with 14% butterfat vanilla ice cream and dipped in chocolate.
These perfectly sized cookies are made from the company’s signature butter-based cookie recipe and boast a generous amount of chocolate chunks.
Joel’s Outrageous, founded by Joel Ansh in 2001 and headquartered in Midland Park, N.J., offers nine different flavors of frozen and ready-to-bake cookie dough.
For more information, link HERE.

SPECIAL BATCH ICE CREAM (posted July 3, 2017)
Tillamook County Creamery Association, the 108-year-old farmer-owned cooperative from the Pacific Northwest, has completed a redesign of its existing superpremium line of handheld ice creams, gelatos and frozen custards.
Featuring a cleaner, bold font, the new look places an emphasis on flavor, with each of the 14 flavors in the series owning a unique color.
Re-named “Special Batch,” a cream band around the lid ties the entire line together to help consumers identify Tillamook Special Batch items on-shelf and differentiate between Tillamook 56-ounce Premium Ice Cream.
“As a farmer-owned co-op, it is important to us that our farmer-heritage is reflected within the package redesign, while still achieving the playful tone that is consistent with our brand character,” says Stephanie Carson, ice cream category manager. “This line is a celebration of specialty flavors made with real artisan ingredients so the new look puts flavor front and center.”
Tillamook first introduced its line of superpremium ice creams, gelatos and frozen custards in 2016. All products are crafted with only the highest-quality ingredients, including dairy from cows not treated with artificial growth hormones, no high fructose corn syrup, no artificial colors, no artificial flavors and no artificial sweeteners.
In addition to rolling out a fresh new look, Tillamook is introducing two new Special Batch flavors. They are:
Cardamom Almond Butter Ice Cream, which is warm and nutty cardamom ice cream with a ribbon of rich, sweet almond butter, and
Frosted Carrot Cake Ice Cream. The re-imagination of a classic dessert in ice cream form with hints of nutmeg and cinnamon, swirled with layers of cream cheese frosting and topped with walnuts.
The 15.5-ounce containers have a suggested retail price of $3.99 to $4.49.
For more information, link HERE.

HANDMADE ICE CREAM SANDWICHES DEBUT AT SUMMER FANCY FOOD SHOW (posted June 29, 2017)
Too Cool Chix makes its debut with a line of premium ice cream novelties.
Too Cool Chix Ice Cream Sandwiches are layered with handmade, soft cookies and small-batch ice cream, the “magic in the middle.”
There are four varieties. They are:
The Classic: vanilla bean Ice Cream with a soft dark chocolate cookie
I Dream In Chocolate: dark chocolate ice cream with a soft dark chocolate cookie
The Beauty Bar: lavender ice cream with a soft lemon cookie
A Little Nutty: creamy peanut butter ice cream with a soft dark chocolate cookie
All Too Cool Chix Ice Cream Sandwiches are free of stabilizing gums, artificial emulsifiers and artificial colors and flavors.
Women-owned and operated, the founders are Michele Elmer and Sharon Monahan of New York City.
For more information, link HERE.

PURE AND SIMPLE ICE CREAM (posted June 21, 2017)
Hudsonville repacks its Naturals Ice Cream line.
Introduced a few years ago in 1.5-gallon paperboard squrounds, the Hudsonville Naturals line now comes in 32-ounce plastic tubs to better communicate the pure and simple product inside.
For example, the strawberry variety is described as, “Just fresh strawberries and our pure vanilla ice cream made with real cane sugar. The simplicity is beguiling, and while the color may vary naturally, the strength of the crisp strawberry flavor will not.”
Hudsonville is located just a few miles from the Michigan farm that provides the company its milk and it sources all of its ingredients from local Midwest companies.
The Naturals line come in six flavors. They are: Chocolate Cocoa Bean, Chocolate Peanut Butter, Salted Caramel, Strawberry, Vanilla Bean and White Mint Chocolate.
Three-gallon foodservice containers are available, too.
For more information, link HERE.

Frozen Desserts 2012 - 2017

(Ice Cream, Fro Yo and Novelties)