As temps begin to rise, the ever popular summertime favorite (ice cream) takes center stage. Whether you specialize in this frozen treat or just feature it on your menu as a dessert option, consider adding in some new flavors. A great place to turn for tasty inspiration is to the winners from the International Dairy Foods Association’s annual Ice Cream Technology Conference. Bold and decadent flavors like bourbon, berries with brandy, chocolate mudslide, cinnamon bun and bananas led the pack at the conference,recently held at the St. Petersburg Resort. Over 145 ice cream industry professionals and 35 flavor entries were part of this year's event.
“This year’s contest really wowed us with a mix of sweet and savory, combining liqueurs with candy crumbles and spices, and bakery flavors like cobbler, French toast, cookies and pie crust,” said Cary Frye, IDFA senior vice president of regulatory affairs. “We’re so proud of how IDFA’s Ice Cream Tech has become a celebration of America’s most beloved frozen treats and a window into the innovation and creativity happening in U.S. dairy today.”
Kathie Canning, editor-in-chief of Dairy Foods, said, “I was really impressed with the creativity of this year’s entries. From an on-trend savory concept featuring the flavor of dill pickles to a nostalgia-inspired concept showcasing a sweet breakfast cereal favorite, they all managed to surprise and delight conference attendees. Congratulations to the winners, who truly mastered the ice cream flavor-creation process!”
Most innovative ice cream flavor category:
First Place: Kemps – Scotcheroo: Inspired by the much-loved homemade cookie bar treat, it features swirls of peanut butter, oatmeal cookie chunks, and chocolate fudge chunks in a butterscotch ice cream.
Second Place: Baskin-Robbins Dunkin’ Brands Inc. – Bourbon Street Pecan Pie: Featuring bourbon butter pecan flavored ice cream with roasted pecans, pie crust pieces, and a bourbon caramel flavored swirl.
Third Place: Hudsonville Ice Cream – Hazelnut Cinnamon Bun: The fresh from the oven taste of cinnamon bun flavored ice cream swirled with a ribbon of rich hazelnut fudge and sweet cinnamon bun pieces.
- Perry's Ice Cream – Oats Cream Snickerdoodle
- Publix Super Markets Inc. – Irish Creme Salted Caramel
- Tillamook County Creamery Association – Sea Salt & Honeycomb Toffee Frozen Custard
- Wells Enterprises Inc., Blue Bunny – Chocolate Donut
Most innovative ice cream novelty category:
First Place: Tillamook County Creamery Association – Chocolate Mudslide Waffle Cone Sandwich: Rich chocolate ice cream made with dark chocolate fudge chips and a thick fudge ripple is placed between two perfectly crisp chocolate waffle cone cookies.
Second Place: Wells Enterprises Inc. Blue Bunny – PB Mallow Mania Loaded Sundae: Fun-filled sundae cup of peanut butter ice cream, peanut butter and marshmallow swirls, peanuts, chocolaty peanut butter and marshmallow bunnies.
Third Place: Beyond Better Foods LLC – Dairy Free Monkey Business: Made with “almond milk” to create a banana frozen dessert with swirls of peanut butter and chocolate chips for this a-peel-ing stick novelty.
- Kemps – Unicorn Swirl IttiBitz
- Perry’s Ice Cream – Blueberry Grape Yo Buddies
Most innovative prototype flavor category:
First Place: Kerry – Bramble Brandy Crumble: A hybrid frozen dessert made with half dairy and half oat-based dairy alternative, flavored with dairy-free pie crumble dough, Madagascar vanilla, and a blackberry variegate infused with brandies.
Second Place: Sensient Flavors – Brown Butter Banana French Toast: Banana French toast flavored ice cream with a brown butter flavored variegate and French toast pieces.
Third Place: MD Enterprises Inc. – Chocolate Caramel Pecan Cookie Crunch: Chocolate ice cream with a caramel variegate and pecan and chocolate chip pieces.
The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation’s dairy manufacturing and marketing industry, which supports nearly 3 million jobs that generate more than $161 billion in wages and has an overall economic impact of more than $628 billion. IDFA members range from multinational organizations to single-plant companies. Together they represent approximately 90 percent of the milk, cultured products, cheese, ice cream and frozen desserts produced and marketed in the United States and sold throughout the world. The diverse membership includes numerous food retailers, suppliers, cooperatives and companies that offer a wide variety of nutritional dairy products and dairy-derived ingredients.