Items Tagged with 'frozen desserts'

Can ice cream be healthy? This column, written by William Sipple and Steve Young, is devoted to the topic in honor of this month’s health and wellness theme.

As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.

Timed to WrestleMania 42 on Saturday, April 18 and Sunday, April 19 at Allegiant Stadium in Las Vegas, the Drumstick campaign comes to life through a high-energy, integrated program spanning a national TV commercial, social content featuring WWE superstar Cody Rhodes.

In the dairy industry, inclusions commonly add color, taste, and texture to premium ice cream — think chunks of cookie dough, swirls of caramel, and slivers of nuts and cherries — and yogurt with its now popular “sidecar” packaging. 

We are often asked about possible cost control/savings resulting in changing the amount and type of sweeteners used in frozen desserts. 

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids. 

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

As demand for premium snacking continues, Häagen-Dazs ice cream unveiled a creamy innovation: the Butter Cookie Cone. It delivers on a one-of-a-kind dessert experience wrapping its famously luxurious ice cream in butter cookie from top to bottom, the company says.

Burlington, Vt.-based Ben & Jerrys has added two more flavors to their fan-favorite Topped collection: Bossin' Cream Pie and Raspberry Cheesecake. The Topped lineup, complete with decadent top layers of chocolatey ganache, are evocative of a trip to one's favorite bakery. 

While vanilla, chocolate and vanilla/chocolate-based flavors are often times the core of frozen desserts, ice cream gurus Steve Young and Bill Sipple discuss ways to help fruit-flavored ice creams, frozen yogurts, sherbets and sorbets shine with strawberry, raspberry and orange.