Bubbies Mochi Ice Cream Releases Limited-Edition Seasonal Flavors
Capturing the classic favorites of autumn and winter’s most popular flavors into bite-sized treats, Bubbies Homemade Ice Cream & Desserts is releasing new Pumpkin, Eggnog, Gingerbread and Peppermint Candy mochi ice cream at select retailers for a limited time.
Delicious and boldly colorful with natural ingredients, Bubbies’ newest mochi ice cream flavors are the perfect treat for the season, as well as for a unique dessert to share during holiday parties.
- Pumpkin: For anyone who wants to mix it up from the traditional pumpkin spice latte, this flavor is sure to satisfy the palate.
- Eggnog: This classic holiday flavor combines creamy milk, sweet sugar and spices as a delicious alternative to this seasonal favorite.
- Gingerbread: Bubbies gingerbread mochi ice cream delivers the sweet spice of gingerbread – no baking required. Notes of cinnamon, ginger and nutmeg infused into the ice cream makes the perfect addition to any holiday platter.
- Peppermint Candy: When it’s time to trade in pumpkin for peppermint – enjoy the refreshing, sweet taste of crushed peppermint candy blended into gourmet ice cream, wrapped in sweet mochi dough.
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“With more than 25 different flavors of mochi ice cream, our company has always strived for innovation of flavor for our customers,” said Rick Schaffer, CEO of Bubbies Ice Cream. “Bubbies Mochi Ice Cream combines the seasonal spices people crave with our premium ice cream, so fans can enjoy these smart snack options during holidays alongside our classic flavors.”
Limited-edition Pumpkin, Eggnog, Gingerbread and Peppermint Candy mochi ice cream will be sold at select grocery stores throughout the U.S. with a suggested retail price of $2.00 each in self-serve mochi freezers, and $5.99-6.99 per retail box.
This seasonal flavor announcement follows Bubbies’ recent consumer-generated flavor contest, where Piña Colada was voted as the winning flavor online by fans. New Piña Colada mochi ice cream will be released in 2019.
Mochi ice cream is a bite-sized ice cream treat wrapped in a sweetened rice dough. The unique exterior is soft and chewy – the perfect package for Bubbies’ super-premium and slow-churned ice cream tucked inside. Consumers can also purchase other classic flavors available in the frozen aisle of select grocery retailers nationwide.
The ultimate mindful indulgence, Bubbies Mochi Ice Cream is gluten free, kosher dairy, no rBST, and does not use ingredients genetically modified using modern biotechnology. All varieties contain 100 calories or less.
Indulgent Ice Creams Sport Sophisticated Flavors
By Lorrie Baumann
Sophisticated flavors, clean labels and high-quality ingredients are persuading Millennial foodies that ice cream isn’t a pleasure they need to leave behind with their childhoods. At this year’s International Dairy Foods Association’s annual Innovative Ice Cream Flavor Competition in Fort Myers, Florida, it was fun and fruity flavors that took top prizes.
Signature RESERVE Brazilian Guava Cheesecake Ice Cream, entered by Albertsons Companies; Spicy Mango Raspberry Fiesta Ice Cream, submitted by SensoryEffects Flavor Systems; and the Pomegranate and Sweet Potato Medley Bar, submitted by Perry’s Ice Cream Company, Inc. were named the most innovative ice cream products at the competition. The competition, held each year during IDFA’s Ice Cream Technology Conference, showcases the creativity of U.S. ice cream makers and flavorings suppliers and captures upcoming flavor trends in the ice cream and frozen dessert industry.
“Fruit was the name of the game in this year’s contest, and contestants showed off their expert ability to pair fresh, tropical fruits with almost anything, including spices, vegetables and decadent deserts,” said Cary Frye, IDFA Senior Vice President of Regulatory Affairs. “Ice creams featuring cookie doughs and butters, as well as salty nuts, were also highly favored flavors in this year’s lineup.”
The Albertsons Companies entry earned first place in the most innovative ice cream flavor category. It is a sweet-and-sour, super-premium cheesecake ice cream balanced with ribbons of tart guava puree and contains bites of cheesecake crust pieces. Spicy Mango Raspberry Fiesta Ice Cream was named the most innovative prototype flavor. It is a mango and red-pepper ice cream with a sweet swirl of raspberry. Perry’s Ice Cream’s Sweet Potato Medley Bar took top honors in the most innovative novelty category. It’s a frozen dessert bar made with real fruit and vegetable juice.
This year’s conference set records for number of entries in the competition, as well as attendance. More than 160 ice cream industry professionals attended the event, where they tasted, judged and selected the winners from a record total of 40 flavor entries.
The best ice cream tasted by this year’s sofi™ Award judges was Humphry Slocombe‘s Black Sesame. It’s one of a dizzying array of flavors offered by San Francisco, California, entrepreneurs Jake Godby and Sean Vahey, co-Founders of Humphry Slocombe. Godby, a pastry chef by training, is also the company’s Chef, while Vahey, who has a background in food and beverage management, also serves as its Marketing Director.
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The packaging for Humphry Slocombe’s retail pints includes a little of Godby and Vahey’s story, and there’s a quote on every carton. “It’s about staying true to ourselves….You’re still getting that experience. It doesn’t get lost in translation,” Vahey says. “Of course it’s super fun to come into our store, but we want you to have that when you pick up a pint of our ice cream too. At the end of the day, it’s about the ice cream. It’s a unique high quality ice cream that we want you to remember.”
The Black Sesame flavor that won this year’s gold sofi Award includes toasted black sesame seeds with sesame oil added to amp up the flavor even more. The rest of the current lineup includes flavors like POG Sorbet, which combines passion fruit, orange and guava in a nondairy sorbet; Matchadoodle, an ice cream made with green tea from Kyoto and snickerdoodle cookies made in-house; Blueberry Boy Bait, which offers brown sugar streusel stirred into a blueberry ice cream and Dirty Chai, a chai ice cream with espresso in it. The adult-oriented flavors were Godby’s idea, Vahey says. “We didn’t necessarily pigeonhole it as ice cream for adults,” he said. “We just happen to have adult tastes.”
That same combination of adult tastes and training as a pastry chef informs the ice cream sandwiches made by Too Cool Chix. The New York City-based company is led by CEO Sharon Monahan and her co-Founder Michele Elmer, a pastry chef trained by the Culinary Institute of America. “She really has pulled from the flavors she discovered being a chef,” Monahan said. The Beauty Bar, one of her company’s flagship products, is made from a lavender ice cream and lemon cookies. “It’s definitely a customer favorite,” Monahan said. I Dream In Chocolate depends on chocolate from Hispaniola in an indulgent small-batch chocolate ice cream paired with a dark chocolate cookie.
The entire line is built on high-quality ingredients, all natural and locally sourced, with organic ingredients used when possible. The ice cream is made with locally sourced milk, cream and cage free eggs – no gums are added; it’s stabilized with egg yolks. The lavender and vanilla are organic, and the cocoa is fair trade. “The clean label thing was there from the beginning,” Monahan said. “We took a look at what’s in a lot of other ice cream brands and said we’d like to see what we can do with cleaner ingredients. Our sandwiches have one tenth the amount of sugar as some of the other leading brands and one fourth of the sodium, so you really taste the flavors instead of just the sugar.”
Tea-rrific! Ice Cream, which won the bronze sofi Award in this year’s competition, also emphasizes a clean ingredient deck in its super-premium ice creams infused with freshly brewed loose leaf and herbal teas. Masala Chai, the flavor that won this year’s sofi Award, is made from a freshly brewed blend of Assam black tea, rooibos herbal tea, cardamom, ginger, clove, and several other spices and peppercorns. The chai is then added to a sweet cream base along with an extra helping of Tea-rrific!’s own mix of spices for good measure and balance.
In 2015, the company’s Chamomile flavor was a finalist in the sofi competition. For this flavor, Tea-Riffic! brews Egyptian chamomile flowers, which offer notes of apple and honey. The floral notes of this caffeine-free herbal tea, which is known for its soothing effects, combine perfectly with a luscious sweet cream base to create the flavor that won over the judges. “We are very excited to be once again recognized by the sofi judges,” said Souvannee Leite, CEO and co-Founder of Tea-rrific! Ice Cream, “It is truly wonderful when those who see and sample the best of the best on a regular basis choose your product as one that stands out among our many worthy peers.”
Ice Cream as Performance Art: Humphry Slocombe
By Lorrie Baumann
The best ice cream tasted by this year’s sofi™ Award judges was Humphry Slocombe’s Black Sesame. It’s one of a dizzying array of flavors offered by San Francisco, California, entrepreneurs Jake Godby and Sean Vahey, co-Founders of Humphry Slocombe. Godby, a pastry chef by training, is also the company’s Chef, while Vahey, who has a background in food and beverage management, also serves as its Marketing Director.
The Black Sesame flavor includes toasted black sesame seeds with sesame oil added to amp up the flavor even more. The rest of the current lineup includes flavors like POG Sorbet, which combines passion fruit, orange and guava in a nondairy sorbet; Matchadoodle, an ice cream made with green tea from Kyoto and snickerdoodle cookies made in-house; Blueberry Boy Bait, which offers brown sugar streusel stirred into a blueberry ice cream and Dirty Chai, a chai ice cream with espresso in it. The adult-oriented flavors were Godby’s idea, Vahey says. “We didn’t necessarily pigeonhole it as ice cream for adults,” he said. “We just happen to have adult tastes.”
“I just don’t know how to do anything else,” Godby adds. “The ice cream that we make is to my taste. I just didn’t see the reason to duplicate what other people were already doing very well. We were very fortunate that there was a market for what we were making, but we were going to make what we do either way.”
The two originally founded their business in December of 2008 with the thought that what they were starting was going to be just a quirky little ice cream shop in San Francisco’s Mission District. “We’re just being ourselves. We’re lucky that people liked us. This was not test-marketed,” Godby says. “We had no clue that it would blow up the way it did. And it did — it blew up hot.”
It took the business partners two years of wading through bureaucracy and working with contractors to get their doors open, and on their opening day, there was still a sawhorse in their lobby, and Vahey was sweeping up sawdust off the floor. “Most ice cream stores are pink and they’re soft and they’re cute. We are not cute,” Vahey says. “There’s nothing about Jake or I that’s cute or adorable. We’re intense and in-your-face, just like the ice cream. When you came into our shop, you had an experience.”
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Vahey and Godby had eight flavors of ice creams in the case in those days, and they were rotating flavors every day. Customers could sample any or all of the flavors before committing to a whole scoop. “Every ice cream had a story, and that wasn’t happening anywhere,” Vahey says. “We were bringing you into our world.”
“We couldn’t keep up with the demand; the lines were getting longer and longer,” Godby adds.
One of the proprietors’ first surprises was their customer’s apparent fondness for strawberries. Their culinary approach to ice cream required fresh ingredients and seasonal flavors, and their customers were asking for strawberry ice cream in the dead of winter, when there were no strawberries to be found. Finally, when spring came around and strawberries came onto the market, Godby made the ice cream that so many had been requesting, and he called it Here’s Your Damn Strawberry, which is the name by which the flavor is known today at Humphry Slocombe.
The pair didn’t have any marketing budget, but social media was just getting under way, so they made the most of it with posts that created a sensory experience. “We were going to put our faces and our voices into our marketing,” Godby says. We were doing tons of image-heavy ice cream and food porn, and that resonated with a lot of people.”
Today, the packaging for their retail pints reflects that same desire to bring customers into the world of Humphry Slocombe. Packages include a little of Godby and Vahey’s story, and there’s a quote on every carton. “It’s about staying true to ourselves. …You’re still getting that experience. It doesn’t get lost in translation,” Vahey says. “Of course it’s super fun to come into our store, but we want you to have that when you pick up a pint of our ice cream too. At the end of the day, it’s about the ice cream. It’s a unique high quality ice cream that we want you to remember.”
