Baskin-Robbins’ Blackberry Hibiscus Ice Cream Wins Flavor Innovation Award!

Baskin-Robbins’ Blackberry Hibiscus Ice Cream Wins Flavor Innovation Award!

At this year’s International Dairy Foods Association’s (IDFA) Ice Cream Technology Conference, Baskin-Robbins’ Blackberry Hibiscus ice cream came in second place for “Most Innovative Flavor Currently in the Marketplace.” This refreshingly indulgent flavor is a blackberry ice cream swirled with blackberry hibiscus ice and wrapped with a blackberry ribbon. This flavor qualifies as innovative as it is the first time Baskin-Robbins U.S. has mixed an ice cream and ice in the same tub. It’s set to be featured as a summer seasonal flavor at Baskin-Robbins shops starting this July.

This is not the first time that Baskin-Robbins has taken home an award at an IDFA conference. Three years ago, the Baskin-Robbins team won second place in the “Most Innovative Flavor” category for the fan favorite Belgian Waffle ice cream. The team’s drive to introduce delicious, innovative ice cream flavors on a consistent basis has resulted in the Baskin-Robbins flavor library growing to more than 1,300 flavors over the years.

You may be wondering how Baskin-Robbins is stacking up to the competition. This year’s conference set records for number of entries in the competition, as well as attendance. More than 160 ice cream industry professionals representing more than 95 companies attended the event, where they tasted, judged and selected the winners from a record total of 40 flavor entries. Categories for the competition included Most Innovative Flavor (currently in the marketplace), Most Innovative Prototype, and Most Innovative Novelty. This conference focuses specifically on innovations in frozen dessert research, technology and new market trends.

Representing Baskin-Robbins was Research and Senior Technologist Kelly German (second from left), Development Technologist Nicole McKinnell (center), and Commercialization Manager Anahita Seth (second from right). They were joined by contest sponsors Amy Vodraska, associate publisher of Dairy Foods (far left), and Tom Imbordino, publisher of Dairy Foods (far right).



Be sure to stop by your local Baskin-Robbins this July to give this award winning flavor a try! If you are traveling outside of the U.S., you may see this flavor in-store too, as Blackberry Hibiscus will be available in many international markets this year.


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