Breakfast-dessert hybrids are sweetening up menus.
Cold Stone Creamery is blending breakfast with dessert with the launch of its new Blueberry Donut Shake. Featuring sweet cream ice cream, milk, blueberries and a blueberry donut blended in, the shake is topped with whipped topping and a whole blueberry donut.
“Our products are consistently on trend and pique consumers’ interests,” said Michael Serruya, chairman and chief executive officer of Cold Stone parent company Kahala Brands. “For instance, we are offering a delicious and decadent Blueberry Donut Shake. Heavily indulgent shakes combined with donuts are very trendy right now on both coasts and have started to spread into the middle of the country, so we know this will be a popular offering with our customers nationwide.”
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Shake Shack’s Los Angeles location is offering a colorful new treat sweetened with local ingredients. The Rainbow Connection Concrete features vanilla frozen custard mixed with pieces of a spiced crumb donut from a local coffeehouse called Cofax, rainbow sprinkles and a strawberry and rose geranium jam from Sqirl, a local restaurant known for its artisan jams.
Baskin-Robbins is adding a new sweet element to the ice cream sandwich with its new customizable Donut Ice Cream Sandwich. The treat features the customer’s choice of ice cream flavor topped with hot fudge and sandwiched between a powdered sugar donut.
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Friendly’s is fusing a breakfast favorite with a dessert staple with its new Pop-Tart Ice Cream Sandwiches. The Candy Bar Ice Cream Sandwich features the chain’s candy bar ice cream — a nougat base with chocolate-covered peanuts, milk chocolate chunks and swirls of fudge and caramel — rolled in broken pieces of a Take 5 candy bar, then sandwiched the scoop between two frosted chocolate fudge Pop-Tarts. The Forbidden Chocolate Ice Cream Sandwich consists of Forbidden Fudge ice cream topped with sprinkles all sandwiched between two frosted chocolate fudge Pop-Tarts. The Strawberry Ice Cream Sandwich offers strawberry ice cream and rainbow sprinkles sandwiched between two frosted strawberry Pop-Tarts.
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Inspired by the sights and smells of a neighborhood bakery, IHOP is introducing three Bakery Favorite items. The chain’s new Cupcake Pancakes consist of IHOP’s signature buttermilk pancakes filled with rainbow sprinkles then topped with cupcake icing and whipped topping. The Red Velvet Crepe is a red chocolate crepe filled with sweet cream cheese and drizzled with cream cheese icing. IHOP also is promoting its Cinnamon Swirl Brioche French Toast, which offers thick slices of Brioche French toast topped with cinnamon roll filling and cream cheese icing.
“There’s something unique about the inviting aromas and mouthwatering flavors you find in your neighborhood bakery that inspired us to create these fun, delicious treats in a way that only IHOP can,” said Marie Grimm, vice-president of menu development and innovation for IHOP. “The excitement of a cupcake created with a pancake, the luscious indulgence of red velvet in a crepe and the classic taste of a cinnamon roll captured in our brioche French Toast are all irresistible. And unlike some neighborhood bakeries, every one of these items is freshly made just for you.”
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Dairy Queen is launching Royal Blizzard Treats, a line of Blizzards with topping-filled centers. The treats are available in three varieties: The Royal Oreo Blizzard Treat features a decadent fudge center, the Royal New York Cheesecake Blizzard Treat offers a strawberry center, and the Royal Rocky Road Brownie Blizzard Treat includes a marshmallow center.
“This is innovation 30 years in the making,” said Barry Westrum, executive vice-president of marketing for American Dairy Queen Corp. “To our legions of world-wide Blizzard Treat Fans, we feel we owe them innovative ideas that are worthy of the Blizzard name.”
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Mars’ Twix candy bars are meeting the menu in two new desserts from Checkers and Rally’s. The Caramel Cheesecake Crunch with Twix Loaded Milkshake features caramel, cheesecake and pieces of Twix chocolate bars blended into a vanilla shake topped with whipped cream and a cherry. The Caramel Cheesecake Crunch with Twix Sundae Stacker offers layers of caramel, cheesecake, chunks of Twix bars and vanilla soft serve.
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The taste of Thanksgiving is permanently joining Subway’s menu. The sub sandwich chain is adding thick-cut carved turkey to its offerings, consisting of all-white meat oven-roasted turkey breast free of artificial colors, flavors or preservatives.
Subway also is introducing two new sandwiches featuring the meat. The new Thick-Cut Carved Turkey Sandwich offers spinach and tomato and the customer’s choice of other toppings. The new Carved Turkey with Applewood Smoked Bacon Sandwich features Applewood smoked bacon topped with American cheese and vegetables on toasted Italian bread.
”When we were exploring the new thick-cut carved turkey, we were inspired by not only the strong emotional connection, but versatility of its flavor profile,” said Chris Martone, executive chef of Subway. “The carved turkey can be deliciously paired with many of the fresh vegetables on our menu, as well as with our delicious cheeses, sauces, and with the new thick cut Applewood smoked bacon.”
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Carl’s Jr. and Hardee’s are joining forced with Auntie Anne’s to introduce the new Pretzel Breakfast Sandwich. Served on an Auntie Anne’s soft pretzel roll, the sandwich features a savory sausage patty, egg, American and Swiss cheese.
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Golden Corral is beefing up its buffet with its new “Fired Up Favorites” menu, featuring four new dishes. The grill-buffet chain will be offering new Sriracha Chicken Tenders, Firecracker Shrimp, Hickory Smoked Carved Sirloin and Buffalo Wings in Mango Habanero and Garlic Parmesan varieties.
“Increasingly, restaurant guests are craving more robust flavors,” said Shelley Wolford, vice-president of national marketing and media for Golden Corral. “We created the ‘Fired Up Favorites’ dinner menu to enhance our guests’ buffet experience by adding trendy new flavors and high appeal items.”