Latest news with #ColdStoneCreamery
Business Insider
20-05-2025
- Entertainment
- Business Insider
I tried 26 of Cold Stone Creamery's Signature Creations and ranked them from worst to best
Cold Stone Creamery has over 20 combinations of ice cream and mix-ins called Signature Creations. The Founder's Favorite was too sweet for me even though I liked the brownies. I loved the Mud Pie Mojo's blend of coffee ice cream, Oreos, peanut butter, and more. One of the hardest decisions for me to make is what to order at an ice cream shop. So, I chose to avoid the decision altogether and order 26 of Cold Stone Creamery's pre-set combinations of ice cream and mix-ins known as Signature Creations. I ordered all of the varieties in a "like it" cup (comparable to a small) from my local store in Kansas City, Missouri, for $7 each. As an ice cream lover who normally gravitates toward flavors full of chocolate, fruit, and peanut butter, I was excited to give everything a try and rank them from worst to best. Here's what the experience was like. 26. Founder's Favorite This flavor might be the founder's favorite, but it wasn't mine. The sweet cream ice cream was, admittedly, too sweet for me, especially when paired with brownie pieces, fudge, caramel, and pecans. The brownie pieces were super soft, though, which was delightful. 25. Cookie Doughn't You Want Some Similarly, I thought the French vanilla ice cream was an incredibly sweet base for this combination of cookie dough, fudge, chocolate chips, and a hint of caramel. It was so rich that I was glad I only ordered a small cup. 24. Oreo Overload With a sweet cream ice cream base and Oreos, fudge, and chocolate chips, this Signature Creation delivered a little too much sugar to my senses, but I loved the texture. The loud crunch of the cookies was satisfying when paired with pockets of smooth fudge and hard chocolate chips. 23. Surrender to Strawberry Surrender to Strawberry reminded me of a strawberry shortcake, thanks to its combination of strawberry ice cream, yellow cake, strawberries, and whipped topping. However, it was less filling than I expected it to be. 22. Somewhere Over the Rain-dough With a cookie dough ice cream base and rainbow sprinkles, frosting, and sugar crystals mixed in, this creation was way too sweet for me. It tasted like a cupcake with too much frosting on top, only this time, I couldn't scrape anything off to make it taste better. 21. Coffee Lovers Only Coffee Lovers Only includes a reliable mix of coffee-flavored ice cream, roasted almonds, Heath bar pieces, and caramel. It was super crunchy and had a bit of a bitter aftertaste. However, I'm not a big fan of Heath bars, so this flavor didn't end up ranking highly for me. 20. Cookie Mintster An upgrade to the classic mint chocolate chip ice cream, the Cookie Mintster had an incredible texture thanks to plenty of Oreo cookie crumbles and a dash of fudge. Although I do enjoy mint, this flavor combination was less impressive to me than other Signature Creations I tasted. 19. Peanut Butter Cup Perfection I'm a big fan of Reese's peanut butter cups, so I really enjoyed this blend of chocolate ice cream, peanut butter, Reese's, and fudge. However, the flavors weren't unique enough for me to rank this creation any higher. 18. No One Lays a Finger on My Butterfinger Peanut butter ice cream made with Butterfinger served as the base for this Signature Creation that's topped with more Butterfinger pieces, fudge, and caramel. I thought it was tasty and original, but I didn't like the way the cold Butterfinger got stuck in my teeth. 17. Berry Berry Berry Good The combination of sweet cream ice cream and fresh-tasting raspberries, blueberries, and strawberries mirrored a refreshing cup of berries and cream. I enjoyed this simple and light Signature Creation. 16. Apple Pie a la Cold Stone In my experience, ice cream shops usually only feature an apple pie flavor seasonally, but Cold Stone has a Signature Creation that mirrors one year-round. Its Apple Pie a la Cold Stone includes French vanilla ice cream, apple pie filling, graham cracker pie crust, caramel, and cinnamon. Although the flavors blend deliciously, I'd still prefer a fresh slice of apple pie à la mode any day. 15. Mint Mint Chocolate Chocolate Chip Although the Cookie Mintster was a good start, the Mint Mint Chocolate Chocolate Chip was the true mint chocolate chip upgrade I'd been waiting for. With chocolate chips, brownie pieces, and fudge mixed into a mint ice cream base, I thought this option was a little more filling. I'm also partial to the soft, decadent brownies. 14. Our Strawberry Blonde The Our Strawberry Blonde is made with refreshing strawberry ice cream topped with strawberries, caramel, graham cracker pie crust, and whipped topping. The final creation was thick and decadent without being overbearing, and had a fun crunch. 13. Don't Cry Over Spilled Silk This vegan-friendly option was made with Silk chocolate almond milk and almost passed for regular ice cream, save for being just a little grainy and icy in its consistency. Still, I thought it paired well with the bananas, peanut butter, and roasted almonds. 12. Cookies Make Everything Batter This Signature Creation includes cake batter ice cream, Oreos, Golden Oreos, and whipped topping. The ice cream tasted sweet like the center of an Oreo, but I couldn't really tell the whipped topping was there. Still, I thought it was really good and a small cup was almost too much for me because of how filling it was. 11. Going Bananas for Jell-O Pudding 10. One Smart Brookie I initially raised my eyebrows at this treat, as I expected the base ice cream flavor to be vanilla, not cookie dough. However, I thought the cookie dough ice cream was a nice addition that tasted like a mix between French vanilla and cake batter. I also liked the addition of cookie dough and brownie pieces to finish the creation. 9. Chocolate Devotion The Chocolate Devotion is an irresistible blend of chocolate ice cream, chocolate chips, brownie pieces, and fudge. The ice cream itself was delightfully creamy, and there were so many soft chunks of brownie, I almost thought they were the main ingredient. If you're craving chocolate, don't consider anything else. 8. Cheesecake Fantasy 7. Reese's Peanut Butter Awesome Sauce The Reese's Peanut Butter Awesome Sauce pairs sweet cream ice cream with the saltiness of Reese's peanut butter sauce and Reese's peanut butter cups. This was a surprisingly delicious treat, especially since I'm clearly not the biggest fan of sweet cream ice cream. Together, this creation was outstandingly thick and creamy, almost like cookie dough. 6. Dough for It 5. Cake Batter Batter Batter I expected this Signature Creation to be too sweet and didn't think cake batter ice cream would pair well with the cookie dough and brownie pieces. However, it was surprisingly amazing. I found myself eating it slower because of its decadence and couldn't put the spoon down. 4. Birthday Cake Remix The Birthday Cake Remix combines cake batter ice cream, brownie pieces, fudge, and rainbow sprinkles. As soon as I took a bite, I said "Amazing." This Signature Creation had the distinct flavor of three staple desserts — ice cream, cake, and brownies — and the perfect amount of richness, while still being a little unique. I highly suggest this if you're a fan of sprinkles, too. 3. Banana Caramel Crunch The Banana Caramel Crunch tasted like sweet banana bread that had been pulled fresh out of the oven. Roasted almonds added a fun crunch to the soft, ripe bananas and sweet caramel drizzle mixed into a French vanilla base. The whole thing somehow managed to taste warm and inviting. 2. Mud Pie Mojo I want to wake up to this concoction of coffee ice cream, Oreos, peanut butter, roasted almonds, and fudge every morning. The creamy coffee ice cream was light and sweet with a bit of a bite in the aftertaste that created a great base to balance all the flavors. I also loved the array of textures the toppings provided. 1. Dough-lightful Peanut Butter My favorite Signature Creation was the Dough-lightful Peanut Butter. I loved the cookie dough ice cream base and thought the added peanut butter, Reese's Peanut Butter Cups, and sugar crystals provided an interesting crunch and a filling, balanced, salty-sweet taste. I would eat this as a meal any day.
Malaysian Reserve
20-05-2025
- Business
- Malaysian Reserve
Cold Stone Creamery is Serving Up Summer with Two New Flavors
SCOTTSDALE, Ariz., May 19, 2025 /PRNewswire/ — Summer just got a whole lot sweeter at Cold Stone Creamery® ( with two new flavors, Birthday Cake OREO® Cookie Ice Cream and NUTTER BUTTER® Ice Cream. Indulge on these new and exciting treats now through August 26, 2025. Make your summer an endless celebration with the Birthday Cake OREO® Celebration Creation™. Made with Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies, Rainbow Sprinkles and OREO® Cookie Frosting, this Creation will deliver a celebration in every bite. Get ready to go nuts for the Better NUTTER BUTTER® Creation. This smooth and creamy Creation is made with NUTTER BUTTER® Ice Cream, NUTTER BUTTER® Cookies, Sugar Crystals and Fudge. Don't forget to celebrate dad this Father's Day with the Birthday Cake OREO® Party cake made with layers of moist Red Velvet Cake, Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies & Rainbow Sprinkles wrapped in fluffy White Frosting. While it's the perfect way to celebrate dad, this cake is available all season long for any celebration that calls for a little extra sweetness. 'Nothing says summer like ice cream, especially when it's made with your favorite cookies.' said Jana Schneider, vice president of national programs at Kahala Brands™, parent company of Cold Stone Creamery. 'With the creamy, peanut buttery crunch of NUTTER BUTTER® and the sprinkle-filled delight of Birthday Cake OREO® Cookies, these flavors are the perfect way to sweeten up your summer.' Don't let summer slip away without trying these two new flavors, Creations™ and cake, available now in Cold Stone Creamery® stores nationwide until August 26, 2025. Promotional Flavors: Birthday Cake OREO® Cookie Ice Cream NUTTER BUTTER® Ice Cream Promotional Creations™: Birthday Cake OREO® Celebration – Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies, Rainbow Sprinkles & OREO® Cookie Frosting The Better NUTTER BUTTER® – NUTTER BUTTER® Ice Cream, NUTTER BUTTER® Cookies, Sugar Crystals & Fudge Promotional Cake: Birthday Cake OREO® Party – Layers of moist Red Velvet Cake, Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies & Rainbow Sprinkles wrapped in fluffy White Frosting About Cold Stone CreameryCold Stone Creamery® delivers the Ultimate Ice Cream Experience® through a community of franchisees who are passionate about ice cream. The secret recipe for smooth and creamy ice cream is handcrafted fresh daily in each store and then customized by combining a variety of mix-ins on a frozen granite stone. Headquartered in Scottsdale, Arizona, Cold Stone Creamery is owned by parent company Kahala Brands™, one of the fastest growing franchising companies in the world with a portfolio of nearly 30 fast-casual and quick-service restaurant brands with approximately 3,000 locations in 35 countries. The Cold Stone Creamery brand operates nearly 1,500 locations globally in approximately 30 countries worldwide. For more information about Cold Stone Creamery, visit
Yahoo
19-05-2025
- Business
- Yahoo
Cold Stone Creamery is Serving Up Summer with Two New Flavors
SCOTTSDALE, Ariz., May 19, 2025 /PRNewswire/ -- Summer just got a whole lot sweeter at Cold Stone Creamery® ( with two new flavors, Birthday Cake OREO® Cookie Ice Cream and NUTTER BUTTER® Ice Cream. Indulge on these new and exciting treats now through August 26, 2025. Make your summer an endless celebration with the Birthday Cake OREO® Celebration Creation™. Made with Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies, Rainbow Sprinkles and OREO® Cookie Frosting, this Creation will deliver a celebration in every bite. Get ready to go nuts for the Better NUTTER BUTTER® Creation. This smooth and creamy Creation is made with NUTTER BUTTER® Ice Cream, NUTTER BUTTER® Cookies, Sugar Crystals and Fudge. Don't forget to celebrate dad this Father's Day with the Birthday Cake OREO® Party cake made with layers of moist Red Velvet Cake, Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies & Rainbow Sprinkles wrapped in fluffy White Frosting. While it's the perfect way to celebrate dad, this cake is available all season long for any celebration that calls for a little extra sweetness. "Nothing says summer like ice cream, especially when it's made with your favorite cookies." said Jana Schneider, vice president of national programs at Kahala Brands™, parent company of Cold Stone Creamery. "With the creamy, peanut buttery crunch of NUTTER BUTTER® and the sprinkle-filled delight of Birthday Cake OREO® Cookies, these flavors are the perfect way to sweeten up your summer." Don't let summer slip away without trying these two new flavors, Creations™ and cake, available now in Cold Stone Creamery® stores nationwide until August 26, 2025. Promotional Flavors: Birthday Cake OREO® Cookie Ice Cream NUTTER BUTTER® Ice Cream Promotional Creations™: Birthday Cake OREO® Celebration – Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies, Rainbow Sprinkles & OREO® Cookie Frosting The Better NUTTER BUTTER® – NUTTER BUTTER® Ice Cream, NUTTER BUTTER® Cookies, Sugar Crystals & Fudge Promotional Cake: Birthday Cake OREO® Party – Layers of moist Red Velvet Cake, Birthday Cake OREO® Cookie Ice Cream, Birthday Cake OREO® Cookies & Rainbow Sprinkles wrapped in fluffy White Frosting About Cold Stone CreameryCold Stone Creamery® delivers the Ultimate Ice Cream Experience® through a community of franchisees who are passionate about ice cream. The secret recipe for smooth and creamy ice cream is handcrafted fresh daily in each store and then customized by combining a variety of mix-ins on a frozen granite stone. Headquartered in Scottsdale, Arizona, Cold Stone Creamery is owned by parent company Kahala Brands™, one of the fastest growing franchising companies in the world with a portfolio of nearly 30 fast-casual and quick-service restaurant brands with approximately 3,000 locations in 35 countries. The Cold Stone Creamery brand operates nearly 1,500 locations globally in approximately 30 countries worldwide. For more information about Cold Stone Creamery, visit View original content to download multimedia: SOURCE Cold Stone Creamery Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Boston Globe
29-04-2025
- Entertainment
- Boston Globe
For Island Creek's Christine Gibson, the world (or at least the Seaport) is her oyster
I think that a lot of people, when they think about Island Creek, know about the raw bar down in Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up We'll still have the wonderful oysters, clams, and we're making sure there's some good lobster rolls. Obviously, we'll have caviar hot dogs. I wouldn't say it's a restaurant, per se. It's like a fun outdoor space where you'll be able to have oysters on your lunch break, but you'll also be able to have some fun drinks with everyone post-work on a Friday and be able to have your fill of food. It's going to be a party, which is what we're hoping for: a new, fun, Island Creek party. Advertisement How did you get into this career? Advertisement It started from an early age. My dad was a very big food guy. He had all the 'Joy of Cooking' books and whatnot. From there, I've always just loved culinary. At around 16, I worked at a Cold Stone Creamery, which is not a restaurant, but I loved decorating cakes there. I ended up managing a small spot at a local mall. I went to a community college for a little bit, and I took cooking classes and management classes, but I ended up going to the Culinary Institute of America. I got my bachelor's in hospitality management there and had fully convinced myself I was going to be a chef. But throughout college, I served, because that was an easy way to make money, and I just couldn't stop. I loved the idea of being in control of the guest experience, and hopefully, maybe in some way, making their day. I couldn't see myself not doing that, so I kept doing it. I managed a restaurant down in D.C. for a little bit, and then I moved to Boston, where I started serving and then ended up moving into management again. The siren call of management is hard to ignore in restaurants. Why D.C. — and, then why Boston? You know, I had never been to D.C. prior to moving there. I was just looking for a place that was different from where I was. I don't want to say I'm a political person, but I loved the idea of how affected it was by politics. I just thought that was a really interesting aspect of the space. I also just loved that it's an international city. Unlike a lot of cities, it's more in your face, the amount of culture and differences within the community that everyone celebrates and loves. It was awesome. And I still say, to this day, if I had to pick up and leave, I would just move back to D.C. I loved the community there, and I loved the restaurants there. Advertisement Classically, a boy brought me to Boston, and it ended up being one of the best decisions I ever made. I don't think I came in thinking that I was going to be a lover of oysters. Nowadays, if you ask me about any oysters, I probably will talk your ear off about them. I have no regrets. Participants in a farm tour get a lesson on how to shuck oysters and then eat the ones that are shucked for them. Barry Chin/Globe Staff What's good about the Boston food scene, and where could we improve? I think that Boston is great because it's also a very diverse community. If I had to think of anything that could change, I think that we need to just do that more. There are a lot of wonderful, minority-owned restaurants, and fun, culturally specific restaurants that I think we need to start boosting up more. I think Boston, even before I got here, had the reputation of being a classic steakhouse space. And we have some wonderful steakhouses. I think that the community has done a really great job of trying to boost all of their non-steakhouse restaurants, and I think that we just need to continue to keep doing that. There have been some really wonderful strides in African cuisine, right? If you think of Advertisement Tell me about living in Fitchburg, which is probably a different culinary ecosystem. Where do you eat there? I will say that what brought me out here is probably not the most exciting story. My partner owns a house out here, and it made a lot more sense for me to move in with him, versus him move in with me into my two-bedroom apartment in Somerville. And the water pressure is phenomenal. My favorite place is called Tacos Tequilas. I don't care what anyone says; they have the best tequila selection. They're all incredibly nice, and honestly, that place is also not as busy as it should be, because the food is great, too. We spend a lot of time when I'm not working cooking at home. My partner has a 13-year-old, so we focus a lot on trying to make sure we're cooking at home. But, on the occasional date night, we end up at Tacos Tequilas, just because I cannot emphasize how much I love a mezcal margarita on my day off. What's your favorite spot in Boston? Oh, gosh, that is so hard. It depends on the day. I mean, classically, I love going to Bar Mezzana. You can't go wrong with the crudos there, and the pasta dishes. Colin [Lynch] is a phenomenal chef. I still have yet to make it over to Temple Records. And then there's a spot in Quincy that I keep getting told about: Lê Madeline. That's probably at the top of my list. Advertisement Let's talk about oysters for novices. I was out with a friend a couple of weeks ago who had never had an oyster before, and watching her try to eat an oyster was perplexing and funny. Why do you think some people are intimidated by oysters? People get really nervous about the texture if they've never had an oyster. And I get that. Even when I first started eating oysters, I was like, 'OK; it's a little different.' Adding a little bit of cocktail sauce does help, although you definitely won't taste the wonderful, salty, briny aspects of an oyster. When you add cocktail sauce, it does help with the texture. So if you're just getting into it, try it with a little bit of cocktail sauce. Once you're used to it, start trying with just a lemon. And you don't have to chew. I think it's important to chew, but some people just swallow it down without chewing, and that's OK, too. But once you get used to it, the amount of flavor and wonderfulness that you get from chewing it, the vegetal notes, the creamy notes — just work your way through it. Any oyster faux pas? Oh, my goodness. I try really hard not to judge. I try to keep this a judgment-free zone. But what ends up happening sometimes is there are those people who put their thumb on top of the oyster while it's in the shell and then dump the liquid out and put a bunch of cocktail sauce on it. Oh my God: It's such a faux pas for me. I'm like: 'You just dumped out the best part of that oyster — all the liquid!' Advertisement I don't want the haters coming for me. But don't dump the liquid out, guys. Just eat the oyster in all its wonderfulness. What do you do when you're not working with oysters? I'm a Big Sister. My Little Sister is 16 and going to high school. And she is actually really into hospitality, which is great. She's big into crafting and really loves ballet. We went for the first time to see 'Swan Lake,' and it was life-changing for her. She loved it so much. I signed up in the pandemic. When it comes down to it, I'm actually being impacted. She's such a joyful, wonderful human. She really makes me take a step back and just appreciate the life that we have. It's the best decision I ever made. She's awesome. I'm so very lucky for her to be a part of my life. You have a long commute. How do you spend your time in the car? You know, it depends on the time of year. I actually go to BU; I'm trying to get my master's degree in gastronomy. I try to listen to podcasts or audiobooks that are related to the class I'm taking at that time. When I'm not taking a class, I do listen to a couple podcasts. Amy Poehler just came out with the 'Good Hang' podcast. I love her. I listen to the [America's Test Kitchen] 'Proof' podcast, because I am a food nerd. And I do listen to some books. I'm into the romantasy book vibe. Please don't judge me too hard on that. Interview was edited and condensed. Kara Baskin can be reached at
Yahoo
29-04-2025
- Business
- Yahoo
‘Utterly underwhelming': Green Bay businesses report losses, underwhelming sales during NFL Draft
ASHWAUBENON, Wis. (WFRV) – Despite seeing more than a reported half a million fans across the three days of the NFL Draft, businesses in the shadow of Lambeau Field and a couple miles east in downtown Green Bay saw little to no economic boost. In fact, some business owners and managers say they took a net loss. 'It was actually a lot slower than how it usually is towards the end of April for us. Sales were down maybe 50%,' Cold Stone Creamery Green Bay owner Amin Elhalw said. 'Gradually the closer we got to the draft, the sales were decreasing, the percentage. Maybe because of the roads and stuff as well.' Green Bay community shines as NFL Draft draws strong turnout despite weather Traffic also created a headache for Michael Wier, owner of Kroll's West, who says he is taking a net loss or breaking even from the aftermath of the draft. 'It sounded like there would be many more cars on the west side of the stadium than there actually was,' he said. 'If you take three days, one really good one, one really poor one, and one above average, and the three weeks that this road is closed, unless they can get it open quicker, it'll be a negative or about a wash.' At Tundra Smoke Shop, revenue is not smoking either, as the entrances of the NFL Draft campus were positioned across Lambeau Field from the store. 'We definitely thought we'd see a little bump and that didn't happen,' Tundra Smoke Shop manager Josh Gribble said. 'What I think is just because the way the entrances were set up on the other side, that Oneida St. didn't really get as much traffic as much as people would've thought because there aren't entrances on this side.' Green Bay mayor reflects on successful 2025 NFL Draft In downtown Green Bay, business was not any better. 'We saw a little bump in business but certainly not what we expected at all. Utterly underwhelming to say the least,' Prohibition Spirits and Cigars manager Rob Ziese said. 'We, from Wednesday to Saturday, doubled up on employees. Two during the day, four at night. Really, none of it was needed.' Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
