Five 1970s ice cream flavors have largely vanished from mainstream freezer aisles, and fans still miss them. Fox News recently spotlighted the list: Butter Brickle, rum raisin, pink bubblegum, Heavenly Hash and maple walnut. If you can't find them at the store, you can do the next best thing. Below is how to approach each one at home, with the techniques that matter most. No ice cream machine is required for the first method.
Start Here: A No-Churn Base That Works for All Five
A no-churn base is the easiest way to experiment, and it takes about 15 minutes of hands-on time plus 6 hours of freezing.
- Whip 2 cups cold heavy cream to stiff peaks, about 3 to 4 minutes with a mixer.
- In a separate bowl, stir together one 14-ounce can sweetened condensed milk, 1 teaspoon vanilla extract and a pinch of salt.
- Fold a third of the whipped cream into the condensed milk to lighten it, then gently fold in the rest.
- Fold in your flavor additions (below), transfer to a loaf pan, cover the surface with parchment, and freeze at least 6 hours.
The key is folding gently. Stirring hard knocks out the air, and air is what keeps the texture scoopable.
1. Butter Brickle
Butter Brickle is a buttery toffee-crunch flavor. To approximate it, make a quick toffee: melt 1/2 cup butter with 1/2 cup sugar and 1 tablespoon water over medium heat, stirring until it turns amber, about 8 to 10 minutes. Pour onto a parchment-lined sheet, cool completely, and chop.
Fold 1 cup of the chopped toffee into the base. Save a few pieces to sprinkle on top. Add the toffee right before freezing, since it softens the longer it sits in the mix.
2. Rum Raisin
The trick here is plumping the raisins first. Simmer 3/4 cup raisins in 1/4 cup dark rum and 2 tablespoons water for 3 to 4 minutes, then let them steep for at least 30 minutes. Drain, reserving a tablespoon or two of the liquid.
Stir the raisins and 1 tablespoon of the reserved liquid into the base. Keep the liquor modest: too much alcohol keeps ice cream from freezing firm.
3. Pink Bubblegum
This is the playful one. Bubblegum flavoring is sold as an extract or emulsion at baking supply shops and online. Start with 1 teaspoon in the base and taste before adding more, since strength varies by brand. A drop or two of pink food coloring gets you the classic look.
For texture, fold in a handful of small gumballs or bubblegum-flavored candies if you like, but skip real gum.
4. Heavenly Hash
The report version of this flavor is chocolate-leaning ice cream with mix-ins. A common take includes marshmallow and nuts, though recipes vary. To build your version, whisk 1/4 cup unsweetened cocoa powder into the condensed milk before folding in the cream. Then add 1/2 cup mini marshmallows and 1/2 cup chopped toasted almonds, plus 1/3 cup chocolate chips if you want more crunch.
Toast the nuts in a dry skillet for 4 to 5 minutes until fragrant. It deepens the flavor noticeably.
5. Maple Walnut
Use real maple syrup, not pancake syrup. Reduce 1/2 cup maple syrup in a small saucepan for 5 to 6 minutes until slightly thickened, then cool. Replace 1/4 cup of the condensed milk with the cooled syrup, or simply stir it in and add a touch more whipped cream to balance.
Toast 3/4 cup walnut pieces at 350°F for 8 minutes, cool, and fold them in. Walnuts can turn bitter if overtoasted, so set a timer.
Why These Flavors Are Having a Moment
Per Fox News, nostalgia-driven food trends are gaining traction as brands revive retro snacks, diner staples and childhood favorites. The outlet ties these flavors to "newstalgia," the blend of comfort, memory and novelty. Making them at home lets you skip waiting for a brand to bring them back.
Tips for Better Homemade Scoops
- Chill the bowl and beaters for 15 minutes before whipping cream.
- Press parchment directly on the surface to prevent ice crystals.
- Let the pan sit at room temperature for 5 minutes before scooping.
- Eat within two weeks for the best texture.
Pick One This Weekend
Choose the flavor you remember best, make the no-churn base tonight, and let it freeze overnight. Then ask the people at your table which one they'd vote to bring back.
