Saturday, November 05, 2005

Hot Ice Cream War

Baskin-Robbins is giving its stores a much-needed update due to tough competition from Cold Stone Creamery and Carvel. Remodeled stores will have lower cases to allow children to see more easily, and the employees will work facing the customers, a la Cold Stone.

(Registration may be required by The Los Angeles Times.)

For me it's a toss-up as to which is my favorite: Baskin-Robbins Chocolate Fudge or Cold Stone's decadent Cake Batter, which is sadly still off the shelves while Cold Stone reworks the recipe after a salmonella scare last summer.

To receive an email when Cake Batter ice cream returns to Cold Stone, click here, then click "In the Mix" and "I Want My Cake Batter!"

2 Comments:

Blogger Robin B said...

Laura:

While you await the reformulated Cake Batter flavor you might want to try this at home. Get one of your favorite cake mixes and mix according to directions minus the egg(s). This is a quick way to get that cake batter flavor. We eat it as a cheap alternative to instant pudding which uses up too much milk. Our family of six just mows through snacks too quickly! If you can keep from eating it right away, you could mix it into some softened ice cream (Thrifty is our personal favorite.)

6:40 PM  
Blogger Laura said...

Oooooh, that sounds good! Hadn't thought of mixing my own mix with ice cream, I'm going to try it! :) Thanks much!!

8:02 PM  

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