The Proliferation of Alcohol Ice Cream

Combining categories may not be such a new thing …

Source: Proof

There seems to be some “buzz” about “alcohol” ice cream or boozy ice cream or hard ice cream or spirits ice cream, all depending on what you call the combined category. Every one is all a buzz.

But truth be told, this isn’t new. It’s been around since the 1930’s when Rum Raisin Ice Cream was invented in Sicily! And then in 2013, Tipsy Scoop made its debut in New York. And it’s been taking off ever since.

Now what was once a combined category has now proliferated into its own being with small batch brands available in retail stores, large national brands (like Haagen-Dazs) entering the scene, and ice cream shops popping up in neighborhoods in major metro areas. Here’s another success story that is growing across the U.S. …

Goldbelly did a nice run down of the lay of the land, with many options also available through their service as well! But of course, yet another boozy ice cream venue!

Interesting to see the merging of categories and distribution outlets, the entrepreneurial take on expanding options in this “new” space, and to see it all take off. And how it is all dominated by innovation, food science, customer service, and creativity. And great taste!

What’s your experience? JIM