New Zealand’s real fruit ice cream is a hit in the US, but New Zealand retailers are concerned that Americans are “butchering” the original by adding sugary toppings like cookies, gummies, swirls, and sprinkles.
The New York Times recently reported that ice cream made from fresh berries, a summer favorite in New Zealand, is gaining popularity in big American cities, driven by an increase in US tourists visiting New Zealand.
Toad Hall in the Nelson Tasman region, known as the “fruit bowl” of New Zealand, is a popular destination for the authentic fruit ice cream experience. Owner Angie Morris emphasizes offering healthy and nutritious ice cream made from locally sourced berries. However, she is disappointed to see American outlets adding excessive toppings, which she believes compromises the original product’s goodness.
Morris explains that adding sugary toppings like sauce and Oreos can potentially introduce harmful additives, contradicting the core idea of New Zealand fruit ice cream, which relies on natural flavor and sweetness from fruit.
Even US ice cream stores like Far Out in Massachusetts, inspired by a trip to New Zealand’s South Island, advertise “Real Fruit Ice Cream,” but their menu includes options like chocolate or sprinkle-dipped cones and various sugary toppings, catering to the American preference for indulgence.
While initially offering the authentic New Zealand version, Far Out eventually caved to the demand for extra toppings from the “hedonistic” American ice cream culture.
Despite the growing popularity of New Zealand ice cream in the US, the country is not fully capitalizing on the $107 billion global ice cream market. A research report commissioned by the New Zealand government highlighted export opportunities to promote New Zealand ice cream as a wellness-oriented product with regional ingredients, similar to the success of New Zealand wine, lamb, and honey abroad.
However, some believe that adding cookies and excessive toppings will compromise the appeal of New Zealand’s real fruit ice cream in the US market. Dennis Little, a Nelson manufacturer who supplies machines to turn fruit into ice cream for New Zealand retailers, has received numerous inquiries from Americans wanting to open real ice cream shops. Some even asked if they could add cookies to the machine, but Little doubts this approach would find much success in New Zealand, where the focus remains on the natural goodness of the fruit ice cream.