Kwik Trip continues to push the boundaries of creativity and taste in their ice cream offerings, delighting customers with unique and flavorful experiences. The journey from concept to shelf is an extensive process driven by market trends, customer feedback, and the desire to deliver high-quality products.

"We put a lot of research into developing new flavors," says Katarina Nemitz, Kwik Trip food scientist in the R&D department. "We analyze market trends data, gather customer feedback, and draw inspiration from fun and unique products we come across. Sometimes, a cool inclusion sparks an entire flavor concept."

Among the customer favorites is the Brookie Dough ice cream. Andrew Riley, Kwik Trip Dairy Production Manager says, "We receive a lot of positive feedback on our Brookie Dough flavor. It's half vanilla, half chocolate ice cream with a fudge ribbon, cookie dough, and brownie pieces. Customers love it and often request it in different container types."