Industry News | December 27, 2012

Sloan's Picks a Winner with Apple Caramel Crisp Ice Cream

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It was a race to the finish in the final moments of the contest, but with six more votes, apple crisp with a caramel swirl inched out a flavor tribute to a traditional Chanukah doughnut.

West Palm Beach, Florida, resident Katya Zeidan prevailed and her winning apple caramel crisp ice cream flavor will appear in all of Sloan’s South Florida locations for a limited time during the holidays, the busiest time of the season for Sloan’s.

Dreaming up mouth-watering ice cream flavors is what Sloan Kamenstein does for a living. He’s the founder and owner of Sloan’s Ice Cream, the cherished South Florida ice cream concept expanding nationwide, which blends distinctive flavors and aromas with an abundance of delectable chocolates and succulent candies.

But this holiday season, the Le Cordon Bleu trained chef-turned-ice cream entrepreneur handed the ice cream creation keys over to the folks usually on the receiving end of a scoop of Sloan’s luxury ice cream.

Kamenstein launched an interactive Facebook contest encouraging fans of Sloan’s around the world to submit an original ice cream flavor in exchange for an opportunity to see it on the menu. Fans then voted for their favorite flavor among those submitted.

The #MySloan’s Flavor Contest was a way to connect with fans in new ways, an organic experience fueled only by fan interaction on social media.

“The contest was a way to encourage our dedicated customers to become even more engaged with our ice cream concept, while simultaneously striking up social media conversation with new fans,” Kamenstein says. “Our loyal fans have told us they want to immerse themselves in more of the Sloan’s experience. This contest helped us do that.”

The Sloan’s Ice Cream brand is a staple in Palm Beach, where it’s headquartered. Its four shops are beloved for the striking combination of over-the-top aesthetics, toys, candies, and, of course, innovative ice cream flavors made from the finest ingredients.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.