Freddy’s Offering $1 Single Cones in Honor of National Frozen Custard Day

    Industry News | July 31, 2019

    Freddy’s Frozen Custard & Steakburgers announced that it will offer $1 single cone, single dish or custard cookie sandwich purchases at locations nationwide in honor of National Frozen Custard Day Thursday, August 8. For the fourth year in a row, Freddy's will donate 50 cents for every frozen custard single cone, single dish or custard cookie sold on National Frozen Custard Day, up to 30,000, to Kids In Need Foundation, which provides free school supplies to teachers and students most in need across the country.

    “Freddy’s generosity over the past few years has given hundreds of teachers and students the opportunity to thrive by providing much needed school supplies,” says Dave Smith, executive director for Kids In Need Foundation. “Rooted in family values, Freddy’s prioritizes giving back in a positive way, and we are truly grateful to partner with a company that shares our passion for helping kids succeed.”

    Along with cooked-to-order steakburgers, frozen custard is a staple of the Freddy’s menu. Known for being smoother and richer than ice cream due to a time-tested churning process that minimizes ice crystals and excess air, Freddy’s frozen custard is made using only America’s finest dairy ingredients. It is churned throughout the day, every day in each restaurant to produce the high-quality, fresh custard treat that made Freddy’s famous in 32 states.

    “National Frozen Custard Day has become an annual tradition here at Freddy’s that not only gives our guests a reason to celebrate, but that also allows our brand as a whole to contribute to a cause that directly impacts our local neighborhoods,” adds Randy Simon, Co-founder & CEO for Freddy’s Frozen Custard & Steakburgers. “We’re proud to support the Kids In Need Foundation for the fourth year in a row and are eager to continue to help students across America start the new school year with a full backpack.”

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