Baskin-Robbins Destination 31

It takes a spectacular flavor to satisfy Down Under appetites. And Chocolate Chip Cookie Dough meets the challenge. Its rich cookie dough ice cream is loaded with chunks of chewy, semisweet chocolate chip cookie dough that makes every day a "G'day!"

Only magic can capture the hearts of one billion people! That's the secret of Love Potion #31. Its spellbinding blend of raspberry and white chocolate ice creams, swirled with a raspberry ribbon and studded with chocolate chips and raspberry-filled chocolate hearts, is pure romance—just in time for Valentine's Day.

Created by Mr. & Mrs. Robbins in their kitchen, Pralines 'n Cream was so popular at its 1970 introduction that students at the University of California, Santa Barbara picketed stores when supplies ran out! Its creamy vanilla ice cream, caramel ribbon and New Orleans-style praline-coated pecans went on to become one of the world's favorite flavors—and #1 in the Middle East.

No one does Mint Chocolate Chip like Baskin-Robbins. While the freshly made mint ice cream is still soft, a special chocolate is injected—instantly shattering from the cold and distributing semisweet goodness throughout. It's an explosion of flavor with the perfect balance of mint and chocolate that Britons love, perhaps even more than tea and crumpets!

Capturing the luxury of cheesecake in ice cream was a quest that took years to fulfill. The dream came true in 1964 with Strawberry Cheesecake. This flavor was Baskin-Robbins' first of many other cheesecake flavors—and remains the hands-down favorite in Japan.

You think it's easy creating flavors? It took our Flavor Chefs two years to find the perfect mango for Mango Tango. They found it in India's "King Alfonso" mango, justly celebrated for its wonderful flavor. The result is a deceptively simple and delightful flavor, much appreciated in its homeland.

When the Dodgers moved to Los Angeles in 1958, the city went crazy for baseball and we promptly invented Baseball Nut to celebrate. Creamy vanilla ice cream is accented by cashews for the fans and swirled with a black raspberry ribbon for the umpire. "We're all baseball nuts, after all!" said Mr. Robbins of this All-American favorite.

Strawberry was an original flavor in 1945—but we never stop improving them when we can. Very Berry Strawberry was introduced in 1984 and featured a strawberry puree with chunks of strawberry in strawberry ice cream. It immediately set Baskin-Robbins apart, especially in strawberry-loving Mexico.

Can you remember your first taste of Chocolate Mousse Royale? That indulgent rush of rare chocolate? And the texture? That velvety smoothness—available nowhere else—springs from an exclusive blend of ingredients developed in our Flavor Kitchen. Sorry Canada, we know you love it, but you can't call it Chocolate "Moose" Royale!

Ever wonder about Mr. Robbins' favorite flavors? You've found one in Jamoca Almond Fudge! It begins with a unique blend of specially brewed coffee. Add a rich swirl of chocolate and roasted almonds and you have the perfect coffee treat (without the trip to the coffeehouse). And it's a favorite in coffee-producing Southeast Asia too.

Despite its name, a coconut is not a nut. But that didn't stop us from adding roasted almonds, buttered pecans and walnuts to our rich coconut ice cream back in 1967. The result was Nutty Coconut, a perfect pairing of the cool, tropical taste of coconut with nutty goodness. No wonder it's a hit in the Caribbean!

Cherries Jubilee is a perennial favorite at Baskin-Robbins. Specially selected, extra-large flavor-packed cherries are blended into cherry ice cream with a hint of rum flavor. It's a flavor with roots in our earliest days and is especially popular in South Korea.

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