5 forgotten ice cream flavors from the ’70s that fans are begging to be brought back

Nostalgic Scoops That Once Rocked the Nation

From the buttery crunch of a classic candy‑in‑an‑ice‑cream to the smoky hint of rum‑soaked raisins, a handful of frozen treats that were once staples in American households are becoming harder to find on supermarket shelves and at family‑owned ice cream shops. Food‑news website Tasting Table recently catalogued a handful of such “forgotten” flavors, and the responses from Reddit, Facebook and other online forums suggest that a generation of ice‑cream lovers is eager to see them return.

Butter Brickle – A Sweet, Crunchy Heritage

The origin of Butter Brickle ice cream can be traced back to a butterscotch‑flavored candy first produced in Omaha, Nebraska, in the 1920s. When the confection was turned into ice cream in the 1970s, the brand quickly gained a national following. The scoop featured a rich butterscotch base studded with crunchy toffee pieces, a texture that fans still remember vividly. A Facebook group dedicated to 1970s nostalgia repeatedly mentioned the flavor, with many members reminiscing about the “signature bits of crunchy toffee.” While the candy remains available in some specialty stores, the ice cream has largely disappeared from mainstream retail and is rarely found in contemporary grocery aisles.

Rum Raisin – A Classic with Presidential Roots

Rum raisin ice cream has been around since the 1930s, but it truly surged in popularity during the 1970s. The combination of vanilla ice cream studded with raisins soaked in rum captured the imaginations of shoppers and was sold in both specialty shops and major supermarkets. The flavor even earned a place at the White House; President Richard Nixon reportedly served rum raisin for dessert during a presidential banquet. Though the recipe is still in production by some niche brands, it has faded from most shelves. A Reddit user lamented, “I miss it so much! It’s my favorite ice cream flavor,” highlighting the longing many feel for the once‑ubiquitous treat.

Pink Bubblegum – A 1970s Quirky Delight

Baskin‑Robbins introduced Pink Bubblegum in the 1970s, mixing small pieces of chewy bubblegum into the creamy base. The flavor was an odd but memorable option that appealed to children who enjoyed chewing gum and then savoring it in ice cream form. The brand has occasionally revived the recipe for limited‑time promotions, but it is not a staple of the current Baskin‑Robbins menu. A former fan recalled, “It was my favorite. I would eat the ice cream and save the bubblegum for later,” underscoring the playful nature of the treat.

Heavenly Hash – A Marshmallow‑Infused Memory

Before it became an ice cream flavor, Heavenly Hash was a fruit salad composed of whipped cream, marshmallows, candied fruit, and nuts. Sealtest introduced its version of the flavor in 1969, combining marshmallows, almonds, and chocolate chips to create a texture reminiscent of the later “Rocky Road.” When Sealtest discontinued its ice cream line, the Heavenly Hash flavor faded away. Fans of the product still recall it fondly, with one Facebook user writing, “Now that was a great ice cream!” and another reminiscing about the nostalgic taste.

Maple Walnut – A New England Classic

Maple walnut ice cream has a history that stretches back to the 19th century, with early cookbooks describing the sweet‑savory blend of maple syrup and walnuts. The flavor became especially popular in the Northeast, where maple products are a culinary staple. By the 1970s, maple walnut had become a familiar offering in regional grocery stores and diners. However, it has largely disappeared from contemporary ice‑cream aisles. A Reddit user noted, “My grandmother loved the Maple Walnut flavor. I don’t think I’ve seen it since I was a kid,” illustrating how this regional classic has slipped from everyday menus.

Why the Fading?

The decline of these flavors can largely be attributed to shifting consumer preferences and the competitive landscape of the frozen‑dessert market. Newer, trend‑driven flavors—such as cookie‑and‑cream, salted caramel, and mint chocolate chip—have dominated the shelves in recent years. Companies that once produced nostalgic options have either discontinued them to focus on more profitable lines or have been acquired, leading to changes in product offerings.

As Tasting Table’s retrospective shows, many of these once‑popular flavors were beloved enough to appear in iconic moments, such as a presidential banquet or a decade‑long candy brand’s ice‑cream adaptation. Yet the modern market’s appetite for novelty and novelty flavors has pushed many classic options into obscurity.

A Call for Revival?

The online chatter suggests a persistent demand for these classic flavors. While some specialty shops still carry a few of them—particularly the more obscure Heavenly Hash and Pink Bubblegum—most mainstream retailers have moved on. There are no current plans announced by major ice‑cream chains to bring back these nostalgic options, though limited‑run specials are not unheard of.

For those who grew up with a scoop of butter brickle or a spoonful of maple walnut, the absence of these flavors feels like a missing piece of childhood. Whether these treats will ever re‑enter the mainstream market remains to be seen, but the conversation among fans underscores a broader trend: nostalgia can be a powerful driver in the food industry, and companies that can tap into that sentiment may find a receptive audience in today’s market.

As the ice‑cream aisle continues to evolve, the memories of these forgotten flavors keep them alive in conversation, if not in the freezer.