Häagen-Dazs Offers Limited Edition Ice Cream Flavour in Appreciation to Loyal Support From Fans

Published by Amirul Sanusi @ 24/09/2018

Häagen-Dazs has recently launched the new ice-cream flavour, Peanut Butter Crunch with a special collaboration with famous world renowned dessert Chef Janice Wong for an exquisite limited edition flavour. Häagen-Dazs introduced Peanut Butter Crunch, available exclusively at all shops from now until 30th November 2018 and retail outlets until December 2018.

With high-quality ingredients and world-class craftsmanship, it is in line with Häagen-Dazs philosophy to combine these two elements in producing the ever-loved ice cream tastes. Every ice-cream creation is composed with 100% real cream, milk and carefully selected ingredients from all over the globe then blended to perfection in France. Thus resulted an extraordinary taste ice cream that are being enjoyed all over the world. To celebrate a huge mile stone and this limited edition flavour, Häagen-Dazs invited Singaporean dessert master, Chef Janice Wong to do her magic by creating one of a kind dessert creation available exclusively at Häagen-Dazs restaurant located in Sunway Velocity from 1st October until 16th November 2018.

Peanut Butter Crunch is a tribute to the fans that adore the crunchiness found in macadamia nuts – The Queen of Nuts –with their typical rich, smooth and buttery flavour. In response to the appreciation, the new flavour contain a delicious caramelized, crunchy nut pieces offering great texture to the signature ice cream and smooth, thick and velvety peanut butter.

The new Häagen-Dazs Peanut Butter Crunch pints will be available at all retailers nationwide priced at RM30.40 and Peanut Butter Crunch Stickbars at RM9.35 each. Limited-edition creations by Janice Wong includes CLOUD NINE and S’MORES & FUDGE priced at RM32.90 and RM19.90 respectively. 

Chef Janice Wong with her two signature desserts, CLOUD NINE and S'MORES & FUDGE

Singaporean dessert chef extraodinaire, Miss Janice Wong (left) and CEO of GCMA, Mr Adam Ham