Ben and Jerry Core in body

February 24/Burlington, Vt. -- Ben & Jerry’s has announced a brand new line with four new flavors, and the company believes it will resonate resoundingly with its “core” consumers.

The “Core” line is modeled off Ben & Jerry’s popular Karamel Sutra flavor. The concept includes a core center down the middle of each flavor, which the company hopes will compliment the two super-premium ice creams that are packed into every pint. Every Core flavor adds another component the company has become famous for: chunks, which add another layer of flavor and texture.

“We are always looking to make something bigger and better for our fans,” said the lead flavor developer, Eric Fredette. “We wanted to blow out the concept of fun flavors, chunks and swirls and take it over the top,” Fredette added.

The four new Core flavors include:

  • Hazed & Confused: Chocolate & Hazelnut Ice Creams with Fudge Chips and a Hazelnut Fudge Core
  • That’s My Jam: Raspberry & Chocolate Ice Creams with Fudge Chips and a Raspberry Core
  • Peanut Butter Fudge: Chocolate & Peanut Butter Ice Creams with mini Peanut Butter Cups and a Peanut Butter Fudge Core
  • Salted Caramel: Sweet Cream Ice Cream with Blonde Brownies and a Salty Caramel Core

Fans have pointed out that each pint becomes a personalized eating experience customized by the consumer. Those who want some of the core fudge, caramel or real raspberry jam in every bite can make it happen. Those who like eating one flavor of ice cream at a time, and then save the core center as a treat at the end have found the right product for themselves. And for those who like to eat the sweet spot out of life, first, the “tunnelers” as they are known, can pop the lid, grab a spoon and get right to business.

All four of the new fulltime Core flavors will be available in pints beginning in February 2014 (MSRP: $4.39 per pint). Handmade Core Sundaes featuring a core of hot fudge or caramel between your two favorite flavors will be available in Ben & Jerry’s Scoop Shops beginning this spring.