Hostess launches Twinkies, Sno balls, Ding-Dongs ice cream; ‘mindblown’ foodies are ‘speechless’

What took them so long?

Hostess is dishing up its first ever ice cream version of classic snacks from our childhood.

In a collaboration with Nestlé Dreyer’s Ice Cream Company, Hostess launched six new frozen treats based on the classic Sno balls, Ding Dongs, and CupCakes, the Daily Mail reported.

The first ice cream products in the company’s 90-year history, the line include ice cream pints, sandwiches and bars.

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“Everyone’s favorite Hostess treats — Twinkies, Ding Dongs, Sno balls and CupCakes — are now available in a creative new form as creamy and delicious frozen desserts,” Ellen Copaken, Hostess marketing vice president, said in a press release. “We continually seek to reinvent our classic treats and are excited to have this new innovation added to the freezer aisle where fans can already find our Deep Fried Twinkies.”

Twinkies split

Two new Twinkies items have been added to the pre-packed deep-fried Twinkies that Hostess debuted last year. The Twinkies cone features Twinkies-flavored ice cream topped with sponge cake crumbles, while the pint offers a scoopable version of butter cream ice cream and bite-sized sponge cake pieces and sweet frosting.

The other pints offer up classic CupCakes and Sno Balls flavors.


The Ding Dong Sandwich features all the flavors reminiscent of the childhood favorite with the creamy center replaced with ice cream. The Sno ball bar is a version of the original snack offered up on a Popsicle stick with vanilla or chocolate ice cream in the center replacing the original cake.

Ding Dong

“Over the past year we’ve been working closely with Hostess to perfect the recipes and pay homage to these nostalgic treats,” marketing manager for Nestlé Dreyer’s Ice Cream Company, Rachel Jaiven, said. ‘We’re thrilled to lend our ice cream expertise to give fans a new way to enjoy their favorite classic snack cakes.’

SB bar

Fans awaiting the arrival of the treats welcomed the news on Twitter.

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