coned ice cream with blueberries and flowers — Photo by Brooke Lark on Unsplash

Beloved items have returned to Trader Joe’s stores. Many shoppers eagerly awaited these favorite treats. Seasonal offerings often make people happy. Their ice cream selection brings much excitement. The news spread quickly through online posts.

A certain ice cream flavor had been gone for two years. Wildberry Cheesecake vanished from freezers, disappointing customers. Its return was a big surprise for many people. News about its comeback came from an employee. A worker posted details about it on Reddit. This sharing made shoppers extremely excited.

The flavor was recently added to their system. Stores could order it starting June 30th. It should arrive in early July at their stores. Online reaction was really happy. People celebrated its long-awaited return online. Comments showed great joy and relief. “My prayers are being answered,” was a common quote online.

Another favorite flavor has also made a comeback. Banana Pudding ice cream has returned quietly. An influencer shared this exciting news. Some other summer items are back too. But many see Banana Pudding as the top return. One person usually did not like banana pudding. This particular ice cream changed their mind completely.

clear drinking glass filled with beverage — Photo by freestocks on Unsplash

It reminds people of a famous bakery version. Creamy pudding and vanilla wafers are included. Fresh banana slices add to the taste. Trader Joe’s version adds a salted caramel swirl. This swirl elevates the already great flavor. People feel it was a very smart addition themselves.

The person said they cannot get enough of it. Many fans stated they had waited all year. Waiting for this favorite flavor caused longing. Shoppers really wished it stayed all year long. That seasonal rotation frustrates devoted customers a lot.

A third anticipated ice cream flavor has returned. Ube ice cream is also now available again. This flavor uses a purple yam base. It comes from Filipino food traditions. Trader Joe’s helped make Ube widely known. Its popularity shows it is a hit flavor. Online posts showed great excitement from people.

Some superfans bought many pints at one time. Eight pints for a household show a lot of dedication. But Ube gets varied opinions from customers. Not everyone feels it is the very best. One review said the ube taste was delicate. A Filipino reviewer felt other brands were better. Some people called it lacking in authentic flavor.

Even critics do not completely hate it, though. It remains a good choice for trying ube flavors. Summer feels like it’s here with these flavors back. Shoppers should buy them soon to be safe. The excitement about these finds is justified.

Everyone feels so happy because these ice creams have come back. Actually, eating them again now starts the real fun. What makes these special flavors make people feel so excited? Let’s explore what makes people like these flavors so much.

We should first discuss the famous Wildberry Cheesecake ice cream. It went missing from stores for two whole years. This really did leave a cheesecake-shaped hole in people’s hearts. The return feels like a really big event to people. Trader Joe’s says it has a sweet cream ice cream base. Picture that creamy base ready to mix with other flavors.

But the berry swirl gives the ice cream its true identity. This swirl uses blueberries and elderberry juice. It also contains purées from raspberry, strawberry, and blackberry. Consider that wonderful mix of berry goodness inside. It tastes tart, sweet, and a bit tangy. That swirls right through the creamy ice cream base. Using many berries creates a more complex, layered taste.

You must not forget the Cheesecake part of the name. Tucked within are tender bits of cheesecake, ready for eating. These little pieces add a delightful texture, too. You get that clear, tangy richness of cheesecake flavor. This is more than just a berry ice cream. It is a full dessert experience right in a pint. The cheesecake pieces make it feel more like a dessert.

The mix of creamy, berry, and cheesecake is special. It achieves a perfect balance of sweet, tart, and creamy flavors. It hits all the right flavor notes. It is perfect for eating on a hot summer day. People felt sad when it vanished. An employee’s online post said it was coming back. Stores could order it starting June 30th.

The online reaction tells a lot about people’s feelings for this flavor. Comments such as “My prayers are being answered” filled online spaces. Many users were hoping for this flavor to return. One person exclaimed, “This is ‘My favorite ice cream!'”. People called it one of the very best flavors. Another person online wrote, “That’s fabulous news!!”. This passionate response shows just how much the blend resonated with people.

No-Churn Blueberry-Cheesecake Ice Cream

This recipe creates a layered no-churn ice cream featuring distinct blueberry sauce and chunks of graham cracker cheesecake bites. The base is a rich blend of cream cheese, sour cream, and heavy cream, processed until fluffy. Each component is prepared separately and then layered before freezing, resulting in a decadent frozen dessert without needing an ice cream maker.

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Prep Time 30

Cook Time 30

Total Time 6

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 5066.1 kcal

Equipment

1 Medium Bowl For mixing crust and cheesecake filling.
2 Small Bowls or Ramekins For freezing cheesecake bites.
1 Medium Saucepan For cooking the blueberry sauce.
1 Food Processor Essential for the no-churn ice cream base.
1 Shallow 2-quart Baking Dish For freezing the assembled ice cream.

Ingredients

Main

2/3 cup graham cracker crumbs from 4 sheets
2 tablespoons unsalted butter melted
3 tablespoons sugar
2 ounces cream cheese at room temperature
2 tablespoons heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
3 cups fresh blueberries about 1 1/2 pints
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 cups heavy cream
6 ounces cream cheese at room temperature
2/3 cup sour cream
2/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
Pinch of salt

Instructions

Make the cheesecake bites: Toss the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Divide between two 1 1/2-cup bowls or ramekins; press into the bottoms and up the sides. Put the cream cheese in the medium bowl (no need to wipe clean); stir with a spatula. Add the heavy cream, lemon juice, vanilla and remaining 2 tablespoons sugar; mix until smooth. Spoon into the prepared bowls, cover and freeze until firm, about 2 hours. Remove the bowls from the freezer and run a knife around the cheesecakes; turn out onto a cutting board and roughly chop. Cover and keep frozen until ready to use.
Meanwhile, make the blueberry sauce: Combine the blueberries, sugar, cornstarch, lemon juice and 1 cup water in a medium saucepan; bring to a simmer, stirring occasionally. Cook, stirring occasionally, gently squashing the berries as they soften, until the mixture is thick and shiny, about 30 minutes. (You should have about 1 2/3 cups of sauce; cook slightly longer to reduce if necessary.) Transfer to a small bowl and refrigerate until cold.
Make the ice cream: Put the heavy cream, cream cheese, sour cream, sugar, vanilla, lemon zest and salt in a food processor; process until very thick and fluffy. Layer the ice cream mixture, blueberry sauce and cheesecake bites in a shallow 2-quart baking dish. Cover with plastic wrap, pressing against the surface; freeze at least 3 hours. Let sit at room temperature 20 minutes before scooping.

Notes

Ensure cream cheese is at room temperature for smooth mixing, especially in the food processor step. Cook the blueberry sauce until it's significantly thickened and glossy; relying solely on the 30-minute time might result in a too-runny sauce. Thoroughly freeze the cheesecake bites before chopping to prevent them from falling apart. Proper chilling and freezing times for each component and the final mixture are critical for achieving the desired texture. Allow the finished ice cream to soften slightly at room temperature before scooping for the best consistency.

The anticipation for Wildberry Cheesecake was strong and clear because it had been gone for a long time. This return was not like a normal seasonal return. This time, it felt like a real comeback story. Its scarcity made people want it more. People had two years to miss those aspects. The moment it came back felt like a victory. This ice cream is a beloved staple at that store.

Moving on, we have Banana Pudding Ice Cream now. This flavor is also very much loved by many people. The return might not have been quite so dramatic. The Wildberry Cheesecake’s story was a two-year one for people. But Banana Pudding just reappeared. An influencer just shared the happy news about it. Its devotees felt just as much excitement now.

This flavor immediately feels like a classic Southern dessert. It is described as being similar to Magnolia Bakery’s offerings. This is high praise for people who know that treat. It features creamy vanilla pudding ice cream. That sounds like pure comfort in frozen form. The taste is smooth, rich, and perfectly sweet.

Two Bite Wildberry Cheesecakes

This recipe creates 72 delightful two-bite cheesecakes featuring a graham cracker crust and a creamy cheese filling, topped with a vibrant wildberry pie filling. They are baked in mini muffin tins, perfect for parties or small treats.

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Total Time 40

Course lunch/dinner

Cuisine American

Servings 72 people

Calories 7605.3 kcal

Equipment

1 Electric Mixer Stand or hand mixer for smooth filling
2 Mixing Bowls One for crust, one for filling
6 Mini Muffin Tins Yields 72; adjust quantity based on capacity
1 Measuring Cups and Spoons
1 Spatula For mixing and filling tins

Ingredients

Main

4 250 g packages light cream cheese
4 large eggs
1/4 cup butter melted
1 cup sugar
2 tablespoons real maple syrup
1 tablespoon vanilla
3 cups graham cracker crumbs
1/2 cup butter melted
1/4 cup honey
1 540 ml mixed berry pie filling

Instructions

Preheat oven to 325°F (160°C). Line mini muffin tins with paper liners.
In a bowl, combine graham cracker crumbs, 1/2 cup melted butter, and honey. Mix well.
Divide crust mixture evenly among mini muffin cups, pressing firmly into the bottom.
In a large bowl, beat softened cream cheese until smooth.
Add 1/4 cup melted butter, sugar, maple syrup, and vanilla to cream cheese; beat until well combined.
Add eggs one at a time, mixing on low speed just until incorporated.
Spoon cheesecake filling over the crusts, filling each cup almost to the top.
Bake for 15-20 minutes, or until the edges are set and centers are slightly soft.
Cool cheesecakes in the tins on a wire rack completely, then refrigerate for at least 2 hours.
Top each chilled cheesecake with a dollop of mixed berry pie filling before serving.

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free filling. Avoid overmixing the batter after adding the eggs; mix just until combined to prevent cracks. For the crust, press the mixture firmly into the bottom of each mini muffin cup. Consider using paper liners for easier removal. A water bath (bain-marie) isn't strictly necessary for mini cheesecakes but can help ensure even cooking and a creamier texture.

Layered inside are vanilla wafers and fresh bananas. The vanilla wafers provide a delightful crunch. They also have that familiar, comforting flavor. The fresh banana slices are key here. They bring natural sweetness and a soft texture. Artificial banana flavor just isn’t the same. These components alone would make a solid banana ice cream.

But Trader Joe’s decided to add their own twist. They included a swirl of salted caramel. This is where the magic happens for many. The salted caramel adds sweet, slightly salty notes. The salt cuts through the richness of the pudding and banana nicely. This adds an extra layer of complexity and depth. This addition is often why people love it.

One person, who didn’t usually like banana pudding, tried this specific Trader Joe’s version. They were completely converted by it. They said, “It’s so damn good.” They stated they couldn’t get enough of it. It won over someone who didn’t like it. That truly is a serious endorsement.

The commitment of Banana Pudding fans feels intense too. Comments like “I have been waiting all year” are common. People feel frustrated when their favorite things are temporary. This cycle of waiting happens often for these fans. Fans plan to stock up on it. An influencer shared they would buy lots for the year and urged others to do the same quickly.

Finally, let’s talk about the Ube Ice Cream. This vibrant purple treat is beautiful and controversial. It has become a phenomenon at this store. It helped introduce people to the ube flavor. Ube is a purple yam from Filipino cuisine. Trader Joe’s really capitalizes on its unique color and flavor. They also bring it back year after year.

The official Trader Joe’s description offers a comparison. It tastes somewhat like vanilla and pistachio, and it has a hint of coconut too. This description attempts to make it relatable for Western eaters. It suggests a nutty, slightly sweet taste. It also has tropical undertones.

For many, this flavor is a total hit. Lots of positive reactions online show its popularity. An Instagram post about its return got many likes. Comments showed pure joy when it came back. People wrote, “I’ve missed it so much.” One person called it “BEST TJS ICE CREAM FLAVOR.” This claim really shows peak fandom for this flavor.

3 Ingredient Ube Ice Cream

This incredibly simple no-churn ube ice cream requires just three ingredients: heavy cream, ube sweetened condensed milk, and ube flavoring. The process involves whipping the cream and gently folding in the ube mixture before freezing, resulting in a rich, vibrant purple dessert with minimal effort.

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Total Time 10

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 2572.7 kcal

Equipment

1 Large Mixing Bowl Ideally chilled
1 Electric Mixer (Hand or Stand)
1 Spatula For folding
1 Freezer-Safe Container
1 Measuring Cups/Spoons

Ingredients

Main

2 cups heavy cream
1 10 ounce can ube sweetened condensed milk
4 tablespoons ube flavoring

Instructions

Chill a large mixing bowl and the whisk attachments of your electric mixer in the freezer for 10-15 minutes.
Pour the cold heavy cream into the chilled bowl.
Using the electric mixer, whip the heavy cream on medium-high speed until medium-stiff peaks form.
In a separate small bowl (or directly with the ube sweetened condensed milk if it's in a bowl), stir in the ube flavoring until well combined and the color is uniform.
Pour the ube sweetened condensed milk and flavoring mixture over the whipped cream.
Gently fold the ube mixture into the whipped cream using a spatula until no white streaks remain and the mixture is evenly colored.
Pour the mixture into a freezer-safe container.
Cover the container tightly to prevent ice crystals from forming.
Freeze for at least 6-8 hours, or preferably overnight, until the ice cream is firm.
Scoop and serve the ube ice cream.

Notes

Achieving the right consistency when whipping the heavy cream is crucial; whip until medium-stiff peaks form, avoiding over-whipping which can make the ice cream grainy. Ensure the ube flavoring is thoroughly combined with the condensed milk before gently folding it into the whipped cream to prevent streaks and ensure even color and flavor. For best results, allow the ice cream to freeze for at least 6-8 hours, or overnight, to achieve a firm texture. For added texture, consider folding in toasted coconut flakes or small chunks of cooked ube after combining the mixtures.

Devotion from Ube fans can be quite intense. One superfan’s husband bought eight pints years ago. Eight whole pints show a deep connection to the flavor. A customer recently posted photos of themselves enjoying it. They called the taste “SUPER YUMMILICIOUSNESS.” This confirms they still love it.

However, the Ube Ice Cream is quite divisive. Many love it, but some have more nuanced opinions. This is especially true for culturally specific tastes. This shows the challenge of mass marketing culturally specific flavors.

Some online reviewers had specific notes about it. They did not hate it, but they had thoughts on it. One user gave it a simple “not bad” rating. The ube flavor inside felt extremely delicate. This suggests the flavor is too subtle for some. It might not be intense enough.

Another reviewer, who was Filipino and liked Magnolia brand ube, said that Trader Joe’s version was not bad either. But they stated that Magnolia is still better. This comparison points to a standard of authenticity. This standard matters to those with experience of it. Trader Joe’s might not capture it fully. This is common with mass-produced ethnic foods.

A third critic online was more direct. They said it is “just not it” for authentic ube. They called it a “mimic American version” for $4.99. This implies it is a simplified version. It is an adapted take on the taste. This view is important as it comes from experience. They know what authentic ube tastes like.

Even these critics did not hate the ice cream. Their points were more about it not meeting standards. It was not about it being unpleasant. So, if you are new to ube, it is a good option. Or if you just want a tasty, unique treat, Trader Joe’s Ube ice cream sounds perfectly fine. It is a delicious entry point for many.

The return of these flavors is about excitement. It is also about the anticipation. It is also about the shared experience of finding them. Enjoying these loved, fleeting flavors is part of it. Whether you are on team Wildberry, Banana, or Ube, these pints bring real joy to shoppers. Get them while you can.