Several ice cream flavors popular with American consumers in the 1970s are now harder to find, according to a retrospective by food site Tasting Table, cited in a Fox News lifestyle report published Oct. 10, 2026.
Butter Brickle pairs butterscotch-flavored ice cream with crunchy toffee pieces. Tasting Table traced its inspiration to a butterscotch candy made in Omaha, Nebraska, in the 1920s. The flavor had become a national favorite by the 1970s, though it is less widely available now.
Rum raisin, a combination of vanilla ice cream and rum-soaked raisins, dates to the 1930s and gained popularity in the 1970s. It can still be found, but the report said it is harder to locate in many parts of the country. The flavor was also reportedly served as a White House dessert during Richard Nixon’s presidency.
Baskin-Robbins introduced pink bubblegum ice cream in the 1970s, mixing pieces of chewy gum into the dessert. The company has occasionally brought it back for limited runs, according to Tasting Table.
Sealtest introduced Heavenly Hash in 1969. Its version combined marshmallows, almonds and chocolate chips. The flavor later disappeared along with Sealtest’s ice cream line, the report said.
Maple walnut, sometimes called maplenut, has New England roots and was more common in shops and grocery stores during the 1970s. The report noted that maple ice cream appeared in 19th-century cookbooks before walnuts were added to the combination.
The examples are drawn from a nostalgic look at flavors and consumer recollections; the report does not establish how widely each is available today.
