When Baskin-Robbins recently announced it was axing five of its 31 signature flavors, the resultant uproar centered on French Vanilla, a fixture since the company's founding in 1945.
More than 1000 people have joined a "Save French Vanilla," group on Facebook, pleading with the company to keep the sundae-suited classic on its menu.
"So many hot days on my grandparents' porch, enjoying life and French Vanilla," Rico Buitron wrote. "Please say it ain't so Baskin Robbins!!!!"
But Texas pecan growers were saddened by the demise of Caramel Praline Cheesecake, a flavor that joined Baskin-Robbins' line-up in 1970.
"We wish they'd keep that in there," Texas Pecan Growers Association spokesperson Blair Krebs says. "We'd love to see more pecans in their products."
Baskin-Robbins hasn't revealed which flavors will replace the five ice creams consigned to the "deep freeze" - where relative newcomers Campfire S'Mores (1975), Apple Pie a la Mode (1976) and Superfudge Truffle (2007) will join vanilla and caramel praline cheesecake - but the company seems destined to continue making butter pecan. According to a recent study, butter pecan is the third most-popular flavor nationwide - besting coffee, rocky road, French Vanilla and praline pecan.
