Tony’s Chocolonely + Ben & Jerry’s Limited-Edition Chocolate and Ice Cream

The wait is over for Ben & Jerry’s and Tony’s Chocolonely lovers as an indulgent new collab hits Kiwi shelves just in time for summer.
In a match made in changemaker heaven, ice cream maker Ben & Jerry’s has joined forces with Tony’s Chocolonely, the chocolate-making impact company, in its mission to end modern slavery and child labour in the chocolate industry.
Falling bar over spoon for each other in a ‘Chocolate Love A-Fair’, the two brands have celebrated their commitment with their flavour gurus making sweet treats inspired by each other.
Hitting chillers in New Zealand from mid-October is Ben & Jerry’s Chocolatey Love A-Fair, a decadent new ice cream based on Tony’s milk chocolate caramel sea salt and featuring chocolatey ice cream full of salted caramel swirls, caramel chunks and sea salt fudge chunks.

Also set to tickle those tastebuds are two new Tony’s bars inspired by Ben & Jerry’s fan favourites: Dark Milk Brownie, a moreish combination of dark milk chocolate and brownie pieces; and White Strawberry Cheesecake, with white cheesecake-style chocolate, sticky strawberries and crumbly cookie pieces.

Known for their shared passion for social justice, the Chocolate Love A-Fair between these two impact companies isn’t just a sweet deal for fans, but for cocoa farmers too. For more information, head to https://tonyschocolonely.com/us/en/benandjerry
Ready to celebrate with some sweet, sweet indulgence? Find the new range at Farro Fresh, selected supermarkets, Ben & Jerry’s stores nationwide and online at cookandnelson.com (chocolate only).
Tony’s Chocolate Love A-Fair bars, RRP $9.99 and Ben & Jerry’s Chocolate Love A’Fair ice cream, available by the pint for RRP $14.

Make sure to check everyone out on social media...
Cook & Nelson: @cookandnelson
Ben & Jerrys: @benandjerrysnz
Tony's Chocolonely: @tonyschocolonely
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

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