Kona Ice Launches New Cherry Cola Craze and Raspberry White Chocolate Flavors

The mobile food franchise is expanding its seasonal menu with the limited-time release of Cherry Cola Craze and Raspberry White Chocolate shaved ice flavors.

Read the original at QSR Magazine
Kona Ice Launches New Cherry Cola Craze and Raspberry White Chocolate Flavors

TL;DR

Kona Ice, a mobile food franchise, has launched two new seasonal flavors: Cherry Cola Craze and Raspberry White Chocolate. The flavors will be available from September through November at participating locations.

Kona Ice, the nation’s largest mobile food franchise, is embracing the fall season with the launch of two new, exclusive flavors: Cherry Cola Craze and Raspberry White Chocolate. Available from September through November, these seasonal offerings provide customers with the ultimate complement to crisp fall days.

The fall flavor lineup includes:

  • Cherry Cola Craze: A bold blend of sweet cherry and classic cola flavor in every icy bite. This nostalgic treat delivers the refreshing taste of your favorite cherry cola as the ultimate shaved ice experience.

  • Raspberry White Chocolate: A dessert-inspired fusion of tart raspberries and rich, creamy white chocolate, offering a comforting indulgence crafted for the chill in the air.

“We love being able to offer our customers something special for the season. Fall is all about comfort, nostalgia, and gathering with friends and family,” said Tony Lamb, Founder and CEO at Kona Ice. “We went a slightly different direction with our flavors this year and they’ve performed extremely well in consumer testing. We’re excited to now bring them to communities nationwide.”

The new fall flavors are available at participating Kona Ice locations through November, while supplies last. Customers can track down their local truck or request an event at kona-ice.com.

In this story

This story was originally published in QSR Magazine on September 11, 2026. Burnaze summarizes and links to the original reporting.

Read the full story at QSR Magazine

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