The first spoonful is a surprise.
Sweet. Savory. Familiar — but not quite.
Somewhere between dessert and a distinctly Nebraskan comfort food, a new collaboration is asking fans to rethink the definition of ice cream. The result is a Runza-flavored frozen treat, a limited-release product that blends the signature spices and notes of the iconic sandwich into a cold, creamy form.
“It’s definitely a shock factor at first,” said April Johnson, a product development project manager in the University of Nebraska–Lincoln’s Food Processing Center who led development of the ice cream. “You take a bite and think, ‘What is this?’ And then it kind of clicks, it tastes like a Runza sandwich.”
The idea emerged over recent months as officials with Runza Restaurants approached the Food Processing Center team with a challenge: Translate the flavor profile of its namesake sandwich — traditionally filled with beef, cabbage and spices — into ice cream.
For Johnson, the project carried a personal connection. A native of Albion, she grew up eating Runza sandwiches. Now, the Husker alumna is working in product development at the university and she's helping reimagine that familiar flavor in an entirely new form.
“Only in Nebraska,” she said with a laugh.
No need to worry — there’s no beef or cabbage swirl in each pint.
“There’s actually no meat in it,” Johnson said, noting food safety regulations that separate USDA- and FDA-regulated processes. “We focused on what we could use — Runza’s unique spice blend, cabbage flavor and a dough inclusion to mimic that bread component.”
The base begins with a sweet cream ice cream, then builds toward something more complex. Early versions failed to capture the sandwich’s identity. It wasn’t until developers incorporated cabbage powder and added dough pieces — which soften as the ice cream freezes — that the product began to come together.
“It wasn’t quite there until we added the dough,” Johnson said. “That made the difference.”
The process included multiple batches and steady feedback from Runza representatives, who sampled variations and helped guide adjustments.
“We’d make a couple versions, they’d taste them, and then we’d refine,” Johnson said. “There was a point where they said, ‘Yes, this is it.’”
The final product, described as both “unique” and “surprisingly not bad,” leans into a growing trend of unconventional ice cream flavors that rely as much on curiosity as taste.
“I think the shock factor gets people in the door,” Johnson said. “It’s something to talk about.”
Runza is taking a measured approach to see just how much curiosity translates into demand.
According to company officials, the ice cream will debut May 1 in a limited release at 14 locations in Lincoln and Waverly. A short promotional runway will build anticipation, beginning with social media teasers April 29, followed by a press push April 30 and an official launch May 1.
How long it lasts is anyone’s guess.
“We aren’t sure if this will last for four hours or four days,” said Becky L. Perrett, director of marketing for Runza Restaurants. “But we’ll be ready and flexible.”
Back at the Food Processing Center, where projects range from shelf-stable coffee to sauces and frozen desserts, the Runza ice cream stands apart.
“I’ve worked on a lot of different products,” Johnson said. “This is probably the most unique.”
And, as for how to enjoy it? Johnson recommends coming with a bit of curiosity, starting small and maybe sharing with friends. She also recommends pairing it with Runza’s iconic french fries.
“That sweet and savory combination is very good,” Johnson said. “It actually works.”
