McDonald’s Drops New Grandma McFlurry That 'Tastes Like a Trip Down Memory Lane’

The limited-time Grandma McFlurry combines “delicious syrup” and crunchy candy pieces with vanilla soft serve

McDonald’s took inspiration from grandmas when coming up with the latest McFlurry flavor.

On Thursday, May 16, the fast food mavericks revealed the Grandma McFlurry: a sweet new flavor coming to fans on May 21.

The limited-time treat combines a “delicious syrup” and crunchy candy pieces — “like grandma's favorite treat that she hid in her purse!” — with vanilla soft serve, according to a release. All in all, the dessert is meant to be “sweet — just like grandma.”

McDonald’s Chief Marketing and Customer Experience Officer Tariq Hassan said that the new frozen dessert came about since grandmas are "having a major moment influencing culture" be it in the fashion, decor or food worlds.

“The Grandma McFlurry tastes like a trip down memory lane, and we’re excited to give our fans that experience while honoring the grandma-figure in all our lives," he said in the release.

On top of adding the Grandma McFlurry to menus nationwide, McDonald’s is honoring grandparents by donating to Little Brothers - Friends of the Elderly, a non-profit that provides companionship to elderly people.

Related: Starbucks Drinks Are Half Off on Fridays Every Week in May

Last year, the home of the Big Mac introduced several McFlurry flavors to customers. Fans indulged in the strawberry shortcake McFlurry in April 2023 and the peanut butter crunch McFlurry in August 2023, but both were only on the menu for a limited time.

McDonald’s recently added another twist on a classic menu item.

On April 22, the chain introduced the Bacon Cajun Ranch McCrispy, which is available for a limited time.

The fried chicken sandwich is made with a “bold, creamy and spicy Cajun ranch sauce” along with crispy smoked bacon and crinkle pickle chips on a toasted potato roll. Or, fans can upgrade the sandwich to a Deluxe, which includes Roma tomatoes and shredded lettuce.

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