Ice cream fans are in for a treat - notoriously addictive and premium ice cream Häagen-Dazs will be reaching our shores for the first time just in time for spring.
Hitting supermarkets nationwide from September 12, the American cult-favourite comes in flavours like salted caramel cheesecake, macadamia nut brittle and Belgian chocolate.
Commenters on the Instagram post announcing the impending arrival of the luxurious sweet were unanimous in their excitement.
One user wrote,"Hallelujah. This is how long it takes for NZ to get nice things lol...still no Ben and Jerry's outside of Auckland."
Another wrote, "FINALLY! Won't need to get a fix when we go overseas".
Beginning with three flavours; vanilla, chocolate and coffee, the luxury ice cream company has been in business for over 50 years, originating in the Bronx in New York City, with the first store opening in Brooklyn Heights in 1976.
Established by Reuben and Rose Mattus in 1961, Mr Mattus, who was Jewish, chose the "Danish sounding" name as a tribute to Denmark's exemplary treatment of Jews during the Second World War.
Emigrating from Poland, after his father died in the First World War, his widowed mother immigrated to New York City with her two children. Joining an uncle who was in the Italian lemon-ice business in Brooklyn, by the late 1920's the family began making ice pops.
In 1929 they made chocolate-covered ice cream bars and sandwiches, delivering these by horse-drawn wagon to neighbourhood stores in the Bronx.
But the name is not, in fact, Danish, and in a documentary about the ice cream giant his daughter said her father sat at the kitchen table for hours toying with nonsensical words until deciding on the name.
The business now has franchises throughout the United States and many countries around the world, including the United Kingdom, Lebanon, India and China.
Häagen-Dazs ice cream does not use stabilisers such as guar gum, xanthan gum, or carrageenan. There are also no emulsifiers or stabilisers other than egg yolks, and the creamy texture is in part due to its high butterfat content.
In 2016 the company began phasing out GMO ingredients from its products, and it's known for its inventive flavour pairings including pineapple coconut, chocolate peanut butter and rum raisin.