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Compared to cakes and other baked goods, ice cream is much more suited to quirky flavors. This has been proven time and again by homegrown brands, who have created frozen versions of, say, cheesy mamon, rehearsed, and even mangga’t bagoong.
Our ice cream makers have once again flexed their creative muscles to unleash wacky flavors during the quarantine.
Alcohol infusion
J&M Naughty and Nice Ice Cream is Paco Magsaysay’s line of alcohol-infused ice creams, named after his sons Jaime and Mikey. For someone who enjoyed pouring a little coffee liqueur into their vanilla ice cream during their college days, it was inevitable that they would introduce this brand. But it didn’t come without a challenge.
The Secret Breakfast, a bourbon and Kahlua ice cream with corn cookie skewers, is a variant that Magsaysay once carried and had to give up so that its first brand, Carmen’s Best, could be halal certified and shipped by airlines (Qantas and Singapore Airlines). She’s always wanted it back, so she did it by releasing it under a separate brand. She has four items under J&M: Kahlua Coffee, Brown Russian, which has whiskey, Irish Coffee, which has Bailey’s, and her bestseller Secret Breakfast.
J&M Naughty and Nice Ice Cream on Facebook
Popcorn and cheese
Sebastian recently launched his own online store and delivery program. Ian Carandang has also created a couple of new items that will make your taste buds crave with curiosity.
“I’d been working on trying to make popcorn ice cream for a while,” he says. “I finally decided to double-layer caramel popcorn and then dip it in white chocolate, resulting in popcorn that would stay crisp even if it stayed on ice for months.” That blended caramel and cheese ice cream led to his Chicago Mix Popcorn flavor.
Carandang has added new variants to its other lines. Their THICC dive bars, ice cream on a stick dipped in chocolate and garnished with toppings, now come with salted butter caramel or thick, sticky fudge inside.
Their Leche Flan Torte, an iced cake with a waffle crust base and a topping layer of custard, gets a colorful interpretation with their sapin-sapin ice cream mix. A crispy latik cracker base is topped with layers of ube, langka, and kutsinta ice cream flavors, then topped with coconut cream milk flan. It is the fifth and last variation of her cake. It also has avocado, classic, mango and chocolate versions.
sebastiansicecream.com
Healthy ice cream
Jason Go and Paolo Reyes from Manila Creamery have been working hard to improve their ice cream flavors. Their Dark Nut gets a chocolate crunch for texture, and the chocolate hazelnut sauce is something they now make with tablea and hazelnut praline. They replaced the imported dark chocolate with ground cocoa beans from La Resurrección in Binondo to give it a more intense flavor. Their Ricotta Orange, ricotta ice cream with orange marmalade and cashew nuts, is also in limited production.
New to their line is the melon, a milk-based ice cream infused with Hami melon or snow melon, which has a sweet and crunchy pulp. “We found that this strain achieves the flavor we are looking for, which is sweet, light and refreshing,” says Go. “It tastes like melon milk from yesteryear. It’s so nostalgic. “
manilacreamery.com
Vegan, dairy free
Due to the growing health conscious market, Edy Gamboa-Liu of Fog City Creamery has produced an ice cream alternative for people who may be lactose intolerant or have a lifestyle where they want to reduce their dairy intake. She admits that her vegan line was difficult to develop.
“It took me about four months,” he says. “I wanted to make ice cream that was low in fat and sugar but was very satisfying to eat, so I experimented with nut milks until I finally decided to use oat milk, which is good because it is high in fiber. We make it at home and combine it with coconut milk for the base and as a sweetener, coconut sugar and sometimes a minimum of refined sugar to give it a little flavor ”. You have four flavors to choose from: dark chocolate vanilla, fresh strawberry, dark chocolate, and matcha. Edy is currently working on a cold coffee flavor.
@fogcitycreamery on Instagram
Thick classics
Merry Moo has just released a new line, which owner Kelvin Ngo calls The Chunky Bunch. Not only do they have an interesting texture, but they also bring back fond memories with each scoop. “We noticed that people are looking for more nostalgic flavors and are less adventurous, so we decided to offer this.”
There’s the classic Rocky Road, chocolate ice cream with soft marshmallows, caramel-covered almond slivers, and cocoa beans; Double Dutch with mixes like almond praline, cocoa bean praline and brownie chunks; and finally, Cookie Dough ice cream, which gives it the addictive taste of raw cookie.
It’s also the first time that Merry Moo has released a cake version of their frozen treat. “Our ice cream has always been part of the celebrations for customers prior to COVID-19 (novel coronavirus disease), so my wife thought we should make an ice cream cake so that families can still celebrate during this time.” says Ngo.
Called the 2-in-1 party tub, their celebration creation is made up of two ice cream flavors: chocolate and sea salt caramel, or French vanilla and strawberry, layered with buttery soft sponge cake. Each order comes in a half gallon container and includes a candle.
merrymooicecream.com
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