With temperatures rising to the 40s, there’s no better time than now to indulge in a scoop of ice cream. Cool off with the sunny season’s latest flavors courtesy of these local brands.
SM Aura, SM Megamall, Podium, Legazpi Sunday Market, Salcedo Saturday Market and select groceries
Kelvin Ngo of Merry Moo turns favorite snacks into frozen delights. Inspired by celebrity chef Heston Blumenthal’s brown bread ice cream, Ngo transforms a popular panaderia item into a creamy confection.
His Spanish bread ice cream is mixed with chunks of the buttery roll for a more pronounced flavor. He has also released a doughnut ice cream variant with sprinkles.
Likewise on his summer roster is Bananarama, slices of oven-roasted Cavendish bananas blended with a sweet cream base. For texture, chocolate chip cookie crumbs are thrown into the mix.
If you’re more into tart flavors, Merry Moo also has Greek Yoghurt, Laguna-made sour yoghurt churned into ice cream.
Homemade by Roshan
Tel. 6317786 or 6336286
Every summer, Roshan Samtani, famous for cookies, tortes and cakes, makes her Lemon Walnut Torte ice cream available. This year, she adds a new variant, the Mango Kulfi, inspired by her Indian heritage.
“Instead of the traditional malai kulfi, I used Philippine mangoes, with roasted pistachios, almonds and a hint of rose,” she says. The result is an invigorating, icy treat that’s tropical in flavor and delightful in texture.
Fog City Creamery
Ensaymada, leche flan, tablea, salted coconut with panocha pili brittle—Edy Gamboa-Liu’s Fog City Creamery has come up with some of the most interesting sweets that celebrate Filipino delicacies and ingredients.
This season, she continues the streak by releasing two flavors that are plain and simple, but definitely satisfying. She adds sweet corn and mango ice cream to her lineup and promises to use more local fruits like guyabano in the coming months.
Podium, Ayala Malls Vertis North, Regis Centre Katipunan
Ian Carandang of Sebastian’s has long been pushing for sorbets to receive the same appreciation as ice cream. He continues this goal by revamping his Fruitsicles.
“It looks like an ice pop but you can bite into it and appreciate the smooth textures,” he says.
His initial rollout of the Fruitsicle sorbet bars include mango, strawberry, mango passion fruit, mixed berry hibiscus, baked apple pie and peach mango pie flavors.
This month, he also introduced his Sweet Corn Chilly Burger, his take on Milk Bar’s corn cookie and the mais con yelo Filipinos love in the summer. The result of his experiment is sweet corn ice cream sandwiched between corn cookies. —CONTRIBUTED