Who doesn’t love ice cream? With all of the flavors and textures available, there’s a variety of this frozen dairy goodness to please every palate. Supremely versatile, it can be used as the basis for a top-flight dessert or as a vital component to complement a custom creation. Here are some decadent delights available around town that make fine use of ice cream:
B4P CAKE, ECLIPSE RESTAURANT
Eclipse pastry chef Claire Robberson wanted to create something sweet and delicious without relying on that old standby, chocolate. Being a big fan of fruits and nuts in desserts, she combined brown butter and crushed pistachios to create a cake, then created a blueberry compote and tied the flavors together by putting a scoop of Serendipity honey ice cream between them.
SIGNATURE BLONDIE, BLONDIE’S COFFEE & WINE BAR
Separately, brownies and ice cream are pretty great, but put them together and it’s the perfect dessert combination. Blondie’s takes the pairing into another realm altogether by taking a butterscotch and toffee blonde brownie and topping it with Serendipity vanilla ice cream and house-made caramel sauce.
SUPREME CREAM PUFF, FOUNTAIN ON LOCUST
Owner Joy Christensen says this is the quintessential dessert for ice cream lovers, calling it “simple, elegant and delicious.” It starts with a 3-inch baked pastry shell that’s then filled with vanilla ice cream and topped with hot fudge. The key to this sweet treat is aged ice cream, sourced from Cedar Crest Dairy in Wisconsin, which has just enough milk fat to be thick and rich without sacrificing flavor.
THE CLEOPATRA, CYRANO’S
On the Cyrano’s menu for some 50 years, this lavish concoction was created specifically to be fit for royalty. Sort of an amped-up banana split, the Cleopatra features five scoops of French vanilla ice cream, bananas, strawberries, rum sauce and gold brick—a thicker, richer version of Magic Shell, courtesy of Ronnie’s Ice Cream. The impressive creation is classically crowned with whipped cream and a cherry.
SPAGHETTI & TOMATO SAUCE GELATO, CIELO
Ice cream’s Italian cousin, gelato, is used in a multitude of desserts at Cielo, but it certainly takes center stage in this over-the-top presentation. Executive chef Fabrizio Schenardi uses house-made vanilla gelato for the ‘pasta,’ while raspberry serves as a stand-in for the ‘tomato sauce.’ Bellisima!
UPSIDE DOWN DRUMSTICK, MATHEW’S KITCHEN
When chef/owner Mathew Unger asked for this childhood favorite from his ice cream purveyor, he was told, You can’t put those on a menu in a place like yours! Of course, there was no question if the combo of ice cream, nuts and a sugar cone would be delicious, but there was some doubt as to how to present it. Unger made it work by turning the treat on its top on the plate. Guests can dig in with a spoon, or just pick it up by hand, old-school style.