You’ve seen it on your Instagram feed, the next time you see it should definitely be in your hands and then in and around your mouth.
The trademark sea salt flavour is reminiscent of salted caramel and blends perfectly with whatever the mad scientists at Aqua S decide to bring out every 2 weeks. You might get mandarin and Belgian chocolate one week but taro and tofu the next.
Inspired by the cold plate ice cream locations across Thailand and Asia, Sydney’s newest ice cream outpost is churning out ice cream scrolls to ravenous crowds who can’t get enough of the flavours and the process.
For everyone that’s been to Cold Rock, the process is quite similar. You pick a flavour or ice cream (anything from vanilla, green tea or chocolat), some mixers (you can go with chocolate, fruit or even peanut butter) and watch as its mixed, smashed and diced before being rolled up and topped with some more goodies.
I don’t know about your mama, but my mama doesn’t make ice cream like this.
Whenever someone comes up with a list like this, you have to keep in mind it’s nearly always super subjective. Flavours hit everyone’s tastebuds differently and there’s bound to be a little disagreement.
However, if someone disagrees with how amazing Cow and the Moon’s Mandorla affogato flavour is then you’ve got to consider them a little suspect.
Crowned the best flavour in the world at the Gelato World Tour in Rimini, Italy, Cow and the Moon hasn’t had a quiet day since.
There are a lot of other great places in Newtown and Enmore but I’m sorry baby, but you just aren’t the cow and moon to me.
The original ice cream place laden with theatrics, N2 still packs a big punch in the flavour and creativity department. My personal favourite has always been the Ferero Rocher variation, playing the accompanying syringe filled with chocolate ganache is the closest I’ll ever get to being a doctor.
I was never a big fan of big balls of batter filled with bland and flavourless ice cream. Green Peppercorn utilises an old family recipe using puff pastry, sweet caramel and delicious vanilla bean ice cream that results in fried ice cream that you just can’t get anywhere else.
I know that was a little (pepper)corny but I just feel really strongly about it.