Mary Scott Hardaway
Rolled strawberry shortcake is the cream of the crop at Ice & Pan
Upper King St. may have hit its ampersand quota for the year. Between the newly opened Ink & Ivy
and its immediate neighbor, Ice & Pan
, we're having trouble keeping our Google searches straight. But aside from the frustratingly trendy name, upper King's newest ice cream shop is a colorful little spot serving up frozen delights.
Mary Scott Hardaway
Salted Caramel Latte (topped with coconut flakes, chocolate chips, oreo crumbles, and condensed milk sauce) and Strawberry Cheescake (topped with lychee, strawberry, sprinkles, and strawberry syrup)
For $6.99, you can get a cup stuffed full of bouquet-like rolled ice cream, plus three complimentary toppings and sauce. But what is rolled ice cream, and why would you mess with the tried and true scoop?
According to Eater
writer Rachel Pinn, the rolled ice cream trend started in Thailand and involves a "liquid sweet cream base poured over a frozen stainless steel chilling plate topped with fruit, candy, and other add-ins. That mix is then crushed and spread thinly and frozen into a sheet. Finally, the ice cream is scraped by hand into curls called 'fat rolls.'" Not the sexiest name, but they sure do take a pretty picture.
Ice & Pan ice cream flavors include Thai Mania, Key Lime Pie, Chunky Taro, Rocky Road, Strawberry Cheesecake, Monkey Duty, Matcha Madness, Salty Caramel Latte, Mint Flakes, Coco Pineapple, Dark Chocolate, and Pistachio.
The toppings range from coconut flakes to sprinkles to oreo crumbles, and each cup is topped with a drizzle of syrup (think chocolate, strawberry, caramel). We tried and thoroughly enjoyed the Salted Caramel Latte (coffee ice cream base) and the Strawberry Cheesecake (vanilla ice cream base).
Check out how the ice cream is rolled below, and get your weekend sweet tooth fix after dinner or before bars (the shop is open til 11 p.m. Fri. & Sat.).