Dessert Must-Have: Iceskimo Serves Up Snow in San Diego

 

It seems as though more and more of my friends have become self-proclaimed “foodies” (yes, by “friends” I also mean me) and have been instagramming every new food experience. More recently, my hometown friends have been frequenting a local shop called Iceskimo. I don’t know if it was the hype or the adorable round logo that attracted me, but I had to check it out.

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After some research, I found out that this Taiwanese dessert was originally called xue hua bing, which translates into “snow flower.” Fittingly, the dessert is now commonly called “snow.” Using the same ingredients for ice cream, the mixture is frozen into large cylindrical blocks. The blocks are then put on a rotating machine that shaves the block down into super fine ribbons of snow–the perfect melt-in-your-mouth texture.

 

Once entering the building, I was welcomed by vibrant colors and a buffet of sweet toppings. My excitement was building up like I was my 7-year-old sugar-loving self again.

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The secret to Iceskimo’s success is their modern approach to the Snow which allows the customer to customize their dessert however they please. With snow flavors like Lychee and Black Sesame, and toppings like red bean and almond jelly, this place is definitely a level up from your typical frozen yogurt spot.

Not to mention their hospitality! Thank you to the worker who was generous enough to add more condensed milk to my cup.

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Snow needs to be added to Audrey’s list of mouth-watering desserts stat! I highly recommend you try out Iceskimo if you’re ever in San Diego, especially during those summer days.

Who am I kidding? It’s good any time of of the year.

 

All photos courtesy of Iceskimo.

 

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Top 15 Adorable Hello Kitty Cakes

 

Sanrio seems to be going all out this year for Hello Kitty’s 40th birthday. In fact, the world’s first ever Hello Kitty Con was held this past weekend. And don’t worry if you missed it. The convention may be over, but the birthday celebrating sure isn’t.

The Japanese American National Museum’s newest exhibition, Hello! Exploring the Supercute World of Hello Kitty, will be up until April 26, 2015. You can also take part in the Hello Kitty Hungry Hunt until November 21st, which has participating locations offering limited edition Hello Kitty themed food and beverage items as well as a collectible Hello Kitty Hungry Hunt enamel pin.

So why all the big fuss, you ask?

Sanrio’s Yuko Shimizu  introduced this iconic, mouthless kitty in 1974. According to Sanrio, Hello Kitty, who’s actual name is Kitty White, was born in London, England. She is the same height as five apples stacked on top of one another and her weight is three apples put together.

By 1999, Hello Kitty was appearing on 12,000 products yearly. By 2008, Hello Kitty was responsible for half of Sanrio’s billion dollar revenue. There were over 50,000 different Hello Kitty branded products in more than 60 countries.Today, Hello Kitty is worth $5 billion a year and has become a worldwide phenomenon.

Even if you can’t make it out to the Hello Kitty exhibit or participate in the Hello Kitty Hungry Hunt, you can still celebrate the birthday of our beloved Hello Kitty with one of these adorable Hello Kitty cakes.

For today’s #tbt, check out our Top 15 Adorable Hello Kitty Cakes below.

 

 

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Dessert Lovers Rejoice: The Churro Ice Cream Sandwich is Here

Story by Ruth Kim. 

Sugar, spice, and everything (n)ice–Churro Borough is the new kid on the block bringing Los Angelenos the perfect summer dessert: the churro ice cream sandwich.

Created by Los Angeles chef Sylvia Yoo, Churro Burough is a guerrilla operation that’s been around since 2011. Inspired by the culture of Los Angeles street food and art, as well as the idea of serving the masses, the dessert pop-up is raiding the streets of L.A. with its handcrafted churro ice cream sandwiches. Their motto? “Pastry propaganda. Guerrilla goodies.” Now that’s bad-ass.

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Yoo, who enrolled in culinary school in New York in 2007, has been around some of the most intense kitchens in the Big Apple, including Jean-Georges and WD-50. After moving back to New York, she attempted to balance working at an interior design firm and as a chef at Red Medicine, but the pressure was too much to handle. She decided to take matters into her own hands.

“When I moved back to LA, it was the beginning of the ice cream boom, with places like Carmela and Sweet Rose opening shop. Working in pastry, ice cream was always my favorite thing to make and eat. I had dreams of running my own business, but I knew I needed my product to stand out,” Yoo told Chow.

Well, she’s certainly made a huge splash in the L.A. ice cream scene, with some claiming that the churro ice cream sandwich could be the “worthy cronut successor”. The perfect crispy exterior of the flattened churro “cookies,” hugging a bed of velvety, delicious ice cream certainly seems pretty irresistible. Daily flavors includevanilla custard, horchata, Mexican hot chocolate, and Spanish latte; seasonal flavors are orange creamsicle, panna cotta, caramel apple pie, strawberry buttermilk, and peach cobbler. According to Chow, Yoo makes all of the products herself. Ice cream shakes with churro dipping fries and Churrons (churro-flavored macaroons) are in the works as well. (Be right back–I’m crying tears of joy.)

Since Churro Borough is a guerrilla establishment, you’ll need to stay posted on their pop-up whereabouts. Yoo and her delectable sandwiches will be at the LA Street Food Festival at the Rose Bowl on June 28 and at Tasting Table’s Lobster Rumble West on August 1.

Photos via Churro Borough’s Instagram

This story was originally published on iamkoream.com

This Japanese Dessert Looks Just Like A Giant Water Drop

This Japanese dessert has recently gained quite a bit of viral fame. After all, who wouldn’t be intrigued by a cake that looks just like a drop of water?

This intriguing dessert is called Mizu Shingen Mochi and can be translated to water shingen mochi. As the name indicates, this dessert is actually a variation of a traditional “shingen mochi” rice cake. The consistency is said to be similar to soft and sticky mochi.

The rare dessert is created using water from the Southern Japanese Alps and is served with kinako soybean powder and brown sugar syrup.  The water is apparently solidified into a solid shape, but feels like it can break with just a poke. Apparently, the cake will melt like water in your mouth, but is extremely tasty. The cake is so delicate that if it is not consumed in 30 minutes, it will melt away.

By now, you’re probably itching to get your hands on one of these. Unfortunately, mizu shingen mochi are exclusively produced by the Kinseiken Seika Company and only available in two locations in Japan:

Kinseiken Daigahara shop:
Address: 2211 Daigahara, Hakushucho, Hokutoshi, Yamanashi 408-0312
Tel: +81-551-35-2246
Open: 9a.m. to 6p.m.
Closed: Thursdays

 
Kinseiken Nirasaki shop:
Address: 154 Kotagawa, Nakadamachi, Nirasakishi, Yamanashi 407-0262
Tel: +81-551-25-3990
Open: 9a.m. to 6p.m.
No scheduled holidays

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