The spring ice cream flavors have arrived at Cloud 10 Creamery. Pastry chef Chris Leung has created a lineup of frozen treats featuring the tastes of the season. Flavors like fresh banana ice cream swirled with a creamy caramel ribbon blended with coriander, and a refreshingly sweet peach tea sorbet are now available alongside the standard original options like the salty cafe sua da, and sweet-tart mango pinapple sorbet.
Any of these ice cream options will cool your palate and satisfy that sweet tooth, but why settle for one plain scoop when you can have the new spring sundae?
Similar to the popular banana split, this fruity spring creation is chock full of inventive and tasty toppings making it crunchy, smooth and soft all at the same time.
First, a layer of warm blueberry compote is poured onto the bottom of the cup, followed by a scoop of the new seasonal ice cream, red currant mascarpone; the tartness from the red gooseberries balances with the mild mascarpone cheese, creating a delicate pink sweet and tart treat.
Next, cubes of matcha cake, which is essentially green tea pound cake, are scattered on top of the red currant mascarpone ice cream scoop creating a visually beautiful color contrast. Finally, tiny blueberry meringues shaped like Hershey's Kisses are added, giving the sundae the perfect crunchy texture it needs. Another layer of ice cream and toppings is added, followed by the perfect swirl of fresh whipped cream... and some more matcha cake cubes and meringues.
Get every single component on your spoon for an explosion of textures. First, you're hit with the smooth and silky red currant ice cream coated with the warm blueberry compote studded with small, fresh blueberries. Then, you take a bite of the soft, buttery matcha cake and boom! You discover the blueberry meringues. It's a fruity rendition of a classic ice cream sundae. Who needs sprinkles and hot chocolate sauce when you've got blueberry meringues and blueberry compote?
Trust me, one bite and you're hooked. I shared the sundae with my mom and we ended up fighting over the fluffy, moist matcha cake cubes and the blueberry compote -- we just couldn't get enough of that stuff. Despite being completely full, we pushed through to finish the spring sundae. In the words of my mother, "You just can't let these perfect blueberries go to waste!"
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