Ice Cream Sundae: Chocolate Coffee Oreo & More...

Our Ice Cream Sundaes start with a custard ice cream - meaning that the base contains not only milk and egg yolks, but also cream. The custard is not made using a conventional batch ice cream machine, but instead are ‘creamed’ from a frozen state using a totally different technology and machinery called PacoJet.

Specifically, batch freezing can take anywhere between 15 to 30-minutes per cycle whereas we produce 1-liter of ice cream in about 2-minutes using the PacoJet technology. Ice crystals that typically results from conventional churning are non-existent with our method and instead yields an incredibly creamy texture. Our method also provides an overrun of between 10 to 15% maximum meaning you get almost all ice cream and very little air!

All of the Ice Cream Sundae elements are each providing a distinctly unique texture and/or aromatically synergetic ingredients resulting in our own novel take on the ice cream sundae concept.

Specifically, this dessert features flavour combinations of the American Mud Pie - chocolate coffee cookie - but redesigned into a modern frozen version of different textures and flavours including;

French hazelnut Dacquoise cake infused with a brewed coffee and Kahlua liquor punch

Coffee white chocolate Italian Zabaglione egg foam lighten with whipped cream

Double cream bean to bar dark chocolate custard ice cream

White chocolate Chantilly & Oreo cookie crumb

NB: Please note that desert design and packaging is subject to change without notice and may not be as pictured.