bake - May 2017 - 42

sweet goods

SHUTTERSTOCK

Rolled Ice Cream
One of the hottest (or coolest) new trends in ice cream comes

in Lyndhurst, New Jersey. "The little kids say, 'Hurry up, I want

to us from far across the Paciﬁc Ocean. Originating in Thailand,

ice cream!' but it's the adults who are amazed. They like taking

a newer way of serving the frozen treat ditches the scoop in

pictures and videos. Sometimes if things are a little slow, I have

favor of a less traditional approach.

a customer try to roll their own ice cream because they like to
post something like that on Instagram."

Known as rolled ice cream, this Thai-style dessert has swept the
United States in the last year, with more and more shops using

As this the case with other ice cream trends like freakshakes,

the technique to serve ice cream in a form that most American

the gourmet style allows for plenty of ﬂavor to be added, and

consumers have never tried before.

combined with the shape of the ice cream it makes for a fun
eating experience.

To make it, milk is poured over a large and very cold plate.
Ingredients are then added, ranging from fresh fruits like

Depending on the market where your business is located; your

strawberries and peaches to indulgent items such as hot

average customer can be a vacationing family who stops in

fudge, caramel, and Oreo cookies. The resulting mixture is

once or twice a year, to a local resident who stops in everyday

then spread smooth, after which it is removed from the cold

after lunch for a treat. According to the National Ice Cream

plate in long, thin curls using a scraper. The curls are arranged

Retailers Association, average transaction amounts generally

in a bowl or cup, topped with fruits, candies, or syrups, and

fall into the popular categories: single scoop cones, and small

are ready to be enjoyed.

or medium cups. Factors that can affect gross revenue include
seasonality, type of location, competition, and operator ability.

The Instagram-worthy look of the concoctions is a large part
of the appeal, but their taste and texture more than back it

Considering how fast the rolled ice cream trend is spreading, it

up. Reactions to rolled ice cream have been overwhelmingly

won't be long before shops like Freezing Point begin popping

positive.

up in new cities across the country. The technique can be easily
mastered by any shop, so retail bakeries may be wise to jump

"I see the adults react more to it than the kids now," says

aboard this trend if they want their offerings to stand out.

Miguel Angel Cosme, owner of Freezing Point ice cream parlor

B R IA N A MICK

42 < MAY 2017 | bakemag.com

http://www.bakemag.com

bake - May 2017

Table of Contents for the Digital Edition of bake - May 2017

bake - May 2017
Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
Contents
News bites - Flour Bakery Opens Seventh Location
Charm City Cakes Expands
Chipotle Adds Dessert to Menu
Cleaner Labels
Cake Boss Sets Up in Mall of America
Du’s Donuts Makes Successful Debut
Nielsen-Massey Achieves Award
Management - A Profitable Tool for Ordering
New product success stories - Earth Day Cupcakes
Technical corner - Chocolate, Cookies & Pie
Practical marketing - Donut Shop “Takeover”
Food safety - Lessons from Chipotle
Equipment innovations - Multi-Use Convenience
Global inspirations
CAKENOMICS - How to make money in cakes
NAVIGATING THE COMPLEX ORDERING PROCESS
EXECUTING SIMPLE CAKE DESIGNS
ADDING LATIN FLAVORS
Embracing local
Chocolate & decorating - Seasonal Chocolate
Cakes - Summertime Sweets
Breads - Chasing Flavor
Sweet goods - Rolled Ice Cream
NYC Breeds Creative Sandwiches
Beverages - Smoothies
Product showcase
Classifieds
Ad Index
bake - May 2017 - Editor's note - THE FOODSERVICE ISSUE: lessons of inspiration
bake - May 2017 - 2
bake - May 2017 - 3
bake - May 2017 - 4
bake - May 2017 - Contents
bake - May 2017 - Nielsen-Massey Achieves Award
bake - May 2017 - 7
bake - May 2017 - Management - A Profitable Tool for Ordering
bake - May 2017 - 9
bake - May 2017 - New product success stories - Earth Day Cupcakes
bake - May 2017 - 11
bake - May 2017 - Technical corner - Chocolate, Cookies & Pie
bake - May 2017 - 13
bake - May 2017 - Practical marketing - Donut Shop “Takeover”
bake - May 2017 - 15
bake - May 2017 - Food safety - Lessons from Chipotle
bake - May 2017 - 17
bake - May 2017 - Equipment innovations - Multi-Use Convenience
bake - May 2017 - 19
bake - May 2017 - Global inspirations
bake - May 2017 - 21
bake - May 2017 - 22
bake - May 2017 - 23
bake - May 2017 - 24
bake - May 2017 - 25
bake - May 2017 - 26
bake - May 2017 - CAKENOMICS - How to make money in cakes
bake - May 2017 - cake2
bake - May 2017 - cake3
bake - May 2017 - cake4
bake - May 2017 - cake5
bake - May 2017 - NAVIGATING THE COMPLEX ORDERING PROCESS
bake - May 2017 - cake7
bake - May 2017 - cake8
bake - May 2017 - cake9
bake - May 2017 - EXECUTING SIMPLE CAKE DESIGNS
bake - May 2017 - cake11
bake - May 2017 - cake12
bake - May 2017 - cake13
bake - May 2017 - ADDING LATIN FLAVORS
bake - May 2017 - cake15
bake - May 2017 - cake16
bake - May 2017 - 27
bake - May 2017 - 28
bake - May 2017 - 29
bake - May 2017 - Embracing local
bake - May 2017 - 31
bake - May 2017 - 32
bake - May 2017 - 33
bake - May 2017 - Chocolate & decorating - Seasonal Chocolate
bake - May 2017 - 35
bake - May 2017 - Cakes - Summertime Sweets
bake - May 2017 - 37
bake - May 2017 - 38
bake - May 2017 - 39
bake - May 2017 - Breads - Chasing Flavor
bake - May 2017 - 41
bake - May 2017 - Sweet goods - Rolled Ice Cream
bake - May 2017 - NYC Breeds Creative Sandwiches
bake - May 2017 - Beverages - Smoothies
bake - May 2017 - Product showcase
bake - May 2017 - 46
bake - May 2017 - Classifieds
bake - May 2017 - 48
bake - May 2017 - Ad Index
bake - May 2017 - 50
bake - May 2017 - 51
bake - May 2017 - 52
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