In America, an average of 13 liters of ice cream is consumed per person per year, according to studies, which explains the countless brands out there, not to mention handcrafted and designer ice creams. I only have a vague memory of the first time I was introduced to Cold Stone Creamery in the desert of Palm Springs in previous trips to California, so I wasn’t hyped up when Cold Stone Creamery arrived in the Philippines. If I have to spend on ice cream, call me a loyal fan of Häagen-Dazs Vanilla. Fast forward to today, I’ve tasted the Cold Stone Creamery orange sorbet and their coffee ice cream. I’m not into complicated add-ons, but I’m sure my chocolate freak kids will love customizing their chocolate ice cream with more chocolate filled into chocolate-dipped bowl cones like I imagined when I was observing what was going on at the store counter.
There were not too many flavors to choose from at the particular store we went to. What’s special about Cold Stone Creamery is you can upgrade your basic ice cream flavor into something more you by asking to mix in additional flavors and textures from the wide array of fixings, which include brownies, cookies, apple pie filling, toffee, peanut butter, gummy bears, fresh fruits, chocolate bars and the usual marshmallows, candy sprinkles and nuts.
Creating your own ice cream can be a lot expensive. They also have ice cream cakes and are also customizable.
Going back to the coffee ice cream, I tried the one filled with pecans and I realized my sister-in-law had enough reason to frequent the store. It was creamy, kinda dense, and the sweetness level was average. My orange sorbet on the contrary was cloying after consuming about one-third of it. I’ll probably go back to try the vanilla or indulge on a big cup of coffee.
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