“This is not a face cream” reads the tagline of Remeo, the artisanal ice cream sold in recyclable tubs that could be mistaken for La Prairie moisturiser. Made in Italy and sold in the UK, flavours include Ecuadorian chocolate, Madagascan vanilla, Sicilian lemon sorbet and the newly launched tiramisu al mascarpone.
Claiming to make “the finest gelato this side of the Alps”, gelateria Gelupo in the heart of London’s Soho is the sibling of Jacob Kenedy’s Bocca di Lupo restaurant across the street. Flavours include ricotta sour cherry, fresh mint stracciatella and, as of last month, blood orange.
Ice & Vice
The gravity-defying ice creams by this experimental shop in New York could come straight from Willy Wonka’s factory: there are scalloped pink cones and flavours such as Marmite toast and coffee & champagne, with toppings from marshmallow pie crust to brownie sandwiches.
It took London-based brother and sister Howard and Vivien Wong two years to perfect the recipe for these ice cream-filled reinterpretations of traditional Japanese mochi, which they grew up eating in their parents’ bakery. Flavours include Uji matcha green tea and vegan Belgian chocolate.
Melissa Tavss’ family has been selling ice cream for more than two centuries. Tipsy Scoop, her boozy ice-cream business, now has parlours in New York, Myrtle Beach, Dallas and Las Vegas, serving mouth-watering joys, from mango margarita to strawberry white sangria and dark-chocolate with whisky-infused salted caramel.
A slice of green lime is visible through the frozen mix of sugar syrup and mint in Ice Kitchen’s mojito poptail, while in its peach and hibiscus lolly, orange chunks of fruit surface in the ruby-red ice.