On the Plate
Rolled Ice Cream, Unfolded
Imagine ice cream made right in front of you. A liquid base poured onto a frozen plate at –25°C, spread thin, worked with metal spatulas, then rolled. Unlike traditional ice cream, no air is incorporated into the mix. The result : a more intense flavor, a dense yet silky texture, and a quick melt that releases everything from the very first bite.
The Gesture
You hear it before you see it, the sharp sound of spatulas on the plate, fruit being chopped, the mix scraping as it sets. On the plate, everything moves fast. Every fruit, every ingredient reacts differently to the cold, a strawberry doesn’t set like a mango, each behaves differently.
Air temperature, quantity, humidity, every detail shapes the movement. If I roll too early, the ice cream won’t hold. Too late, it breaks. The right moment isn’t calculated. It’s felt.
The Signature base
In cooking, technique matters, but ingredients make the difference. With rolled ice cream, it’s the same. Everything happens cold, and what carries through every creation is the base.
Mine was built from scratch. No industrial powders. No additives. No artificial flavors. I chose coconut milk for its intensity, it naturally enhances every ingredient it meets. I add coconut cream for richness, then rice milk to balance everything and keep the base perfectly balanced, without ever overpowering the flavors. An unrefined organic sugar brings depth and completes the signature.
Because everything starts with the base, it’s designed to be both organic and vegan. That’s why specific requests can be met without changing the recipe, or compromising on taste.
Local & Exotic Fruits, and Toppings
For local fruits and ingredients like walnut oil, I work with producers from my region. When figs are in season, I offer them briefly, at their absolute peak. For exotic fruits, I select mangoes, pineapples, and passion fruit at full ripeness.
The toppings I always carry include cookies and nut crunches. Others come and go, depending on the moment or your requests, like chocolate or salted butter caramel sauces. Everything is homemade. On the day, everything comes together right in front of you.
I begin with my signature creations, then the exchange begins. People step closer. They watch. They ask. One combination, then another. Ideas flow. Desires shift. And before anyone really notices, time slips away.
