Introducing #Frozen Seasonal Menu

Introducing our new winter seasonal menu “Frozen”, which launches February 1st. No, it’s not inspired by the movie (although we love it); it’s a very literal take on winter. Sure, we could’ve gone for warm, comforting, or citrus flavors, but we really wanted to do things a little different this time, and create a menu that reminds people, hey, it’s Winter. Although given the blistering cold and blizzards, that’s not too difficult to do here in New York.

This winter menu we really focused on ingredients and dishes that are eaten cold or frozen. As is usual in our approach, we like to draw on a number of global influences and things that we love or have eaten in the past.

KOALA CHIP

eucalyptus, black pepper chip

Though not technically frozen, who doesn’t like fresh breath? A play off of mint chip, we wanted to elevate the classic and really take the concept in to overdrive. We don’t hold back. This flavor is bold. Eucalyptus and black pepper chocolate chips are a perfect blend of fresh, bite, and chocolate bitter. And why not name it after our furry teddy bears from down under since it’s their favorite dish?

OVER ICE

ice wine, ice apple swirl

What, a wine that can only be made during the Winter? Ice wine is wine made from grapes plucked while frozen at the peak of winter, creating the most delicious dessert wine you’ve ever had. Who knew wine made at the peak of winter can be liquid gold. We pair ice wine with ice apple, also known as palm fruit, to create the perfect dessert cocktail over ice.

KPOP

kinako, red bean condensed milk jam

As you can probably tell, we here at Ice & Vice love frozen desserts, and not just ones from the U.S. We draw inspiration for this flavor from the birthplace of KPOP. Inspired by the Korean shaved ice dessert patbingsu, this dessert is the perfect combination of savory and sweet, using traditional ingredients such as roasted soybean, red bean, and condensed milk.

O CANADIA

maple, roasted ginger, maple chip

We love our brothers and sisters to the north, eh? We love all things snow: snowmen, snow angels, and maple taffy. Nothing says winter more than pouring hot maple syrup in to fresh fallen snow. We paired maple sorbet with a hint of burned ginger to give it that extra kick, and threw in maple chips to create a wonderful maple taffy texture. Here’s to you, O Canada.

TV DINNER

carrot, clove, sweet pea frosting

We love a good Hungry-man dinner. And really, that’s all there is to it. Inspired by the classic American TV dinner, this flavor is truly a blast from the past. We pair peas and carrots with a dash of clove to create a savory ice cream worthy enough to eat in front of the TV. We made it our mission to redefine “couch potato”.

And there you have it. Can’t wait for winter? Neither can we. Our new “Frozen” menu launches Feb. 1st.

How to Ice & Vice a Seasonal Menu

Welcome to the first post of our new monthly blog, where we’ll be revealing the inner workings of Ice & Vice! Tune in every month to learn about all of our shenanigans and get exclusive sneak peaks on upcoming flavors and projects.

This month, we spotlight our flavor creation process. A lot of customers and fans often ask how Ice & Vice comes up with its flavors. The truth is, our process is never the same each season.  We rarely come up with things the same way each time. Sometimes ingredients and experiences inspire us, or we come up with flavor names and themes first. We love studying the food industry and discovering the next big food trend. Or better yet, creating the next food trend. It usually begins with one of these starting points, and we build organically from there.

Make no mistake; creating a flavor is hard work. We often make 5 or 6 iterations of flavor before we get it just right. We have to experiment a lot, sometimes making subtle adjustments, sometimes making drastic adjustments like replacing certain ingredients, or scrapping an entire concept altogether after coming to the realization that flavors sound great in theory but doesn’t work in reality. But we will say that the best part of the process is we get to sample a lot.