All it takes is one viral-video and something can travel from Thailand to the US. Welcome to the newest sensation of Rolled Ice Cream.
it's still ice cream, right?
I consider myself a lover of Ice Cream. Don't you dare feed me some of that boxed stuff you find in the grocery stores. I can taste it even if you smother in toppings. I am talking about the real ice cream. The ones that are churned in small batches. Where the mint taste like real mint, and strawberry ice cream isn't bright red. So is this sort of ice cream actually the real deal? I don't think so. - but that doesn't make it bad, it makes it different. Sometimes, different is good.
We all know dessert trends are the hottest thing. Giant milkshakes. Cereal soft serve. Roll'd ice cream. It's what we drool over in our Instagram feeds. Some just look good. Some taste awful. Now we all have eaten ice cream. We know its served in a ball, and the goal is to be both flavorful and creamy. I mean, that's the goal at least. So I want to hit a few points in this summary of this place: Flavor, Texture and Presentation.
Texture: Understand this - you are rolling up the ice cream. In doing so, you are creating a surface area that becomes way more than a ball. You have air gaps between each rotation it makes. This introduce a way different texture. Stay with me. It turns into an ice cream that is built in layers. That means you can more evenly distribute flavor. Huge advantage in this. No longer are you digging around to find that last cookie dough chunk. Instead, its spread throughout the entirety. The downside of rolling an ice cream over an icy grill is that it is highly dependent on human skill. Leave it too long, it gets too cold (there is such a thing). Take it off too soon and it doesn't roll properly. Lucky for me, Roll'd creamery nailed it. 3 different rolls and only 1 was just too cold when nearing the bottom half of the cup.
Now how does this taste?
Flavor: I feel like Roll'd Creamery nailed. I mean, there is a reason the doors opened and a line of 20 people appeared. Impressive. I think that is the single biggest advantage of rolling it. You can distribute flavors all through the dish. This specific dessert pictured above had nutella inserted into the middle of the rolls. Because they are cold, it made it into a sort of chocolate hazelnut ganache. Impressive. Think of your roll as a base cream flavor with mix ins actually incorporated into the dish. Unique for sure.
Presentation: Easily the winning factor. You get to create, watch it get mixed into a thousand pieces (hands are fast!) and then spread into a perfectly flat piece of ice cream. You watch it get rolled and then plated. I mean, kids love it. It's the overall experience that makes it more than just someone scooping something for you.
I am a fan of trends. I think that cultures are supposed to mix. I think that pushing the bounds of our culinary knowledge is what cooking is all about. That's why the next dessert I had wins.
This is why I find this acceptable. You wouldn't be able to do this with ice cream balls. It just would be some uneven beast of a dessert. This makes sense. Roll up some ice cream, toss some toppings, throw it in an oval donut and you got the best mix of flavors. This is available every weekend and it is worth the trip. This in itself is the reason why rolled ice cream exists.
When going to a rolled style ice cream, you do lose a key original ice cream factor. Creaminess. No matter how good the person making your rolled style ice cream may be, it will not be as creamy as an ice cream churning away for a lot longer. But I will tell you this, it will be different and if you haven't seen it yet, it will be way more Instagram worthy.
Highly recommend Roll'd Creamery.
Location: 1715 Wilma Rudolph Blvd D, Clarksville, TN 37040