Cheesecake and ice cream have a lot in common. Decadent, creamy, high fat, versatile, celebratory, dairy-heavy, and downright delicious; most people can’t deny how stellar the two desserts are. That being said, I can’t say I would really want to eat the two at the same time, as combining them side by side on a plate might send me deep into dairy depths that my stomach may not be able to recover from. I am, however, a big fan of when the two worlds collide into a successful flavor of ice cream, which is unfortunately much easier said than done. With their latest batch of pints Coolhaus takes on the challenge with Farmer’s Market Strawberry Cheesecake, which combines mascarpone and cream cheese ice cream with a fresh strawberry swirl and graham cheesecake bites.
There are few lines in the culinary world that are as blurry as the one between breakfast and dessert. Cakey, carb-y, hyper-sweet and deep fried indulgences that could be nearly the exact same thing with a slightly different name are commonplace on menus and in our American hearts as a way to start or end the day. It doesn’t really make much sense, since the morning and night are probably the worst two times to encourage a massive sugar spike and crash, but I’ll be goddamned if it isn’t delicious. Completely in line with that trend, Coolhaus rolled out a brand new pint that aims to put a piece of breakfast’s finest into our melty cones of delight. Buttered French Toast combines a buttered brown sugar ice cream with pecan pralines, cakey toast pieces, and a maple swirl.
The buttered brown sugar base is lovely. Smooth and sweet with a bit of golden buttery flavor that compliments the natural dairy notes very well. It doesn’t have an artificial butter flavor to it like popcorn, but there’s a depth to it that pushes beyond the average sweet cream. There are also some lovely hints of maple that come through, and the breakfast vibes are fully intact.
Those breakfast vibes get fully amplified when my spoon comes in contact with the thick maple swirl. It’s an incredibly unique gelatinous swirl that holds its shape and pops up in globs all throughout the pint. I wasn’t sure how to react to this, because it’s almost like maple Jello, but I appreciate how prominent it is and the way it channels the viscosity of thick syrup that has latched onto a chunk of butter to become something truly epic. It’s much less sweet than straight up syrup, but the maple notes come through and the texture holds up well against the velvety base.
Speaking of texture, the pecan pralines and cakey toast pieces are both executed very well. The pralines are of medium size with a caramelized exterior and robust fatty pecan flavor that reminds me of all the great butter pecan ice cream’s I’ve scooped. The pecan flavor gets elevated to another level with the toast pieces, which have the wonderful springy texture of white bread and a soft buttery essence. Sometimes bread can get icy or seize up in ice cream and that is not an issue here at all. The combination of the toast pieces, maple swirl, and brown sugar ice cream nails the profile of a beautiful plate of french toast almost perfectly, and the sweet breakfast lovin’ boy in me is immensely satisfied.
Buttered French Toast is without a doubt the strongest pint I’ve had from Coolhaus. The mix-in density and base breathability are on point, the flavors strong, and the desired experience of breakfast meets dessert conveyed wonderfully.
Found at: http://www.cool.haus and coming to stores soon!