Fondue: This week’s Cheesy Bites is chilling—literally. We're talking about ice cream and cheese. Together. In the same scoop.
Cheesy: That's right. I scream, you scream… we all scream for queso?
Fondue: Believe it or not, cheesy ice cream isn’t new. There's a shop in Berkeley called Melt Me with a cheddar and walnut praline flavor.
Cheesy: I’d try it. I mean, I’d complain, but I’d try it.
Fondue: Bon Appétit mentioned burrata soft serve and banana-blue cheese ice cream years ago. And Culture Cheese Mag? They’ve got recipes for pistachio honey ricotta and lemon mascarpone.
Cheesy: Brie-lliant.
Fondue: Speaking of Brie, Baskin Robbins had a flavor called Brie My Guest with almonds, apricots, and burrata swirls.
Cheesy: And then there’s the infamous Kraft Mac & Cheese ice cream from Van Leeuwen…
Fondue: Which we’ve never been able to catch before it sells out.
Cheesy: One day...
Fondue: Unless someone mails us one? (Not a sponsor)
Cheesy: yet...
🌏 International Scoops
Fondue: In the Philippines, they’ve loved queso ice cream since World War II. Sometimes it comes with corn. Sometimes it’s inside a bread roll.
Cheesy: That’s dessert innovation. Whoa!
Fondue: There's even a Vietnamese/Thai ice cream bar called the Wall’s Cheesy Bar—vanilla inside, cheese shell outside. You can find it at 7-Eleven in Vietnam:
https://7-eleven.vn/product/8851932445207-Kem-Wall%27s-Cheesy-Bar-72g-16132-normal
📜 The OG Parmesan Cone
Fondue: Want old-school weird? A Parmesan ice cream recipe was published in 1789 by Frederick Nutt in The Complete Confectioner. That’s over 200 years ago!
Cheesy: Holy cow!
Fondue: The recipe used eggs, syrup, cream—and yes—grated parmesan. They even molded ice cream into cheese wedge shapes. Iconic.
Fondue: Got a cheesy frozen treat you’ve tried? Let us know at info@justcheesy.com!
Cheesy: Until then…
Together: Stay cheesy, everybody!
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