How’s your Labor Day weekend going? For those of us here in the San Francisco Bay Area, we’ve been baking! (And not the yummy cookies and cakes, but dying from a heatwave.) The normally temperate reputation here totally went out the window with San Francisco at 106 degrees. It’s like Palm Springs in the north.
Of course, many of us went searching for ice cream to stay cool. One of the latest trend in the Bay Area is Thai-styled rolled ice cream. I’d never heard of this until I tried it for the first time at Steep Creamery and Tea in SOMA. Today, I decided to check out another newcomer: Roll Up Creamery & Cafe in the Mission neighborhood.
Roll Up has been opened for less than a month, and it’s right in the heart of the Mission at 16th and Valencia is a former sushi restaurant. Rolled ice cream, if you haven’t heard about them, are ice cream made on top of freezing counters. The flavored cream is poured onto the surface and spread thinly until it hardens, then they scrap the ice cream off the surface into rolled cylinders, like cigars.
Roll Up has the unique feature of serving the rolled ice cream in between a cookie taco shell. I went with the simple cup and paid about $7, trying the matcha flavor topped with fresh strawberries and rainbow jelly (like what they add to bobba tea).
Oddly, the rolled ice cream didn’t really fill up the cup (with about a quarter space left open) so presentation-wise it’s not as dramatic as how it’s presented at Steep. The ice cream was fine but I think I like Steep’s quality better.
Eating rolled ice cream is the same like regular ice cream (rolling it doesn’t change the texture or flavor) and it’s definitely more the novelty in presentation. Still, on a hot day, it definitely helps you stay cool.
The deets: Roll Up Creamery & Cafe, 3092 16th St., San Francisco. PH: 415.889.6664. Open daily 1 to 10 p.m. Facebook page.
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