Skip to main content

I Scream, You Scream, We All Scream...for Ici

Though this wasn't a planned stop, the line winding up the block made up stop to look. And we are so glad that we did. Ici in Berkeley's Elmwood area was an foodie's ice cream dream come true.

First, they make everything there in the kitchen and work with local, organic farmers to get the freshest and in-season ingredients. Second, all of their packaging and servingware is compostable: the ice cream cups and bowls are made from baggase which is derived from sugar cane; spudware spoons are made from potato starch and soy oil; and their clear plastic cups - for the free sparkling water - is made from a corn by-product.

And then there's the ice cream itself...amazingly unique concoctions that were as tasty as they were lovely. Voluptuous mounds of ice cream in delicate shades whose subtle flavors inspired moans of appreciation from everyone in the family. Wow.
I chose a scoop of pink peppercorn with a scoop of candied blood orange. Dylan opted for a chocolate-mint sorbet. Riley selected vanilla bean while Jacob tried a scoop of chai and a scoop of chocolate. We were in ice cream heaven.

Dare I saw that it was better than the San Crispino gelateria in Rome? Maybe it wasn't quite that good. But it's close.


  1. Oooh, I'm going to have to try that the next time we're up there! Have you been to Bi-Rite in the SF Mission district? It, likewise, has a line going around the block, but it moves quickly and is well worth the wait. The Sam's Sundae is drizzled with Bergamot Olive Oil and is sprinkled with Maldon sea salt. It's one of the best things I've ever eaten!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas