Ice cream artisans are dipping into the unconventional. Champorado is a classic rice porridge with locally produced tablea or cacao is often eaten with dried fish. One shop came up with this combo that made its way to the exotic ice cream list. More unlikely twists are kamote Q (caramelized sweet potato fritter) and taho (soft tofu, arnibal syrup, and sago pearls) flavors.
Sampaguita or the Philippine jasmine is the country’s national flower for its pure white color and aromatic scent. One ice cream parlor created a combo that pays homage to two Filipino pride: Davao white chocolate and sampaguita and nothing can be more aromatic than that. Veering away from the typical, confectioners also developed another Filipino combo that evokes nostalgia. If you think Guimaras mangoes are mouthwatering, wait until you try green mangoes paired with bagoong or shrimp paste. Bagoong is a Filipino condiment typically made of fermented fish, krill, or shrimp. If the idea of eating the actual fruit and paste isn’t so appealing, then the cool decadent might just work.
Who would’ve thought that main course dishes and desserts go well together? Lechon ice cream is a medley of sweet ice cream topped with salty and crispy lechon skin. Local confectioners also draw inspiration from the country’s Bicol region’s beloved fare: laing and Bicol Express. These sorbets are a concoction of coconut milk, chili, and essential ingredients that make the dishes’ signature taste.
Filipinos are beer lovers, too. So much that they infused local favorite brews into this sweet summer treat. Also, if you’re in for more adventurous and exotic ice cream, Davao’s crocodile ice cream could be the one for you. Don’t fret, the only crocodile here are the eggs used in the mixture.