Sweet Val’s

I just had my last heavenly spoonful of Sweet Val’s Black Doris YUM andddd I concur: so.much.yum. As the first ‘made to order’ ice cream in Auckland, Sweet Val is welcomed with open arms. The ice cream creation process is almost as entertaining to watch as it is to eat (…ALMOST). So, not only do you get a lovely, creamy treat you also get to enjoy a liquid nitrogen display from which a perfect iced treat emerges (literally from thin air!).
Sweet Val uses all organic ingredients sans artificial additives with emphasis on seasonal flavours (feijoa ginger is one of my favorites). Their handmade sauces are also to die for… I’m a sucker for anything they do with raspberry.
You can usually find them at Street food collective, Silo Park or other festivals around town — just make sure you check their site before getting your heart set on some glorious decadence :)

Best icecream I have EVER had! Movenpick, ain’t got nothing on this fabulous icecream vendor. I have been here twice now and her simplicity and use of molecular gastronomy I.e. Using liquid nitrogen. The process was used as well as I know by Heston Blumenthal. That man is a genius, & so is this lady. I went by myself the first time & the second, well I took mum. She was in icecream heaven. Mum said, «the icecream is gorgeous and so is she. I would definitely have that again. In fact I could have this icecream for dinner. Skip the meal entirely.» That is some pretty high praise.
Facts are this is smooth, silky smooth icecream. So smooth it defies belief, you’ll have another spoonful just to double check if it is really that smooth. The way it gets this smooth is thanks to the liquid nitrogen. As they churn it in the mixer, the icecream mixture instantly freezes causing the icecream molecules to be incredibly small. The smaller the ice crystals, the smoother the icecream. Part magic, part science. 100% genius. Honestly I am not often impressed by a cooking technique. But using liquid nitrogen to make icecream that rivals Giapo @ the price. Sign me up!!! Try it please! Try it not only for the taste, the spectacle but to support an honest kiwi, making something from scratch with love.

I Scream, You Scream, We All Scream for Ice Cream!
Come along to Sweet Val’s at The Street Food Collective. Order one of their amazing Sundays and watch your ice-​cream being made to order at NZ’s only pop-​up ice cream parlor! These ladies churn ice cream, old-​school-​style and kitchen chemistry doesn’t get any cooler than this! The ultra cold, rapid-​freezing properties of liquid nitrogen produces the finest ice crystals, resulting in a smoother ice cream! Once the job is done, the liquid nitrogen returns back into the atmosphere, leaving you to enjoy the fruits of its labour! Heston, eat your heart out!
Ps. love the idea of seasonal flavours! I’ve tried both the Winter flavours (Toffee Pear and Beetroot Rocky Road) and I’m looking forward to what’s on offer in Spring: Kelmarna Guava & Lime and Pistachio Turkish Delight.