Cheesecake on a stick is the travel-friendly ice cream we've been searching for
The latest invention at Sebastian's is not ice cream.
From top left, clockwise: Blueberry, Queso de Bola, Chocolate Truffle, Oreo, White Chocolate Raspberry, New York Style
(SPOT.ph) They're frozen, they look like ice cream bars, and they're made by ice cream maverick Ian Carandang, but they're not ice cream. Meet the newest product from dessert haven Sebastian's: Frozen Cheesecakes, launching today, November 27.
Instead of ice cream, Ian bakes cheesecake batter inside their ice cream bar molds with a graham crust. They're dense things—with a thick and creamy texture similar to a very compact ice cream, served frozen, and they're just as refreshing. For this first launch, he has come up with six classic cheesecake flavors: Blueberry, Queso de Bola, Chocolate Truffle, White Chocolate Raspberry, New York Style, and Oreo.
"The advantage of these bars over ice cream is that they travel well," Ian tells us. They soften after about two hours in room temperature, but the quick solution is to pop them back in the freezer and they'll be as good as new.
The Frozen Cheesecakes are priced at P125/each or P900/box of eight.
Sebastian's Ice Cream has branches at The Podium, Mandaluyong City; Regis Center, Katipunan Avenue, Quezon City; and SM Mall of Asia, Pasay City.
Photos courtesy of Ian Carandang