New Restaurant Alert: Papa Diddi's Handcrafted Ice Cream at Maginhawa Street, Quezon City
This farm-to-table ice cream shop takes the cold treat on a different turn.
Papa Diddi's Handcrafted Ice Cream
168 Maginhawa Street, Quezon City
Open daily from 12 p.m. to 12 a.m.
(SPOT.ph) Maginhawa Street is no stranger to new and inventive restaurants popping up on a regular basis. The latest nook to join its ranks is Papa Diddi's Handcrafted Ice Cream. You don't have to squint too hard to find it along the bustling street; the restaurant is punctuated with a cheery blue sign that you'll spot from a mile away. The first thing you see once inside is—surprisingly—not the ice cream, but the wooden shelves adorned with books...and a vintage photo of a man smiling.
The small space also features a foyer
Books on light fixtures
That man is Papa Diddi himself, the late father of owner Paul Perez, whose love affair with ice cream dates back to his childhood in the province. Papa Diddi, a lawyer with a passion for food, experimented with homemade ice cream using ingredients sourced from their family's farm. "It's just my small way of paying tribute to my father," explained Paul.
Choose your flavor and the number of scoops
True to his words, every ingredient in Paul's ice cream is sourced straight from local farms...including the creamy carabao milk that serves as the base for his creations. Think Double Chocolate made from Batangas' and Davao's famous tableas, or Roasted Strawberry, which incorporates La Trinidad strawberries into the creamy dessert. Then there are the more creative options, like the unusual Mango Ginger, made from Diddi's own recipe and a surprising crowd-favorite; the Roasted Forbidden Rice, made with the Mt. Province's black rice; and Sweet Basil, which transforms the herb into a subtly sweet treat.
Churros con Tsokolate ice cream (P85)
Paul and his team whip up their ice cream in small batches to ensure that everything is freshly made every day. When asked about the process involved in coming up with flavors, he says, "It's all trial and error. If we come up with a new flavor, we test it every day for three to four days and conduct a sensory test for about 40 people." Some flavors come together easily, others take longer to perfect.
Cool down with a fruit shake (P99)
Today, Papa Diddi's has a grand total of 18 flavors, and they aim to offer a new flavor every week to ensure they have enough choices for when certain ingredients aren't in season. Choose between one scoop (P55), two scoops (P75), and three scoops (P95). Diners can also opt to add toppings (P10 each), turn it into a cookie sandwich (P95), or pile it on an "ice cream nest" (additional P25).
Paul promises that his desserts are only made from natural ingredients (using less sugar), and the sustainable concept helps him give back to the provinces that give his ice cream so much flavor. A percentage of sales go to book donations for local libraries, to honor his dad's passion for reading and helping the community.
On a particularly hot day, ice cream could very well be your best friend. At Papa Diddi's, it's pretty much a guilt-free indulgence.