Although Sweets Week is over, there’s no reason to quit sugar cold turkey. Here’s some seriously good-looking ice cream to take the edge off as Eater SF returns to business as usual.
With the opening of Tartine Cookies and Cream, co-founder Liz Prueitt’s ice cream passion project within Tartine Manufactory, has come a revelation: ice cream pies. Long playing second fiddle to the ubiquitous ice cream cake, ice cream pies are an ideal vessel for large quantities of soft serve topped with treats like candied peanuts. And it might just be enough to knock Mr. Holmes Bakehouse cruffin from its Instagram throne.
Though the flavors and combinations will change with the seasons, the current standout is the PB&J pie, made with Concord grape sorbet swirled with fior di latte (sweet cream) soft serve, grape pate de fruit, candied peanuts, and peanut cookie shell.
A lemon-ginger version with lemon curd, fior di latte, and candied ginger is also quite fetching, though the rocky road is a chocolate lover’s dream. It includes Askinosie chocolate ice cream, rye chocolate cake, housemade marshmallows, toasted pecans, and caramel in a chocolate cookie crust, and is covered with magic shell chocolate.
Is, for some inscrutable reason, an ice cream pie not your thing? There are rotating soft serve flavors (matcha just joined the party this week), toppings like spicy-salty pineapple, magic shell, and pink sea salt, and ice cream cookie sandwiches. Keep an eye out for hard scoop ice cream to make its debut in the next week or so, with even more flavors on offer.
Tartine Cookies and Cream is open daily, from 11 a.m.- 5 p.m.