Ice Cream Jubilee, which has locations in Logan Circle and Yards Park, said it will hand over a “winter seasonal” milkshake to every patron who gives at least $5 to 826DC, a nonprofit focused on teaching kids about writing.
Patrons can choose from five ice cream flavors to create a seasonal shake. Those flavors include “boozy eggnog,” “maple rye pecan” and “pumpkin honeycomb.”
“We love encouraging people to act on their creativity, try new things, and even explore inventing their own flavor combinations,” said Ice Cream Jubilee founder Victoria Lai in a statement. “Ice Cream Jubilee stands behind 826DC’s mission to support kids’ creative writing skills and help them imagine and create a more magical world.”
Read the full press release below:
This holiday season, Ice Cream Jubilee is proud to continue its tradition of supporting local non-profits that support Washington, DC children learn and express their creativity. This year, we are partnering with 826DC, a local nonprofit organization dedicated to supporting students ages 6-18 with their creative and expository writing skills, and to helping teachers inspire their students to write.
“At Ice Cream Jubilee, our mission is to make people happy with our creative flavors of ice cream,” said Ice Cream Jubilee founder Victoria Lai. “We love encouraging people to act on their creativity, try new things, and even explore inventing their own flavor combinations. Ice Cream Jubilee stands behind 826DC’s mission to support kids’ creative writing skills and help them imagine and create a more magical world.”
Ice Cream Jubilee is delighted to present a fun and delicious challenge to Washington, DC ice cream lovers that supports 826DC’s writing programs: create your own ice cream milkshake with our winter seasonal flavors, and receive it for FREE with a donation to 826DC of $5 or more. Each milkshake creator can choose from 5 flavors for their creation: Boozy Eggnog, Maple Rye Pecan, Pumpkin Honeycomb, Salty Apple Cinnamon, and Bold Vanilla. We suggest a Pumpkin Eggnog milkshake or Caramel Apple milkshake.
Ice Cream Jubilee will also present a special prize to the milkshake creator who posts the most delicious looking and sounding photo of their creation on social media. This challenge begins on Tuesday, December 13 and continues through December 31.
Ice Cream Jubilee is also launching its seasonal hot drinks:
- Nutella Hot Chocolate – Three types of chocolate – melted dark chocolate, hazelnut Nutella, and cocoa – make this creamy, rich hot chocolate the best in the city.
- Earl Grey White Hot Chocolate – Our homemade earl grey lavender syrup sweetens our twist on hot chocolate, made with melted chunks of white chocolate and steamed milk.
- Hot Coffee Float – Amp up a cup of Zeke’s local roast by adding a scoop of any ice cream flavor. Bold Vanilla is a classic, while Pumpkin Honeycomb or Maple Rye Pecan adds rich, surprising fall flavors.
Ice Cream Jubilee proudly represents Washington, D.C. on multiple “Best Ice Cream in America” lists, including Food & Wine magazine, Thrillist, Tastemade, and TimeOut magazine. Ice Cream Jubilee’s flavors and the story of founder Victoria Lai has also been featured by NBC Nightly News, Travel + Leisure magazine, FoodNetwork.com, and More magazine.
Ice Cream Jubilee was named “Best Ice Cream Shop in DC” by the readers of the Washington CityPaper in 2015 and 2016 and has won the Editor’s Choice award in Washingtonian Magazine in 2014, 2015, and 2016.
Ice Cream Jubilee’s Logan Circle location at 1407 T Street NW is open from 12pm – 10pm. Ice Cream Jubilee’s Yards Park location at 301 Water Street SE is open from 12pm – 9pm.
Photo courtesy of Ice Cream Jubilee
From Chelsea Rinnig. Email her at chelsea[AT}borderstan.com
“Some people say I talk about ice cream all the time,” confessed Victoria Lai. “But really, ice cream is a joyful diversion from talking about work, which people in DC do all the time.”
Originally from Houston, Lai is the founder of Ice Cream Jubilee — an ice cream business that sprung from her humble blog and has since extended its reach throughout the Borderstan community.
Lai’s forays into dessert-making began while she was in law school and continued as she spent her vacation days away from her corporate law job to work part-time at Four and Twenty Blackbirds, a well-known pie shop in Brooklyn. After receiving her first ice cream maker as a gift, Lai began experimenting with flavors and playing with different flavor combinations, an experience she describes as “translating different ideas into new mediums.”
Her favorite flavors resemble inspirations from her life and incorporate everything from the Asian flavors of her Chinese-Singaporean background, to tasty cocktails and even playful childhood favorites (Peppermint Pop Rocks, anyone?).
Lai moved to her U Street NW apartment after accepting a job to work in the government, but bureaucracy did not hinder her creativity, as she continued to concoct flavors like Thai Iced Tea and Banana Bourbon Caramel.
In the summer of 2011, Lai began selling ice cream at the Grey Markets. Currently, she sells it to friends out of her home and at Feastly tasting events she hosts periodically.
“Feastly allows me to reach new people who may have read about Feastly in the newspaper, but have never heard of Ice Cream Jubilee,” explained Lai.
Not only does Lai love making ice cream for events, but she also revels in the challenge of planning the whole event.
“It can feel like a full-time job,” she explained, involving not just making large quantities of ice cream and inventing new flavors, but writing the blog posts, taking photos, coordinating guests and plugging the event through all of the various social media outlets, like Ice Cream Jubilee’s Facebook page and Twitter handle.
But Lai says that the process feeds her soul. She loves seeing her guests’ reactions when they taste a new flavor or when there happens to be extra Cardamom Black Pepper for another round of sampling. She believes that their joy illustrates why she chose the inherently light and effervescent name for her business, Ice Cream Jubilee.
“Happiness is not so hard to come by,” said Lai.
At some point in the next five years, Lai dreams of having an ice cream business, and is currently working on garnering neighborhood support and partners.
Ideally, Lai would love to open a storefront in the U Street, 14th Street or 9th Street neighborhoods. Until then, Lai is sure that “public service is in her blood” and that she will continue her dual-career, working government by day and serving ice cream as her avocation.