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
The owners of D.C.’s new ice cream roll shop plan to dole out free samples to celebrate the store’s grand opening this weekend.
IcyCode (2029 P St. NW) is slated to hold a grand opening party with free samples this Saturday, Nov. 12, from 3-6 p.m. When the store opens, it will serve Thai-style ice cream rolls in flavors like cappuccino, baked Alaska, chocolate mousse and green tea mochi.
According to a Facebook event post, Saturday’s party will be a “free tasting event” for people curious about the frozen treat.
The shop’s employees were hard at work making last-minute preparations when a Borderstan reporter visited IcyCode earlier today.
“We’re doing a lot of fun stuff,” chef and store concept developer, Yuanchi You told Borderstan last month. “I will put a lot of my touch into it.”
A new Dupont Circle ice cream shop could start serving frozen treats in a matter of weeks.
If all goes according to plan, IcyCode (2029 P St. NW) will open to the public on Nov. 13, according to chef and store concept developer, Yuanchi You. When the store opens, it will serve ice cream rolls, a frozen Thai-style dish that has caught on in places like New York City, Los Angeles and Boston.
You, who usually goes by the name “Johnny Hong Kong,” said he plans to elevate the ice cream rolls to the “next level.”
Some of You’s specialties are cappuccino, baked Alaska, chocolate mousse and green tea mochi ice cream rolls. Other forthcoming flavors include banana split, cookies and cream and s’mores.
“We’re doing a lot of fun stuff,” You told Borderstan. “I will put a lot of my touch into it.”
You added that the shop also will switch up its menu based on ideas from patrons.
“If a lot of people request whatever flavor, we will invent something new,” he said.
Is this the beginning of a new food craze here in D.C.? You thinks so. In fact, he said, the store’s owners are currently plotting out possible future expansions.
“We’ve already started to look for a second location around the D.C. area,” You said. “I think this concept will be everywhere.”
Photos via Facebook / IcyCode
(Updated at 10:20 a.m.) Ice Cream Jubilee is slated to arrive near the 14th Street corridor with complimentary Banana Bourbon Caramel, MarionBerry and other frozen treats tomorrow.
A news release adds:
Now, it looks as though a new business plans to bring a trendy ice cream treat to a storefront just blocks away from Dupont Circle.
What are ice cream rolls, anyway? Paste Magazine describes the forthcoming craze like this:
This mounting trend started tiptoeing into the States last year by way of Southeast Asia — not just Thailand, but also Malaysia, Cambodia and the Philippines, where the treat is often sold by street vendors. To make it, a still-liquid ice cream base is poured onto a tray cooled to around -23 degrees Celsius; fruit, cookies, candies are cut (loudly) in with a couple of spatulas that resemble putty knives. Then the whole thing is smoothed into a wafer-y sheet to freeze up quick, and scraped into tubes.
A building permit issued Sept. 2 says the owners plan to renovate the space and add a wall. We’ll update this story if we learn more about when the new business might open.
The rumors are true. A shop known for its eclectic ice cream flavors will open a store near the 14th Street corridor.
Ice Cream Jubilee is moving into the space at 1407 T St. NW, founder Victoria Lai told us today. The store will share the space with local bakery BakeHouse, which closed the retail portion of its business in May.
“We’re really excited to be working together with them and to bring ice cream to the northwest D.C. neighborhood,” Lai said.
When the new shop opens this September, it will sell Jubilee’s menu of ice cream flavors along with “some new things,” she added.
Read more about the opening in a press release from Ice Cream Jubilee:
Paintballing the Presidents — Someone defaced a mural with a paintball gun in Adams Morgan yesterday. The vandal took specific aim and struck all of the depicted presidents around their groins. Were they trying to say something? [Washington Post]
Tree Me — The sidewalk reconstruction at Otis Place between the elementary school and recreation center has been modified to incorporate trees. ANC 1A commissioners worked with the District Department of Transportation to reconsider the sidewalk plans to make room for the greenery. [Park View D.C.]
Crossing Confusion — A protected bikeway on 15th Street NW is extending a few blocks north to bypass a busy intersection, but it lacks crosswalks. According to D.C. law, all four sides of an intersection are legal crosswalks, which means it would be legal for someone to cross at the “missing” sidewalks. [Greater Greater Washington]
Chilling News — The Good Humor ice cream company sent an old-school ice cream man to Dupont Circle to pass out free treats yesterday. Did you miss him? Don’t worry, he’ll be back on Friday. [Borderstan]
An old-timey ice cream man working with sweet treat maker Good Humor handed out free ice cream today near Dupont Circle.
Residents flocked to the area to receive a free assortment of popsicles and ice cream cones.
Naturally, it was pandaemonium:
— Lara Jakes (@larajakesFP) August 5, 2015
— Sarah Ehlen (@sehlen5678) August 5, 2015
— Lauren Goldberg (@gberg88) August 5, 2015
The mystical and beautiful ice cream man will return on Friday.
Ice cream company Good Humor will send an old-fashioned ice cream truck to the circle and distribute free ice cream this Wednesday and Friday from 11 a.m. to 6 p.m.
Locals can also tweet at @GoodHumor for the chance to receive a personal ice cream delivery.
— Good Humor (@GoodHumor) August 3, 2015
Image via Twitter.com/GoodHumor
LeDroit Park Civic Association Vice President and Public Safety Chair Anita Norma will host the LeDroit Park Ice Cream Social in her backyard at 1853 3rd St. NW next Thursday at 6 p.m.
Members of the community are invited to go enjoy free ice cream sundaes, banana splits, brownies and cookies.
Councilmember Brianne Nadeau of Ward 1 will also attend, according to a Facebook post.
The event is free, but organizers are asking that attendees RSVP so they know how much ice cream to purchase.
Image via Facebook.com/LeDroitParkCivicAssociation
From Aparna Krishnamoorthy. Email her at aparna[AT]borderstan.com. Follow her on Twitter @aparnakris.
Food trucks and their regulations be damned. Restored vintage tricycles filled with gourmet ice cream sandwiches are the way to go! Perfect for this hot summer weather, CreamCycle DC brings these delicious frozen treats in a variety of unique flavor pairings to the masses.
With awesome combinations like peanut strawberry, cereal milk, bacon and olive, and corn brown sugar — there is something for everyone to enjoy.
I tried the chocolate-jalapeno sandwich — a chocolate butter cookie with spicy jalapeno ice cream and it was delicious. The cookie is nice and chewy, and the ice cream, while creamy, has a nice kick to it from the jalapeno.
I couldn’t stop at one, so I also picked the peach-vanilla to enjoy later. The peach ice cream is light and refreshing and the vanilla cookie complements it well.
Heading the CreamCycle movement is Chef Carlos Delgado, the executive chef at Boveda. According to their website, “The idea for a fleet of ice cream bicycles in DC came from the streets of chef Carlos Delgado’s native country – Peru”
A fine concept, with a delicious product! Some of their other combinations sound equally delicious, and I can’t wait to try some more of these sandwiches through the summer!
Where Can You Find Them?
The locations of the cycles are announced via Facebook and Twitter, but if you don’t want to wait, head on over to Smucker Farms on 14th Street or Bean and Bite to make a purchase. CreamCycle also offers catering services for events!
Have you tried CreamCycle yet? Let us know in the comments if you have a favorite!
From Namita Koppa. Email her at namita[AT]borderstan.com.
I love October.
This may or may not have to do with the leaves changing colors, with the humidity finally abandoning us, with the slew of birthdays of friends and family, with an excuse to eat candy and dress in costume for at least one day, or with the abundance of apples at every corner of Borderstan’s farmers’ markets.
With the weather getting cooler and the night starting earlier, I find myself hunkering down with every creature comfort at my disposal: woolen socks, light sweaters, and hot tea sweetened with honey.
The summer of 2012 was tough, gastronomically speaking. I managed to have a series of culinary disasters, turning what should have been a delicious peach-gingersnap ice cream into a gelatinous mess. One evening, I burned rice… in a pre-set rice cooker. The summer gazpachos I had thoughtfully planned turned out to have too much salt or too little heat. Finally, in mid-September, I shamed myself by over-roasting zucchini, winding up with a baking tray full of burnt vegetable.
Thank goodness it is autumn now. Perhaps because this is my favorite time of year, my cooking mojo is finally returning. Last weekend, three of my friends celebrated birthdays and as is tradition, I delivered ice cream to their parties. Tired of fruit and chocolate and inspired by the crisps and crumbles of late summer, I decided on this honey ice cream. Enjoy!
Honey Ice Cream
- 3 cups half and half
- ½ vanilla bean, split
- 1 pinch sea salt
- ½ cup honey
- In a small saucepan, combine the half and half, ½ vanilla bean, sea salt, and honey.
- Heat on medium heat just until it starts to simmer, then remove from heat and let cool to room temperature.
- Transfer to an air-tight container, and let chill in the refrigerator.
- Once chilled, remove the vanilla bean and pour into your ice cream maker, freezing according to manufacturer’s instructions.
- The ice cream will be soft-serve texture once it runs through the ice cream maker; to get a more frozen texture, place in an air-tight container and freeze for at least 4 hours before serving.
July is National Ice Cream Month, so with the calendar slowly creeping toward August, we here at Borderstan want to arm you with the tools to beat the block and beat the heat. Fortunately for us, our neighborhood is chock full of shops where you can score a sweet little tidbit to get you through this sweltering summer.
So, here is the esteemed Borderstan contributor panel’s suggestions on Borderstan’s best ice cream — or for that matter, gelato, fro-yo, custard…
Larry’s Homemade Ice Cream (Dupont). I have a special love for this shop particularly because their 60+ flavors are so creative that I’ll forge past my lactose intolerance to try them all. This ain’t an ice cream shop for the calorie conscious, though they do have fro-yo and sorbet options if that’s more your style. Recommendation: try the Heath bar, White Chocolate Chip, or Espresso ice cream. – Ashley
Mr. Yogato (Dupont). I’ve probably written thousands of words describing my love of this tiny Dupont Circle froyo shop. But with a rotating menu of delicious flavors that balance tangy and sweet, and with the additional fun of board games, SNES, and crazy rules for discounts, Mr. Yogato is the best place to cool off and chill out in Borderstan. – Kim
Dolcezza (Dupont). The Valrhona Dark Chocolate gelato is out of this world. As an affagato, it’s even better. – Dan
Definitely I’ve never had anything bad there. I’m a big fan of their sorbets – light on calories and big on taste. They’ve usually got particularly unique items that I love to try. – Mike
Pleasant Pops (Food Truck, coming soon to U Street). Their basil pineapple popsicle is one of my favorite treats in the summer – not only does the truck cruise around to you, but they’re at the Dupont Fresh Farm market every Sunday and are set to open a store front on Florida and 18th soon! It’s a totally guilt-free, refreshing dessert and they have tons of exotic flavor combinations made with basic ingredients and real fruit. – Chelsea
Point Chaud (14th Street). I stopped by Point Chaud yesterday on 14th Street and had a delicious cup of Stratachella. It was creamy and the small pieces of bitter chocolate were great. Best part: it only cost me $5.50 including tax. – Luis
Pitango (Logan Circle). I adore their cardamom and earl grey flavors. Mojito is pretty good too though. I also love that Pitango will comment on my Foursquare check-ins at VIDA, telling me that they’re next door and I should drop by after my workouts (and basically negate all the hard work I just did). – Laetitia
Sinplicity (Food Truck). Mobile gourmet ice creams and macaron ice cream sandwiches?! Delicious, excellent service, and a variety of flavors depending on what is in season. – Namita
Rich, creamy and interesting/refreshing flavors. And each cup comes with a chunk of biscotti! – Alejandra