The World’s Most Innovative Ice Cream Creations, Techniques & Trends — A New Era Begins

Introducing So Cool Ice Cream Magazine #1 (EN), the groundbreaking new publication from the creators of So Good.. Magazine. Dedicated entirely to the art, science, and creativity of modern ice cream, this first issue marks the beginning of a long-awaited evolution in the frozen dessert world. Packed with advanced techniques, global innovation, and chef-driven perspectives, So Cool celebrates ice cream as both a gastronomic discipline and an artistic craft.

Why You’ll Love Issue #1

Perfect for gelato makers, pastry chefs, R&D teams, chocolatiers, and dessert professionals seeking:

• Cutting-edge ice cream techniques
• Vegan, plant-based, and allergen-aware frozen innovations
• Creative presentation ideas and flavor concepts
• Technical articles backed by expert research
• Global ice cream trends and inspiration for 2024–2025

This debut edition is an essential resource for anyone shaping the future of modern ice cream.

A Landmark Publication for the Global Ice Cream Industry

For decades, ice cream was treated primarily as a simple, profitable bulk product. Today, the landscape has changed. This magazine captures the dramatic evolution of ice cream as a mature, versatile, and gastronomically expressive discipline.

So Cool Ice Cream Magazine #1 reveals the technical depths and creative potential behind today’s most advanced frozen desserts, offering a unique international perspective that was once unimaginable in the field.

20 Articles, 23 Professionals, 306 Pages of Inspiration

This first issue brings together top creators from around the world, sharing recipes, concepts, processes, and step-by-step techniques. Highlights include:

• Vegan frozen pastries with Jordi Puigvert
• Explorations of green vanilla as a new ingredient (Jordi Guillem & Eric Miete)
• Ice creams crafted from complex DO Marco de Jerez wines (Carlo Guerriero)
• The use of enzymes to enhance texture and flavor (Albert Soler & David Gil)

These articles offer deep technical insight for professionals seeking to elevate their ice cream formulation skills.

Creative Concepts & Signature Ice Cream Creations

Beyond technique, this magazine celebrates artistic innovation through:

• Modern presentation styles
• Bold ingredient pairings
• New product formats
• Concept-driven ice cream design

Featuring contributions from top innovators including:
Emmanuel Ryon • Luca Bernardini • Jérémie Runel • Jordi Roca • Jean-Thomas Schneider • Martín Lippo • Nils Hendrikse • Carolina Barragán • Pawel Petrykowski • Cathrine Østerberg

Their work showcases the limitless possibilities of contemporary ice cream when creativity meets technique.

What’s Inside So Cool Ice Cream Magazine #1

• Technical articles from world-leading experts
• Step-by-step guides and process photography
• Dozens of recipes for frozen desserts, ice creams, sorbets, and plated creations
• Interviews and chef features
• Global perspectives from 23 professionals
• A comprehensive, 306-page volume of advanced ice cream knowledge

This is the most complete and forward-thinking ice cream magazine ever published.

What So Cool Magazine Delivers

• Professional ice cream innovation
• Scientific and technical insights
• Elevated frozen dessert design
• Cross-culinary creativity
• Inspiration for pastry and gelato professionals
• A new benchmark for ice cream publishing

If you're searching for the best ice-cream magazine for professionals—or a resource filled with trendsetting frozen dessert ideas—this first issue is the perfect starting point.

Perfect For

✔ Gelato makers & ice cream professionals
✔ Pastry chefs & chocolatiers
✔ Frozen dessert R&D teams
✔ Culinary schools & educators
✔ Anyone passionate about the future of ice cream