Pushing the Limits of Modern Ice Cream — Creativity, Technique & Culinary Innovation

So Cool Ice Cream Magazine #2 continues the groundbreaking journey begun in the first issue, challenging everything we thought we knew about frozen desserts. This edition dives deep into the boundaries of technique, creativity, flavour, and science—proving that ice cream is one of the most innovative and rapidly evolving fields in modern gastronomy.

Why You’ll Love Issue #2

Ideal for gelato makers, pastry chefs, chocolatiers, and R&D teams seeking:

• Advanced ice cream and sorbet formulation
• Vegan and plant-based frozen dessert innovation
• Creative flavour development
• Scientific techniques rewritten for modern production
• Insight from global experts pushing the industry forward

Issue #2 is packed with new ideas that inspire, challenge, and expand your understanding of what ice cream can be.

Questions That Redefine the Future of Ice Cream

This issue begins by asking bold questions — each one unlocking a new perspective on technique and creativity:

• Can you apply fire to ice cream without melting it?
• Can memory serve as a limitless creative engine?
• Is a vegan ice cream capable of matching (or beating) dairy-based results, including chocolate?
• Is it possible to make sorbets with 75% fruit using only four ingredients?
• Can geometric shapes transform the customer experience?
• Can vegetable ingredients intensify flavour—without using salt?
• Can sorrel or blackberry–juniper sorbets become bestsellers?
• Is there a new way to work with yogurt beyond the traditional method?

These questions guide readers toward breakthrough techniques and unconventional thinking, inspiring professionals to experiment with confidence.

Breaking the Rules Like True Ice Cream Artists

Inspired by Picasso’s famous idea — learn the rules like a professional so you can break them like an artist — this issue showcases the vision of global leaders who are rewriting the standards of modern ice cream production.

Featuring groundbreaking work from:
Jesús Escalera • Irene Iborra • Luis Luque • Juan Pablo Colubri • Stéphane Augé • David Wesmaël • Paolo Brunelli • Stefan Ditzend • Yon Gallardo
…among many others.

Their contributions demonstrate how knowledge, technique, and imagination come together to challenge tradition and expand the potential of frozen desserts.

Limitless Creativity Through Knowledge & Innovation

In the world of ice cream, limitations disappear when chefs possess both technical mastery and creative curiosity. Issue #2 reveals how top professionals:

• Elevate flavour without conventional enhancers
• Use science to improve structure, melt resistance, and mouthfeel
• Explore botanical and sustainable ingredients
• Rethink classic preparations in surprising ways
• Transform presentation and shape into an essential part of the craft

This edition is a reminder that modern ice cream is not bound by old rules—it is driven by innovation.

What So Cool Ice Cream Magazine #2 Delivers

• Advanced frozen dessert techniques
• Creative flavour exploration
• Vegan and dairy-free innovations
• Scientific insights for modern production
• Chef features and signature creations
• A forward-looking vision of global ice cream trends

Ideal for anyone striving to elevate their ice cream work, rethink tradition, and gain inspiration from the world’s most innovative frozen dessert professionals.

Perfect For

✔ Gelato makers & ice cream artisans
✔ Pastry chefs & chocolatiers
✔ Frozen dessert R&D teams
✔ Culinary schools & educators
✔ Professionals exploring avant-garde dessert craftsmanship