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Ice Cream Quotes

Browse 500 quotes about Ice Cream.

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Ice Cream Quotes

“There is a tray full of glass sundae dishes filled with brightly colored ice cream. Strawberry, pistachio, black raspberry. Pink, green, and purple. I like the colors next to each other and wonder what kind of impossible things I can draw about ice cream. Maybe melting rivers of it. And a man with a cone-shaped head sitting in a babana split dish rowing with a spoon.”

Ice CreamRiverBananaStrawberrySpoonRaspberrySundaePistachioCone
Book:Fish in a Tree
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“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”

HoneyIce CreamSeasoningsHomemadeFood PreparationCakes
Book:The Girls' Guide to Love and Supper Clubs
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“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu. "And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”

ChocolateCakeDirtIce CreamDessertFudgeFermentationFloralPlant Based
Book:Eat Post Like
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“It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!”

PieIce CreamCuisineFusionAsahi SaibaRavioliShark Fin SoupBasty
Book:食戟のソーマ 35 [Shokugeki no Souma 35]
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“Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.”

New YorkIce CreamFlavorsFusionIce Cream Shoppe
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“We have access to whatever we want from the FoF fridges and pastries for flavoring or toppings, so I go with a fancy Swiss chocolate for the base with plans to infuse it with pureed mint. It's a glorified mint chocolate chip, but it feels like I'm taking a huge risk. Benny gets quite the kick out of teasing me about putting leaves in my ice cream, even though I show him repeatedly that the mint is not in leaf form by the time I'm mixing it with the chocolate.”

Ice CreamMint Chocolate Chip
Book:Love from Scratch
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“By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.”

IndianIce CreamFlavorsGingerCream PuffsPistachio
Book:Midsummer's Mayhem
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“Two years ago, she had inherited The Milked Duck Ice Cream Shoppe in downtown Bliss from Great Aunt Agnes. After getting her degree in sociology and then bouncing around the country, waffling from job to job and one relative’s couch to another, she’d finally found where she fit: creating and serving happiness to the locals and the destination wedding tourists in Bliss.”

Contemporary RomanceIce CreamSmall Town RomanceRock Star Romance
Book:Smittened
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“He looked up from the paper he was scribbling on and offered her a lopsided grin. “Hey, sweet pea. You bring me anything special?” The lopsided bit wasn’t odd, but there was something forced about it. “Got a fresh bag of cat food outside.” Cat food that she’d bought with the twenty he’d left to pay for his ice cream. He pushed his makeshift drum set aside and rose with a stretch. “Words every man dreams of hearing. Make my night if you say you got catnip too.” She tried not to giggle. She tried hard. But she couldn’t help herself. “Extra strength,” she said. This time, his grin came out bigger, less forced. “Woman of my dreams.” “In your dreams,” she said.”

Contemporary RomanceIce CreamSmall Town RomanceRock Star Romance
Book:Smittened
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“The Milked Duck was empty, save for Dahlia’s two part-time helpers, but they were all rushing around, anticipating the first guests for her Risqué Flavor Tasting event any moment now. The up front freezers were stocked with Chocolate Orgasm, Peachy Passion, Sexual Favors, Mikey’s favorite Cherry Popper and more. She had a case of Sin on a Stick treats ready to go and a temporary menu up on the board behind her.”

Contemporary RomanceIce CreamSmall Town RomanceRock Star RomanceChocolate OrgasmSin On A Stick
Book:Smittened
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“Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be a real purist to order a simple (pronounced samp-le"). I usually ordered a double (doob-le"). Menthe (fresh mint), Créole (rum raisin), and nougat-miel (honey-nougat) are at the top of my list. But as good as the ice cream is, it's the sorbets that are Berthillon's real standouts. I almost always order cacao amer, a bitter chocolate sorbet so dark it's closing in on black. My second scoop depends on the season: pear, melon, rhubarb, or framboise à la rose (raspberry with a hint of rose). But habit often sets in and I go back to my old favorite: fraise des bois (wild strawberry). These tiny gem-like fruits are the equivalent of strawberry grenades, releasing a tart, concentrated flavor that downgrades every other strawberry I've tasted to the level of Bubblicious.”

Ice CreamFrenchFlavorsStrawberrySorbet
Book:Picnic in Provence: A Memoir with Recipes
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“The most obvious difference between Japanese and American ice cream bars is that if the Japanese bar promises something crispy, it will damn well be crispy. The Haagen-Dazs Crispy Sandwich, for example, is a slim bar of ice cream between two delicate wafers. How do they keep the wafers from getting soggy? Is it a layer of shellac? Maybe it's best not to ask. Crepes, soft but not mushy, are also a frequent player in ice cream bars. Near the end of the month I discovered my single favorite ice cream treat, the Black Thunder bar, a chocolate ice cream bar on a stick filled with crunchy chocolate cookie chunks. I also tried its sister product, the vanilla White Thunder, but in the immortal words of Wesley Snipes:always bet on Black Thunder. Iris and I also became mildly obsessed with Zachrich, a triangular Choco Taco-like bar that looked like a run-over sugar cone, coated with chocolate on the inside and filled with mint ice cream. And Iris often selected Coolish, a foil canteen of soft-serve that you warm with your hands until it's just melted enough to suck out through the spout. (All of these names, incidentally, are in English; I'm not translating them).”

ChocolateIce CreamIce Cream Sandwiches
Book:Pretty Good Number One: An American Family Eats Tokyo
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“Brian orders us both Grandpa's Turtle Sundaes, a classic with vanilla ice cream, hot fudge, caramel sauce, whipped cream and nuts, topped with a house-made turtle candy instead of a cherry. Sigh. So much for getting out of the elastic waistband pants anytime soon. But the thing is, it works. Decadent, insane, over the top, but so freaking delicious. Cold ice cream, fluffy whipped cream, the mingling richness of fudge and caramel, perfectly tempered with the salt and crunch of toasted pecans and peanuts. A weirdly perfect food.”

IngredientsIce CreamFlavorsSundaeJenna And Brian
Book:Out to Lunch
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“I love strawberry ice cream." I blinked, confused. "Yes, I saw you chugging your In-N-Out milkshakes like you'd spent forty days in the desert. But what does that have to do with feelings?" He tugged my hand. "No, listen. I mean, I've always ordered it whenever I go to an ice cream store, because I know I like it, even the cheap kind that's like the Ghost of Strawberries Past. Until I met you, I was basically treating my life like strawberry ice cream. I'd found something that I was good at, that I knew worked for me, and just did that, day in, day out. I told myself that this was what it took to be successful, but deep down I was afraid of fucking up, just the same way my parents are terrified of fucking up. I was afraid if I got close to someone, I'd make a mess and disappoint them. "But now, with you, I want to try the whole ice cream parlor. I want to order, like, a monster sundae with all the crazy flavors I can think of. Blueberry cheesecake and mocha almond fudge and mango sorbet." It still wasn't adding up. "You want to try new things because of me?" "I want to be brave," he said earnestly. "To give my all to everything, even though it might not work out." He swallowed hard. "You're so strong, Ellie, and you believe in me. I want to be worthy of that. Worthy of your faith and your strength.”

Ice CreamAdventurousSlow Burn RomanceSundaeFaith In OthersDifferent Flavors
Book:The Slowest Burn
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“Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.”

Ice CreamDessertFilipinoFruitsMixed UpShaved IceTexturesJackfruit
Book:Homicide and Halo-Halo
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“At the end of the day, the argument between spirituality and about spirituality, is all against the nature of spirituality. In arguing spirituality, we go against its very nature. The important question: “Am I being kind in what I am saying/doing”? And that is all. In all truth, to eat an ice cream cone and to smile with the joy of a child, is about a billion times more spiritual of an activity, than to discuss views about spirituality. The experience of innocence; the experience of joy—this edifies ourselves and others. And that is spirituality. An ice cream cone can be the most spiritual object in the universe, at any given time.”

Inspirational QuotesSpiritualityWisdom QuotesInnocenceAweIce CreamJoyful LivingJoy Of LifeWords To Live ByGuidance QuotesSpiritual NatureTrue SpiritualityInnocence Of SoulWhat Is SpiritualityReal Spirituality
Author:C. JoyBell C.
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“We stand around the tray. Just staring at it. Forever in awe. The chicken fried steak will be just as she remembered it. The biscuits will flake just like they used to. The pecan pie will be sweet and will take her back to those times she sat at the tables just outside the shack on a summer's day. And for once, she'll have fresh strawberry ice cream to go with it.”

MemorableIce CreamFreshStrawberryNumber OneLast Meal
Book:Nowhere But Home
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“The ball of iced cream was nestled in a crystal dish. A pale orange in hue, it was studded with bright green pistachio kernels and glistening slivers of lemon peel. The flavors mingled in my mouth, sweet orange, sharp lemon, and the earthy bitterness of the nuts. Better than anything my mother had made. I forced it down. We were in Hannah's kitchen. She smiled at the look of rapture on my face. "I tried beating it periodically while it was freezing. It has greatly improved the texture. I am trying out other ideas too." How innovative she was. I smiled at her fondly. The queue had been out the door when I'd arrived, and iced cream was the demand upon everyone's lips. Hannah had three flavors on sale now: peach, raspberry, and the one I'd just tried, which she had named "Royal Ice.”

RomanceIce CreamInnovativeFlavorsIn Demand
Book:The Art of a Lie
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“This batch is called Fudge, and you'll find it goes surprisingly well with ice cream." Sanna took a sip and ate another bite, so Eva did the same, skeptical that a hard cider would go well with dessert. She sipped the dark amber liquid, which had a lazy effervescence. It was sweet, and the subtle fruit notes enhanced those in the hot fudge and vanilla. There wasn't any bitterness or dryness to confuse the taste buds. Closer to a port, really, but easier to drink.”

Ice CreamFudgeCiderPairing
Book:The Simplicity of Cider
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“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?”

Ice CreamFlavorsSweetsSense Of TasteBiddy LeighConfectionerBiddy And Loveday
Book:An Appetite for Violets
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“Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.”

Ice CreamPotatoesDessertAsparagusTartRisottoHoneycomb
Book:Season of Salt and Honey
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“Turns out there are cultural differences even in ice cream. Gwendal thinks our freshly churned strawberry ice cream doesn't have enough fruit to bear that name; I think it's heavenly. Apparently the French like their strawberry in the form of a hot-pink sorbet. I prefer this, dense and creamy. The taste of the raw milk--- even after a whirl in the pasteurizer--- really comes through. I'd like to congratulate the cows. The color is the faintest blush of pink studded with chunks of ripe red strawberry that resist under your teeth.”

Ice CreamStrawberryCultural Ideal
Book:Picnic in Provence: A Memoir with Recipes
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“Caught between the longing for love, and the struggle for the legal tender, where the sirens sing and the church bells ring, and the junk man pounds his fender. Where the veterans dream of the fight, fast asleep at the traffic light, and the children solemnly wait for the ice cream vendor.”

MenChildrenDreamLightFightingWaitingChurchStruggleLongingProfoundCaughtRingsIcePoundsBellsCreamTrafficVeteranIce CreamJunkSirensVendorsTraffic LightChurch Bells
Author:Jackson Browne
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“Writing is so hard.... The first draft writing is so hard that sometimes in the beginning, before the work itself takes over, carrying you on its flood, you must give yourself rewards. "When I write this chapter, I can call my boyfriend." "When I finish one page more, I can get an ice cream cone." "If I write this section, I'll find a check in the mail."”

IfsGivingWritingFirstsI CanSometimesHardPagesRewardsChecksIceMailChaptersFloodCreamSectionsIce CreamMy BoyfriendConesIce Cream Cones
Author:Sophy Burnham
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