So cool magazine

16/09/2026

Frida Ahumada, by Bobby Cortez. so cool… magazine #3

What do Frida Kahlo, a jalapeño and ice cream have in common?

Frida Ahumada began as a conceptual cocktail inspired by the iconic Mexican artist. Bobby Cortez now transforms its universe into a playful jalapeño-shaped paleta, combining candy cap mushroom ice cream with maple syrup, pineapple and mezcal, jalapeño, hazelnut and flowers.

Mexico, art and ice cream come together in Cortez’s unmistakably personal creative language.

Discover Frida Ahumada and other inspiring creations in so cool… magazine #3, available at our Books for Chefs store.

09/09/2026

Quinoa, its crunch, raspberries… and a little bit of illusion by Juan José Orueta. so cool… magazine #3

What do a book, fire, magic and ice cream have in common?

For Chilean ice cream chef Juan José Orueta, they all have the power to create wonder and emotion.

In El Libro, a toasted quinoa flour ice cream with raspberry ripple and crunchy quinoa becomes part of a carefully staged experience. A handcrafted book, made using traditional bookbinding techniques, conceals the creation until a sheet of flash paper bursts into flames and disappears, revealing the ice cream beneath.
More than a spectacular presentation, Orueta sees it as part of the ice cream maker’s craft: creating flavors and experiences capable of touching people and staying in their taste memory.

Available at booksforchefs.com Books For Chefs

01/09/2026

From Nostalgia to Play.

Ice cream has the ability to take us back in time while, at the same time, awakening our most childlike curiosity: to play, experiment and discover.

so cool.. magazine #3 explores these two dimensions through creations and professionals from around the world, where nostalgia becomes memory and play becomes a tool for imagining new ways of understanding ice cream.

A look at ice cream through experience, format and creativity.

29/08/2026

In , we explore the universe of Campo a Través (San Lorenzo de El Escorial, Madrid), a transhumance micro- ice cream that uses its own ferment and Milk from gracias goats.

27/08/2026

Keys to creating colorful, high-impact parfaits, by Yusuke Aoki 👇
https://www.sogoodmagazine.com/pastry-blog/pastry-chef-articles/keys-creating-colorful-high-impact-parfaits-yusuke-aoki/

26/08/2026

Chilled Tacos by Anthony Chesneau and Yoann Hasselbein. so cool.. 3

At Glacier Ness (France), ice cream is expressed through a wide variety of presentation formats. The synergy between Anthony Chesneau and Yoann Hasselbein is evident not only in the laboratory, but also in creations such as these Chilled Tacos.

An original reinterpretation of the Mexican taco, where a crispy gluten-free corn shell encloses a surprising interplay of textures and flavours, featuring guacamole ice cream, mango sorbet, pomegranate gel and a crunchy corn crisp. A playful, refreshing and unconventional concept that proves creativity in ice cream knows no limits.

Available at booksforchefs.com

19/08/2026

Lemon basil ice cream tart by Andrés Lara. so cool.. 3

Andrés Lara reimagines the classic ice cream cone by transforming a warm-moulded crispy wafer into an elegant tart shell, opening the door to a new format for individual frozen desserts.
Filled with basil ice cream, lemon curd, Italian meringue and candied bitter lemon peel, then finished with toasted meringue and black olive, this creation balances acidity, sweetness and salinity in a playful concept with endless creative potential.

Available at booksforchefs.com

18/08/2026

Sad news for the sector. From so cool.. magazine, we extend our deepest condolences to family and friends.

Olivier Ménard, who since 2015 had co-directed Une Glace à Paris with Emmanuel Ryon, passed away at the end of July.

12/08/2026

Iced Butter Madeleine by rau_kyoto’s chefs Yusuke Matsush*ta and Sachiyo Takagi. so cool.. 3

At Rau Patisserie, time is treated as an ingredient. This Iced Butter Madeleine is built around the concept of aging: the madeleine matures at low temperature, while the gelato develops depth through maturation, allowing sugar and stabilizers to fully perform their role.
Rich buttery notes, a refreshing touch of yuzu and a delicate balance of texture, aroma and time come together in a dessert where pastry and gelato become one.

Available at booksforchefs.com

05/08/2026

Turrón, mandarin & vanilla whipped ganache by Miguel Ángel Morillo. so cool.. 3

Miguel Ángel Morillo's frozen pastry (Helados Miquel) stands out for its rare combination of technique, sensitivity and creativity.

This Turrón, mandarin & vanilla whipped ganache says it all: the depth of Jijona turrón, the freshness of mandarin and yuzu, and the delicacy of a vanilla whipped ganache come together in a dessert with precise flavours and impeccable aesthetics, reaffirming the ice cream cake as a true haute pâtisserie creation.

Available at booksforchefs.com