So cool magazine

So cool magazine World's first signature ice cream magazine.

Rhubarb & Wild Strawberry by Alexey Grebenshchikov.so cool... #3At Bourgeois Bohemians (St. Petersburg, Russia), childh...
29/09/2026

Rhubarb & Wild Strawberry by Alexey Grebenshchikov.
so cool... #3

At Bourgeois Bohemians (St. Petersburg, Russia), childhood memories inspire frozen desserts full of tenderness and personality.

Refined technique brings Alexey Grebenshchikov’s grandmother’s rhubarb and wild strawberry compote into a thoroughly contemporary language. At the heart of this new interpretation is a rhubarb sorbet served in an original rosette shape.

Don’t miss this recipe and other creations from this feature in so cool... #3, available at Books for Chefs.

Rhubarb & Wild Strawberry by Alexey Grebenshchikov. so cool... #3At Bourgeois Bohemians (St. Petersburg, Russia), child...
29/09/2026

Rhubarb & Wild Strawberry by Alexey Grebenshchikov. so cool... #3

At Bourgeois Bohemians (St. Petersburg, Russia), childhood memories inspire frozen desserts full of tenderness and personality.

Refined technique brings Alexey Grebenshchikov’s grandmother’s rhubarb and wild strawberry compote into a thoroughly contemporary language. At the heart of this new interpretation is a rhubarb sorbet served in an original rosette shape.

Don’t miss this recipe and other creations from this feature in so cool... #3, available at Books for Chefs.

Frida Ahumada, by Bobby Cortez. so cool… magazine #3What do Frida Kahlo, a jalapeño and ice cream have in common?Frida ...
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.

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

In , we explore the universe of Campo a Través (San Lorenzo de El Escorial, Madrid), a transhumance micro- ice cream th...
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.

Chilled Tacos by Anthony Chesneau and Yoann Hasselbein. so cool.. 3At Glacier Ness (France), ice cream is expressed thro...
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

Lemon basil ice cream tart by Andrés Lara. so cool.. 3Andrés Lara reimagines the classic ice cream cone by transforming ...
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

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